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Kiddiekakes
Forum SuperStar!
Joined: Jul 07, 2004
Posts: 3624
Location: Calgary,Alberta,Canada
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 Posted:
Tue Jun 24, 2008 6:42 am |
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I have about 2 cups of batter leftover from yesterdays baking..I put it in the fridge but I would like to know if it is still okay to use or throw it out.I hate to waste!!
Laurel  |
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tippyad
Frequent Member
Joined: Aug 20, 2006
Posts: 233
Location: Bluegrass to Gator Country
Birthday: Dec 10
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Fri Jun 27, 2008 6:26 pm |
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Since you posted this on Tuesday I'm sure you've figured it out by now.
I'm no expert, but I'd probably say no. Once you add wet ingredients to dry ingredients you need to bake it immediately. If it's from a box I'd call the company to find out. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15102
Location: Indianapolis IN
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Fri Jun 27, 2008 8:04 pm |
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I keep batter in the 'frig for days ... bakes up fine. I'm a mix baker. |
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tippyad
Frequent Member
Joined: Aug 20, 2006
Posts: 233
Location: Bluegrass to Gator Country
Birthday: Dec 10
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Sat Jun 28, 2008 5:31 am |
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karensue
Frequent Member
Joined: Aug 11, 2006
Posts: 331
Location: Manhattan, Kansas
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Sat Jun 28, 2008 5:50 am |
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I've baked refrigerated batter, too, with no problem. |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4920
Location: Carrot Cake Should Count As A Vegetable!
Birthday: Nov 20
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Sat Jun 28, 2008 6:19 am |
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I've already frozen leftover batter, then used it.
I poured the leftovers into a Ziploc bag (only brand I use) and froze it solid. When I went to use it, I prepared the pan, then placed the frozen block of batter directly into the pan. When it was completely defrosted, it had spread completely level in the pan, then put it in the hot oven and baked it off. The batter was still very cold at the time.
It took an extra 15 minutes to bake through, but the taste and texture was exactly the same as a freshly made batter.
Theresa  |
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DoniB
Forum Addict
Joined: May 11, 2007
Posts: 723
Location: Lincolnton, NC
Birthday: Sep 30
Gallery Supporter Member
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Sat Jun 28, 2008 6:23 am |
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baked one last night from batter left over from last week's baking frenzy. The cake top (after leveling) was just fine. I couldn't tell a difference at all. I think that as long as you seal it up well, you're good to go. |
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Dixiegal01
Frequent Member
Joined: Feb 21, 2007
Posts: 280
Location: Mesquite, TX
Birthday: Aug 30
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Sat Jun 28, 2008 6:31 am |
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| playingwithsugar wrote: | I've already frozen leftover batter, then used it.
I poured the leftovers into a Ziploc bag (only brand I use) and froze it solid. When I went to use it, I prepared the pan, then placed the frozen block of batter directly into the pan. When it was completely defrosted, it had spread completely level in the pan, then put it in the hot oven and baked it off. The batter was still very cold at the time.
It took an extra 15 minutes to bake through, but the taste and texture was exactly the same as a freshly made batter.
Theresa |
I've used refrigerated batter before but never frozen....this is great to know.....sometimes I'm just way to slow  |
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tenleysmommy
Frequent Member
Joined: Apr 09, 2008
Posts: 249
Location: Covington,GA
Birthday: Dec 25
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Sat Jun 28, 2008 6:36 am |
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I refridgerated some batter last night(started to feel punk so went to bed)and baked it up this morning and it was great  |
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Cakepro
Forum SuperStar!
Joined: Jul 09, 2005
Posts: 2349
Location: Houston
Birthday: Dec 10
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Sat Jun 28, 2008 11:16 am |
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Wow, I've baked refrigerated, leftover batter but have never thought of freezing it. Great to know! |
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