I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)? I'm entering a lot of items in a competition and for the different cupcakes I'm making I only need 3-4 cupcakes. Rather than take time to bake all of the cupcakes at once, could I refrigerate the remaining batter to use after the competition or after I've finished all my baking for the competition?
Baking – Storing cake batter
bakingcakecupcakesstorage
Related Topic
- Baking – Help with what to bake leftover cake batter in
- Baking – Making batter one day, baking the next
- Baking – How to bake crushed peppermint into cake
- Baking – How to store a double iced cake
- Cake – Baking things into cupcakes!
- Cake – Will the bizcocho dominicano cake rise
- Cake – Does (how does) cake batter consistency affect outcomes
- Baking – How to store crumble cake
Best Answer
The exact outcome of holding your batter will vary depending on the particular type of cake you are making, but in general the results will be sub-optimal. This is why you don't see blog articles about making the batter up on a weekend, and having fresh cupcakes all week.
Almost all cupcakes freeze extremely well, though, especially without icing. If you are just looking to use them after the competition, I would recommend baking as per normal, and freezing the ones you won't eat right away.