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Can you store cake batters



I always thought you couldn't. In fact, I used to get stressed out if I had to wait even 5 minutes after mixing the batter. I'd get nightmares about baking a brick instead of a light cake if a few minutes were to pass without the batter getting into the cake tin and right into the oven.

But two days back, when I baked the caramel muffins, I had some batter left over. Instead of throwing it away, I tried a little experiment. I stored the batter in the fridge for a whole day.

24 hours later, no major catastrophe happened. The cakes went into these cute little heart molds and rose perfectly. They were just a tad bit denser than my first batch, so there is some disadvantage to keeping the batter overnight.

But even if I am not going to make a habit of storing cake batters, I now know it's not the end of the world. I can totally stop panicking when the doorbell rings right after I stir everything in and the cake has to wait an hour because a friend dropped by.
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Comments

I Am Me said…
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April 29, 2011 at 3:18 AM
I Am Me said…
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April 29, 2011 at 3:19 AM
Of rainy days said…
i realise that if i mix some curd in the cake batter and store it , it stays fine, in fact turns softer probably due to fermentation. however i either add some eno or a teaspoon of baking soda mixed in milk and mix it in the batter to ensure that the cake stays fluffy. i remember having the same fear , hoping no one would enter the kitchen even when i was baking. but i think curd and a little fermentation do good for the cake.

btw tried your caramel sauce recipe. and i daresay it was great fun for once to make the caramel sauce. i didnt hate the task, was a little less scared. i think the vinegar was a total magic ingredient.
April 29, 2011 at 10:24 AM
Srivalli said…
Wow those heart cakes look so cute Simmi..even I refrigerated when I baked this weekend. Of course I did it without a thought but it's good to know with a proof..still my cakes are not that fluffy ever as I never use eggs..Did you use the recipe from the link? Let me check that out
April 29, 2011 at 10:54 AM
jayasree said…
I too had this doubt initially. But on occassion when I had to bake in two batches, I just push the remaining batter into the fridge till the first batch is baked. I have never tried storing overnight.
April 29, 2011 at 1:39 PM
Usha said…
That's good to know. I have never dared to store the batter until the next day. Now I can relax if something interrupts my baking :-)
April 29, 2011 at 8:13 PM
Champa said…
Just my experience and years of baking cakes - not all cake batters can be refrigerated and baked later. It mainly depends on the type of leavener used.
April 30, 2011 at 7:56 AM
Divya Kudua said…
Every time a recipe demands the cakes to be baked in 2 or 3 pans I do this[since my oven is not very big and I have only 1 pan of the said size].I divide the batter equally and keep it refrigerated.Once the first batch is out,I bake the refrigerated batter for a tad longer.Turns out fine!
April 30, 2011 at 7:19 PM
Divya Kudua said…
Every time a recipe demands the cakes to be baked in 2 or 3 pans I do this[since my oven is not very big and I have only 1 pan of the said size].I divide the batter equally and keep it refrigerated.Once the first batch is out,I bake the refrigerated batter for a tad longer.Turns out fine!
April 30, 2011 at 7:20 PM
Nithya said…
This is really informative. I havent refregerated my batter at all. Used to leave it out till my first batch gets baked. In my latest trial of molten lava cake, the second batch came out perfect than the first one. So making my batter sit for ten mins was did a better job :)but not sure if it works for all cakes!!!
April 30, 2011 at 10:42 PM
Unknown said…
That cake looks delicious, love the chocolate chips and the presentations :)

I store batters too sometimes. Not all work, though. No idea why.
May 6, 2011 at 9:37 PM
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