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.