How Far In Advance Can Cake Batter Be Prepared?
I hope this all makes sense…..
I’m creating a surprise inside cake where 1x batter was prepared and baked. After cooling the cake, I cut pieces out of it to be used in the final cake. I once again prepared 1x batter to go in the pan with the pieces from the first cake.
What I have realized is that I have more batter than I heed for the final cake but it would have been nice to have a little bit more batter for the first cake. So, if I made 2x batter to start and used slightly more than half of it for the first cake the remaining batter would be the perfect amount to do the final cake. Make sense? The trouble with this would be that the batter would be sitting for hours before the final cake is baked. Can that be done without the batter being ruined for the final cake? I have never prepared batter that far in advance so really not sure how it would turn out or how to store the batter while the first cake bakes then cools. I’ll probably make this cake again so want to optimize everything for the next time.
Thank you in advance for your time :-)
Kelly's Kitchen
8 Replies
Personally I have left batter for about 1 hour and found it changed the way it rose (not as even with more of a dome in the middle) and it didn’t rise as much. However it tasted fine. Also your rise will be affected by having the other pieces of cake inside it anyway.
The thing is everyone’s batter is different as is the environment it is kept in and so I think I am going to be really unhelpful and say it will be a trial and error thing.
Is there a reason you can’t just increase one batter and decrease the next. For example if you are using an 8 inch cake tin. Make the first batter as if you are making a 9 inch cake (adjust cooking time and temp accordingly) and the second as if you are making a 7 inch sponge? That is prob what I would do. x
CakesWorth
I once left a fruit cake batter for about an hour and it was fine. But it didn’t work with a sponge batter I tried only once, as, I suppose, it’s because it’s got self raising agents in it than make it go flat. I’m not really sure of this to be honest. I didn’t try it again. Interesting topic and would love to see if anyone else has had a good experience with it.
You must never limit your challenges, instead you must challenge your limits
I suggest after leaving your batter for a while….maybe refridgerate it so it stays fresh…..whip it up again with your mixer just before you bake it. I dont know but it may refresh the batter and put the air back into it. Hope this helps xx
sugar and art - perfect combination! sugarmagic22@gmail.com
Thank you for your feedback. I’ll have to experiment with it one of these days. I could always just make more batter and if I have more than I need for the cake make mini cupcakes with it.
Kelly's Kitchen
When I worked for myself (15years) I always batch baked… I would prep all my tins and then with fruit cakes I would mix batter and add to large bowls full of prepared fruit mix. Then would fill my tins and and bake over a weekend with no problems.. Using up to 80 lb of fruit.
With sponge cakes I would prep my tins and continually mix for up to ( think the maximum I prepped was for 18 cakes) As soon as one lot out of the oven I would put more in until they were all baked. Over a day without any problem. 😊
I have frozen cake batter for up to a month. I put it in the fridge the day before I need it to defrost then on the counter maybe and hour or two before I need it to bring it to room temperature. Never had a problem.
Sweet centerpieces for life's celebrations.
Thank you Margaret and Tee Tee’s Sweets & Treats.
Kelly's Kitchen
