Made batter and baked 3 dozen cupcakes on Wednesday, December 23, 2009, DH Dark Chocolate cake mix. Had batter left over for another dozen. Put it in the fridge, was out of town over the weekend, got back yesterday evening, Sunday, December 27, 2009 and wanted some cake.
I remembered that I had left over chocolate cake batter in fridge from last Wedensday. Took it out, let come to room temp and stired it mildly, put it in the cupcake liners and here are the results.
Next time I have some left over batter I will freeze some and then test it. I will keep you all posted a to the outcome.
Need to eat that last one that I did not cut. MMMM Good!
I recently made a white cake with egg whites only. Dry, dry, and dry. Before that I would always use 3 whole eggs, but I was trying to see how white it would be without the whole eggs, so I did try it with just the whites.
Won't ever do that again. I'm with Bunnywoman, 3 whole eggs, always. Bunnywoman says 2 whole eggs, but just know that you can use whole eggs so you don't have to worry about those silly yokes.
I know you already probably know to do this, but just in case, make sure you put it in a container with a good snap tight lid. When I took it out of the refrigerator, I only let mine sit out for about 10-15 minutes to get to room temp. I did not whip it up just gave it a few stirs to mix it evenly and then put in the cupcake liners and baked.
Make sure you take some pics and make sure you let us know what type of cake mix (Brand) did you use or if you did a scratch cake.
If it works we can stop having to rush and bake leftover batter. We can for sure refrigerate and hopefully freeze batter after my next experiment testing is done.
I did it.... These were made this morning with batter left from my Santa Cake from last week (Wed) Refrigerated for 5 days, stirred it up, let set for 15 mins. and baked. They are marble, so I had yellow and choc. cake mix left. Both did well, just ate one, still moist and delish.....
- CC (5 day old batter) resized.jpg ( 37 KB)
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