Here's the link to a test I did and then posted pictures on this forum back in Feb 2010. I froze the batter for a week if memory serves. It did not freeze solid and some expressed concern over this. I attributed it to the high oil content. The cake came out wonderfully. Taste and texture were as if I had just mixed the batter.
I realize no one has been on this thread since June but figured I'd share just in case anyone was still wondering how it would work out.
I haven't tried it yet but the lady who wrote the book said she had heard you could do this and was skeptical, so she tried it and the cake turned out perfect.
Maybe ladycat wants to experient again?????
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more