In other words...if you have to make 3 boxes of cake mix to fill your pan...it must be okay to let the batter sit out or no one would be baking large cakes.
I just would like to know how long the batter can sit before baking. (A reasonable amount of time would be)???
Well there may not be such a thing as a dumb question...but I feel dumb asking it.
I hope I've made myself understandable. ;o)
I do know the "official" BC or DH or Pillsbury answer to this, because I've asked them. Ideally the batter goes directly into the oven once it is mixed, and if necessary the excess batter can be refrigerated for up to one hour. After that discard it.
A chemical reaction starts as soon as the wet and dry ingredients are mixed. That is why all recipes direct you to preheat the oven and prepare the pans before you start -- once that batter is mixed, into the oven it goes!
If you must mix a few batches one at a time, you can minimize the wait time by having the dry ingredients (the mix) in separate bowls, the wet ingredients in separate bowls for each, and then go down the line mixing each, one after the other. That way the entire time that the first bowl of mix is waiting is only what it takes to mix the others -- not the measuring time as well. So the first bowl has been mixed and sitting for 4 to 5 minutes by the time the third bowl is mixed. That is not a problem.
It is best to only mix the amount of batter you can bake at one time. When you are doing multiple tiers sometimes you can bake more than one size at a time and get maximum use out of the mixes. Small amounts of excess batter can often be baked as cupcakes.
So far I'm only talking about what is "ideal." Can you get by with refrigerating the batter longer than an hour? Can you let the batter sit on the counter while the first batch bakes? Maybe. But if you are hoping for optimum quality you will try to keep your practices as close to ideal as possible.
It oughta be quite an adventure! Fortunately my very first wedding cake is not needed until 10/10/10...lots of time to practice!!! I also have a 6 qt. KA to work with...I think I can get a couple of box mixes in there...but then again...I wonder how the cake turns out when you put in two boxes together.
So many questions...but a lot of time!!
If I have too many cakes in my ovens and still have more batter to bake...I poor the batter into the pan(s) and put it in the fridge until I have more oven space. I haven't had any issues with having to do that. I read somewhere that when you chill the batter it slows down the chemical reaction.
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