Has anyone ever refrigerated cake mix and used it the next day? I just made the sports ball cake yesterday, and had some cake mix leftover. I popped it in the fridge and figured I'd make cupcakes, or something. Just now I remembered that I have to still make mini-ball cakes (these will be the heads for the ladybug cakes I'm making). So, my question is, can I use the batter that was leftover from yesterday to make the mini-ball cakes today? Is it a bad idea to let cake batter sit around and then expect it to perform properly?
I just didn't know the consensus on that. Typically, I've never had leftover cake-batter since all my pans usually use the entire 2-layer mix. Can you refrigerate the cake mix?
Try it, maybe it will work for you like it does for me.
Thanks sooo much
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