Thanks for any input!
I do refridgerate cake batter, and it works fine for me. I will say that I've never kept it in the refridgerator any longer than it takes a cake to bake though. I just put the leftover batter in a bowl, cover it with plastic wrap and stick it in the fridg while I'm waiting for space in the oven.
I've also heard that you can add a little baking powder to the refridgerated batter, but I've never had to do this.
I think I might freeze a little batter and see what happens.......
Okay, I know most of the others won't agree with me, but yes, I have refrigerated cake batter. I have taken it out the next day sometimes a couple days later, brought it to room temperature, stirred it gently, put it in my cupcake liners or cake pan and baked it.
Yes, it came out just fine. The cupcakes/cake may not rise as high as before putting it in the fridge, but it does work. I think it works better for cupcakes, than a cake, but it did work.
I say experiment with it. Try it for yourself. I have not frozen any, but I will try that too just to see if it will work.
I say try to freeze it or just some of it. Take it out a week or two later, bring it to room temp and see what happens. That's the only way to know for sure.
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