Have you got too overwhelmed and made too much batter? So can you freeze cake batter? Well, it’s both yes and no. However, it would be such a waste to throw it all out. The best thing to do is not freeze cake batter that uses whipped egg white as a leavening agent, like a chiffon or sponge cake, because the freezing process may not be tender on its airy components. Creamed cake batter with sugar and butter may come out of the oven deflated.
Similar to egg whites, the sugar-and-butter mix provides air that gives rise to a spongy batter. Freeze cake batters that do not need air incorporations, such include muffins, and cupcakes. Freeze batters that use the creaming method or quick bread batters that employ oil as the fat. Oil suspends the air well, particularly when added with an emulsifier.
The freeze life of the batters and dough can reach up to three months. Thawing the batter may be done the night before you bake or at room temperature. The latter may result in more compact crumbs than the other one thawed at room temperature. Make sure not to add any other ingredients after thawing the batter since it may result in the batter to deflate.
Freezing Cake Batter- What You Will Need
- Cake batter
- Mixing bowls
- Measuring cups
- Measuring spoons
- Portion scooper
- Ziplock bags
- Muffin tray
- Cling wrap/ Plastic wrap
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Step by Step Instructions to Freeze Cake Batter
For larger amounts of batter, use larger containers like a loaf pan or layered cake.
Grab a portion scooper for a convenient amount, like single-serving cupcakes.
Place the small portions in single-serving reusable freezer containers. Leaving half an inch of space allows the batter to expand and contract during the thawing and freezing process.
Place the cake batter in the refrigerator to defrost at night or before you want to use it.
When thawing, give the batter a stir and portion into the baking pans. Bake depending on the recipe steps.
For larger amounts of cake batter, you can store it in Ziplock freezer bags. Remove all the air out first so that the bag lays flat in the freezer.
Roll the zip edge back before starting, grab a scooper and place your batter on the ziplock bag. Make sure to remove the air before sealing, then freeze.
Defrost in the refrigerator and cut the tip to pipe the batter back into the cups. Unless you thawed the batter at room temperature, it is better to add an extra 2 minutes in baking.
Freezing the Batter in a Wrapper
In a lined muffin tray, fill the cups with cake batter.
Tightly cover the tray with cling/plastic wrap, so it doesn’t drag on the surface.
As it freezes, remove the tray, toss the cupcakes into ziplock bags and try to remove air as much as possible.
Place it at room temperature before baking or bake it for additional 5 minutes.
Tips and Tricks on Freezing Cake Batter
You are required to do several things when freezing a newly prepared cake batter. It is best to freeze the batter within 24 hours after making it. With this method, you will have a cake with the taste and texture of a freshly baked one. Freeze the cake batter on disposable muffin pans. Although this is not the most commonly used choice by any means when catering for large groups, this technique usually comes in handy.
It is best to put bigger portions of cake batter in zip-top freezer bags, removing all of the air out first to allow the bag to lay flat in the freezer. In addition to that, make sure to utilize bigger containers to have enough batter instantly for a layer cake or a cake in a loaf pan. Also, use portion scoops or dishes to freeze batter for convenient proportions such as tasting cakes or single servings for cupcakes.
Defrosted cake batter from the refrigerator will have a tighter crumb compared to the cake batter that comes to room temperature before baking. Place the cake batter in the refrigerator to defrost the night before you utilize it. Ensure to portion the batter into prepared cake pans and bake according to your recipe.
Likewise, store small amounts in single-serving reusable freezer containers. Make sure to leave space at the top approximately a half-inch to enable the batter to contract and expand during the freezing and thawing process.