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Extra cake-batter -- can you freeze it?

bite bite | Feb 22, 200808:47 AM

Later today am going to be making Kim Sunee's almond-saffron cake for couple of friends:

My plan is to halve the recipe (the recipe makes two 8 inch cakes which is way more than I need) and then use some of the batter to make a four little cupcakes. Even halving the recipe, I will have more batter than I need.

So my question is, should I just bake up the extra and freeze for another time or should I freeze or refrigerate the batter to make at another time? The recipe calls for serving the cake warm...

What do you all think?

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