Do I Need To Refrigerate Cake Batter Between Batches
The Fresh Loaf
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Refrigerating cake batter earlier baking?
Refrigerating cake batter earlier baking?
Greetings -
I would like to mix the batter of my key lime pound cake in the evening, put the batter in a bundt block pan, cover and refrigerate it, and broil it the next morning. Like all pound cakes, the concoction is heavy on eggs, and sour foam is also included...though I don't think these ingredients would affect the effect. Does anyone have whatsoever feel with preparing a cake concoction, then refrigerating, then baking nigh eight hours later? Accept yous noticed a deviation in the upshot versus a cake concoction that is baked immediately upon mixing? Does the overnight chilling have an adverse outcome on the leavening action (baking soda)? Give thanks you!
Carmen
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Source: https://www.thefreshloaf.com/node/18995/refrigerating-cake-batter-baking
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Franko
a suggestion not a recommendation
The fridge temp wouldn't bear upon the baking soda itself but the sour cream and any other acids (like lime juice) in the batter will crusade the soda to react. Endeavor pouring some cold lime juice over baking soda and watch what happens. If you lot actually want to mix the cake long before blistering time I'd mix the batter with everything except the baking soda, then put it in the refrigerator . Just earlier baking add together the baking soda to a portion of whatsoever liquid the recipe may have called for, or just some h2o, (maybe a 1/4 cup or less) then mix it into the batter and get it straight into a preheated oven. These types of cake exercise best when mixed fresh and baked right away so I'1000 just offering this every bit a suggestion non a recommendation.
neoncoyote
So glad I asked!
I'yard going to just broil right after mixing. It'southward one of those "it MUST turn out" occasions, not one on which to accept chances. Cheers so much for the reply, Franko.
Nickisafoodie
Maybe...
I've made corn muffin batter the prior night with corking results. The fob is to not add together any of the leavening (baking soda and baking powder in my example) until only before y'all pour batter into the pans.
Information technology should be like shooting fish in a barrel to sprinkle the leavening on superlative, requite a 30 second stir with a wire whisk to fully comprise, and then pour batter into loaf pans. But would try it first given your "must turn out".
If using a prepackaged cake mix, the leavening is already in the packet then that would not work... Let us know how you make out!
PS, for what it is worth, my muffins are very soft, fifty-fifty if I brand them in the morn and wait only 30 minutes to add the leavening - almost like an autolyze cycle in bread making where the flour and corn meal absorbs moisture and becomes softer than otherwise. And then I like the method and hope it works for you...
midwest bakery
I just mix dry ingredients in
I just mix dry ingredients in i bowl and wet in some other, then refrigerate the wet stuff. In the morning, stir them together and bake. Works with pancakes.
berryblondeboys
I don't call back this matters
I don't call up this matters for a pound cake so much, but information technology would for other cakes. Virtually people like fluffy/low-cal cakes, and then allowing a cake batter sit down overnight allows all that air y'all put into the mix, to deflate. So, in a regular block situation, I would say don't do it. Pound cake though, is a different beast.
I'thousand merely putting that out there for people who might just to the conclusion that information technology's OK to refrigerate all cake batters.
mimifix
How some bakeries do it
Greetings,
Many bakeries mix upwardly big amounts of batter and bake what is needed for that solar day. The remaining batter is refrigerated and baked as needed. Every recipe is unlike, and this process doesn't work for all recipes, but I do this at present at home.
Some recipes which have a loftier amount of baking soda will expand and deflate as they sit. When I'm fix to bake those, I will stir them down and add a compression more soda. So bake as per recipe directions.
Mimi