I have a question about baking a cake? Someone help!?!


Question:

I have a question about baking a cake? Someone help!?

I want to bake a cake tomorrow Sunday, if I prepare the batter today will it be still be good if I refrigerate it until tomorrow?

Additional Details

1 week ago
I am not doing it out of a box, I am baking it from scratch :-)


Answers:
1 week ago
I am not doing it out of a box, I am baking it from scratch :-)

no it will not, the cake will not rise properly or the cake may not rise at all. not a good choice. you can bake the cake today and properly wrap it. most of the time it tastes better the second day :)....

Source(s):
me- Baking and Pastry major at Johnson & Wales University in RI

I wouldn't risk it. Most batters(if it's out of a box)only take seconds to put together. I would wait till you are ready to put in the oven.

nope tried it the baking power wont work as well

cover it up :)

Wouldn't chance it. Being cold might affect how it bakes and the liquid ingrediants would settle. All the oil would probably rise to the top. Allow more time to prepare it, like get up earlier or something.

why would u do that? it takes no time in making a batter. yes u can get the ingredients ready by tonight measure them and set them all... tomorrow just make a batter and bake it.

i'm not really sure althogh if you cover with plastic wrap and place the wrap right down on the batter itself you will probably be ok also refrigerate immediately after your last mix

You can do it, but it won't rise as much if you mixed the dry with the wet just before you bake it. The problem comes about with the leavening ingredients (baking powder and baking soda). When mixed with the liquids, these ingredients give off gas which makes the cake rise. Mix before hand and refrigerate and the gas is given off in the refrig and not the oven. So, if you want a flat and dense cake, go ahead and mix today. My suggestion is to mix the dry ingredients today and add the liquid just before baking.

Your best bet would be to go ahead and bake it today and refrigerate it. Then you can frost it tomorrow while it's cold. It will hold together better.

The batter won't bake as well as it will from fresh. As you're baking from scratch, you'll have the batter prepared in the time it takes for the oven to heat up.

One thing I would suggest, is make sure you have all the ingredients you need today. Nothing worse than finding half way through preparing a recipe that you haven't got enough of something.




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