Mar
15
Post by community member: CindyP
(My oven is working again! It ended up being a very small, inexpensive, and easy to replace part. Three months later.)
Because of the easiness of it all, I really like to keep homemade cake mixes on hand. But not all of our favorite from-scratch cakes can be had out of a mix.
But that favorite from-scratch cake batter can be frozen! It’s just like freezing cookie dough to be baked later for the ease of it (or from the lack of an oven at the moment). I’ve read about freezing cake batter and I’ve seen it in bakery supply catalogs, but I’ve never tried freezing it myself until Junebug was having problems with hers and asked about it over on the forum.
Freezing cake batter is a great way to always have cupcakes on hand, if you really want something but not a whole something. Freezing the batter ahead of time would work great when you have a large outing planned to save on the preparations–make and freeze the batter a month or so ahead, bake the cake(s) the day before, and not worry about them the day of. You also don’t have to worry about them breaking in the freezer the way I’ve had pre-baked then frozen cakes break from someone mishandling them when trying to find something.
Miss C spent the night last weekend, so we used my latest experiment idea to play in the kitchen. We were able to play with some new-to-her gadgets, have something sweet to eat, and freeze some batter for later.
Both of us thought carrot cake (after I explained to her what it was) sounded good. The cream cheese frosting sold her on it, really. I don’t ever remember making carrot cake before (!) so I browsed through Farm Bell to find something. I ended combining a few different recipes together to fit what I had on hand and what Miss C and I liked.
How to make Moist Carrot Cake: Printable
Combine 2 cups flour, 2 cups sugar, 1 cup drained crushed pineapple, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 4 cups peeled and shredded carrots, 1 cup raisins, 1 cup olive oil, and 4 eggs together. Mix together well.
To bake:
Pour into greased and floured baking pans.
Bake in a preheated 350F oven. 9×13 pan–40-45 minutes; 8-9″ round pans–30-35 minutes; Cupcake or mini-cake pans–7-10 minutes.
We baked 8 mini cakes right away!
To freeze for later:
You can either put the batter into the pans you’re going to bake them in later or put it into a freezer bag.
We filled twelve mini cakes with the batter, wrapped with plastic wrap and sat them in the freezer. The remaining batter was put into the freezer bag.
Because of a higher sugar content, batters will take longer to freeze than other foods. This particular batter took more than 12, but less than 40 hours to freeze. I checked at 12 hours and it was still just a little soft. I was away from home that day and I didn’t check them again until the following day when they were frozen. Commercially frozen batter goes through an extremely cold freezer with air circulating so it is able to be frozen at a much quicker rate than we can do at home.
When the batter in the pans are frozen, take them out of the pans and place in freezer bags (make sure you mark them!) to be baked later.
To bake cakes frozen in pans:
Place however many cakes you’d like into the pans they were initially frozen in. (My pan was lopsided when I put them into the freezer!)
Put into a cold oven, turn the oven on to temperature indicated and add 20-30 minutes extra to the baking time–this allows the batter to thaw.
To bake batter frozen in a bag:
Remove bag from freezer and allow the batter to thaw completely. You can either snip the corner of the bag and squeeze the batter into your pan or open the bag and spoon the batter out. Bake in a preheated oven for the original time indicated.
We mixed up Suzanne’s Cream Cheese Frosting while the first cakes were baking.
We scooped some frosting onto some hot-out-of-the-oven mini cakes,
and made mini layer-cakes the next morning.
The cakes made from the frozen batter turned out just as moist as the cakes from the un-frozen batter.
They rose just as well, too!
I personally don’t know how long batter will last in the freezer–I’ve seen 6 months everywhere I’ve read, but this experiment was over just a 3 day stretch. The freezer bag of batter and a few minis are still in the freezer. If I can stay out of them, I will report back after 6 months!
Or I guess I could make more 🙂
CindyP blogs at Our Life Simplified.
Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.Want to subscribe to the Farm Bell blog? Go here.
What can you enter to win this month? Click here.
Comments
8 Comments • Comments Feed
AngelaB says:
Well that just beats all. I was so disappointed when mine didn’t work. Now I am going to do more. Maybe I was just in too big a hurry. I admittedly didn’t leave them in the freezer longer than about 8 hours and it was my fridge freezer, not my deep freeze, so I guess I will just head back to the drawing board and do the whole experiment over. Thanks so much for taking the time to explain step by step and give me pics as well. I’m re-inspired, so I’ll let you know what happens…….
CindyP says:
I just love the possibilities of it! Thank you, @junebug, for bringing it up on the forum. I did freeze mine in the deep freeze and it still took over 12 hours.
Caitlin can’t wait to come back over and bake some cupcakes without doing all the mixing first. And by the way, she didn’t know cupcakes didn’t come out of a box! LOL!
murphala says:
great minds…when I was reading the first paragraph, I was thinking about my carrot cake recipe! Good to know this works well with that!
I have a banana cake recipe that uses buttermilk and when the chemical reaction starts, it gets all bubbly and lively, resulting in a to-die-for fluffy cake. Will freezing inhibit this do you think, or will the cake come out just as fluffy after freezing? What other cake recipes have you tried freezing? Thanks for the ideas!
CindyP says:
@murphala
This was the only one I’ve tried freezing. It was an experiment! I was worried more of the rising…which turned out well.I’m not sure how the buttermilk reaction would work out after it was frozen…try it! Next time you make the cake, freeze 1 cupcake. Let it stay in the freezer for a week or so then take it out and bake it. If it’s not as fluffy, you’ve only lost 1 cupcake, not an entire recipe.
Judy says:
This is good to know…There are times we just don’t need the whole cake since it is just the two of us. Saving this in my recipe box. Thank you!
whaledancer says:
Looks like you and Miss C were cooking up something even better than carrot cake: memories! I’ll bet when she’s middle-aged and looks at that picture, it will bring back all the joy of this day, which you can see in her face.
lisabetholson says:
Cindy, this is great, now I can make 2 at a time and put 1 in the freezer for later and DH won’t eat it when I’m not looking. He and out milker are sweets inhalers, the baker is the loser, or it seems like I can’t keep up. Ha
Add Your Thoughts
You must be logged in to post a comment.
