RunawayChef
- 55
Freezing/Refrigerating Lemon Mini Cake Batter - Advice Needed!
- Thread starter RunawayChef
- Start date
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Discussion Overview
The thread discusses the storage options for lemon mini cake batter, specifically focusing on whether it can be frozen or refrigerated, and the experiences of participants regarding these methods.
Discussion Character
- Anecdotal
Main Points Raised
- One participant expresses a desire to make lemon mini cakes but is concerned about eating all six, prompting a question about freezing leftover batter.
- Another participant suggests that the batter could be kept in the fridge for about a week and proposes baking the cakes first and then freezing them.
- One participant agrees with the idea of baking and then freezing the cakes, wishing good luck to the original poster.
- A participant shares their experience of freezing mini cakes, noting that they made six and froze four, finding success with both glazed and unglazed versions.
- Another participant inquires about the freezing method, specifically asking if the cakes are stored in the prep bowl.
- One participant advises removing the cakes from the prep bowl, wrapping them securely in saran wrap, and placing them in a freezer bag to prevent air exposure.
- A participant mentions storing baked cakes in the fridge for a couple of days, noting that the lemon flavor becomes slightly tart but otherwise the cakes remain fine.
Areas of Agreement / Disagreement
Views differ on whether to freeze the batter or the baked cakes, but several participants agree on the effectiveness of freezing the baked cakes.
Contextual Notes
Participants share personal experiences regarding the storage of lemon mini cakes, focusing on refrigeration and freezing methods without implying any safety guarantees.
Who May Find This Useful
Consultants interested in baking and storage techniques for lemon mini cakes may find the shared experiences relevant.
Kitchen Diva
Gold Member
- 4,892
Good luck!
KitchenKatie
- 6
You can freeze mini cakesi did make 6 cakes and then freeze 4 of them.
i tried 2 frozen without the glaze and 2 frozen with the glaze.
both worked but i prefer to make them and freeze before the glaze - then make the glaze fresh
to thaw the cake i popped in the microwave for 10 second intervals til warm.
i tried 2 frozen without the glaze and 2 frozen with the glaze.
both worked but i prefer to make them and freeze before the glaze - then make the glaze fresh
to thaw the cake i popped in the microwave for 10 second intervals til warm.
RunawayChef
- 55
KellyTheChef
Gold Member
- 7,533
wadesgirl
Gold Member
- 11,383
Frequently Asked Questions
Can I freeze lemon mini cake batter before baking?
Yes, you can freeze lemon mini cake batter. To do this, pour the batter into an airtight container or freezer-safe bag, leaving some space for expansion. When you're ready to bake, thaw the batter in the refrigerator overnight and then bake as usual.
How long can I refrigerate lemon mini cake batter?
Lemon mini cake batter can typically be refrigerated for up to 24 hours. If you need to store it longer, it's best to freeze it instead to maintain its freshness and texture.
Will freezing affect the texture of the lemon mini cake?
Freezing can slightly alter the texture of the cake, but if done correctly, the difference is often minimal. Make sure to mix the batter well after thawing to restore its consistency before baking.
Should I add any ingredients after thawing the frozen batter?
It's generally not necessary to add any ingredients after thawing. However, if your batter seems to have separated, you can gently mix it to recombine before baking. Avoid adding extra leavening agents unless specified in your recipe.
Can I freeze the baked lemon mini cakes instead of the batter?
Yes, you can freeze the baked lemon mini cakes. Allow them to cool completely, then wrap each cake tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months. Thaw them in the refrigerator before serving.
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