This is probably a very strange question, but I wondered if you froze batter in an airtight container and thawed it out, would the cake still turn out OK once it is cooked. Has anyone tried this?

By momoreg on Friday, March 10, 2000 - 03:37 pm: Edit

It depends on what kind of cake. Obviously something with whipped egg whites wouldn't work well this way.

By Panini (Panini) on Friday, March 10, 2000 - 07:14 pm: Edit

I'm sure you would need some sort of stabelizer/preservitive.Why would you want to do this? Some muffin batters freeze but formulas with baking powder do not even cook well after refrigeration.

By Tess (Tess) on Saturday, March 11, 2000 - 07:22 am: Edit

The reason I am bringing this up is because when I do cake tasting appts for brides, I only want small portions of each recipe and not have to waste a bunch of good cake and save some time.

By momoreg on Saturday, March 11, 2000 - 09:46 am: Edit

When I have tastings, I pull out cake that's already been baked, and fill it with their choice of filling. It saves time, and the quality doesn't suffer.

By d. on Saturday, March 11, 2000 - 06:11 pm: Edit

Bake off a bunch of 5" or 6 " cakes and freeze them. Pull them out as you need them.

By Panini (Panini) on Saturday, March 11, 2000 - 06:35 pm: Edit

You may try to organize your brides so that they all come on a certain day. This takes some manipulating but works really well.A tasting and a sampling should be two different things. When your baking something off, offer a sample to potential brides to show them your quality.They should be tasting what they are ordering.
Years ago we started with one tasting a month, we gave each bride 1 hr. If something like this interests you I can be specific in email.

By Dlachez (Dlachez) on Sunday, March 12, 2000 - 03:59 pm: Edit

I don't bake Wedding Cakes (thank Goodness) but we do allot of menu tastings for weddings. The baker that does the wedding cakes supplies us with samples for the brides. The samples consist of small slices of different combinations of cakes and fillings. 5-6 combinations they are wrapped in wax paper and placed in a clear clam shell type of togo box with a sticker that has a list of the different samples. The samples are small say business card size by 3/4 inch thick. The bakes makes sheet cakes and then cuts them as needed this way she can make hundreds of samples at a time. We keep them in the freezer and pull them as needed.

By Tess (Tess) on Monday, March 13, 2000 - 09:30 am: Edit

Thank you all for your suggestions. I will put them to good use!