Cakes are an essential celebratory dessert, often made ahead of events. A practical tip shared by Sandy Folsom, Wilton Sweet Studio School Director, is to refrigerate cake batter in an airtight container for up to 48 hours. This method allows bakers to save time on event day, but certain types of cake batter, like sponge cakes and those using only baking soda, should not be refrigerated. The article emphasizes the importance of sniff-testing the batter to ensure freshness before baking.
You can store cake batter in an airtight container in the fridge for 24-48 hours, allowing you to save time while still achieving a fresh cake.
Cake batter should have a neutral to slightly sweet smell; unusual odors like a musty or sour smell indicate the batter has gone bad.
It's not recommended to refrigerate sponge cakes or cakes that only use baking soda, as they may not rise properly when baked.
Most baking powder is double-acting, reacting upon mixing and then again when heated, ensuring a fluffy result even after refrigeration.
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