Empty nest

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Packer Fan

Empty nest

With only me and my husband in the house, a standard cake recipe is too much. I have found some smaller cake pans at Lakeland but am debating which would be better:
1. Halve a standard recipe
Or
2. Make a standard recipe and freeze half the batter for use later.

Anybody out there who can advise?

Thank you.

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SonyaK

Empty nest

I always cook a regular size cake and then freeze half. Sometimes cut it into 3 and freeze 2 pieces!!

I always cook and then freeze - don't know why you'd freeze the 'batter'? or did I misunderstand you?

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Lindsey, Food Editor

Empty Nest

Hello Packer Fan,

We do the same as Sonya. We make the cakes and freeze what we don’t use individually wrapped in portions then unwrap them before we defrost them in a lidded container whenever we want a piece of cake.
We have a Video Technique that shows this in the Cookery School Term 1. If you want to take a look you can access it via the navigation bar at the top of the page. Click on Cookery School then First Term then Video Techniques then Storing and Freezing Cakes.


Best wishes

Lindsey

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Packer Fan

Empty nest

I was thinking of freezing half the batter because there will always be some deterioration to food when freezing (I think).

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Welshcookie

Freezing

Yes, you are right. There is no product that is improved by freezing. Absolutely none. I do not imagine cake batter would escape unscathed, especially if it contains raising agent.
Make smaller cakes or freeze - short term - a few slices of larger cakes.
Fruit cakes, especially rich ones like Christmas cake, keep in a tin for literally months, so you can cut and come again.
It is quicker to bake a dozen of muffins or scones than it would be to defrost a slice of cake or batter.

 
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