I enjoy baking, and eating what I bake, but sometimes one recipe lasts too long for me to consume, and I hate to waste tasty treats! A fun tip is to make your batter and freeze half for later. For instance, I wanted to make carrot cake the other night, but knew I wouldn't be able to eat the whole thing in a reasonable amount of time , so I made the batter for a full cake, baked half of it in a 9x9 pan, and froze the other half. Now when I am ready for the next time, I'll have the batter ready to drop in the pan. It will only take an extra few minutes or so to bake.
Try this with cupcakes! Pour the batter in the cupcake pan, freeze the pan with the batter, then pop out the frozen batter cupcakes. Wrap and freeze... then break out when necessary!
that's such an excellent idea! bravo! so you dont need to let the batter thaw?
ReplyDeleteThis works really well for cookie dough, too--just roll them out and freeze them, and then add a minute or two to the cooking time. You don't even have to thaw them!
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