 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Desserts
emmes
|
 Sun, Feb 17 2019, 9:56 pm
|
I made a cake batter on Friday. I put way too much flour and couldn't use it because I wanted a perfect cake, of course. I didn't throw it out yet, I put it in the fridge. I want to try making cupcakes with it. Is it still good to use? Will it still be ok tomorrow? Or do I need to dump it?
| |
|
| Back to top |
 0
|
rgr
|
Sun, Feb 17 2019, 10:06 pm
It's worth a try; I wouldn't dump it.
If it has baking soda in it it probably won't rise as well but it should still taste ok.
| |
|
| Back to top |
0
|
etky
|
Mon, Feb 18 2019, 12:57 am
| tichellady wrote: | | I would dump |
Totally.
Baking is all about chemical reactions between ingredients and any leavener that you put in is dead by now.
| |
|
| Back to top |
0
|
rgr
|
Mon, Feb 18 2019, 1:23 am
|
I wouldn't recommend it for the future and I wouldn't be sure if it would be good now, but what does it hurt to bake it in the oven for a half hour and see what happens?
| |
|
| Back to top |
2
|
etky
|
Mon, Feb 18 2019, 2:53 am
| rgr wrote: | | I wouldn't recommend it for the future and I wouldn't be sure if it would be good now, but what does it hurt to bake it in the oven for a half hour and see what happens? |
Well, maybe if OP adds a bit of fresh baking powder/soda (depending on recipe) then it's worth a try. Not sure I'd do cupcakes though, maybe a sheet cake that, worse comes to worse if it doesn't rise can be used as a base for some dessert like tiramisu or trifle.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
