Baking is a meticulous and delicate task because you can get it wrong easily at any step. Knowing the baking process will help you create standard and delicious baked cakes.
In this article, we will give you a decent answer to the question, “Can you Refrigerate Cake Batter?”
Can You Refrigerate Cake Batter?
Frequently, the baking process will be divided into two. The first time, the dough will be covered and incubated for about 2 hours or until the dough has doubled or tripled compared to the original.
After the dough has hatched for the first time, we shape the cake and proceed for the second baking in about 45 minutes and then bake.
In case baking is interrupted, you can perform slow incubation (keep the dough in the refrigerator cooler). The slow brewing process can last overnight and due to the slow tempering nature of cakes made in this way will taste better and more distinctive.
Activate Yeast And Create Flavor
If you are wondering, “Can cake batter be refrigerated or not?”, then the answer is yes.
Usually, after you have taken the time to mix the batter, the next step would be to keep the dough in the refrigerator.
This step is of paramount importance because it will determine whether your cake can hatch and give the best result. If you fail, you will end up with a dumpling, crack, or flat cake.
Baking yeast is a familiar baking ingredient. Baking yeast contains living microorganisms that are able to secrete substances to help promote the fermentation of dough.
It appears in many dairy products, such as goat cheese, baking soda, and baking powder. In order for yeast to work best, it must undergo fermentation.
During this process, yeast will absorb some of the dough’s substance and produce alcohol vapor and carbon from wet ingredients. The alcohol will evaporate in the later baking process.
The remaining carbon will be retained by the gluten fibers formed during the dough, creating pockets or air holes in the dough.
Also, in this incubation, the activity of yeast and some other microorganisms will help generate the “substances” that make up the flavor of the cake. In a cold environment, yeast will work slowly. And if it takes a long time to incubate, the cake will taste better.
Help Shape The Cake
The second benefit of baking is to “accumulate” air inside the airbags, helping the cake expand and form the desired cake texture.
When the dough is mixed, substances such as yeast or baking powder accumulate, causing chemical reactions, creating air bubbles that cause the cake to swell when baking.
Refrigeration will allow the right reactions for the reaction to take place, giving your cake an excellent quality.
In this incubation, the dough is usually incubated until about a half to double hatch and then brought to grill.
At this time, the dough will continue to bloom in the oven to a certain temperature. The yeast will die, and the gluten fibers also harden, stabilizing the cake texture and creating the expected cake.
Resting dough in the refrigerator is not a must, but it should be done as it will make it easier to shape the cake.
However, you should be aware that the cake should not be left in the refrigerator for too long. Long-term incubation not only makes Gluten weaker but also makes the airbags larger, with some types of cakes causing “pitting” in the crumb.
Also, incubated for too long a second time can cause the yeast to die, which will make the cake smell sour, strong, or have a little smell.
Preserve The Dough Longer
The refrigerator is a great place to keep anything and everything you eat. You can keep them fresh and delicious for a long time. And when needed, just put it in a microwave and heat up just like how you reheat turkey.
Batter is no exception. Refrigerating cake batter is an effective way to store the dough for later baking. Leftover dough can still be used to make delicious layer cakes or cupcakes with vanilla extract or chocolate chips.
Bacterias are the main causes of food spoilage more quickly. Fridges often have an internal temperature between 4 and 6 degrees, which is ideal as it significantly reduces microbial activity. Most bacteria will stop reproducing at this temperature.
Furthermore, refrigerators are often specially designed to keep the humidity low. This helps to limit the penetration of bacteria into your cake mix for longer shelf life.
How Long Does Cake Batter Last In The Fridge?
Cold storage is the process we keep dough from spoiling for a relatively long period of time. Besides, this process also protects food from the invasion of bacteria, minimizing the deterioration of food in terms of quality and color.
If not stored in the refrigerator at low temperatures, the batter will begin to spoil within one or two days. So, how long can you keep cake in the fridge?
In terms of batter preservation, professional bakers agree that they should be kept in the refrigerator for about 7-8 hours. After that, you can take leftover cake batter out of the fridge and reheat at medium heat for the best result.
Incubating the cake mix over a long period of time can result in the batter becoming overexposed. At this time, the gluten fibers are stretched too much, and the elasticity is reduced or lost, causing the cake to bloom poorly.
Incubating the cake mixture for too long can also create too much alcohol, resulting in the dough smelling bad.
Additionally, many people make the mistake of thinking refrigerated foods are safe. But that is not the case! At refrigerator temperature, microorganisms are only inhibited, not dead.
There are also bacteria that can survive and thrive at -15 degrees Celsius and continue to spoil your food. Food is still decomposing but at a slower rate than from the outside environment.
Keeping food in the refrigerator for too long can still pose the risk of poisoning, which in the long run can cause other health effects on users.
When decomposed by microorganisms, all proteins produce harmful toxins, creating a bad odor such as nitrite or ammonia. If too much nitrite is absorbed, it can cause acute poisoning and severe health conditions in the long term.
Furthermore, after each thawing process, the batter will spoil more easily. Because any food is frozen and when thawed at room temperature for more than 2 hours, they are now very susceptible to bacteria.
At the same time, it is also a favorable environment for microorganisms to invade and grow. When this happens, the quality of the food decreases, and the safety of the food for the user decreases.
Rising temperature is also the risk that bacteria will begin to grow and destroy the nutritional content of food and cause cases of food poisoning due to microbial contamination.
How To Refrigerate Cake Batter?
The best way to store cake batter is to cover unused bread with plastic or freezer ziplock and place it in the freezer.
Professional bakers also encourage the use of boxes to preserve cake mix batter. It is beneficial to make it easier for the user to check the food inside, be used in the microwave and is more environmentally friendly.
To ensure safety when storing food, you should only use safe food containers (BPA-free plastic or glass).
Another popular and highly effective option is to use plastic wrap. When you cover the food, bacteria from the outside cannot get in and spoil the food.
Moreover, it also helps to prevent the smell of food from being released into the refrigerator air.
There are 2 types of food wrap: PVC (Polyvinyl chloride) and PE (Polyethylene). Food safety experts always recommend using PE film.
Due to the chemical properties of PVC materials, when fabricating, manufacturers must use additives DEHA (Di-ethylhexyl adipate) or DEHP (Di-ethylhexyl phthalate) to soften and make transparent for the film.
The use of these chemicals causes food pollution, affecting the health of consumers. Because of the above structure, PE film is much safer than PVC wrap.
Homemakers should also practice arranging food in general and cake mix in particular in order of time. Old food is brought out; new food is put inside.
Or, if you can’t remember when the food was put in the refrigerator, you can stick a small piece of paper that records the time on the packaging.
Baking is considered a science that requires precision and knowledge. To create a delicious and beautiful homemade cake, cold brew in the fridge is necessary.
Although it will take time to practice, the result will definitely surprise you. This article gave you a full answer to the question, “can you refrigerate cake batter?”
Thank you for reading.