Im planning to host a dinner & would like to make chocolate cake for dessert. . would it be a bad idea to make the batter several hours in advance?
waswoods,
Aug 16, 3:53am
Why don't you just bake it a few hours ahead of time? The baking powder starts a reaction with the liquid immediately so after a few hours the "raising agent" won't "raise" anymore
uli,
Aug 16, 3:54am
Most chocolate cakes are better after a day - more moist. I would bake it the day before.
duckmoon,
Aug 16, 5:12am
I don't add liquid to baking powder and then leave to sit... The raising agent starts to work, and then the cake doesn't rise when cooked.
duckmoon,
Aug 16, 5:13am
If you want to make an impression on your guests... you could make the chocolate cake in advance, and then serve with a chocolate ganche sauce
tortenz,
Jan 31, 4:45am
I worked in a bakery... all muffins you see in the supermarket have the mixture made and put in the paper cups the day before, stored in the fridge overnight, and baked the next morning :)Doesn't hurt them
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