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  3 0 The general thought is no. The leavening will wear out. If you want to do something ahead of time, I would either: 1. Mix the dry ingredients and the wet ingredients separately, refrigerate the wet ingredients and then mix right before baking. or 2. Depending on the denseness of the cake or bread, bake ahead and wrap the cake/bread tight in plastic and refrigerate overnight, and then reheat if desired the next day. Certain bread and roll doughs can be made and left to rise overnight, but batters generally won't make it. JCD answered in Food & Drink about 1 year ago | Report 1 comment by CrazyCatLady… 0 0 I have used pancake batter from the day before and the pancakes were rubbery, as though the baking powder had lost some of it's fizz. I did not stir, so the problem probably wasn't gluten. CrazyCatLady commented about 1 year ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  3 0 Per Alton Brown, as long as you are using 2-stage baking powder (most stuff on the market is) and don't stir it before panning and baking it, you should be fine with most muffin-type batters. I've done this with muffins, pancake batter, and crepe batter without any problems, but have not tried cake. Griffin answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 i've been caking cake a quick breads for years, for a living. some, not all perform well after a resting period. some batters i make a day ahead look much better and have no noticeable difference in texture. bakenburn answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Maybe you should try using a cake batter leavened with yeast, not a chemical agent like baking powder & baking soda, or a physical one like egg whites. Yeasted Cake batters may even benefit from a slow refrigerated fermentation process, to develop complex flavours. This one looks yummy.   Paul Spitulski answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Define usable... Can you cook it and will it be edible? Sure. But it will lose leavening power ever hour it sits around unbaked. Keep it in the fridge (which will hold it back a little while). It will certainly not last more than overnight even under the best conditions, and it wont ever be as good as the day you first mixed it. Best to just bake it all off the day you mix it. You can freeze a baked cake and it will last better than trying to save batter till the next day. rastabilly answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 What kind of cake/bread are you talking about? I've used pancake/zucchini bread batter the next day, and it was fine, but I would imagine layer cake batter might not hold up so well. keshmeshi answered in Food & Drink about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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