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Brownie cake - mix in advance?

(6 Posts)
BrassicaBabe Thu 13-Dec-18 15:47:59


I've got folks coming for dinner on Saturday. Could I prepare this cake mix, maybe Saturday morning, then cook as folks arrive Saturday evening? I'm not a great baker...

OP’s posts: |
mrsfeatherbottom Thu 13-Dec-18 15:52:13

My understanding is that as soon as the wet and dry ingredients are mixed, the chemical reaction that causes the rise starts so I don't think it would work. You could prep the dry and wet separately and mix just before putting in the oven ...?

louise987 Thu 13-Dec-18 15:57:08

Make them then freeze them - just make sure it's packaged in an airtight secure container/wrapping. Cakes and brownies freeze really well!

BrassicaBabe Thu 13-Dec-18 16:03:12

Preparing in advance might be the answer. Thanks.

I'm no baker, but this recipe doesn't seem to have any ingredient that would cause this one to rise?

OP’s posts: |
louise987 Fri 14-Dec-18 10:24:16

Traditional brownies don't rise, unlike cakes. Brownies are dense and rich so don't need raising agents.

This recipe uses whisked egg whites, these will give it a lighter more cake texture. Interesting concept. Tbh I would play it safe and do either a chocolate sponge cake, or traditional brownies - rather than this unusual hybrid!

louise987 Fri 14-Dec-18 10:26:10

Also I'm not sure how the cake texture would turn out after freezing/defrosting, as the egg whites would be more unstable than traditional raising agents. Someone else might be able to advise based on past experience!

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