Last week i made a triple batch of cake batter. After pouring into the three pans I had about 2 cups extra, so I poured it into a small pan and put it into the fridge so that it would not spoil while waiting for the other 3 cakes to bake. i forgot about it..then almost one week later, I thought "what the heck" so I put it in the oven and baked it. It tasted very good and had almost the same texture as the cakes that were freshly baked - maybe even the same. My fridge now is set on the coldest setting, and is probably only 1 to 2 degrees above freezing. Some parts of the fridge are at freezing.
Is this a safe practice? It would be really convenient if I could do this often.
Is this a safe practice? It would be really convenient if I could do this often.