I was combing this article mostly for the tips on freezing cinnamon rolls (unbaked) for Thanksgiving, but I am wondering if you have ever tried freezing batter (like cake batter or quick bread batter)? I have actually experimented with this a little, and tried first freezing chocolate cake batter (as I was making cupcakes and did not want to bake up the entire batch at once) and then with vanilla cake batter, and both baked up amazingly well. I froze the batter in a freezer bag and then when I wanted to bake, I put the bag in the fridge overnight to thaw, snipped off a corner of the bag to pipe out into cupcakes, and they baked up perfect, with no discernable difference from when I first made them. More recently, with Thanksgiving coming up and discussions about breakfast, I found myself wondering how that would work for pumpkin bread, so I used the basic pumpkin bread recipe on this site and baked half and froze half the batter in a freezer bag. Again, we pulled the bag out the night before to thaw and actually turned that batter into muffins, but they were perfect-nice rice, texture, etc. Honestly, it's a game changer if you've never tried it! It wouldn't work for everything (I wouldn't do this with blueberry muffins for example), but as someone who loves things fresh baked, I much prefer over baking first and then freezing. Just wanted to put this out there for anyone else who might be interested!!

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