492218 Fri Feb 22 09:47:19 -0800 2008 2 31 Home Cooking 0 3424159 Later today am going to be making Kim Sunee's almond-saffron cake for couple of friends: http://www.nytimes.com/2008/02/20/dining/202crex.html?_r=1&oref=slogin My plan is to halve the recipe (the recipe makes two 8 inch cakes which is way more than I need) and then use some of the batter to make a four little cupcakes. Even halving the recipe, I will have more batter than I need. So my question is, should I just bake up the extra and freeze for another time or should I freeze or refrigerate the batter to make at another time? The recipe calls for serving the cake warm... What do you all think? Fri Feb 22 09:47:19 -0800 2008 78552 bite bite 1 3424302 Bake and then freeze. Fri Feb 22 10:20:41 -0800 2008 3424159 39874 chowser 2 3424369 I agree w/ Chowser. I'd worry the freezing would have an effect on the leaveners while thawing. Fri Feb 22 10:36:04 -0800 2008 3424302 96253 chocabot