Which tastes better - the batter or the finished cake?

The batter! But only if it’s on the beaters.

I just made a chocolate cake from a mix. I was licking the batter from the bowl and thinking of how my grandmother used to make chocolate cupcakes from scratch and I remember being in her kitchen, while she made the batter, and eagerly awaiting the finished result. Of course, the finished result was divine, too.

As I ate the remnants of the batter from the bowl (just about a half hour ago), I thought how when the cake is baked, I’ll probably not really like it and will think it’s too sweet. So my answer is that the batter is better than the cake.

I’m giving this a GQ because I just had this thought today.

PSA – Don’t lick beaters while they are running.

Yes.

Personally, I prefer the batter most of the time!!!

Never been a batter fan. I want cake with frosting.

As a small kid I loved to lick the bowl after the cake mix was prepared and poured into the pans. My older Sister always made the cakes. When she noticed how much I loved to lick the bowl then she would spend a great amount of time to extract all remnants of cake mix from the bowl leaving me basically nothing to lick. She said to me, “Wouldn’t you like more cake than the raw mix?”. Of course she didn’t care. She was just mean.

Big sisters suck!

I’m with @cookieman, I want the cake. Plus you aren’t supposed to eat batter with raw eggs in it. :)

@KNOWITALL There are a lot of things you aren’t supposed to do that are fun to do! FWIW, this cake doesn’t have frosting, it’s a sour cream coffee cake. I have to say that it’s darn good before and after baking.

Oh wow, that sounds amazing! We were allowed to lick egg beaters but that’s it. “You’ll get worms!!” haha!

Cake. Usually, the actual baked cake. Although, chocolate batter is pretty good, and chocolate brownies even better, but I still like the baked end result better.

Chocolate chip cookies is the only thing I can think of where the dough is far superior to the actual cookie if you are willing to include dough in the question.

I always prefer the finished product. I am with @cookieman on that. I don’t like cookie dough either, nothing better than a still warm cookie ten minutes after it is pulled from the oven.

I haven’t eaten batter in years. I used to love it. I really like cake, and I will add my voice to the chorus liking frosting. The funny thing is that I like a middle piece of a sheet cake. That’s The right amount of frosting for me.

FYI, You can buy pasteurized eggs so you can eat the batter. Some supermarkets don’t carry them, but many do. If you aren’t going to bake the batter or dough you can use the egg whites or egg beaters in a carton, double check it says pasteurized on the brand you buy. The last option is egg substitute, which is what vegans use. If you aren’t baking it you don’t have to worry so much about how it affects if it rises or has the proper consistency when baked.

^^ Not happening by me.

@janbb Not happening? Do you mean you don’t have pasteurized eggs where you live? They are Davidson’s eggs. The packaging is terrible, you can’t easily tell they are pasteurized. They are good for sunny side up and other times you might have raw egg to deal with.

I mean it’s not a problem I’m looking for a solution to.

Just responding to @KNOWITALL‘s concern and thought others on the Q might have the same concern. A lot of people have stopped eating batter and dough because of the salmonella worries.

Have you had cake pops? They are like suckers except with a very moist cake bite on the end of the stick. They are very popular here and delicious. Plus a little easier on the caloric intake.

@JLeslie Yes, even with farm fresh eggs, still not a good idea. I can’t imagine using year old store-bought eggs and eating it raw. Ewwwww.

@KNOWITALL Davidson’s are pasteurized. They are pasteurized in the shell, they look like a normal egg. They are heated just enough to kill the bacteria, but not enough to cook the egg. It is what restaurant’s use for fresh made Hollandaise sauce so it’s safe, and sunny side up eggs with raw yolk.

@JLeslie it surprises me that you’re so concerned about pasteurized eggs, but you (pre-pandemic) regularly eat at buffets and chain restaurants.

I love a taste of the batter, maybe just because when I was a youngster, mother’s helper always got to lick the bowl—and I was usually first in line to help.

My sons never cared much for it, so these days I lick the bowl myself. And the beaters. I know about egg warnings, but for the amount I eat, I don’t worry about it. Given the options right now, I can think of worse things than dying of cake batter.

Anyway, that’s really only a taste. Ounce for ounce, I’d far rather have the finished cake.

As for the frosting, I put that on for other people, and I scrape it off my own piece.

@Jeruba I’ve never understood people who don’t like frosting. My husband literally scrapes it off, too. But he’ll drink Coca-Cola by the gallon. haha!

@KNOWITALL, then I guess you’ll never understand me.

The chocolate cake I just made is one layer and I put on a cream cheese frosting. I took a little cream cheese icing from a can and mixed it with some real cream cheese, so it’s pretty decent. I put some colorful sprinkles on it so it looks festive. Hopefully I’m feeling festive when the votes are coming in tonight.

@Jeruba Or you can just tell me what you don’t like about it haha! Is it the taste, calories or ?

My husband says it’s too sweet, that’s why his soda obsession confuses me. To me, yes icing is sweet, but it’s usually a small piece. He gets much more sugar in all that soda.

My sister and I used to split an uncooked can of cherry pie filling.

@Jeruba Yes, me too. Only a few scrapings so I don’t worry about food poisoning.

My younger son always loved to scrape the brownie bowl so when he was at college and even now, I email him when I am baking them and he says he’ll be coming home.

“Dearly beloved, we are gathered here to say our goodbyes to @Jeruba, who unfortunately has passed away from the dreaded cake batter.”

Thank you, @chyna. I’ve always told my family that I aspired to die laughing, but this would be a strong second.

The cake.

Thanks to your question, @janbb, I am now baking a cake to cheer the night.

I just had a slice of black forest cake. Helps me last all night watching CNN election night.

I prefer the baked cake, and raw cookie dough.

The batter! Hands down.

Warm and gooey Rice Krispy squares are better than ones that cool.

I have no interest in batter or dough, not even licking the bowl or beaters.

I am curious…is cooked banana bread somehow healthier than the dough?

@Dutchess_III All those eggs and oil would make you sick, I’d think.

Well no. They don’t. I could munch on banana bread batter all day.
But is a cooked egg healthier than a raw egg, from an intrinsic nutritional point? Does the nutrition change when you cook it?

As they say at baseball games, hey batter batter batter!

@Dutchess_III ”....munch on banana bread batter all day’

And I will posit that doing so is impossible. There is no “munching” on batter, it’s more of a slurp. A properly baked banana bread, however, can be munched until it is all gone, a golden brown crust with just enough crunch for an al dente delight., even better if one adds walnuts.

Dammit now I want me some banana bread. Can it people, go watch the election results, or go outside and watch a skunk poop. Stop making me hungry.

@Nomore_lockout I bake such good banana bread, my cousin asked for five loaves a few weeks ago. The secret is definately the moisture content.

Cooked vs raw:
“Our bodies absorb 50 to 60 percent of the protein in raw eggs compared to 90 percent of the protein in cooked eggs.” The benefits of eating cooked eggs go beyond absorbing protein. Eggs contain a water-soluble vitamin called biotin that’s important for hair and nail growth, nervous system health and processing carbs.”
——————————————————
Raw eggs have almost same health benefits as cooked eggs. The cooked eggs don’t have the risk of salmonella, a type of harmful bacteria present in eggs

@KNOWITALL No skunks in your yard, I assume : )

@Nomore_lockout We do actually. What does that have to do with eggs and banana bread? haha!

I agree with the moisture content KNOWIT. My 1940s recipie calls for 3 bananas. I use 4. And vanilla, which the recipient also does not call for.

Saying that our bodies absorb more protein from a cooked egg than a raw egg makes no sense. What is the logic? What is the science? Do they absorb protein from the air as they cook?

@Dutchess_III Damn ya’ll making me hungry! Think Ill go watch TV and catch more of Trumps antics. Maybe I’ll forget about nut bread.

You want the recipe?
Mkay.

Buy bananas and leave them set in the kitchen for a few days until they start getting over ripe,then put them in a zip lock bag and stick them in the freezer for a while…weeks or even months.
When you’re ready to make the bread get 4 of the nanners out and let them defrost then peel them. (Don’t include the chilluns in this part because they look like gross, slimy poops.) Mash the hell out of them.

Now we go with ½ cup Crisco.

Mix 1 cup of sugar in the Crisco.

2 cups of flour.

1 tsp baking soda (mix with flour.)

¾ths a cap of vanilla.

Mix all that up,.

Now mix in the mashed bananas.

Then fold in 2 eggs that have been lightly beaten, like the way you’d beat a kid you like.

Pour into a greased casserole dish.

Bake at 300 for 1 hrs 15 min. Knife inserted comes out clean.

This came froma recipe book my church put out in 1987. The gal who donated this recipe says “This was given to me by a neighbor’s mother when we were stationed at Ft. Sill, Oklahoma about 1947 or 1948…..bananas, when used in cooking should always be fully ripe. They impart far more flavor and sweetness (and moisture.) In fact, those that you think are past saving are just right for cooking.”

Good stuff Maynard.. Have fun.

Huh? @Dutchess_III On second thought, think I’ll go to Macky Ds

@Dutchess_III Crisco?

My cardiologist would go nuts…

@zenvelo Probably better to just eat the banana.

Well it’s either butter or Crisco. Butter makes it flat.
So you never use any kind of shortening or butter or vegetable oil when you cook?

I am making banana bread tomorrow! After it’s cooled and I’ve eaten my fill of warm banana bread, dripping with melted butter, I’ll cut it into squares and freeze it for when the kids come over. I think they will always associate Gramma’s with frozen banana bread. Like a gourmet popsicle!

No skunks in your yard either, presumably.

My favorite treat growing up:

A varable amount of cooked white rice
A can of fruit cocktail or your fave diced fuit and juice
A whole large container of Cool Whip

Cook the rice then add fruit cocktail and the Cool Whip
And chill in the refrigerator. Not the freezer.
Serve chilled.

No skunks, but possums @Nomore. And possums are OK.