What happens if you put eggs in your cake mix and bake tomorrow?

If you put eggs in your cake mix and bake it tomorrow, the results will likely be disappointing. Here's why:

* Gluten Development: Adding eggs to cake mix starts the process of gluten development. Gluten is a protein that forms when flour and water are mixed. It gives cake its structure. However, leaving the mix overnight allows the gluten to continue developing, making the cake tough and chewy.

* Moisture Loss: Eggs also add moisture to the mix. Over time, that moisture will evaporate, leaving the cake dry and crumbly.

* Flavor Changes: As the eggs sit in the batter, they may break down and create an unpleasant flavor.

The Best Approach:

* Refrigerate the Dry Mix: If you want to prepare your cake mix ahead of time, you can refrigerate the dry mix (without the eggs) for up to a week.

* Add Eggs Right Before Baking: Add the eggs to the cake mix right before you bake it. This will ensure that the cake is moist, tender, and flavorful.

Exceptions:

There are some cake mixes that are specifically designed to be made ahead of time. These mixes often contain ingredients that help prevent gluten development and moisture loss. However, it's always best to check the instructions on the box to see if the mix can be made ahead of time.