How should I log raw cake batter?

JerseyGirl30
JerseyGirl30 Posts: 23
in Food and Nutrition
Tomorrow is my birthday and every year I have a couple spoonfuls of my cake as I'm mixing the batter. How should I log these calories?

Replies

  • slugkiller
    slugkiller Posts: 90 Member
    No idea but love that you do this too - cakes taste much better this way!
  • Showcase_Brodown
    Showcase_Brodown Posts: 919 Member
    You could try to enter the entire recipe to figure out how many total calories there are. Then figure out what percent of that your spoonfuls would be. Multiply that by the total calories.

    Or you could just not log on your birthday. Nobody would blame you.
  • Witchdoctor58
    Witchdoctor58 Posts: 226 Member
    Happy birthday, and please be careful of raw eggs. Is the batter really worth the risk of Salmonella? There must be some other treat you could give yourself!
  • micheleb15
    micheleb15 Posts: 1,418 Member
    I'd log it as a cupcake without icing. A couple of spoonfuls is what I use to fill cupcake tins. I love raw cake batter, and raw cookie dough.

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