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    How should I log raw cake batter?

    Posts: 23
    edited January 29 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?

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    Replies

    • Posts: 90 Member
      No idea but love that you do this too - cakes taste much better this way!
    • 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.
    • 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!
    • 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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