Mixing Tips
Using Your Recipes with the Mixer There are a number of methods that can be used for making cake with your KitchenAid® Stand Mixer.
For example, the “quick mix” method (sometimes referred to as the “dump” method) is ideal for simple cakes, such as yellow cake and white cake. This method calls for combining dry ingredients with most or all liquid ingredients in one step.
More elaborate cakes, such as a torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter,
or margarine are thoroughly mixed (creamed) before other ingredients are added. For all cakes, mixing times may change because your KitchenAid® Stand Mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid® Stand Mixer will take about half the time called for in most cake recipes.
To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as “smooth and creamy.”
To select the best mixing speeds, see “Speed Control Guide”.
Adding Ingredients
Always add ingredients as close to side of bowl as possible, not directly into moving beater.
NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See “Beater to Bowl Clearance”.
Cake Mixes
When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions.
Adding Nuts, Raisins, or Candied Fruits
In general, solid materials should be folded in the last few seconds of mixing on Stir Speed. The batter should be thick enough to prevent the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.
Liquid Mixtures
Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing.
Increase speed only after mixture has thickened.
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