13
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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