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Mixing Tips
Converting Your Recipe
for the Mixer
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for preparation
with your KitchenAid
mixer. Look for
recipes similar to yours and then adapt
your recipes to use the procedures in the
similar KitchenAid recipes.
For example, the “quick mix” method
(sometimes referred to as the “dump“
method) is ideal for simple cakes, such
as the Quick Yellow Cake and Easy White
Cake included in this book. This method
calls for combining dry ingredients with
most or all liquid ingredients in one step.
More elaborate cakes, such as Caramel
Walnut Banana 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
works more quickly than other mixers.
In general, mixing a cake with the
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, use
the Speed Control Guides on pages 10
and 11.
Adding Ingredients
Always add ingredients as close to side of
bowl as possible, not directly into moving
beater. The Pouring Shield can be used to
simplify adding ingredients.
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,“ page 14.
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
Follow individual recipes for guidelines on
including these ingredients. 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.