Quote:
Originally Posted by cakes-r-us
When mixing ( I have a kitchenaid) you mix on medium is that between 4-6? Do you mix 2 minutes minimum when doing scratch cake, or just until incorporated? If the recipe doesn't say how long to mix, what is the rule, just wondering. I usually mix 2 minutes. I think that is the problem when I do a carrot cake, it always sink, is this one of the cakes that should only be mixed until ingredients incorporated. I've spent lots of money trying to make a carrot cake from scratch that don't sink. Maybe i'm overmixing. Does anyone have a caramel cake recipe? Very helpful tutorial by the way.
When mixing ( I have a kitchenaid) you mix on medium is that between 4-6? Do you mix 2 minutes minimum when doing scratch cake, or just until incorporated? If the recipe doesn't say how long to mix, what is the rule, just wondering. I usually mix 2 minutes. I think that is the problem when I do a carrot cake, it always sink, is this one of the cakes that should only be mixed until ingredients incorporated. I've spent lots of money trying to make a carrot cake from scratch that don't sink. Maybe i'm overmixing. Does anyone have a caramel cake recipe? Very helpful tutorial by the way.
The way I do it when mixing in flour is that I mix it after each addition just until the dry ingredients have disappeared, then add the liquid slowly while it's still going, stop and add more dry, etc. When the last dry is in, I mix just until dry are gone, scrape the sides with a spatula and then turn back on for maybe 30 seconds...probably less. There is no reason to mix longer. The only thing mixing longer will do is strengthen the gluten and cause a tougher, possibly sunken cake. I like to do the dry/liquid step on setting 1 or 2. When I take the bowl off the mixer, I do get out the spatula and scrape the bottom of the bowl one last time and make sure it's all smooth but don't sit and stir it or anything.
I'd also like to add about some cakes needing the whipped egg whites at the end, such as white or yellow cakes. You should just add about 1/3 of the whipped whites and set on the first setting (stir) until they're encorporated (this lightens up the batter so the rest will mix in easier). Then take it off the mixer, add another 1/3 of the batter and fold in by hand just until most of the streaks are gone, then add the final 1/3 and fold in by hand. With these recipes, it's especially important that you pan and bake them right away because they lose volume much faster than unwhipped whites.
LaSombra
The phrase "working mother" is redundant.
-Jane Sellman-
The phrase "working mother" is redundant.
-Jane Sellman-
LaSombra
The phrase "working mother" is redundant.
-Jane Sellman-
The phrase "working mother" is redundant.
-Jane Sellman-
Great tutorial! I grew up on boxed cakes, so I've never tried to do a scratch cake. I did a doctored box cake before, but never scratch. Been scared since I didn't really know the correct steps. Now I think I'll have to try it!
