Hi,
I have the 600 professional KA..I made a double batch of no fails, and the dough kept coming out, and I had the guard on..It just seemed like too much dough in the 6 qt bowl..Anybody else have this problem, with their 6 QT?? Thanks..
joAnn

I don't have the 6 qt, but since nobody's answered you yet, here's MTCW

I have the 4 1/2 qt, and it can barely handle a single batch. I usually do just a half batch at a time because I think it mixes better than a whole batch.

Based on that, I would think that a double batch might be more than a 6 qt could do easily, just considering the quantity of dough in a double batch and the stiffness of it (compared to icing or cake batter, etc.)

hth!
Laura.

I have the classic and it had a hard time with a batch of Antonia's icing.

Laura, I am glad you posted since I am trying the no fails today and I will go for just a half batch. This is a first time so 1/2 batch would be best.Thanks for posting.

I have the 6 qt. I've only made a single batch of no fails at a time, and the single batch fills up a good part of the bowl so I think a double batch is too much even for the 6 qt. If I wanted to make a double batch of no fails, I'd do the batches separately if it were me. I'd also be worried about the double batch mixing evenly if I did it all at once.

Just to let you know that I do a single batch in my 5 qt and it does just fine. Have you tried Martha's Stewart's sugar cookie? It is a smaller batch than the no-fails and uses fresh lemon juice and zest and I really love it. I have switched from the No-Fails and will never look back. Give it a try if you are a fan of lemon and Antonia's icing goes very well with it.

12 cups of four, plus the other stuff will be too much. I have learned that from previous experience.

If I have a lot of dough to make, then I break out both mixers(Artisan & prof 6)

My GE cannot handle two batches of anything

RED KA on my Christmas List!!!!!!!!!!!!

i put 3 batches into a GE mixer and all went well..i'm sure KA can handle it!

i do double batches of the no fail recipe in my professional 6qt. i put the guard on and then add the flour mixture gradually. im not saying "some" flour doesnt sneak out but it works.

Only single batches for me in my Artisan. I'm too scared to double it up and risk ruining my KA. I still have my old Classic and also do singles in there. When I have a large order I have them both going - sometimes I make up to six batches at once. I don't refrigerate so it's not a problem. I just keep plopping my batches of dough into my large Thatsabowl from tupperware and am ready to roll.

Am I just a glutton for punishment? I mix mine by hand! I only get out my KA for icing! It's a pain to me to drag the thing out, it's so heavy adn I don't have room to leave it out.

Zamode, do you know the exact name of the sugar cookie recipe you're using? She has several and they all look good, but I'd love to try the one you mentioned.

When you add the special dark, how much per recipe, and do you change anything else?

I'm on the quest for the best cutout cookie for bouquets (and not for bouquets) and have plans now that the kids are back in school to try several. I've only used the no-fails so far, and I like them, but would love something that doesn't have to be chilled and would be faster to go from dough to decorating!

Thanks!
Laura.

Where is the recipe for Antonia's Icing? I searched and couldn't find it... so I'm sure it's in a really obvious spot and I look like a moron....

Thanks guys...

You can find her recipe and her method for decorating with it in the tutorial she wrote, "how to bake & decorate cookies". Click on the Articles tab, and it's near the bottom of the page.

Laura.

i use my ka so much i broke 2 already... my 1st one was a 4 qt and my second was the professional 6 qt and i blew both the motors.. lol thank god my bf is bringin it in to get fixed for my b-day coz im usin my cousins that i got her for her wedding and at the rate im using it ill have to buy her a new one.. lol

Special Dark is the new Hershey cocoa that's out - it's called Special Dark Cocoa and it's really really dark and flavorful.

The royal icing for cookies doesn't dry hard like royal icing flowers. Antonia74 did a wonderful tutorial for us on how to bake and decorate cookies, and she shares her recipe and her method for decorating them. That's the only recipe I've used since I started doing cookies, and everybody loves it! Her icing is a thinned royal, but because it's going on cookies which have butter in them, it doesn't set up too hard.

I think that's a good place to start, then you can experiment with the others to see which you like best.

hth!
Laura.

CakeDiva:


What laura said ^^^

I have been using Antonia's but Alice's is good, too. I am going to try the Wilton one based on Kos'.