Batter: paddle
Icing: Whisk and/or Paddle depending on the type of icing
I use the whisk for the cake batter but I make sure I do not over beat (prevent air bubbles)
& the flat paddle for the butter cream
When I took cake decorating classes...theTeacher told us to ( Only ) use the paddle attachment for cake batter or your cake will be full of air bubbles...she said you could use the wisk for frosting if you want the frosting fluffy and full bodied..paddle is safe for both though!
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Original message sent by SRumzis
Good to know, I've been using the whip attachment for my batters. I never over beat it, in fact I always hand mix to finish, but sometimes my cake middles still sink a tad. Makes sense. Thanks!
After pouring the batter into the pan If you drop it flat onto a counter or table it will bring the air bubbles to the top to get them out of the batter. My grandmother taught me that years ago.
AI like using the paddle with rubber blades so it mixes every bit of batter.
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Original message sent by Pastrybaglady
I like using the paddle with rubber blades so it mixes every bit of batter.
I'm with pastrybaglady, I use paddle with rubber for all of my batters. I only use a wisk for a very very light cake or meringue icing.
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