I have spent the last year perfecting ( well hopefully so) cookies and now I want to learn more about cakes. I never know which attachment--paddle or whisk--to use when doing frosting or cake mixes, but especially the cakes. There are all these great recipes on here, and I understand that some of the problems that arise are because of over or under mixing. Could you share the procedure you use for your successful outcomes? I just did Toba Garrett's chocolate cake that everyone raves about and it was a total disaster. I weighed and measured and followed directions to a T and it sank in the middle and the texture was really airy and it just fell apart. The top was kind of crusty and it seperated from the rest of the cake. What in the world am I doing wrong!!!!!
Thanks for your help.
Generally for cake mixes or regular icing recipes, you use the beater attachment.
There are recipes like the European buttercreams (Swiss, Italian, French) etc. where the directions expressly state to use the whisk attachment for particular parts of the recipe and then you do end up switching to the paddle in the end.
You can also use the dough hook to make/color fondant, although I have not done that personally.
I don't know the answer, but this is something I have been trying to figure out also. So, I can't help, but I feel your pain!!
I think my Kitchen Aid book had something in it to say when to use the whisk and when to use the paddle.
You use your paddle attachment for cakes and buttercream. When I use my KA, I never set it higher than the second setting. The third overmixes it and I get lots of air bubbles. I generally mix until it looks well mixed and let it go a few seconds longer.
I always use the paddle when making BC. And the whisk when making cake batter. Also when I bake cakes I lower my oven to 325F.
I use the beater (or paddle) for everything. I use the whisk only when making merinque for my Baked Alaska.
Me too. I use the paddle for cake mixes and buttercream.
Thank you all for your help. I think I was probably overmixing my cake batters. The one for Toba Garrett said to beat on the high setting for several minutes and it was just like stiff meringue.
I always use the whisk for BC-to make it light and fluffy-
Cake mixes I use the paddle-
any kitchenaid experts out there?!
well, I found my KA instruction booklet, and it seems I've been using the wrong attachment to make my frostings! Whisk (wire whip) is for egg whites, heavy cream, boiled frostings, angel and sponge cake.
The paddle (flat beater) is for cakes, creamed frostings, pie pastry etc.
I hope to see a big improvement in my frostings now!!!!!
I use my paddle attachment for the cake mix and icing. I use the dough hook for my fondant...works great.