Does anyone have a 20 qt mixer and use it for making large batches
of icing and cake batter. I have one I purchased used and someone
told me I won't like it because it won't mix icing well. Any comments
or suggestions on mixing buttercream and cake batter. I usually use
mixes, and have three ovens. Can I mix , bake and the let other batter sit until ovens are open again, or should I ref batter or not botter???
Any suggestions to this newbie appreciated. Thanks in advance.
I have a 20 qt mixer and 2 ovens. I make 9 mixes at a time and that usually works out to fill the 2 ovens.
I do not use my mixer for icings because it is very old and I worry that I would get grey icing from the old bowl, but when I get my new mixer, I will do buttercream also.
It seems to work out that after I have filled the pans and filled up the ovens, I have a little time to work on gumpaste, or dishes for 15-20 minutes before I have to get my next batch started so when the first batch is done, I can fill up the ovens again.
I don't have a 20qt mixer but what I do do is while I'm waiting on my cakes to come out of the oven. I refridgerate my leftover batter and I've never have a problem with it.