Mixing Up Cake Mix...

Decorating By prtyinduo Updated 7 Nov 2008 , 3:16am by prtyinduo

prtyinduo Posted 7 Nov 2008 , 2:08am
post #1 of 6

When I took my first Wilton Class my instructor tolld me that when i am making my batter to let it whip for a long time...15-20 minutes (she said she even does her laundry or vaccums her house...

does anybody do this? why? why not?

5 replies
-K8memphis Posted 7 Nov 2008 , 2:11am
post #2 of 6

Cake batter? No I don't. That's too long--it could work up the gluten in the flour (and make it bread-y) or mess something up with the emulsion. Icing is ok to let it go that long on slow.

JanH Posted 7 Nov 2008 , 2:16am
post #3 of 6

Just what k8memphis said! ^^^

indydebi Posted 7 Nov 2008 , 2:36am
post #4 of 6

Chiming in with those two.

cakedesigner59 Posted 7 Nov 2008 , 3:01am
post #5 of 6

Ditto here....also could whip too much air into it, I would think.

prtyinduo Posted 7 Nov 2008 , 3:16am
post #6 of 6

thanks everyone, icon_biggrin.gif i thought it was funny but as a newbie (who thought decorating a cake was to put frosting on it) i thought I would ask

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