what is the best way to mix up a cake batter? I have a kitchen aid mixer with the paddle attachment and the whisk attachment.
I'm new to cake making. Please help.
The paddle attachment is what you want to use. The whisk attachment would be used for things like meringues where you want to incorporate a lot of air.
I, on the other hand, only use a whisk -I want a lot of air in my cake to be light and fluffy. I use my paddle for recipes like cookie doughs, pie crust, and more solid doughs -the whisk for batters, egg whites, whipped cream, etc. There should be some hints in your kitchen aide manual for how to use them.