Ok, so one more question...and this is quite a silly one, but GOOD GRIEF!!!! How do you keep from making a COMPLETE mess of your kitchen sometimes? Like for instince...when your making buttercream icing...I have gotten to the point where I dread making this stuff because of the powdered sugar mess that occurs every time! I have a KitchenAid stand mixer, and every time I add any powdered sugar to the butter/shortening mixture it flies all over me and the kitchen!!! I have tried just adding a little at a time, having it on low speed, etc. Is there ANY way to prevent this? Or does it just come with the territory? Thanks so much all!
Luv, Jenn
I put a slightly damp cloth over my mixer and add the ps slowly through a little opening and it cuts down on the ps cloud. I have a ka too and they do sell pouring shield you can purchase for this reason but I like doing the cheap homemade way better. Besides that's just more money saved for my caking stuff!
Start your mixer on the lowest setting, after you place a CLEAN damp kitchen towel over the bowl side of the mixer. After about 30 seconds, you can take the towel off. Then you can turn the speed up to what you want. I do this with some cake batters sometimes also.
I also keep my mixer right next to my sink, so I can just wipe everything into the sink when I do make that mess.
That keeps the mess about 50% less; there's not much else I can do to help you, I'd like to know the same thing. Where do all the dirty bowls and spatulas come from?
I am guilty of tornados cutting through my kitchen on a weekly basis!!! I try to clean up as I go, but I get so excited about working on the cake that sometimes I just forget.
I read this tip on making BC on the ACD email this past month:
Put all of your sugar in first and add the wet ingredients in on top of it to cut down on all of the airborne sugar.
I tried it with my big Hobart mixer last week and it did seem to help. There was still some splatter, but it sure beats sitting there adding a little bit of sugar at a time. (Personally I think I liked it more b/c making the icing seemed to be done in no time!)
I try to remind myself that a messy kitchen just means that I have orders!
Keep Bakin'!
-Michelle
I have the plastic shield for my KA, and it does help a lot, what I do is add the PS in two portions and the mixer turned off, then I start with the lower speed and when the sugar has incorporated a little bit I put a higher speed, this teqnique helps me,
hope the info helps
Adriana
I am guilty of tornados cutting through my kitchen on a weekly basis!!! I try to clean up as I go, but I get so excited about working on the cake that sometimes I just forget.
I read this tip on making BC on the ACD email this past month:
Put all of your sugar in first and add the wet ingredients in on top of it to cut down on all of the airborne sugar.
I tried it with my big Hobart mixer last week and it did seem to help. There was still some splatter, but it sure beats sitting there adding a little bit of sugar at a time. (Personally I think I liked it more b/c making the icing seemed to be done in no time!)
I try to remind myself that a messy kitchen just means that I have orders!
Keep Bakin'!
-Michelle
That is what I do!! I learned that working in a wedding cake shop. We poured the flavorings in the bowl first, then dumped all the powdered sugar in and mixed it into a ball until it all pulled away from the bowl. We added water if the flavorings didn't wet the sugar enough. Then we added the shortening (Sweetex, then Brite White) and then thinned it down with water, if needed for spreading.
I do the same thing in my KA, just on alot smaller scale!! You have to lock the head on the mixer, or it will bounce. Don't ever use the whip, use the paddle. I mix everything on "stir" speed until it is all mixed. After I add the Sweetex, I pull the bowl off and scrape down the sides. You have to do this or you will have nasty lumps in the icing. Then I add the Brite White and turn the mixer up to speed 4 for about 3 minutes to increase volume, then back to stir, and add water slowly until I have the consistency I want. It comes out super smooth this way, if you let it stir for a few minutes after you beat it.
Making a powdered sugar ball first cuts down on the mess big time and makes the icing much faster. Don't try it with a hand mixer, only a stand one that can handle it. The ball is very stiff.
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