Does Everyone Sift For Cake Mix & Icing? Ouch My Hand Hu
Decorating By shellypf Updated 4 Oct 2006 , 3:35pm by Sweet-Treats
Tried to sift my cake mix as I read a few forums that suggested it. My hand was killing me after about 10 squeezes and only a small amount of the powder sifted...it would take forever! Any suggestions of a better sifter that doesn't hurt the hands??? Does it make a big difference to sift for the cake and the icing???? Thanks!
I don't sift my mix but I do run the my hand held mixer through the dry mix on high to break up any lumps.
I do sift my powdered sugar though- usually twice- I just use a large wire strainer.
I sift my cake mix and my powdered sugar, but I use one of those sifters that has the turn handle. I don't really notice a difference in the cake, once it is baked, whether the mix is sifted or not. But I do notice a big difference in my icing when I sift the sugar.
I have my mother's old 50's vintage sifter that has a little crank on the side to turn. It's great. don't know if they make them like this any more, but, if not, try antique stores.
yep...they still make them...saw them in Target recently and also in my local craft store that carries lots of baking stuff.
and I'm w/ NewToDecorating....just a big ol' strainer and a spoon to speed the process and make those lumps die!
I do both cake mixes and PS this way.
I use a mesh strainer thing that works great, no squeezing, no turning just shake shake shake. Love it
I have never sifted. I do mix the cake mix some before adding liquids and that breaks up the lumps. What does it do to the frosting when you sift it? does it make it lighter?
it makes it smoother, w/ less chance of little white hard spots. and yes, adds a bit of "fluff" but not all that much.
out here on the coast, close to ocean, high humidity is pretty standard and so sifting helps. (grew up in Midwest and now on coast....won't complain about humidity in Midwest anymore! it's bone dry compared to here!)
I had one of the squeeze type sifters too. I replaced it with the crank type and it is so much easier to use.
I sift both the cake mix and the powdered sugar and use the hand crank.
I do sift. I had a squeeze sifter...piece of junk. My hand was killing me. So I bought a crank one from Target. I didn't like it either. When I'm making a triple batch of BC it took forever and I am messy to start with and this wasn't helping. The other day I was downtown at a restaurant suppy store and I found a large heavy duty hand crank sifter 
. I was so exceited. It was $13, so I bought myself a present 
I'm a simple girl.
I've shared this before, but the greatest thing I discovered was a wire mess strainer that has "legs' that extend to fit over a sink bowl. It's wonderful because it can hold a ton of flour or sugar at a time. I just put a piece of parchment in the sink to catch the stuff and funnel it into my bowl.
I can even put foil on the bottom of the strainer and pour in sugar to weigh it before I sift it.
I tried sifting my cake mix last time, and it got all jammed up in the bottom, like it was too moist and clogged the holes (I have the little OXO one that you shake from side to side - NOT GOOD for large amounts of anything!)
So I stirred the mix with a fork and I thought it worked great.
Been thinking about getting a crank sifter or a strainer for sifting large quantities though.
I seriously HATE sifting! I have a sifter with the crank handle but it gets stuck and flings sugar all over the kitchen. I've been meaning to get a large strainer to make the process a little quicker, but I haven't had a chance yet.
I asked this question a few days ago. I was advised that it would be fine to break up the lumps with a whisk. I have been doing that ever since and I have noticed a positive change in the texture and even the taste. Try it!
I use a regular strainer. Just use a wooden spoon or a fork to mix it out. If i have lumps at the end I use my hand(clean of course) 
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