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?

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.

Just what k8memphis said! ^^^

Chiming in with those two.

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

thanks everyone, 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