Cake Not Rising When Made With A Stand Mixer
Decorating By Sand86 Updated 22 Nov 2013 , 2:51pm by audairymaid
Hi everyone,
here's my problem :
I make cakes all the time and 99% of the time they end up gret but recently I bought a Kitchenaid standmixer and I cannot get a cake right with it. I'm using the same recipe, same oven, same process but my cakes won't rise and they end up tough and heavy. I tried beating the batter longer/shorter, faster/slower but always end up with the same result : disaster!
Any ideas of what I may be doing wrong?
What speed are you operating the mixer on? I rarely ever go above 4. when mixing cakes. And when I go to 4 its only for 1 and 1/2 minutes MAX.
When I first got my KA, I went strictly by the recipes in the cook book that came with it until I got the hang of it. Everything mixes very quickly. Good Luck.
I never went above speed 2-3
I follow exactly the recipe. I've made 4 cakes so far and none worked.
I use the reverse creaming method with cakes in my Kitchenaid and they work great - maybe try that method? Makes it hard to over mix.
Liz
Hi everyone,
here's my problem :
I make cakes all the time and 99% of the time they end up gret but recently I bought a Kitchenaid standmixer and I cannot get a cake right with it. I'm using the same recipe, same oven, same process but my cakes won't rise and they end up tough and heavy. I tried beating the batter longer/shorter, faster/slower but always end up with the same result : disaster!
Any ideas of what I may be doing wrong?
AI had this same issue when I first got my mixer. I even posted here for help - search 'heavy and dense cakes'. I started mixing using a speed of 2 and also recipes with more liquid tend to give me a lighter crumb.
May seem like a silly question but which mixing attachment are you using? I find the whisk attachment works best for batter and the beater attachment for frosting, although I know some people use it for both.
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