Cake mixer problems

[brindle]

made two lemon drizzle cakes with new mixer but they were both a flop not light and airy like when we bake by hand what are we doing wrong?
Will try something else next time

Any tips? It's a Kenwood mixer and Dd loves it

[hideinpockets]

Make sure you are mixing for enough time. Unless the recipe calls for it don’t chuck it all in together. You need to make sure each section gets a good beating before adding anything else. Maybe try and make a normal old sponge first to get used to it? I can’t say I’ve ever found any difference between doing cakes by hands and my mixer (apart from my mixer is easier obviously) but all I would say is make sure you are beating it enough to get the air into it!

[j9mcl]

I would beat the sugar and butter for a while but once you add the flour only do so on low until it is just combined. If you beat it for too long the starch in the flour joins and makes long chain molecules resulting in a heavy and doughy cake.

[Libby29]

What whisk are you using, as that can make a huge difference to it.
I don't use the baloon type whisk,
but the flat one with 4/5 bars on it. That works a treat, and don't over beat once all your ingredients are added.

[alp1972]

I have a K Mix I always use the K beater mix butter and sugar till light and fluffy then put it on intermittent add eggs one at a time then add flour turn off as soon as mixed dont overbeat give final stir by hand . Always works perfect . Good luck

[parisdisneyfan]

Originally Posted by Libby29

What whisk are you using, as that can make a huge difference to it.
I don't use the baloon type whisk,
but the flat one with 4/5 bars on it. That works a treat, and don't over beat once all your ingredients are added.

See more...

Same here, I use the flat beater. Dd was having problems with her cake until I saw she was using the whisk. The whisk is only for cream, egg whites etc. Hope that helps,

[hideinpockets]

Originally Posted by alp1972

I have a K Mix I always use the K beater mix butter and sugar till light and fluffy then put it on intermittent add eggs one at a time then add flour turn off as soon as mixed dont overbeat give final stir by hand . Always works perfect . Good luck

See more...

I always use the K beater as well

[skalexander]

Make sure you’re using the K-beaters the flexi-beater. Also, I only give the mix a couple of circles after the flour has gone in, as otherwise it can be over beaten and become heavy. For the same reason I don’t make ‘throw everything together and mix’ recipes in the mixer - I break it down with fat first, then sugar, eggs, anything else (fruit, rind, flavourings etc) and flour.

[Vanillapod]

I always use the flat kitchen aid beater. I only ever use the whisk for egg whites.
I always fold the flour in by hand. That might make a difference?

[brindle]

Originally Posted by j9mcl

I would beat the sugar and butter for a while but once you add the flour only do so on low until it is just combined. If you beat it for too long the starch in the flour joins and makes long chain molecules resulting in a heavy and doughy cake.

See more...

Think this is what has been going on.