The kitchenaid mixer is simply prettier. :D No, it can mix a lot more batches of icing and does the job for you instead of you holding it. That's all I can tell. I think SGC has one so maybe she knows for sure how it's better. All I know is that I want one, even though I have no place to put it and don't have the money to waste. :D
To clean you tips, you should have this tiny little brush specifically for getting into those tiny holes and cleaning it out. You can also boil them in water (assuming you are using the Wilton or Ateco tips).
Lol..if it wasn’t a coupla hundred dollars I’d get the pink one
The tips I have are the white plastic ones from CakeMate that fit on store-bought icing tubes.
I did get another set of white plastic tips from Wilton but I wasn’t looking carefully and they won’t fit on the tubes I have. I think they were meant for that icing made from scratch. =(
I havnt been on this forum for years but I'm VERY impressed with the baking pics and tips.
I have to say that from my visits to the USA I am always in awe of the sheer variety of cakes..you simply cannot get that in London. I've been to the Hummingbird Bakery in central London but that is the only cool bakery there is here. :( Even baking tools etc are so expensive.
However my husband bought me a red Kitchenaid for my birthday five years ago
I can honestly say it's my favourite kitchen toy, so it is truly worth getting one. :)
What does a stand mixer (that $300 kitchenaid mixer thingy) do that a regular electric mixer can't do?
and how do you clean your icing tips? I use qtips, toothpicks, but there's always a little bit left in there.
Sara, i have used both the regular electric mixer and the kitchen aid one. Honestly, i was blown away by the KA, its just so powerful. I got one from my parents when i got married and tht is one of the most useful presents ever especially since i love baking so much. I also make doughs in it for pizza and even for roti. Some recipes require you to beat teh dough for longer periods of time and the KA makes it easier to do so (for example some bread or brioche dough).
That being said, if you are not a regular baker or cake decorator, you may not use the KA much and hence would be a waste of money. It is also super heavy and requires some counter space so if you dont have the space, you will find it a chore to take it out/pack it up again for one time use. KA mixer is the only appliance that i keep on my counters.
To clean the tips, i have this little brush, a mini version of a baby bottle cleaning brush that i use. Alternatively, the dish washer also cleans them out if the icing isnt stuck dry.
i think it comes down to personal taste… i say make two test batches with each and see which one you prefer!
this brownie recipe always, always gets me rave reviews and i’ve had requests for pans at every gathering we go to. i had to stop because it got so boring making the same dish over and over! Deep Dish Brownies - All Recipes
ohhhh sara, thats like asking what a bmw does that a toyota can’t!
its super, super useful when you need to make icing in large batches or make doughs or more than one cake mix at a time. and its so pretty! its seriously the best baking tool you could have. definitely worth the splurge!
get one! trust me… its the best!
the little tip cleaner is available at bulk barn where all the icing supplies are.
-Equal parts of cottage cheese, drained, blended with half-and-half or cream + a little butter
-8 oz lower fat cottage cheese 1/4 cup margarine
-Equal amts.. of lower fat (Neufchatel) cream cheese
-Equal parts of ricotta cheese plus plain yogurt
Equivalents
8 oz. = 1 cup (1/2 pound)
3oz = 1/3 cup or 6 tbsp., 3/8 cup
a question to MEHNAZ..plz help me inbaking just a PLAIN n PLAIN cake...would u believe dat i hv tried it almost 10 times n my cake turns like taking my all hopes..lolz...........although i hv tried so many recepies of plain cake...just give me a simple n tested üplain cake recepie of 2 eggs...plzz mention the quantityof baking powder n tell me how can i measure all ingriedients (ritenow i dont hv measuring pots) i use to measure a cup in a tea-cup(not mug)...i use vanilla sugar,margirine,flour, eggs n milk...but plzzz share a normal easy plain cake recepie...i would b thankful:)........its realy a challange now to bake just a plain cake dat i hv tried many many times...ihv electric oven.
ok horizon, first of all, you need proper measuring equipment. head to your local dollar store and buy measuring cups and measuring spoons. you can't use a tea cup or anything else. it must be a measuring cup designed specifically for this purpose. it's not expensive.
first do that. i'll find you a plain cake recipe.
by the way, i made a carrot cake and it tastes fantastic ... lekin it sunk in the middle. :(
You mix together the sugar and marg first. then add the eggs then the flour. you can add vanilla essence too. this goes into two 8" tins and is baked for 45 - 60 minutes at 350 degrees.
I used silicone moulds and found them soooooooo much better than the paper ones. Once they were cooked all I had to do was turn the mould over and they fell out. No more icky paper and it makes it easier to add toppings and frosting/covering.
I will let you know how they taste them tomorrow. My colleagues are my guinea pigs.
I baked some cupcakes last night in celebration of Earth Day! =)
The green color didn't come out so good. I tried to make them more green as I used cilantro for the green color, but was afraid that the cilantro flavor would get into the icing.
why wouldn't you use green food colouring?? i've never heard of cilantro for colouring things green but it sounds pretty genius, except for the cilantro flavouring, of course!
Hello ladies. I have been very very busy so havent been on here for a while. I present you with one of my latest creations. Hope you like it - my husband didnt. He though it was weird with the first tier full of flowers and the rest just falling...but I loved my work! Sorry to sound so bigheaded! :)
Btw, i want to paint my cakes and i have read that you need clear alcohol or spirit to mix with the colouring gels...how can i substitude this? Do you think water would be ok? I am just worried about the consistency of the colour as it will be too runny. Your suggestions would be great!
I will let you know how they taste them tomorrow. My colleagues are my guinea pigs.