Recipes For Stand Mixers

The Basics Of Mixing A Butter Cake:

• All the dry ingredients have to be sifted twice before measuring it
• Always start your butter cake by softening the butter a little
• Start beating the butter and sugar until creamy
• Add the eggs one at a time while beating very well in between
• Then you proceed by folding in the other dry ingredients alternatively with the milk
• Do not over mix the cake at this stage; only mix enough to incorporate all the ingredients well.

Prepare you cake tins by lining them with paper and greasing them very well. You can use non-stick paper, but still spray the pan with cooking spray.

Pre-heat the oven to the required heat before you start mixing your cake.

These recipes are old fashioned recipes that gives the butter in cups, to convert 1 pound of butter to cups: 1 pound butter is 2 cups of butter.

Here are the recipes for a few different butter cakes:

Ingredients;

• 11/2 Cups of cake flour
• 3/4 Cup of sugar
• 2 Teaspoons of baking powder
• 1 Egg
• 1/4 Teaspoon of salt
• 1/4 Cup of butter
• 1/2 Cup of milk
• 1 Teaspoon vanilla essence

Method;

1. Mix the cake as above one of the KitchenAid Artisan 5-Quart Stand Mixers will, of course, work perfect as well
2. Spoon the mixture into a flat and prepared tin
3. Bake for about 25 minutes at 375 degrees Fahrenheit

Ingredients:

• 2 Cups of flour
• 21/2 Teaspoons baking powder
• 1 Cup sugar
• 1/2 Teaspoon salt
• 2/3 Cup butter
• 3 Eggs
• 2/3 Cup milk
• 1 Teaspoon vanilla essence

Method:

1. Mix as for a butter cake
2. Spoon the mixture into two 8 to 9 inch prepared cake tins
3. Bake for 25 minutes at 375 degrees Fahrenheit

Ingredients:

• 1 Cup of sugar
• 2 Cups of cake flour
• 1/2 Teaspoon of salt
• 3 Teaspoons of baking powder
• 2 Eggs
• 2/3 Cup of milk
• 1 Teaspoon vanilla

Method:

1. Mix as above
2. Spoon the mixture into two 8 inch prepared cake tins
3. Bake for 25 minutes at 375 degrees Fahrenheit

Ingredients:

• 13/4 Cups of cake flour
• 1/4 Teaspoon of salt
• 21/2 Teaspoons of baking powder
• 1 Cup of sugar
• 1/2 Cup of butter
• 1 Egg
• Enough egg yolks to fill 1/3 cup
• 1/2 Cup of milk
• 1/2 teaspoon of vanilla essence

Method

1. Mix as above
2. Spoon the mixture into a big prepared cake tin and bake for about 45 minutes at 350 degrees Fahrenheit
3. It can also be baked in two 8 inch prepared cake tins or in three 7 inch cake tins
4. Decorate the cake with the following butter cream;

Orange Butter Cream

Ingredients:

• 1/2 Cup of butter
• 3 Cups of icing sugar
• Pinch of salt
• Enough orange juice to get the right consistency

Method:

1. Cream the butter and icing sugar with your stand mixer
2. Add the orange juice while mixing until you have the right consistency to spread
3. Be very careful with the orange juice as the mixture can become too soft very fast

The Left Over Egg White Can Be Used To Make The Following Meringues

Remember, for meringues all your utensils need to be clean and dry before you start otherwise you will not have a success.

Ingredients:

• 4 Egg whites
• 1/8 Teaspoon salt
• 3/4 Sugar
• 1 Teaspoon vanilla essence

Method:

1. Beat the egg whites until stiff but not dry
2. Add the salt
3. Add the sugar gradually while you keep on beating the egg whites only add ¾ of the sugar
4. Beat the egg whites until the mixture keeps its form
5. Add the vanilla and fold in the rest of the sugar
6. Prepare a baking pan by lining it with non-stick paper
7. Form the meringues as you wish on the paper
8. Bake the meringues at 250 degrees Fahrenheit for 40 to 50 minutes until done and a light brown color
9. Remove the meringues while still hot
10. Use as desired, a good idea is to sandwich two together with melted chocolate.