LET'S STAY IN TOUCH
Mixing is an important part of baking where your care and love of baking comes into play. I was taught to look for batter ribbons in the bowl, so I prefer visual cues over timers. Watching your ingredients mix together and knowing when to stop is vital to getting baking perfection. If you overmix, your treats will come out tough. Think of baking as a science: if one ingredient measurement is off, you won’t know until it’s half way out of the oven that you have to start all over.
Using a sifter (sieve) helps remove any clumps, combine dry ingredients, and aerate the solids. I notice taller cakes and cupcakes after baking when I use a sifter. After some wear and tear, the sifter tends to disconnect from the frame, so make sure to look for a sifter with a strong handle and a thick quality mesh. There are sifters that look like a metal cup and a handle to spin — that does the job, but they only hold 1 cup of dry ingredients at a time.
These tools are good for stirring and scraping batter from the sides of your mixing bowl. Scraping the sides helps makes sure all ingredients are evenly incorporated together. There are different spatulas for different jobs, so make sure you are equipped with more than one size, like an extra long commercial spatula for larger mixing bowls. They have a small indentation on the side for scraping the lip of the bowl so that the mix doesn’t seep out.
KitchenAid has a high quality reputation amongst home bakers. If you can, splurge on these quality mixers. In my dream kitchen, I’d have every size and color made, but realistically, I have 2. My blush Pro Line Stand Mixer (7 qt) is used for mixing large quantity batters and bread doughs requiring 2 or more pounds, while my Wonder Woman Architect Artisan Stand Mixer (5 qt) is used to mix smaller batches and frostings. There are also hand mixers that can be used for small batches of cookie doughs.