Mixing Cakes by Machine

An electric mixer is invaluable for cake-making: for whisking whole eggs or egg whites, for beating egg yolks and sugar and for creaming butter. Models vary according to power and speed, so be sure to use the speed and attachment recommended by the manufacturer for specific tasks. You may need to stop the motor and scrape the sides of the bowl from time to time during beating. Modern mixers often come with pouring shields that help to direct ingredients to the center of the bowl as they are added. A mixer can help to distribute ingredients such as nuts and dried fruit evenly in heavier or richer cakes. A food processor can be used for creamed cakes, if care is taken. All liquid ingredients should be combined before dry ones are added. Heavy ingredients should always be chopped first, added toward the end of the mixing process and combined at low speed or using the pulse button on the machine. For lighter batters, it is better to fold in last-minute ingredients by hand so the mixture is not overworked.