Comments on: Can You Overmix A Cake?

By: Eileen Meinert

Eileen Meinert — Thu, 21 Mar 2019 23:00:06 +0000

Please advise on mixing times for a stand mixer vs. a hand mixer. I have always used a hand mixer; my 60 year old hand mixer fell apart and now I am trying to learn how to use the stand mixer — with mixed results, no pun intended!

By: Aike

Aike — Sun, 28 Oct 2018 08:02:24 +0000

Is this 5 minutes total mixing time,? For example 2 minutes of creaming butter and sugar, 2 minutes of mixing in the eggs and 1 minute mixing after the flour was added? Looking at the previous comments, I am not the only one who doesnt seem to get it haha.

By: ogunnaike adenike

ogunnaike adenike — Mon, 25 Jun 2018 14:20:39 +0000

if I understand you clearly, after missing my butter and sugar to fluffy my batter should not more than 5 minute

By: shirlee smith

shirlee smith — Fri, 27 Oct 2017 21:35:44 +0000

I want to follow the blog, but I don’t know where to sign up to get email messages for new posts. Can you please post the link? Thanks, so much.

By: Connie

Connie — Fri, 23 Sep 2016 21:08:41 +0000

How does convection baking affect a cake? Should the temperature be adjusted with a convection oven?

By: Kiesha

Kiesha — Mon, 30 Nov 2015 07:11:24 +0000

This explains why when I tried the exact same recipe but followed different instructions (i.e. mixing times), I got a better texture out of the cake mixed for 4 minutes as opposed to the one mixed for under 2 minutes. Does the info here apply to the traditional creaming method or the reverse creaming method???? The recipe I tried employed the reverse creaming method. Thank you! Excellent info!