Getting the most out of your mixer
Whips cream with ease
The Eclectrics Stand Mixer whips cream very quickly. Watch cream closely during whipping because there are just a few seconds between whipping stages. Look for these characteristics: (1) Begins to thicken: Cream is thick and custard-like (2) Holds its shape: Cream forms soft peaks when whisk is removed. Can be folded into other ingredients when making desserts and sauces (3) Stiff: Cream stands in stiff, sharp peaks when whisk is removed. Use for topping cakes or desserts, or filling for cream puffs.
Mixing cookie dough
Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips: (1) Have butter or margarine at room temperature (2) Add ingredients one at a time, thoroughly mixing after each addition (3) Add flour one cup at a time (4) If the mixer seems to struggle, increase the speed setting.
Chocolate Velvet Layer Cake
2 cups cake flour, 1⁄2 cup unsweetened baking cocoa, 2 teaspoons baking soda, 1⁄4 teaspoon salt, 10 tablespoons butter, room temperature, 2 cups light brown sugar, packed, 2 eggs, 1 teaspoon vanilla, 3⁄4 cup sour cream, and 3⁄4 cup cold brewed coffee
Preheat oven to 350ºF. In a small bowl stir together flour, cocoa, baking soda, and salt. Set aside. Using flat beater attachment, cream butter and sugar on setting 4. Add eggs 1 at a time beating well after each addition. Add vanilla. Reduce speed to setting 2. Add half of flour mixture, then all of sour cream. Add remaining flour mixture. Then slowly pour in coffee. Mix on setting 2 about 30 seconds. Turn off mixer and scrape sides and bottom of bowl. Turn mixer on to setting 4 and mix until thoroughly blended. Divide batter between 2 greased and wax paper lined 9-inch (23x3 cm) round cake pans. Bake 30 to 35 minutes or until tests done. Cool in pan for 5 minutes then remove from pans and cool on racks. Frost with Bittersweet Chocolate Frosting. Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1⁄3 cup (80 ml) butter, room temperature, 21⁄2 cups (625 ml) confectioners sugar, 3⁄4 cup (175 ml) unsweetened baking cocoa, 1⁄4 cup milk, 1 to 2 tablespoons cold brewed coffee, and 1 teaspoon vanilla
Using flat beater attachment, beat butter on setting 4 until smooth. Add confectioners sugar and cocoa alternately with milk and continue beating until smooth. Add vanilla and beat until smooth and blended.