I’m sorry for asking this, I’m sure that this topic has been covered ad nauseam here at the forum, but I need some help choosing a stand mixer and I couldn’t find a thread that would answer this question for me. I really want the KA Pro 600. I like the large capacity, it has more power (which will be good if I’m doing double batches, large cakes, or breads with a heavy dough), I like that the attachments are raw stainless steel and not coated with the paint (or whatever that coating is), and I like the lift-to-bowl design rather than the tilt head. The problem is that I won’t always be making double batches of cake batter or heavy bread doughs and I am concerned that when I make a regular sized cake the mixing bowl will be too large and the batter, or any other small amount of product being mixed, will not be mixed sufficiently because the attachment won’t be deep enough in the product to be mixed. I’ve asked this question with others and I have heard that I should go with the KA 10-speed Artisan stand mixer, but there are so many things about the KA Pro 600 I like better. I am just worried that unless I end up making a lot of breads, or end up doing large batches of batter and frosting, I will have too much of a mixer on my hands rendering it more useless than useful.

What do you folks think?

Thanks,
Matthew

I’m going to make a big batch of cupcakes for another party next week. if i bake them and frost in the early morning, will they be fine sitting out all day or in a closed box until the evening.  All of rose’s recipes instruct to wrap cakes airtight. will they stay moist for a day sitting out frosted? Would using an oil and butter combination help extend the time the cake stays moist. I know oil is great for moistening a cake, but butter has better flavor so I would think of doing half and half.

Thanks.

The other item is a pair of replacements for my old smelly cake strips (see photo)...

  sometimes it is definitely the litttle things!

The dough is easy enough, but I had some trouble to get them out of the pans. No major damage, but they didn’t want to release, but then I only used butter, no flour to coat them. Tze tze tze for not following Rose’s instructions…

What do you non US bakers use in place of Graham?

Any tips on applying the crust to the cake tin base and sides?

This is the US edition. I hear that Rose fine tuned the recipes in the UK edition - extra sugar, leavening adjustments etc for UK flour.

UK bakers - anything I should be aware of when using this US edition with our local flour (10% protein unbleached)? I think your ingredients are closer to mine than the US.

Add to this a lack of thought on book design and production (decent paper and binding) which can stand the rigors of kitchen use and economising on colour pics (yes we like to see what the cake should look like!). Meanwhile we the customer are paying top dollars for poor work. Some of the authors/publishers seem to fail in later publishing a list of errata on a web site!
Sure mistakes can happen but lets quickly set the record straight.

Rose stands out in this industry with tested recipes, easy to follow recipes and access to any recipe corrections. Her blog and this forum reflects her commitment to detail. This builds confidence with potential book buyers. That is why I have ordered three of hers.

I come to the humble apple peeler/corer. It is a chore I hate- if it wasn’t for the heavenly reward at the end of the task I would with alacrity cook all my apples with the peels attached.  I have tried half a dozen brands and none are easy. Maybe there is a machine which does all this. What do the pro bakers use?

So what is your vote for the best apple peeler.