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My grandma's hand mixer beat my $300 stand mixer on a pound cake and I'm still mad about it
Everyone in my baking group swears you need a stand mixer for a proper pound cake, so I saved up and bought one last spring, and my first three tries came out dense as bricks. Last weekend my grandma pulled out her old hand mixer from 1978, the kind with the cord that gets warm, and her cake came out tall and soft with a crackly top. I think the difference is you can feel the batter change in your hand and stop right when it gets glossy, while the stand mixer just keeps going and beats all the air out. Her vanilla was also the cheap stuff from the grocery store on Route 9, which really hurt my feelings. Has anyone else gone back to a hand mixer after buying the fancy one?
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reesel5013d ago
Grandma's technique probably had way more to do with it than the mixer itself. Creaming butter and sugar for a full five minutes by hand means you're watching and feeling every stage, and you stop at the right moment, but a stand mixer on high will happily turn that same butter into soup before you notice. Your grandma has also made that cake maybe 400 times, so her hands know things a paddle attachment never will. Give your stand mixer another year of pound cakes and I bet it catches up.
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