The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DLX/Assistent/Verona for cakes

plevee's picture
plevee

DLX/Assistent/Verona for cakes

Does anyone use the steel bowl and roller for making cakes? If so, could they share information about the minimum amounts of butter, speeds and times for creaming, adding flour etc? Do you think it works as well as a conventional mixer?

Patsy

Doc.Dough's picture
Doc.Dough

Cream with the roller at the highest speed you can without splattering and stop when it looks right.

Make sure the butter is soft when you start since it doesn't handle cold chunks well (of course neither does any "conventional" mixer)

Add flour and incorporate at low speed until fully wetted, then raise the speed and mix until smooth.

Yes, I think it works as well as a conventional mixer, but you have to use it appropriately, which may not be exactly the same way you would with a different device.  But a Braun and KitchenAid aren't the same either - and of course your mileage may vary.

plevee's picture
plevee

Thanks. Can it handle quantities as small as 4oz butter? And does the granulation of the sugar damage the finish of the roller?

I've  somehow ended with 3 mixers, the KA, DLX and a baby Bosch. I make 3 25oz loaves every weekend & almost always hand knead. I use the KA only for cakes since it seems to do a better job of creaming tham the Bosch. Ideally, I'd like to manage with one mixer.

Patsy