Baking: Tips, Tools and Recipes

• Digital kitchen scale: Baking is all about precision. With a scale, I'm sure everything is correct.
• Silicone spatulas: Essential for scraping your batter out of the bowl without wasting a thing.
• Turntable: A must for decorating cakes. This way, you can effortlessly create beautiful layer cakes.
• Quality baking pans: A bad baking pan can really ruin your bake. Invest in a few sturdy pans that distribute heat well.
• Kitchen robot: My favorite tool in the kitchen. It takes the heavy work off my hands, gives perfect results, and looks beautiful in my kitchen. My kitchen robot is pink (dried rose), but for the tough bakers, there's also a matte black version (or many other colors). The best part is that you can personalize it with a wide range of accessories.

Why I can't live without it:

• It does the heavy lifting for you: From kneading bread dough to whipping egg whites – my arms stay relaxed.
• Consistency is key: With the different speeds and powerful motor, I get every batter evenly and perfectly mixed.
• Endless possibilities: Thanks to the attachments, I can make all sorts of things: cake, cookies, pizza, and even homemade pasta or ice cream.

The Attachments: What do you use for what?

I often get asked: “Sofie, which attachment should I use for which batter or dough?” It seems simple, but I still see it being used incorrectly often. No worries, I’ll explain exactly how I do it – and why it works.

1. Kneading Hook

This attachment is my hero for bread and other firm doughs. When I make bread, I let the KitchenAid do the heavy work. It kneads the dough until it is elastic and smooth. I do the last bit by hand, so I can really feel if it’s perfect.

• What do I use it for?
• Tip: Let the mixer run at low speed. Bread dough needs time to develop properly.

2. Flat Beater (my favorite!)

This attachment is by far the one I use the most. It’s the tool for all creamy and firm mixtures. Whether I’m making cake batter, mixing buttercream, or combining cookie dough – the flat beater does the job perfectly.

• What do I use it for?
• Why not a whisk? For some people, a whisk seems logical for cake batter, but I find that the flat beater works better. It gives a creamy, even result without adding too much air.

3. Whisk

The whisk is your best friend for anything that needs to be airy and light. I effortlessly whip cream and egg whites into cloud-like peaks with it. A fluffy sponge cake also requires the whisk.

• What do I use it for?
• Extra tip: Make sure your whisk and bowl are clean and grease-free when whipping egg whites. This way you’ll get beautiful stiff peaks!

Good ingredients are just as important as the right tools. Here are my basics:

1. Flour

• Fine wheat flour is my go-to. I add baking powder myself to control the dosage.
• Not in the mood to dose it yourself? Then choose self-raising flour.

2. Sugar

• Fine granulated sugar is the standard, but I’m experimenting more and more with unrefined sugars like coconut blossom sugar, agave, date powder, or honey (for liquid recipes).
• Brown or cane sugar gives cookies an irresistible chewy result.

3. Butter

• There is only one real butter, and that’s from the cow! Margarine is plant-based and often a vegan alternative, but nothing beats the taste of real butter.
• Pay close attention in recipes: should the butter be hard, soft (room temperature), or melted?

4. Eggs

• Room temperature is important for good mixing.
• Tip: Sometimes eggs are indicated in grams, as sizes can vary. An average egg weighs 60 g (20 g yolk, 40 g white).
• Brown or white eggs? There is no difference in taste or quality. The difference is only in the breed of the hen. Brown hens lay brown eggs and white hens lay white eggs.

5. Leavening

• Baking powder: For cakes and cookies.
• Baking soda: Always combine with an acidic ingredient like yogurt or lemon juice.
• Yeast: For bread and other yeast doughs. The rising time depends on the temperature of your workspace. Always cover the dough to prevent crusting.