Whether you're whipping up a quick family dinner or practicing your gourmet pastry skills, get a velvety texture each time with KitchenAid's Coated Flat Beater for Mini Artisan Stand Mixers! This flat beater is coated with a nylon finish that easily releases food for thorough mixing and smooth textures. The large outline is ideal for beating through dense mixes such as mashed potatoes, cookie dough, and cake batter without get stuck. KitchenAid's Coated Flat Beaters for 3.5 Quart Mini Artisan Stand Mixers is perfect to keep as a spare piece or to quickly alternate between recipes.
KitchenAid Coated Flat Beater Features:
- Compatible with 3.5-Quart KitchenAid Tilt-Head Stand Mixer Models KSM3311, KSM3306, & KSM3316 Mini Artisan Stand Mixers only
- Nylon coating for easy release and smooth mixing
- Ideal as a replacement piece or a spare to alternate between recipes
- Includes a One Year KitchenAid Warranty
- Length: 4.5" | Width: 1.3" | Height: 5"
- Dishwasher safe
- Item # KSM35CFB
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Mini Lemon Cake
Makes 4-6 servings
- 1 cup cake flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2/3 cup buttermilk
- Zest of one lemon
- Juice of one lemon
- 1/2 cup lemon curd
- 8 ounces cream cheese
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- Thin slices of lemon, for garnish.
Preheat the oven to 350° F.
Mist two 6″ diameter cake pans with non-stick spray, and line the bottoms with circles cut from parchment paper.
Place the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in the bowl of the KitchenAid Artisan Mini Stand Mixer and mix to combine.
Add the softened butter, mixing on medium-low speed (using the flat beater) for about two minutes or until the mixture resembles damp sand.
Stir in the eggs on medium speed, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Add the buttermilk, lemon zest, and lemon juice. Mix on medium-high speed for a minute to a minute and a half.
Divide the batter equally between the two prepared pans and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
Cool completely then place one layer upside-down on a serving plate.
Top with lemon curd, spreading the filling out evenly over the surface and leaving a 1/2″ margin around the perimeter. Top with the remaining cake layer.
Place the cream cheese and butter in the bowl of the Mini Stand Mixer and beat on medium speed with the flat beater until smooth.
Stir in the powdered sugar on medium-low speed, one cup at a time. When all the sugar has been added, turn the Mini Stand Mixer up to medium-high and beat until fluffy and spreadable.
Frost the cake with the cream cheese frosting and garnish with lemon slices.