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3.5QT Tilt-Head Mini Artisan Stand Mixer with a Guava Glaze Finish - by KitchenAid
Master the tradition of your famous holiday cookies, birthday cakes, and gourmet sauces with an innovative, compact body design! KitchenAid’s Guava Glze Mini Artisan Stand Mixers hold the same power as the Classic Stand Mixers, but with the convenience of being 20% smaller and 25% lighter, making it ideal for lifting into cabinets or for frequent travel.
This mixer features a 250 watt motor that breezes through large batches of bread and pastry dough, devil’s food cake, sugar cookies, mashed potatoes, and other tricky recipes. The 10-Speed controls accommodate a variety of textures for smooth gelato or chunky salsa.
Included with the mixer are three accessories. The flat beater is ideal for mashing potatoes or mixing cake batter. The dough hook saves time by replacing the need for hand-kneading cookie doughs and bread yeast. The wire whip is a classical attachment that mixes standard ingredients such as eggs, flour, sugar, and other staples.
With a soft Guava Glaze finish and immaculate stainless steel mixing bowl, KitchenAid's 3.5 Quart Mini Artisan Stand Mixer is a great time-saver that will look charming for counter display.
KitchenAid 3.5QT Tilt-Head Mini Artisan Stand Mixers Feature:
- Includes a One Year KitchenAid Warranty
- As powerful as the KitchenAid Classic Stand Mixer: 25% lighter and 20% smaller
- Compatible with all stand mixer attachments (excluding bowls and accessories)
- Includes 3.5 quart stainless steel bowl (bakes up to 5 dozen cookies)
- Unique planetary mixing action for optimum coverage
- Designed with 10 optimized speeds for anything from whipping to kneading
- Soft start prevents ingredients from splashing
- Tilt-head stand mixer for easy bowl access
- Designed and assembled in the USA!
- Weight: 18lbs | Depth: 12.3” | Height: 12.3” | Width: 7.8”
- Wattage: 250 | Voltage: 120 | Hertz: 60
- KitchenAid Model # KSM3311XGU
- Click here to learn how to remove the polishing residue from the stainless bowl before first use
Mini Stand Mixer Available Accessories:
- Coated Flat Beater: KSM35CFB (Included)
- Coated “C” Dough Hook: KSM35CDH (Included)
- 6 Blade Wire Whip: KSM35WW (Included)
- Polished 3.5 Quart Bowl Without a Handle: KSM35SSFP (Included)
- Brushed 3.5 Quart Bowl Without a Handle: KSM35SSB (Not Included)
- Flex Edge Beater: KFE35T (Not Included)
- Pouring Shield: KSM35PS (Not Included)
SWISS CHOCOLATE CAKE ROLL RECIPE
Makes 12 Servings
3/4 cup all-purpose flour
1/4 cup dark or dutch processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
1/4 cup unsalted butter, cut into cubes
2 ounces dark chocolate (60-70%), finely chopped
6 tablespoons unsalted butter, room temperature
2 tablespoons unflavored vegetable shortening, room temperature
8 ounces marshmallow fluff
1 cup powdered sugar, sifted (more as needed)
1/4 cup heavy cream
4 ounces dark chocolate (60-70%), finely chopped
3/4 cup heavy cream
1 tablespoon salted butter, cut into cubes
Preheat oven to 350º F. Lightly butter a 10'" x 15" baking pan. Line the bottom with parchment paper and lightly butter parchment.
Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
Use your KitchenAid Mini Stand Mixer, fitted with the flat beater to beat eggs and sugar for 3 to 5 minutes until they’re thick and pale. Mix in vanilla and espresso powder.
Gently melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds. Stop heating when the chocolate is almost melted; the residual heat should be enough to melt it the rest of the way.
With the Stand Mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary.
Sprinkle dry ingredients over top, and fold into batter using a large rubber spatula. Spread into prepared pan, using an offset spatula to spread the batter evenly into the corners.
Bake for 10 to 12 minutes or until the cake springs back when touched with a fingertip. Remove from oven and let cool for 2 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with powdered sugar. You can also use a clean dish towel.
Peel away parchment paper from the bottom of the cake, then gently roll up the cake starting with the short side. Doing this while the cake is still warm will give the cake some ‘muscle memory’ and allow it to be rolled with the filling without cracking. Set the rolled-up cake seam-side down, and let cool completely for at least 30 minutes.
While the cake is cooling, prepare the filling. In the bowl of your KitchenAid Mini Stand Mixer fitted with the flat beater, beat the butter and shortening together until fluffy. Add marshmallow fluff and beat until evenly incorporated, then add sifted powdered sugar, beating on medium speed until fluffy, scraping down the sides of the bowl as needed.
Add heavy cream and mix until incorporated, then increase the speed to medium-high and beat for 2 to 3 minutes or until light and fluffy. If the filling is still rather loose, you can add 1/4 to 1/2 cup more powdered sugar as needed to achieve desired consistency.
Gently unroll the cooled cake, peeling back parchment paper as you go. Spread a 3/8-inch thick layer of filling over the top of the cake. Don’t make this layer too thick or you’ll find yourself with a big old mess when you try to roll it up (you may not need all of the filling). Starting with the same short side as before, carefully roll up the cake, trying not to let the filling squish out too much. Set the seam side down, then refrigerate for at least 30 minutes to allow the filling to set up a bit (this will make it much easier to slice later).
Meanwhile, to make the glaze, place chopped chocolate in a heat-proof bowl. Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour evenly over chopped chocolate; let sit for 30 seconds, then gently whisk, in concentric circles starting in the very center, until chocolate is melted and mixture is smooth. Whisk in butter, one cube at a time, until melted and completely smooth.
Transfer the cake roll to a wire rack set inside a sheet pan (this will catch any excess glaze). Pour glaze over top, spreading as needed to get any remaining exposed areas, until the top and sides of the cake are completely covered in glaze.
Slice the cake with a chef's knife, using a single clean slicing motion (do not saw the knife back and forth). Wipe knife clean between slices.
The cake is best enjoyed the day it is made, but will also keep in the refrigerator, lightly covered with plastic wrap, for up to 3 days. Let sit in room temperature for 30 minutes before serving.
|Description Author||Sierra W|
|Name||KitchenAid Artisan Mini 3.5QT Tilt-Head Stand Mixer - Guava Glaze|
|GTIIN / UPC Code||883049401560|
|Product Line||Artisan Mini|
|Type||Tilt-Head Stand Mixers|
|Manufacturer's Warranty||1 Year Limited Manufacturer Warranty|
|Country of Manufacture||United States|
|Wattage Range||250 - 499|
|Weight (in Lbs)||19.4|