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Craft fresh bread, cake batter, mashed potatoes, egg white meringues, and 14 cups of your favorite cookies dough with KitchenAid's Professional 600 Stand Mixer! The innovative engineering uses a patented Planetary Mixing Action to spiral around the bowl with 67 points of contact, promoting thorough coverage and ensuring an even consistency.
Included with the product is a spiral dough hook, which saves time spent on kneading heavy doughs. Also included is a wire whip, which is ideal for beating clumps out of thin batters, and a flat beater that smooths thicker creations.
This 6 quart stand mixer includes a glass bowl that allows you to monitor the ingredients as they develop. With a beautiful metallic finish, each of these mixers will be a stunning addition to any countertop. KitchenAid's Professional 600 Stand Mixers are ideal for mastering every day treats, parties, and catering events!
The KF26M22 KitchenAid Professional 600 Design Series Mixers:
Makes 1 8-inch layer cake
For the cake
For the frosting
Heat oven to 350°F. Spray two round 8" x 2" cake pans with baking spray. Line cake pan bottoms with parchment paper, then spray paper. Dust pans with flour; invert and rap pans to remove excess flour.
In a large bowl, stir milk, egg whites, vanilla and vanilla bean seeds until combined.
In a bowl of your KitchenAid Stand Mixer, use a flat beater attachment to stir cake flour, sugar, baking powder, and salt until thoroughly mixed. Cut butter into cubes and add to bowl. S\ir on low speed 2 minutes until mixture resembles coarse crumbs.
Add milk mixture to flour mixture and beat on medium speed 2 minutes. Scrape sides of bowl and beat another 15 seconds.
Divide batter between prepared cake pans. Bake on center rack 30-35 minutes until a toothpick or cake tester comes out clean. Cool cakes in pans 5 minutes, then carefully invert cakes and transfer, flat-side down, to a cooling rack to cool completely, 1 to 1.5 hours.
Meanwhile, make the frosting: In a clean bowl of a KitchenAid Stand Mixer with the flat beater attachment, beat butter on medium speed 3 minutes until soft, light and fluffy. Add 3.5 cups powdered sugar, 1/2 cup at a time, beating on high speed after each addition until just combined.
Add 2 tablespoons milk, plus vanilla and salt. Stir until combined.
Frosting should be a firm, yet smooth and spreadable consistency. If too soft, stir in remaining 1/2 cup powdered sugar 1 tablespoon at a time until firm. If too firm, stir in more milk 1 tablespoon at a time until soft.
Use a serrated knife to trim domed tops of fully cooled cakes to create a flat surface. Place one cake, cut-side up, on a cake stand or serving plate. Use an offset spatula to frost top of cake. Top with second cake, cut-side down. Frost sides and top of cakes. Decorate with nonpareil sprinkles, if desired.
|Description Author||Kevin O|
|Name||KitchenAid 6 Quart Professional 600 Stand Mixer: Design Series Glass Bowl|
|Type||Bowl-Lift Stand Mixers|
|Options||Pro 600 Mixers|
|Manufacturer's Warranty||1 Year Limited Manufacturer Warranty|
WARNING: This product may expose you to chemicals known to the State of California to cause cancer and reproductive harm. For more information, go to www.P65Warnings.ca.gov.
|Wattage Range||500 - 999|