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Top tips for baking with your stand mixer

Whether you’re using it to whip up light and airy cake batters or whisk egg whites into glossy meringues, knead dough for your next loaf or make a batch of cookies, your stand mixer can help you with pretty much any baking task; saving you time and effort, and cutting down on mess, too. Focussing on two of our premium Chef stand mixers, the Titanium Chef Patissier XL and Titanium Chef Baker XL, here’s our guide to baking with your stand mixer and getting the most from its various features and functions. And if you’re looking for inspiration for your next bake, we’ve got some delicious recipes to try too, from light as a feather chocolate soufflés to a feta and herb sharing loaf.

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Finding the right tools for the job

Each of your stand mixer’s high performance bowl tools have been designed to fulfil a different baking task. Choose the right one for the job for showstopping results:

K-Beater
With a signature design that reaches all areas of the bowl for optimum mixing performance, the K-Beater is a baking icon for a reason. Use it to mix normal and heavy mixes like cake batters, biscuit mixes, icing, fillings and pastry. Why not try making this savoury blue cheese and pumpkin cheesecake. Using the K-Beater will ensure the filling is smooth, creamy and evenly mixed, and blitz the base ingredients into a damp, sandy mixture in no time.

Balloon whisk
This whisk’s balloon shape incorporates lots of air as you whisk for maximum volume. Use it for whisking eggs, cream, light batters, sauces, and meringues, like this lemon curd and pomegranate meringue roulade. Made with meringue that’s crisp on the outside and deliciously chewy on the inside, and bursting with zesty flavours, it’s the perfect summer dessert, and surprisingly easy to make.

Dough tool
Effortlessly mixes and kneads dough for bread, pizza, pasta or brioche in less time, and with far less of a work out for your arms. You only need to mix the dough for this deliciously chewy sourdough for 10 minutes before leaving to prove.

Creaming beater
With pliable wings that scrape the sides of the bowl to ensure no ingredients get left behind, use the creaming beater to mix lighter cake mixes and toppings. When making this delicately flavoured pistachio and orange blossom cake you use it to cream together the butter, sugar and eggs for the cake batter, and then again to make the orange flower water frosting.

Fold tool
Working to fold ingredients together to create light and airy mixtures, use the patented fold tool to create the lightest mousses and fluffiest soufflés, like these decadent, melt in the mouth chocolate soufflés.
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Use the SimpleTouch presets

Take the guesswork out of everyday mixing tasks, thanks to the Titanium Chef Patissier XL’s six SimpleTouch presets. Accessed via the intuitive touchscreen, they include dough kneading, all in one cake and egg white whisking, as well as three functions that make use of the EasyWarm™ bowl- dough proving, chocolate melting and Swiss meringue. All available at just the tap of a finger.


Use the chocolate melting function to make this indulgent white chocolate and strawberry traybake, with the EasyWarm™ bowl helping you to melt chocolate 33% faster than with a bain-marie. It also speeds up dough proving, reducing the proving time of some doughs by a third. Use the dough kneading and proving functions to make this delicious herb, feta and sundried tomato bread. 

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Meringue making tips

Big, billowing meringues are easy to whip up using your stand mixer and the balloon whisk. Here are a couple of pro tips for making failsafe meringues:

- Before you start, ensure your mixing bowl and whisk are spotlessly clean. Any traces of grease, fat or yolk may prevent the egg whites from foaming and forming those signature stiff peaks. Rubbing the bowl with half a cut lemon can help, but make sure you dry it thoroughly with some kitchen roll afterwards. 
- Older eggs produce airier meringues, as the whites are runnier and easier to beat. Make sure they are at room temperature before you use them.
- Avoid making meringues on a humid day if you can. Their sugar content makes them absorb moisture, turning them soft and sticky. Cooking them longer at a lower temperature will help dry them out.  
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DuoBowl for seamless baking

Many recipes call for more than one bowl as you move on to the next stage. Rather than risk interrupting your baking flow, both the Titanium Chef Patissier XL and Titanium Chef Baker XL Silver come with a handy additional mixing bowl, so you can seamlessly swap a new clean bowl in whenever you need to. 


The extra 5L bowl nests neatly inside the generously sized 7L EasyWarm™ bowl for easy storage, and fits the machine without any fiddly adjustments. So there’s no need to stop and wash up your bowl when it’s time to make the icing for your cake, just carry on creating. 

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Create cake toppings in minutes

Turn your bake into a showstopper by using your stand mixer and the right bowl tool to make a range of cake toppings that will add that special finishing touch to your creation. 


From classic meringue buttercream to traditional royal icing, or cream cheese frosting to top a red velvet cake, there are plenty of different frosting options that are so much quicker to make when you use your stand mixer- not to mention a lot less messy.  Or you can use your EasyWarm™ bowl to melt chocolate to decorate a drip cake, or whip up a crème pâtissière or meringue using your balloon whisk.

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