I find that my kitchen aid mixer can only make 1-2 batches at a time. Do you all have a bigger mixer? Just do a bunch one right after the other?
Also, for royal icing, do you make it in bulk in advance or do you make it the week of? (I’ve seen comments about color separation in bags so I know about that!)
Trying to be more efficient with my increase in orders. Thanks!
by laurita310
1 Comment
When I started, I only had my KitchenAid and could not fit more than 1 batch…I would try 2 and some dough would inevitably fly out and my mixer was quite literally trying to jump off the counter. So I would have to do 1 by one..many times. I don’t clean the mixer just finish 1 batch, plop the dough on the Saran wrap that’s already laid out, and start mixing the next batch while I roll the first one. I would spend 2 day a month doing a bunch.. and then I got a Bosch! Best purchase ever.. now I do 5-6 batches at a time like 4 or 5 times. Then I have dough for a month or 2. I roll 2 batches at a time in big slabs, wrap them in Saran wrap and put them in 2 gallon freezer bags. Luckily I have a chest freezer to put all my slabs.
For royal icing, I still do it in the KitchenAid, I do 1.5 batches at a time (3lbs of sugar). This is enough for about 1 week for me. I don’t mind doing this every week since it’s relatively quick. I make it pretty stiff and keep it in an air tight container. If I’m not using it within a few days, I freeze it. Otherwise it just stays on the counter. Since it’s pretty stiff it doesn’t really separate.