 Actually, in the case of egg whites, you'd probably do a better job doing it by hand. And so that worked out well, and those were very light. I think when you get to the American-style layer cake, those tend to coincide with, you know, egg beaters or other things. I do remember, though, when I was starting out in this business back in the 1700s. Before the Earth was cold. There was a cake batter mixing tool that would look like a large ladle with holes in it.