Make drinking milk with evaporated milk

Mixing bread with a stand mixer will normally take 10-12 minutes, depending on speed. A lot of this smaller mixers will tend to 'walk' if they are not anchored. Look for the dough to be smooth and supple, but not shiny. If it is shiny, and appears wet, it is over mixed. To start, it will look choppy and rough, sometimes you will have to pull all of the dough off of the hook and start up again, because it seems the dough will gravitate to the top of the hook and that part of the dough will not mix properly. This of course depends on the dough consistency to start with. Remember that a crusty bread dough will be stiffer, and a sweet dough will be soft, and should have a spot on the bottom that doesn't clear the bowl.

If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. This is pretty much like letting the batter sit out on the counter for a while before baking, except faster.