The balloon whisks are for whisking loose mixes such as those for sponge cake, meringue, cream, pancakes and so on. This is often done at relatively high speeds. Pastry whisks are for small quantities of dough based on room-temperature butter, e.g. pastry or cookie dough, but also when you want to mix various toppings or fillings such as icing or buttercream. If you are making a large quantity of cake mix or pastry, you can also use the bowl, dough roller and dough hook.