Equipment review: kMix from Kenwood and Annabel Langbein’s Ultimate Chocolate Cake


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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15 Responses

  1. Sarah says:

    Firstly, that cake looks beautiful!
    Secondly, so envious. I’ve been looking at them for ages but may have to wait til college ends to afford it. It’s always been between this and the kitchenaid, but with all the good reviews from the foodies, I’m siding with this! 🙁 Til then tis the wooden spoon and whisk, with occasional hand mixer for the really tough ones. Great physio for the wrist that was broken though!

  2. Caroline says:

    I barely got to take the photo of the cake – there were people grabbing it almost before I had it iced!

    I did the wooden spoon mixing for a long time and, like you, used it as physio after an accident (broken collarbone). Still, there’s a time in every cook’s life that they need to get a decent stand mixer…

  3. Edel says:

    Very interesting!! I’ve been toying between the kenwood chef (sensible), the kitchenaid (it just looks so good) and the kmix (? Poor imitation of the kitchenaid). I think you’ve finally helped me make the decision!! Plus it’s so much cheaper! Thanks!!

  4. Wendy says:

    DO NOT PURCHASE A KITCHENAID – I BROKE THREE OF THEM – 2 were the 500 series and prof600 series. Two of them in a year time. The first kitchenaid the classic -after years of use had the gears replace. My daughter has it now.
    Kitchenaid replace the all metal gears with a mixture of plastic they just not hold up to heavy use. I hope this helps who thinking of purchasing a kitchenaid.

    • Caroline says:

      That’s good to know, Wendy – wish I had talked to you before I got my KitchenAid. Hoping to take it to mixer hospital this week so fingers crossed they can do something with it.

  5. Martin says:

    I mourn my Kenwood Chef which unfortunately went with the restaurant. I bought a Kenwood Patisserie which is fine for cakes but too weak for bread. I will be interested when you try that beast on bread and particularly on amounts of flour it will handle.

    • Caroline says:

      Unfortunately I had to send it back before I got a chance to try making some bread with it. In retrospect, getting it in the middle of doing a cottage renovation wasn’t the best of ideas – I’ve been spending too much time on the road checking out door handles, wooden kitchens and the like!

  6. Nenaghgal says:

    I’m dying for a mixer- Always knew Kitchen Aid back in the States but will certainly consider the Kenwood now but for now I’ll have to wait, just don’t have enough time to do too much baking

  7. Caroline says:

    I would recommend the Kenwood but, if you’re interested in the mixer’s looks, the kMix is definitely the only on worth having out on the counter.

  8. strompol says:

    Hi there, I got mine recently. It is great! The only problem, which I’ve managed to discover so far: kMix would be the best for big amounts…as whisking 2 whites only wasn’t possible (seems that the bowl is too low, or rather whisk to high to reach the bottom of the bowl…) Any experience with sth similar? Maybe is just a machine failure?

  9. Caroline says:

    I’ve had a similar problem with the KitchenAid. I’m not sure these machines are great for working with small amounts. Anyone else dealt with this?

  10. ACook says:

    Hi I’ve noticed you said it makes great mashed potato. I just bought a kmix and I’m not good at mashed potato, could you tell me how to use my kmix to make great mashed potato? Thanks : )

    Also have you tried adjusting the height of the beater as shown in the instruction book, helps with reaching small amount of ing.

  11. Caroline says:

    When I studied in Ballymaloe, mashed potato was made in the mixer all the time. I never did it myself – I’m more of a potato masher person – so I wouldn’t have exact measurements but I do remember hot milk and lots (lots) of butter being added as the mixture went slowly around.

    Thanks for that tip about adjusting the height of the beater. Never thought of that!

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