Be in to WIN an EPIC Kenwood Chef Baker Prize Pack
![Be in to WIN an EPIC Kenwood Chef Baker Prize Pack](/assets/Uploads/web-hero-o2__FillWzg1MCwxMTc0XQ.jpg)
If you’ve ever wished The Caker’s Jordan Rondel was in your kitchen, now’s your chance. Kenwood is celebrating a long-standing collaboration with The Caker, in the form of stylish, limited-edition PopTop’s for the Kenwood Titanium Chef Baker XL KVL65 mixer, featuring Jordan herself.
The Caker PopTop’s are not for sale, but Dish has an exclusive set to give away to one lucky reader, along with a Chef Baker XL KVL65 Mixer, three cake kits and two recipe books by The Caker.
The Kenwood Chef Baker XL KVL65 Mixer is the first customisable Chef Baker, with eight different colour PopTop’s available to compliment your personal style. This is a ‘cherry on top’ feature of the Chef Baker which already offers a superior baking experience thanks to several thoughtful features including:
EasyWeigh Scales
Weigh ingredients directly into the bowl as you go, incrementally or individually. Saving time and reducing mess, you can even weigh directly into optional attachments, like a blender, food processor, or juicer.
1200W Chef Motor
The digitally controlled motor cleverly adjusts to whatever you’re making. You’ll only ever use the power you need. With 1200W of power at your fingertips, you’ll make even lighter work of heavy doughs and fruit cake mixes.
LightLift Head
Kenwood’s unique LightLift head makes easy work of adding ingredients to your mix. Simply press the head release button and pop them in.
Win the Kenwood Chef Baker XL KVL65 prize pack valued at $1,199.97 by entering your details below.
The complete prize consists of:
- Kenwood Titanium Chef Baker XL KVL65 Mixer, RRP $899.99
- The Caker Pop Top x 2, valued at $139.98
- The Caker Cake Kits x 3, RRP $90
- Sunday Baking 2, RRP $40
- The Caker, RRP $30
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!