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My mum has been using a Kenwood chef for years - so long in fact I think it is older than my eldest brother who is 34 next year. I 'inherited' it when I moved out 4 years ago and this year my mum has treated me to a brand new stainless steel one - which is fantastic - I know the principle is the same as the Kitchen Aid but I would never consider swapping my Kenwood for one - it is just fabulous!! In fact I am about to make 11 christmas cakes using it!!

I'm not impressed with mine either...... I made a sponge with mine and after putting the mixture in the tins I found that not all the marg had been mixed in. I've gone back to using my little hand - mixer

are you keeping your fats at room tempreture or chilled, I've found that unless I'm making pastry the fats need to be at room temp of else the finished product is a bit peculiar, try squishing the butter into the bowl with your hands, it's a bit gross and messy but seems to work.
x

Hmmm..........................ingredient issue I would say!!!!

Thanks, I think I will. It just doesn't seem right that I should have to heat the bowl up. My kitchen isn't a cold one. I made a cake, which I had to add milk to the butter and sugar etc and the butter floated on the top like iceburgs! It has to be my fault I'm sure, just wondered where I was going wrong.

Cannot say I have experienced the above!! The only thing you can do is heat the outside of the bowl by sitting it in a sink of hot water. Call Kitchenaid and tell em.