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The contestants from this year's Great British Bake Off have been provided with the Kenwood kMix (left) instead of the traditional KitchenAid (right) of previous years so FEMAIL's Martha Cliff put the two gadgets through their pacesBut can a mixer that is £100 cheaper than its competitor really produce a star bake? Standard Poodle Puppies For Sale In NzFEMAIL's Martha Cliff, 23, from London, put the two through their paces...Teacup Morkie Puppies For Sale In SaskatchewanI have been surrounded by baking from a young age. Kitchen Faucet Parts TerminologyWorking  in my mother's cafe I would often be roped in to producing endless cakes for the customers and would have longed for a KitchenAid to lighten the load.

Along with GBBO viewers, I was equally horrified when my dream gadget disappeared from the bake-off tent, so I couldn't pass up the opportunity to try out its intruding rival. Stu, who was voted off, using the 'inferior' Kenwood kMix. GBBO viewers have commented on the fact that this season round, KitchenAid standing mixers, have been replaced with Kenwood kMix 'OI WHAT ARE THESE NEW MIXERS ABOUT?! Where's the trusty kitchen aid?! #GBBO': One viewer was enraged by the new applicances 'Big #GBBO scandal already. No #kitchenaid being used!': One viewer commented on the 'scandalous' nature of the appliance changeUsing the recipes from Wednesday's night's episode I pitted the two appliances against one another to see if the Kenwood is any match for the KitchenAid.Mary Berry's signature recipe was presented to the bakers in this week's technical challenge. The basis of the cake requires you to make a walnut sponge. The KitchenAid mixer which retails at £386, has been replaced this season with the Kenwood kMix, which retails at £250

To produce a sponge bakers must use the creaming method where the butter and the sugar is combined to make a light and fluffy combination.I placed both machines on the same speed setting (two) using the same attachment on each that is recommended for creaming.The KitchenAid manual provides advice on  what attachment and speed to use to get the best results however this didn't seem to work in its favour.I left the machines to mix for just over a minute and when I returned the kMix had produced the desired pale and fluffy mix where as much of the butter in the KitchenAid had clumped around the attachment requiring me to put in a little elbow grease myself.Additionally the KitchenAid splattered my walls with a fair amount of the mix initially. However, when each creamed mixture was tasted, the KitchenAid produced a somewhat less grainy result than its counterpart. Martha used the same attachments, speed settings and method for each of the two mixers She baked the walnut cake and Madeira loaf that appeared in the first episode of Bake OffThe recipe then calls for the baker to beat in the eggs  gradually adding a little at a time.

I switched the settings to a beating speed based on what was advised in the KitchenAid manual.Both machines struggled with this test as the eggs tended to sit on top of the mixture rather than blend in. I had to give each machine a helping hand but once again the KitchenAid was left with far more excess left on the mixer than the KenWood.After sandwiching both cakes with a buttercream filling and Mary's boiled icing, my two hungry house mates conducted a blind taste test. Although they agreed the two arguably produced a similar flavour they preferred the texture of the sponge produced by the Kenwood mix, claiming it was less dense than the KitchenAid. A denser and chewer sponge is the result of an over mixed cake. While producing the Madeira, Martha found that the KitchenAid struggled with the mixing process The KitchenAid (left) was able to produced the desired 'crack' in the Madeira loaf however the kMix (right) resulted in a better flavour than its counterpartTo make this week's Star Baker, Marie's Madeira loaf the creaming method takes a slightly different approach by adding the eggs one at a time while the butter and sugar cream.

Both mixers produced a light and fluffy cream quickly at the same speed using the same attachment. However, as I began to add eggs one at a time to each mix there was a clear winner. The kMix blended in the eggs well requiring me to put in little input. The KitchenAid started well but as more eggs were added it began to struggle and a layer of yolk was left on the surface of the mix.After adding the lemon and orange rind both cakes were cooked for the same amount of time at the same temperature and I waiting anxiously hoping that my loaves would produce the much sought-after 'crack' on the surface that Mary kept an eager eye out for in this week's episode.After an hour bother cakes were removed from the oven. The one produced using a KitchenAid had a beautiful, long crack down the centre of the golden loaf where as the kMix produced a rather disappointing miniature split off centre. Martha found that the kMix was far better at combining ingredients and that she had to often step in to mix the batter herself with the KitchenAid

In both taste tests Martha's subjects agreed that the kMix produced a better flavour each time To achieve the perfect crack the cake needs to have risen perfectly. If a cake hasn't risen properly this might be due to too much air in the batter which can be a result of poor mixing.Despite its noticeable crack, the loaf produced by the KitchenAid produced a somewhat eggier taste than its counterpart, a result of a poor combination. The kMix loaf was a slightly lighter sponge with the subtle orange and lemon flavours more noticeable. Although both machines inevitably eased the process of producing four cakes and certainly cut back on time and effort the winner for me has to be the Kenwood kMix.Although the competition was tight at times and both machines produced tasty offerings the kMix was far superior when it came to combining ingredients.Additionally at £250 (the KitchenAid RRP: £386) it came with several added extras including a spatula, a spanner for adjusting the height of the machine as well as recipe cards to help out the uninspired baker.