Kenwood and Emelia Jackson make Mother’s Day a piece of cake with ultimate baking masterclass prize
Publicity content posted 14 April,2026
This Mother’s Day, iconic kitchen innovator Kenwood is moving beyond the traditional bake to help Australians make irreplaceable moments. Partnering with renowned pastry chef,best-selling author and MasterChef alumna Emelia Jackson, the brand is offering five lucky winners a chance to win the ultimate culinary experience in Melbourne.
From now until 17 May 2026, consumers who purchase a qualifying Kenwood stand mixer will be eligible to win one of five trips for two to Melbourne.
The prize includes return flights, premium accommodation, and the centrepiece of the experience: an intimate, hands-on baking masterclass with Emelia Jackson, followed by a private group lunch in Prahran.
Kenwood Brand Manager for Australia and New Zealand Abby Lord said the campaign aims to celebrate home cooking in all its different forms and how it has a unique power to bring people together and make memories, with mums often at the heart of these moments – creating, sharing and shaping the traditions that live on around the table.
“At Kenwood, we create tools that are designed with real purpose and are designed for real kitchens. This empowers home cooks of all skill levels and backgrounds to create with confidence, deliver consistently, and make food worth sharing” Abby said. “Partnering with Emelia Jackson, who really embodies Kenwood’s warm, welcoming andauthentic brand persona, allows us to show that anything is possible in the kitchen with the right tools”
As a parent, professional pastry chef and cookbook author, Kenwood ambassador Emelia Jackson understands what a difference professional quality machines can make.“Being a busy mama to two young kids, I wear two hats in the kitchen. Not only do I need professional quality to handle the most technically challenging recipes, but also to help me power through lunchbox prep and quick weeknight dinners. Having tested so many mixers in my career, I can honestly say Kenwood is the only brand I trust,” Emelia said.
“For me, baking is as much about the thrill of creation as it is about the people you share it with. I can’t wait to get into the kitchen with our winners, create some of my all time favourite sweet treats with Kenwood, and then sit down to a beautiful lunch that proves the best food is the kind that brings us together.
To enter the draw for one of five Melbourne trips for two, consumers must:
● Buy an eligible Kenwood stand mixer from the official website or participating retailers (including Myer, David Jones, Harvey Norman, and The Good Guys)
between 1 April and 17 May 2026.
● Complete the product registration via kenwoodworld.com/en-au/e/promo and upload a valid proof of purchase.
● Complete the additional redemption form prompted after registration (or via the follow-up email) to finalise the entry.
Orders placed via kenwoodworld.com will receive an automatic email invitation to enter.
The exclusive masterclass and winner’s lunch will take place in Melbourne on 14 June 2026.
For full Terms and Conditions and a list of qualifying products, visit kenwoodworld.com/en-au/e/promo.
Kenwood x Emelia Jackson sponge cake recipe
Spring has sprung and with it comes the most glorious, fresh, vibrant baking. The sponge cake is notoriously challenging for many bakers (myself included!) so it felt time to really crack the code to this classic bake. My top tips for spongey success is in the recipe!
Recipe:
6 eggs, separated and at room temperature
180g caster sugar
Pinch of cream of tartar
140g cake flour
(or 110g plain flour + 30g cornflour)
3⁄4 tsp bicarbonate of soda
In the bowl of your Kenwood, whisk the eggs whites on medium speed until foamy beforereining in the caster sugar. Increase the speed to high and whisk to a stiff, glossy meringue. Meanwhile, triple (or more!) sift together the flour and bicarb – I do this between two sheets of baking paper to reduce mess!
Finally, fold the yolks and dry ingredients into the meringue base – fold fast, fold quickly, and fold confidently. Its preferable for there to be lumps of flour through the sponge, instead of overmixing and delating air (the kenwood has an inbuilt sponge mixing function but you can also fold by hand here).
Divide the batter into two, ungreased (VERY IMPORTANT) baking tins – I line the base withbaking paper for easy removal but please dont oil the sides! We leave them as is, as the sponge bakes and rises, the sides can cling onto the pan and the cakes wont collapse. Bake at 180C fan forced for 17-18 minutes, before removing from the oven and cooling in their tins upside down.
Once cool, run a knife around the edge of the cakes to release and layer with lashings of jam and cream (a curd is also fab!).
