Use it to cool your creations or as a base for pouring glazes.
Cake cooler with legs
Size: 200 x 250mm
Material: Crome plated steel
This is one of the standard products used at Savour Chocolate and Patisserie School.
Join guest chef, Guillaume Lopvet, as he shows you how to create the delicious Japanese milk bread; Shokupan. This moist bread loaf is both soft and fluffy, making for an extraordinary tasting experience!
Class tags: Japan
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
2 hours 30 mins
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.