$20.00 AUD
$20.00 AUD
In stock
Dimensions: 180mm diameter x 45mm high.
Manufactured in stainless steel
You are bound to love Kirsten’s twist on the classic Mille Feuille! In this cake you will find decadent layers of caramelised puff pastry and passionfruit mousse, sandwiched with a cinnamon shortbread and finished with a simple stencil design.
Class tags: caramel powder, inverted puff pastry
Join guest chef, Guillaume Lopvet, as he creates an entremet that showcases the texture and nutty flavour of sobacha. Sitting on a sobacha cocoa sable base, the entremet consists of layered chocolate sponge, pear confit and pear and vanilla cremeux, encased in chocolate mousse and a shiny chocolate glaze. It is finished with a chocolate band, textured chocolate branch and flowers.
Class tags: buckwheat, chocolate garnish, Japan, Japanese, sable, shortbread
A classic torte which originated in the Austrian city of Linz. The Linzer Torte features a nutty, cardamom-spiced pastry with a red fruit filling and topped with a lattice design.
Class tags: Austria, cherries, cherry, compote, hazelnut, hazelnuts, piping, raspberries, raspberry
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.
A coconut shortbread base topped with strawberry jam, strawberry soaked vanilla sponge, custard and Chantilly cream. Finished with fresh strawberries, a touch of micro mint and a dusting of icing sugar. This strawberry shortcake is as sweet as it sounds!
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls.
A stunning upgrade on the classic black forest with a moist chocolate cake, airy chocolate mousse, white chocolate Chantilly cream, sour cherries, garnished with an elegant chocolate bark.
Our latest class is a modern interpretation of the classic black forest in tart form, with a chocolate sable shell, chocolate mousse, white chocolate chantilly cream and sour cherries, finished with a chocolate spray and chocolate bark garnish!
A quick and easy dacquoise cake filled with berry compote, topped with fresh berries.
A decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist carrot cake is an abundance of luscious caramel cream cheese frosting and salted caramel.
Create the ultimate baked white chocolate, raspberry and orange cheesecake with a crunchy muesli base.
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.
Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
A delightful flourless almond cake filled with sweet cherry jam. These can be made as individual mini oval cakes or one large tea cake. – Gluten free.
An entremet bursting with summer flavour by World Champion Pastry Chef, Jordi Bordas. Coconut crunch, coconut biscuit, mango compote, mango mousse, coconut mousse, passion glaze filled insert and sprayed with white cocoa butter. – Gluten free, lactose free.