$15.00 AUD
$15.00 AUD
In stock
The Moooi Piping Bags are a staple for both professional and domestic kitchens alike. With a rubberised texture for excellent grip, the bags have been designed for the food service industry, are perfect for catering and ideal for light and chilled fillings.
Size: 360 x 200mm
Qty: 10 (also available in a roll of 100)
Luscious whipped caramel sandwiched between 2 shortbread cookies that have been dipped in a caramelised hazelnut milk chocolate glaze. Simple, decadent and sure to delight!
Class tags: biscuit, biscuits, cookie sandwich, sable
Kirsten Tibballs
17/01/2022
Beginner
16 mins
Yeild 25
2 hours
Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
Kirsten Tibballs
08/12/2020
Intermediate
32 mins
Yeild 24
2 hours
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
Kirsten Tibballs
24/10/2018
Beginner
12 mins
Yeild 80
20 mins
Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
Kirsten Tibballs
06/09/2018
Advanced
26 mins
Yeild 8
1 hour 10 mins
Fresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.
Kirsten Tibballs
11/10/2018
Advanced
48 mins
Yeild 2
4 hours
Peanut butter and jelly is a perfect match and this recipe is coming to you exclusively from Kirsten’s Mix n’ Make recipe app.
Kirsten Tibballs
31/01/2018
Intermediate
28 mins
Yeild 28%
2 hours
A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
Kirsten Tibballs
06/08/2019
Intermediate
38 mins
Yeild 24
2 hours
Enter a tropical paradise with this mango and coconut entremet – a delight to the senses!
Kirsten Tibballs
15/02/2019
Intermediate
38 mins
Yeild 2
3 hours 45 mins
Kirsten puts a playful twist on the classic PB & J combination with the addition of ruby, the newly discovered fourth type of chocolate.
Kirsten Tibballs
24/08/2018
Intermediate
34 mins
Yeild 2
2 hours
Impress your friends with making jam doughnuts! Get creative with different fillings. Eat these delicious doughnuts while they are still warm.
Kirsten Tibballs
03/03/2017
Beginner
12 mins
Yeild 12
1 hour
Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!
Kirsten Tibballs
31/12/2018
Intermediate
17 mins
Yeild 44
1 hour 30 mins
Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.
Jerome Landrieu
03/08/2018
Advanced
24 mins
Yeild 80
2 hours
Thick and indulgent, this spread is a flavoursome delight with banana and hazelnut.
Jerome Landrieu
09/08/2018
Beginner
12 mins
Yeild 5 Jars
1 hour
Garnishing doesn’t have to be complicated, try Kirsten’s 15 minute chocolate twigs and add oomph to your creations in an instant!
Kirsten Tibballs
07/11/2018
Beginner
8 mins
Yeild 50
15 mins
Kirsten revamps the favourited Christmas trifle with a Swiss roll sponge, cranberry jelly and a white chocolate cream! It’s berry good…
Kirsten Tibballs
05/12/2018
Beginner
24 mins
Yeild 1
1 hour 30 mins
Try this unique method of applying a print to your cake and really give your creation that extra factor.
Kirsten Tibballs
14/12/2018
Intermediate
18 mins
Yeild N/A
15 mins
A simple meringue recipe using Sosa’s Trehalose which is a naturally occurring sugar that acts as a stabiliser and prolongs shelf life and Albuwhip egg white powder, which is five times more stable than egg whites.
Kirsten Tibballs
23/12/2019
Beginner
14 mins
Yeild 600g
20 mins
Learn how to make Frank Haasnoot’s ‘Splash’
Frank Haasnoot
09/12/2016
Beginner
2 mins
Yeild
min
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