$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)
Join guest chef, Jean Kirkland, as she demonstrates how to create a two-part silicon mould. This is a great in-depth tutorial that will have you making your own 3 dimensional chocolate and sugar moulds in no time.
Class tags: chocolate artistry, rabbit, spraying
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
Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
Fresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.
Peanut butter and jelly is a perfect match and this recipe is coming to you exclusively from Kirsten’s Mix n’ Make recipe app.
A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
Enter a tropical paradise with this mango and coconut entremet – a delight to the senses!
Kirsten puts a playful twist on the classic PB & J combination with the addition of ruby, the newly discovered fourth type of chocolate.
Impress your friends with making jam doughnuts! Get creative with different fillings. Eat these delicious doughnuts while they are still warm.
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!
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.
Thick and indulgent, this spread is a flavoursome delight with banana and hazelnut.
Garnishing doesn’t have to be complicated, try Kirsten’s 15 minute chocolate twigs and add oomph to your creations in an instant!
Kirsten revamps the favourited Christmas trifle with a Swiss roll sponge, cranberry jelly and a white chocolate cream! It’s berry good…
Try this unique method of applying a print to your cake and really give your creation that extra factor.
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.
Learn how to make Frank Haasnoot’s ‘Splash’