Skip to main content

Shop

Palette Knife Large Flat

$15.95 AUD

Palette Knife Large Flat

$15.95 AUD

In stock

The Palette Knife Large Flat is ideal for spreading and smoothing icing or cream. It can also be used to even cake batter for a consistent, smooth baked result. 

Material: Wooden handle, stainless steel blade
Handle Size: 125mm
Blade Size: 255mm

Related Classes

Chocolate Date Cake

A romance between a rich chocolate date cake and a fluffy Swiss meringue drizzled in chocolate ganache.

Kirsten Tibballs

27/01/2020

Beginner

11 mins

Yeild 1

40 mins

Peanut Butter and Jelly Eclair

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

Hazel Petit Gateau

Touches of orange and vanilla uplift the chocolate flavours of this petit gateaux.Swap the puffed rice to gluten free and make this a guilt free delight!

Kirsten Tibballs

13/04/2018

Intermediate

34 mins

Yeild 9

3 hours

Pain Au Rasin

We’re taking you to France with these Pain aux Raisins. Buttery, flaky dough is invigorated with flavours of cinnamon, raisin and apple – a treat for the senses!

Kirsten Tibballs

08/03/2018

Advanced

28 mins

Yeild 36

6 hours

Nicolas Haelewyn’s Modern Inverted Puff Pastry

This will change the way you make puff pastry. A must-have recipe for your repertoire!

Nicolas Haelewyn

19/09/2019

Intermediate

16:34 mins

Yeild 1648g

1 hour

Melissa Coppel’s Pecan Bar

With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.

Melissa Coppel

19/01/2018

Advanced

23 mins

Yeild 10

47 mins

Lamington Petit Gateaux

Lamington is an Australian icon and this one has been given a modern twist with a gluten free sponge and shiny chocolate glaze.

Kirsten Tibballs

22/01/2018

Advanced

35 mins

Yeild 8

3 hours

Pick Up Stix

This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.

Kirsten Tibballs

31/07/2014

Advanced

46 mins

Yeild 2

3 hours 10 mins

Espresso Mascarpone Cup

Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.

Kirsten Tibballs

11/01/2018

Beginner

14 mins

Yeild 6

1 hour

Chocolate Berry Tarts

Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.

Kirsten Tibballs

10/01/2014

Intermediate

43 mins

Yeild 10 x 80mm

2 hours 10 mins

Enrobed Chocolates

Learn the technique of enrobing with this step-by-step instructional class. A delicious smooth vanilla bean chocolate ganache, enrobed in dark chocolate and finished with colourful cocoa butter transfer sheets. – Egg free, gluten free.

Kirsten Tibballs

19/12/2015

Intermediate

20 mins

Yeild 97

1 hour 25 mins

Chocolate Curls

Learn to make stunning tapered chocolate curl garnishes with these simple instructions. You may need to practice scraping these a few times before you get the correct angle to make them curl correctly.

Kirsten Tibballs

19/12/2013

Intermediate

4 mins

Yeild

min

Clear Glaze

Clear glaze is perfect for sealing cakes and adding a touch of shine to your creation. You can also add a pop of colour if you wish!

Kirsten Tibballs

12/12/2018

Intermediate

6 mins

Yeild N/A

10 mins

Tempering – A Quick Guide

Kirsten Tibballs explains the theory of tempering chocolate to help you achieve the gloss, contraction and snap of perfectly tempered couverture chocolate. Find out why time, temperature and movement is important, the different methods of tempering including tabling and seeding or inoculation, the working temperatures required for the different couverture and chocolate when crystallised, how to test to see if your chocolate is tempered and how to identify the issues caused by incorrectly tempering. Egg free, gluten free, vegan.

Kirsten Tibballs

17/09/2015

Beginner

3 mins

Yeild N/A

min

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies