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
Join Kirsten as she shares her interpretation of the classic Red Velvet Cake. Moist red velvet cake with lashings of cream cheese frosting and finished with eye-catching, cake-crumb-coated meringue sticks.
Class tags: cake crumb, cake crumbs, orange, orange juice, Swiss meringue, white chocolate
2 hours 30 mins
A romance between a rich chocolate date cake and a fluffy Swiss meringue drizzled in chocolate ganache.
Peanut butter and jelly is a perfect match and this recipe is coming to you exclusively from Kirsten’s Mix n’ Make recipe app.
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!
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!
This will change the way you make puff pastry. A must-have recipe for your repertoire!
With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.
Lamington is an Australian icon and this one has been given a modern twist with a gluten free sponge and shiny chocolate glaze.
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.
3 hours 10 mins
Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.
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.
Yeild 10 x 80mm
2 hours 10 mins
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.
1 hour 25 mins
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.
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 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.