The Palette Knife Medium Angled 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: 120mm
Blade Size: 120mm
A Japanese-inspired petit gateaux with layers of black sesame Japonaise, almond and black sesame seed praline, and Namelaka cream. Finished with a clear glaze, chocolate sesame rocher, and a candied sesame garnish.
Class tags: almond praline, Japan, Japanese, meringue disc, oolong tea, praline paste, sesame seed, sesame seeds
A simple and stunning mousse cake that can be enjoyed all year round! White chocolate mousse with a festive assortment of inclusions covered in Swiss meringue and garnished with fresh berries.
Class Tags: almond, apricot, blueberry, dark chocolate, gluten free, gluten-free, nuts, raspberry, pate bombe, pistachio, strawberry, wreath
1 hour 15 mins
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.
Kirsten shows you how whip up her No-Bake Cheesecake with a chocolate crumb casing and a berry compote — the perfect addition to your Christmas menu!
2 hours 30 mins
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.
With a soft, gooey molten centre and bouncy yet firm exterior, this is a beautifully rich and decadent soufflé created with dark chocolate. A dessert perfectly paired with our vanilla ice cream.