$6.95 AUD
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
Jean Kirkland
28/03/2022
Intermediate
45 mins
Yeild 1
2 hours
Join guest chef, Anthony Hart, as he demonstrates a technique to create impressive sugar domes that will instantly elevate your creations! Use them for plated desserts, topping a tart and so much more!
Kirsten Tibballs
02/03/2022
Advanced
11 mins
Yeild na
30 mins
A classic torte which originated in the Austrian city of Linz. The Linzer Torte features a nutty, cardamom-spiced pastry with a red fruit filling and topped with a lattice design.
Class tags: Austria, cherries, cherry, compote, hazelnut, hazelnuts, piping, raspberries, raspberry
Kirsten Tibballs
23/02/2022
Beginner
25 mins
Yeild 1
2 hours
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
Kirsten Tibballs
31/01/2022
Intermediate
26 mins
Yeild 1
2 hours 30 mins
An absolutely delicious muesli bar which can easily be adapted to include your favourite fruit and nuts. Containing peanut butter, oats, coconut, pistachio nuts, almonds, sultanas and rice bubbles, it is full of flavour and texture. Enjoy the muesli slice as is or coat it in chocolate for an added indulgence!
Class tags: almond, cinnamon, crunch, crunchy, egg free, egg-free, muesli bars, nut, vanilla
Kirsten Tibballs
20/12/2021
Beginner
7 mins
Yeild 18
45 mins
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
Kirsten Tibballs
26/11/2021
Intermediate
16 mins
Yeild 1
1 hour 15 mins
This French classic is created with an inverted puff pastry base and sliced apples that have been poached in a wonderful apple juice caramel. Apple Tarte Tatin is a comforting and beautifully sweet dessert, perfectly paired with a scoop of vanilla ice cream.
Kirsten Tibballs
26/10/2021
Intermediate
11 mins
Yeild 1
1 hour 30 mins
A delicious brioche pastry baked with berry compote, a combination of creme patissiere and almond cream, berries and flaked almonds. This delectable pastry is finished with sugar syrup and a dusting of icing sugar.
Class tags: berries, blueberries, blueberry, frangipane, raspberries, raspberry, vanilla creme patissiere
Kirsten Tibballs
11/10/2021
Beginner
14 mins
Yeild 15
1 hour 30 mins
Join Kirsten as she demonstrates the simple induction tempering method.
Class tags: induction stove top, tempered chocolate, tempering chocolate
Kirsten Tibballs
06/09/2021
Beginner
10 mins
Yeild NA
15 mins
Inverted sugar is a staple ingredient in many patisserie and chocolate recipes but can sometimes be difficult to source. In this week’s online class, Kirsten teaches you how to make inverted sugar with 3 simple, easy to access ingredients. – Egg free, gluten free, vegan.
Kirsten Tibballs
15/06/2021
Beginner
12 mins
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