Skip to main content

Shop

Silpat Mat Full

$59.95 AUD

Silpat Mat Full

$59.95 AUD

In stock

Known around the world as the original non-stick baking liner, SILPAT mats never need greasing and replace the use of parchment paper. Utilising SILPAT products saves you time and money and reduces waste in our environment. Ideal for use when creating pastries, baking biscuits, working with sugar and all sugary and salted preparations. SILPAT mats are made of fiberglass and food grade silicone and are completely food safe.

Size: 585 x 385mm
Temperature Range: -40° C (-40°F) – 280°C (480°F)

Do not grease the Silpat mat. Do not use knives, scrapers, brushes or cutters on the Silpat mat. Do not cut on the Silpat mat. Do not fold the Silpat mat. Never use a cut or torn Silpat mat.

Related Classes

Pistache

A stunning combination of textures. Layers of pistachio praline and pistachio marzipan, topped with caramelised pistachio nuts, enrobed in milk chocolate and finished with a touch of green metallic. – Gluten free.

Kirsten Tibballs

19/04/2021

Advanced

40 mins

Yeild 210

1 hour 30 mins

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

Daniel Alvarez’s Apple Square

A technical application of dough laminating with Daniel Alvarez as he shares his recipe for these decadent flaky pastries with an almond cream and apple filling.

Class Tags: candied apple, croissant dough, glaze, laminated dough, laminated pastry, pastry cream

Daniel Alvarez

22/05/2019

Advanced

22 mins

Yeild 1

18 hours

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

Neige

The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!

Kirsten Tibballs

02/09/2019

Intermediate

28:50 mins

Yeild 44

50 mins

Pailleté Feuilletine

Pailleté Feuilletine is traditionally a crushed crispy crepe and is an absolute staple recipe for your collection! Yes, you can buy it premade but it’s so simple to make at home and this class includes a recipe for both classic vanilla and chocolate.

Kirsten Tibballs

19/08/2019

Beginner

7:45 mins

Yeild 3 Trays

10 mins

Isomalt for Casting, Pulling & Blowing

Take your sugar showpieces to the next level as sugar expert, Dammika Hatharasinghe, demonstrates how  to create coloured isomalt for pulling, casting and blowing. – Egg free, gluten free, vegan.

Dammika Hatharasinghe

02/08/2016

Beginner

25 mins

Yeild N/A

30 mins

Crown of Savour Tart

Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.

Kirsten Tibballs

21/10/2014

Intermediate

32 mins

Yeild 2

1 hour 35 mins

Coffee Cinnamon Hazelnut Praline

Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg free, gluten free.

Kirsten Tibballs

25/08/2014

Intermediate

34 mins

Yeild 204

1 hour 30 mins

Buche De Noel

This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.

Kirsten Tibballs

18/11/2016

Advanced

61 mins

Yeild N/A

1 hour 40 mins

Almond Cakes

A delightful flourless almond cake filled with sweet cherry jam. These can be made as individual mini oval cakes or one large tea cake. – Gluten free.

Kirsten Tibballs

19/12/2013

Beginner

17 mins

Yeild 30

1 hour

Walnut Caramel

Enjoy the combination of soft, chewy and crunchy textures when you bite into this cut caramel with sugar coated walnuts throughout. Egg free, gluten free.

Kirsten Tibballs

01/10/2015

Beginner

7 mins

Yeild 40

30 mins

Lamington

An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.

Kirsten Tibballs

04/12/2014

Intermediate

41 mins

Yeild 40

2 hours

Caramel Nougat

Full of texture, this chewy nougat is comprised of caramel couverture, crunchy pistachio and almond nuts and soft glace pineapple. With a layer of tempered caramel chocolate on either side, you will enjoy a snap with every bite. – Gluten free.

Kirsten Tibballs

03/06/2014

Intermediate

20 mins

Yeild 8 bars

1 hour 30 mins

Pineapple Chocolates

Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.

Kirsten Tibballs

10/03/2016

Intermediate

19 mins

Yeild 204 pieces

55 mins

Sugar for Pulling with Cream of Tartar

Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial. – Egg free, gluten free, vegan.

Dammika Hatharasinghe

02/08/2016

Beginner

14 mins

Yeild N/A

30 mins

Sugar for Blowing with Tartaric Acid

Learn how to create coloured sugar for blowing in this easy-to-follow tutorial with sugar expert, Dammika Hatharasinghe. – Egg free, gluten free, vegan

Dammika Hatharasinghe

02/08/2016

Beginner

17 mins

Yeild N/A

30 mins

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