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MasterChef Challenge
New

MasterChef Challenge

Ready to conquer Kirsten’s MasterChef Australia challenge? Re-create the Ruby Financier, Exotique Entremet and Style Rebellion Lollipops all in one go! Learn how to take components from a recipe and apply them to a variety of different desserts in this innovative online class.
210 minutes
Advanced
Kirsten Tibballs
Start Class
MasterChef Style Rebellion Lollipops
New

MasterChef Style Rebellion Lollipops

Kirsten Tibballs’ signature creation, Style Rebellion Lollipops, as seen on MasterChef Australia. White chocolate truffle shells filled with a water-based PB&J ganache, and dipped into 4 shades of chocolate using Kirsten’s unique style rebellion technique. – Egg free, gluten free.
40 minutes
Advanced
Kirsten Tibballs
Start Class
MasterChef Ruby Financier
New

MasterChef Ruby Financier

Join Kirsten as she recreates her stunning Ruby Financier, as seen on MasterChef Australia. Raspberry and Ruby chocolate financier topped with PB&J cream and finished with freeze dried raspberries and a Ruby chocolate lattice tube.
50 minutes
Intermediate
Kirsten Tibballs
Start Class
MasterChef Exotique Entremet
New

MasterChef Exotique Entremet

Recreate Kirsten Tibballs’ show stopping Exotique Entremet, as seen on MasterChef Australia. Layers of raspberry and Ruby chocolate financier, PB&J cream and dark chocolate mousse. Covered in a silk screen floral design and an ultra-shiny clear glaze.
80 minutes
Advanced
Kirsten Tibballs
Start Class
Tim Clark's Passionfruit & Macadamia Macarons
New

Tim Clark's Passionfruit & Macadamia Macarons

Tim Clark creates a perfectly balanced, two-toned macaron filled with a passionfruit, coconut and macadamia ganache as well as a chocolate and coconut ganache. – Gluten free.
60 minutes
Intermediate
Tim Clark
Start Class
Pistache
New

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.
90 minutes
Advanced
Kirsten Tibballs
Start Class
Bombe Alaska
New

Bombe Alaska

Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and finished with toasted Italian meringue piped in an eye-catching rose design.
90 minutes
Advanced
Kirsten Tibballs
Start Class
Macaron Faults with Tim Clark
New

Macaron Faults with Tim Clark

Join Tim Clark as he demystifies the macaron. Learn how to identify the common problems when making macarons and gain tips for troubleshooting. It may seem complex, but this class is sure to up your macaron game!
0 minutes
Beginner
Tim Clark
Start Class
Cannoli
New

Cannoli

Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Strawberry Mallow-Egg

Strawberry Mallow-Egg

The hunt is over! We have found your new favourite Easter Egg, it is filled with a beautiful strawberry marshmallow and boasts a cute and colourful chocolate disc design. – Gluten free.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Babkallah

Babkallah

A fusion between Challah and Babka, Babkallah is a sweet, braided bread with swirls of chocolate filling throughout. In this class Kirsten creates a Babkallah with a cardamom, orange and chocolate filling.
120 minutes
Beginner
Kirsten Tibballs
Start Class
Almond Paste 50% - Marzipan

Almond Paste 50% - Marzipan

Almond paste, also referred to as marzipan, can be used as a confectionery product on its own or as a base ingredient for many applications including baked cakes, Danish fillings and in chocolate preparations. Learn this quick 10-minute recipe that will save you time and money! – Gluten free.
10 minutes
Beginner
Kirsten Tibballs
Start Class
Bisou Chocolates

Bisou Chocolates

Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Marshmallows

Marshmallows

Join Kirsten as she provides an insight into five different types of marshmallows, their best suited applications and differentiating characteristics. The various marshmallows created in this class include dextrose, inverted sugar, gelatine, fruit and vegan marshmallow, each of which are created as a piped, cut and tube marshmallow. – Gluten free, vegan.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Hazelnut Paris Brest

Hazelnut Paris Brest

An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Cheese Straws

Cheese Straws

Buttery puff pastry layered with cheese and chives. These tasty savoury snacks are the perfect addition to any grazing board and sure to impress. You will not be able to stop at one!
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Textures of Japan

Textures of Japan

Join Jess Lemon as she guides you through a Japan-inspired plated dessert full of flavours and textures. Matcha gelato, matcha meringue, peanut grue, dark chocolate cremeux, chocolate caramel tuile and bitter soil. – Gluten free.
180 minutes
Intermediate
Jess Lemon
Start Class
Stellar Chocolates

Stellar Chocolates

Dreamy purple shells embellished with a metallic silver speckle and filled with a smooth, star anise ganache. The Stellar Chocolates are out of this world! – Egg free, gluten free
50 minutes
Intermediate
Kirsten Tibballs
Start Class
Ora Entremet

Ora Entremet

Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Vegan Nougat

Vegan Nougat

This vegan nougat has all the characteristics of a classic nougat without the egg. A delicious confectionery packed full of hazelnuts, almonds, pistachios and dark chocolate. – Egg free, gluten free, vegan.
45 minutes
Intermediate
Kirsten Tibballs
Start Class
Crack Me Open Dessert

Crack Me Open Dessert

This is a decadent dessert which is bound to surprise! A passionfruit liquid centre encased in burnt caramel and Tia Maria spiked dark chocolate mousse then dipped in a luscious hazelnut chocolate coating. – Gluten free.
70 minutes
Intermediate
Jess Lemon
Start Class
Tribe Chocolates

Tribe Chocolates

Individual moulded chocolates filled with a silky-smooth orange ganache. Learn the technique of painting chocolate moulds with coloured cocoa butters, metallic gold powder and white chocolate to achieve this eye-catching design. – Gluten free
50 minutes
Advanced
Kirsten Tibballs
Start Class
Chocolate Peanut Cookies

Chocolate Peanut Cookies

An easy-to-make peanut cookie, delicious served on their own or take it to the next level and sandwich together with a luscious chocolate ganache.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Vanilla Cut Caramel

Vanilla Cut Caramel

Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Christmas Cookies

Christmas Cookies

Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
No-bake Cheesecake

No-bake Cheesecake

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!
45 minutes
Beginner
Kirsten Tibballs
Start Class
Striped Chocolate Bars

Striped Chocolate Bars

Learn to create this stunningly designed chocolate bar. Expect to impress with the new skills you will learn with this tutorial.
120 minutes
Advanced
Kirsten Tibballs
Start Class
Introduction to Chocolate Moulding

Introduction to Chocolate Moulding

Kirsten talks you step-by-step through everything you need to know about moulded chocolates including preparing and cleaning your mould, how to achieve a great shine and much more. Before watching this video, we recommend you see our online videos on tempering, then try your hand at one of our many moulded chocolate recipes.
0 minutes
Beginner
Kirsten Tibballs
Start Class
Black Forest Cake

Black Forest Cake

A stunning upgrade on the classic black forest with a moist chocolate cake, airy chocolate mousse, white chocolate Chantilly cream, sour cherries, garnished with an elegant chocolate bark.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Orange & Cardamom Crunch Chocolate Filling

Orange & Cardamom Crunch Chocolate Filling

This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!
30 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Doughnuts

Chocolate Doughnuts

Crunchy on the outside, soft and plush on the inside — this is the perfect doughnut recipe! Finished with a glossy chocolate glaze and pastel-coloured Swiss meringue kisses.
115 minutes
Beginner
Kirsten Tibballs
Start Class
Vegan Chocolate Date Cake

Vegan Chocolate Date Cake

This egg-free version of our Chocolate Date Cake was created as an example of how our recipes can be adapted to be both egg-free and dairy-free. You will love these elements that can be used in various recipes, including a dairy-free chocolate ganache and an aquafaba meringue.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Egg Substitutions

Egg Substitutions

There are many alternatives to egg for those who do not or cannot consume eggs. If you are wanting to produce egg-free recipes, our tutorial will explain some options. This will also enable you to experiment with our existing recipes to turn them into egg-free recipes. Just keep in mind that these alternatives won’t work with every recipe. Please note that Kirsten hasn’t tested these alternatives with other recipes, she created this video to enable you to do that yourself.
0 minutes
Beginner
Kirsten Tibballs
Start Class
Black Forest Tart

Black Forest Tart

Our latest class is a modern interpretation of the classic black forest in tart form, with a chocolate sable shell, chocolate mousse, white chocolate chantilly cream and sour cherries, finished with a chocolate spray and chocolate bark garnish!
140 minutes
Intermediate
Kirsten Tibballs
Start Class
Apple Macarons

Apple Macarons

These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Almond Chocolate Bar

Almond Chocolate Bar

A solid milk chocolate bar filled with sugar-coated almond, adorned with an eye-catching metallic gold splash design!
30 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Honeycomb

Chocolate Honeycomb

Chocolate dipped honeycomb is a classic Australian confectionery. Join Kirsten Tibballs as she demonstrates how simple it is to make this delicious sweet treat. – Egg free, gluten free.
40 minutes
Beginner
Kirsten Tibballs
Start Class
Panna Cotta Plated Dessert

Panna Cotta Plated Dessert

The perfect plated dessert should have at least 3 different textures and this recipe ticks all the boxes with a smooth panna cotta, an easy strawberry faux sorbet (that doesn’t require an ice cream machine) and a crumble.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Golden Macaron Cake

Golden Macaron Cake

Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Luana

Luana

A twist on the classic banana bread, this is a moist coconut & banana cake layered with a rich chocolate ganache, crunchy peanut brittle and chocolate palm tree garnishes.
110 minutes
Beginner
Kirsten Tibballs
Start Class
Passionfruit Marshmallow & Passionfruit Caramel Chocolate Filling

Passionfruit Marshmallow & Passionfruit Caramel Chocolate Filling

The perfect combination of a fluffy marshmallow with flawlessly balanced passionfruit flavour and a drip-on-your-chin caramel with a hint of passionfruit. Perfect for filling bars and bon bons!
35 minutes
Beginner
Kirsten Tibballs
Start Class
Pomme Entremet

Pomme Entremet

Pomme is a celebration of apples with a Breton shortbread, cinnamon apples, vanilla mascarpone mousse, apple jelly and a white glacage top with a number of eye-catching garnishes.
130 minutes
Intermediate
Kirsten Tibballs
Start Class
Rich Chocolate Tart

Rich Chocolate Tart

A decadent chocolate tart with a crunchy chocolate pastry and a rich chocolate filling that can be served hot or cold.
30 minutes
Beginner
Kirsten Tibballs
Start Class
White Chocolate Coffee Ice cream

White Chocolate Coffee Ice cream

A smooth pairing of white chocolate and coffee in an easy-to-create ice cream.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Piña colada by Melissa Coppel

Piña colada by Melissa Coppel

Master Melissa Coppel’s cocoa butter techniques combined with the classic flavours of pineapple and coconut in this stunning chocolate bon bon.
180 minutes
Advanced
Melissa Coppel
Start Class
Orange Chocolate Cake

Orange Chocolate Cake

A delicious and easy-to-make orange and chocolate cake with additional garnish techniques to add to your repertoire.
40 minutes
Beginner
Kirsten Tibballs
Start Class
Candy's Parrot Tulip

Candy's Parrot Tulip

A gorgeous parrot tulip made from gumpaste!
60 minutes
Advanced
Candy
Start Class
Where to Start - Ingredients

Where to Start - Ingredients

This is a quick introduction to the ingredients that I recommend you have on hand for Savour Online Classes. Obviously, each recipe will have different requirements, but this is a great place to start.
minutes
Beginner
Kirsten Tibballs
Start Class
Cold-Infused Coffee Chocolates

Cold-Infused Coffee Chocolates

These bon bons will put a pep in your step with a cold-infused ganache that achieves a subtle coffee flavour while eliminating the biterness, and a peanut sable!
90 minutes
Advanced
Kirsten Tibballs
Start Class
Egg-Free Coconut Ice Cream

Egg-Free Coconut Ice Cream

A refreshing egg-free coconut ice cream perfect on it’s own or as an addition to any dessert.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Rum & Raisin Petit Gateaux

Rum & Raisin Petit Gateaux

A winning combination of a caramel creme brulee, rum raisin bavaroise, hazelnut praline mousse, hazelnut crunch base, a dark chocolate glaze and a stunning vel- vet-sprayed chocolate garnish!
100 minutes
Intermediate
Kirsten Tibballs
Start Class
Cherry Coconut Macaron Cake

Cherry Coconut Macaron Cake

A macaron cake with a unique piping design, creamy coconut custard a chocolate crunch layer and cherry jelly!
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Berry Dacquoise Cake

Berry Dacquoise Cake

A quick and easy dacquoise cake filled with berry compote, topped with fresh berries.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Candy's Scabiosa

Candy's Scabiosa

A stunning delicately crafted scabiosa flower made entirely from gum paste, from guest chef Candy.
100 minutes
Beginner
Candy
Start Class
Mango Coconut Vegan Verrine

Mango Coconut Vegan Verrine

A light and fruity vegan dessert with a coconut cream and mango jelly using agar agar as a setting agent.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Bostock

Bostock

Put your leftover brioche to good use by turning it into a bostock with an infused almond syrup and almond cream! 
25 minutes
Beginner
Kirsten Tibballs
Start Class
Caramel Ganache Easter Eggs

Caramel Ganache Easter Eggs

DIY this Easter with these mini chocolate eggs. A milk chocolate Easter Egg with an eye-catching sponged cocoa butter design filled with chocolate ganache and caramel ganache.
80 minutes
Beginner
Kirsten Tibballs
Start Class
Moulded Lime Chocolates

Moulded Lime Chocolates

You’ll love these chocolates with a simple yet exquisite design and a refreshing lime ganache.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Brioche Hot Cross buns

Brioche Hot Cross buns

Spice up your Easter with your new go-to hot cross bun recipe! The buttery brioche base will have your family and friends wanting more.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Brioche

Brioche

This ultimate brioche recipe is great on it’s own or used as a base recipe for other products.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Turkish Delight

Turkish Delight

Learn how to achieve the satisfying texture of the classic Turkish Delight through the perfect balance of sugar and starch.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Nicolas Haelewyn's Pistachio Paris Brest

Nicolas Haelewyn's Pistachio Paris Brest

Originally created for the famous bike race from Paris to Brest, the classic Paris-Brest is levelled up with the help of Nicolas Haelewyn’s pistachio crispy choux and creme legre.
180 minutes
Intermediate
Nicolas Haelewyn
Start Class
Everything You Need To Know About Gelatine

Everything You Need To Know About Gelatine

We use gelatine as a setting agent in so many recipes, but how much do you really know about it? Kirsten visited a Gelita factory in Germany and spoke with Dr. Margarethe Plotkowiak to answer all your questions.
minutes
Beginner
Kirsten Tibballs
Start Class
Candy Striped Yule Log

Candy Striped Yule Log

This candy-stripe glazed yule log is the perfect centrepiece for Christmas, adorned with chocolate holly leaves and a surprise bauble feature in the middle.
240 minutes
Advanced
Kirsten Tibballs
Start Class
Carrara Marble Cake

Carrara Marble Cake

A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.
210 minutes
Advanced
Kirsten Tibballs
Start Class
Nicolas Haelewyn's Galette

Nicolas Haelewyn's Galette

Also known as a pithivier, Nicolas Haeleywn’s galette is the perfect balance of texture and flavour with flaky puff pastry, tangy lemon paste and hazelnut cream.
70 minutes
Advanced
Nicolas Haelewyn
Start Class
Meringue Using Trehalose

Meringue Using Trehalose

A simple meringue recipe using Sosa’s Trehalose which is a naturally occurring sugar that acts as a stabiliser and prolongs shelf life and Albuwhip egg white powder, which is five times more stable than egg whites.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Nicolas's Pear Tart

Nicolas's Pear Tart

Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!
90 minutes
Intermediate
Nicolas Haelewyn
Start Class
Apricot Meringue Using Albuwhip

Apricot Meringue Using Albuwhip

A simple fruit-flavoured meringue using Sosa’s Albuwhip egg white powder which is five times more stable than egg whites.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Melissa Coppel's Mount Lychee

Melissa Coppel's Mount Lychee

Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.
180 minutes
Advanced
Melissa Coppel
Start Class
Nicolas Haelewyn's Caramel Nut Tart

Nicolas Haelewyn's Caramel Nut Tart

A crunchy hazelnut sweet dough filled with a roasted nut medley and a luscious vanilla caramel by Nicolas Haelewyn
150 minutes
Beginner
Nicolas Haelewyn
Start Class
Chocolate Date Cake

Chocolate Date Cake

A romance between a rich chocolate date cake and a fluffy Swiss meringue drizzled in chocolate ganache.
40 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Macaron

Chocolate Macaron

This delicious french treat is perfect as a garnish, or finished with a beautiful chocolate ganache filling.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Raspberry Heart Cake

Raspberry Heart Cake

Perfect for Valentine’s Day or that special someone, this heart shaped sponge cake is sure to win you some brownie points!
50 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Twigs

Chocolate Twigs

Learn the simple and versatile technique for creating pliable chocolate. Chocolate twigs can be used as part of a chocolate showpiece, a garnish or as an individual display in a vase. – Egg free, gluten free, vegan.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Caramel Nougat

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.
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Pastry Cream

Pastry Cream

A simple base recipe with great consistency – perfect for any application
15 minutes
Beginner
Jerome Landrieu
Start Class
Bahia Tart

Bahia Tart

This tart is not only colourful but full of flavours. Brenton shortbread pastry topped with pistachio crème, vanilla caramel, bergamot crème, strawberry jelly and a chocolate garnish.
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Envy

Envy

A dramatic petit gateau with a sweet and fruity flavour combination – coconut dacquoise, passionfruit cream, white chocolate mousse, covered in a striking red glaze, finished with piped white chocolate details and a touch of gold leaf.
140 minutes
Intermediate
Kirsten Tibballs
Start Class
Banana Caramel Chocolates

Banana Caramel Chocolates

Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.
29 minutes
Intermediate
Kirsten Tibballs
Start Class
Rocky Road

Rocky Road

Create rocky road from scratch! This recipe contains a vanilla bean marshmallow with freeze dried raspberries coated in a combination of milk chocolate, peanuts and coconut. You can also substitute some ingredients to create your own unique flavour combinations. – Gluten free.
35 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Macadamias

Chocolate Macadamias

Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Star Decoration

Chocolate Star Decoration

These chocolate stars are perfect for decorating your Christmas tree, attaching to gifts or just eating! The star is created using milk, dark and white couverture chocolate then topped with almonds, candied orange and roasted hazelnuts. – Egg free, gluten free.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Coloured Easter Eggs

Coloured Easter Eggs

Spoil your loved ones this year with this stunning Easter Egg design.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Lemon Curd Using Gelcrem Hot

Lemon Curd Using Gelcrem Hot

This lemon curd is made using gelcrem hot, a product that allows it to be either frozen or baked without any changes to the curd’s properties.
15 minutes
Beginner
Guillem Corral
Start Class
Pumpkin Petit Gateau

Pumpkin Petit Gateau

A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Daniel Alvarez's Kouign-Amann

Daniel Alvarez's Kouign-Amann

Kouign-Amann is known to be one of the most indulgent pastries with layers upon layers of dough, butter and sugar and Daniel Alvarez brings you the perfect recipe!
360 minutes
Advanced
Daniel Alvarez
Start Class
Nicolas Haelewyn's Mont Blanc

Nicolas Haelewyn's Mont Blanc

Nicolas Haelewyn innovates with his extravagant, but simple, take on a mont blanc!
60 minutes
Beginner
Nicolas Haelewyn
Start Class
Carrot Cake

Carrot Cake

A decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist carrot cake is an abundance of luscious caramel cream cheese frosting and salted caramel.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Passionfruit Ganache Using Sorbitol

Passionfruit Ganache Using Sorbitol

A simple ganache made using sorbitol which stabalises the moisture in the ganache and extends shelf life. Perfect for filling macarons!
20 minutes
Beginner
Guillem Corral
Start Class
Nicolas Haelewyn's Flan

Nicolas Haelewyn's Flan

A decadent flan encased in a flaky caramelised puff pastry from Nicolas Haelewyn of Karamel Paris. A perfect use of leftover puff pastry. 
60 minutes
Intermediate
Nicolas Haelewyn
Start Class
Neige

Neige

The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!
50 minutes
Intermediate
Kirsten Tibballs
Start Class
Nicolas Haelewyn's Modern Inverted Puff Pastry

Nicolas Haelewyn's Modern Inverted Puff Pastry

This will change the way you make puff pastry. A must-have recipe for your repertoire!
60 minutes
Intermediate
Nicolas Haelewyn
Start Class
Cherry Choc-Coconut Dessert

Cherry Choc-Coconut Dessert

A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.
180 minutes
Intermediate
Kirsten Tibballs
Start Class
Pailleté Feuilletine

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.
10 minutes
Beginner
Kirsten Tibballs
Start Class
Candy's David Austin Rose

Candy's David Austin Rose

Candy shows you how to craft a unique full-petalled David Austin Rose using gum paste.
100 minutes
Advanced
Candy
Start Class
Dasher Entremet

Dasher Entremet

This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
240 minutes
Advanced
Kirsten Tibballs
Start Class
Lamington

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.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Strawberry Jam

Strawberry Jam

Kirsten takes you back to basics with this strawberry jam recipe. With a hint of cinnamon, this will become a favourite in your repertoire. – Egg free, gluten free, vegan.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Gingerbread people

Gingerbread people

A classic Christmas treat, gingerbread people are fun to both make and eat with family and friends. This gingerbread recipe can also be used to create a gingerbread house.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Flower

Chocolate Flower

Learn to use chocolate moulds to create the base of this showpiece, assemble individual petals and apply coloured cocoa butter using a spray gun application to create this intricate, stunning chocolate flower. – Egg free, gluten free.
35 minutes
Intermediate
Kirsten Tibballs
Start Class
Mango and Coconut Macarons

Mango and Coconut Macarons

Learn the method to create French macarons. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten free.
45 minutes
Intermediate
Kirsten Tibballs
Start Class
8 Shades Of Pink

8 Shades Of Pink

In various shades of pink, these moulded chocolates are filled with raspberry ganache. Learn the versatile technique of spraying coloured cocoa butter into chocolate moulds. This technique can be applied to any chocolate mould with any colour. – Egg free, gluten free.
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Franks Haasnoot's Matcha Garnish

Franks Haasnoot's Matcha Garnish

World Chocolate Master Frank Haasnoot shows you the secrets to creating a chocolate garnish renowned from his spectacular petit gateaux creation, ‘Matcha’. This chocolate collar can be adapted and used on other petit gateaux and entremets. – Egg free, gluten free
20 minutes
Intermediate
Frank Haasnoot
Start Class
Frank Haasnoot's Chocolate Grid Garnish

Frank Haasnoot's Chocolate Grid Garnish

World Chocolate Master Frank Haasnoot shows you how to create these impressive lattice chocolate garnishes. Use them to decorate petit gateaux, tarts and more. – Egg free, gluten free, vegan.
5 minutes
Intermediate
Frank Haasnoot
Start Class
Strawberry Meringue Roulade

Strawberry Meringue Roulade

A classic French dessert, the roulade is recreated here with a touch of summer. Fresh strawberries and strawberry Chantilly cream rolled in a meringue sheet. – Gluten free.
25 minutes
Beginner
Kirsten Tibballs
Start Class
L'othelo

L'othelo

L’othelo is a rich, smooth piped milk chocolate, coffee and hazelnut fusion. Duja mocca hazelnut base topped with cocoa powder covered slivered almonds and finished by dipping the base into dark couverture chocolate. – Egg free, gluten free
40 minutes
Beginner
Kirsten Tibballs
Start Class
Granola

Granola

This delicious granola is quick and easy to make and can be stored for up to 4-5 months in an airtight container. Make your own unique combination by substituting other nuts and fruits.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Salted Caramel Sauce

Salted Caramel Sauce

Quick and easy-to-make salted caramel sauce which can be used on its own or as an ingredient to tarts and gateaux.
8 minutes
Beginner
Kirsten Tibballs
Start Class
Butterscotch Sauce

Butterscotch Sauce

Quick and easy to make butterscotch sauce which is a perfect accompaniment for puddings and cakes
5 minutes
Beginner
Kirsten Tibballs
Start Class
Bora Bora

Bora Bora

Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor. *Time to Prepare: 50 minutes (takes 24 hours to produce)
50 minutes
Intermediate
Kirsten Tibballs
Start Class
Cercle

Cercle

This stunning entremet has alternating layers of apple jelly, granola and apple cake and is finished off with a white glaze and coloured white chocolate circles.
100 minutes
Intermediate
Kirsten Tibballs
Start Class
Frank Haasnoot's Chocolate Collar

Frank Haasnoot's Chocolate Collar

World Chocolate Master Frank Haasnoot creates a unique garnish to use for cakes and petit gateaux.
10 minutes
Beginner
Kirsten Tibballs
Start Class
Marble Glaze

Marble Glaze

This quick and easy to make glaze creates a stunning marbled effect when poured over cakes. Let your imagination run wild creating different colour combination.
15 minutes
Beginner
Kirsten Tibballs
Start Class
Raspberry Coconut Tart

Raspberry Coconut Tart

A simple raspberry and coconut baked tart, easy to create with beautiful textures and flavours.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Pineapple and Vanilla Petit Gateau

Pineapple and Vanilla Petit Gateau

A beautifully layered cake with varied textures and flavours of vanilla mousse, sweet pineapple compote and an almond meringue base
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Mouchete

Mouchete

These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.   Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Cherry Tart

Cherry Tart

This mouth-watering tart consists of a luscious cherry filling, a light custard center, and smooth buttery pastry.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Raspberry Jam

Raspberry Jam

Impress your friends with making jam-play around with the different flavours
69 minutes
Beginner
Kirsten Tibballs
Start Class
Jam Doughnut

Jam Doughnut

Impress your friends with making jam doughnuts! Get creative with different fillings. Eat these delicious doughnuts while they are still warm.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Mille Feuille

Chocolate Mille Feuille

A decadent cake with layers of crispy pastry and smooth chocolate custard
65 minutes
Beginner
Kirsten Tibballs
Start Class
Caramel Entremet

Caramel Entremet

This decadent caramel entremet is sure to be a crowd-pleaser at your next event. Beautifully layered textures of cake, caramel mousse and an impressive glaze.
90 minutes
Beginner
Kirsten Tibballs
Start Class
chocolate petal flower

chocolate petal flower

Learn how to make this stunning chocolate flower – perfect for any occasion
30 minutes
Advanced
Kirsten Tibballs
Start Class
Black Forest

Black Forest

Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black forest ‘tarte a la creme’.
70 minutes
Advanced
Jerome Landrieu
Start Class
Candy's Peony Rose

Candy's Peony Rose

Another amazing edible bloom from guest chef Candy.
100 minutes
Advanced
Candy
Start Class
Passionfruit Caramel

Passionfruit Caramel

These easy-to-make caramels are uplifted by the refreshing addition of passionfruit, which can be easily subsituted for citrus.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Confetti

Confetti

A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Potato Protein Vegan Macarons

Potato Protein Vegan Macarons

A technical application of Sosa’s Potatowhip potato protein and Gelespessa xanthan gum in an egg-free macaron recipe.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Noir' Garnish

Frank Haasnoot's 'Noir' Garnish

World Chocolate Master Frank Haasnoot shows you the technique to creating this stunning chocolate ‘Noir’ garnish for use on products such as petit gateaux. With the use of guitar sheets, the garnish is both shiny and rigid. – Egg free, gluten free, vegan.
15 minutes
Beginner
Frank Haasnoot
Start Class
Candied Orange

Candied Orange

Kirsten takes you through the 6 day process of creating candied orange fillets. This method can be applied to a variety of different fruits and allows the fruit to absorb enough sugar to preserve them for a long period of time. – Egg free, gluten free, vegan.
8640 minutes
Beginner
Kirsten Tibballs
Start Class
Giraffe Easter Egg

Giraffe Easter Egg

Learn how to create each element of this cute giraffe Easter egg. A patterned, moulded egg shell sitting on a chocolate ring base complete with ears, ossicones and ears. – Egg free, gluten free.
35 minutes
Intermediate
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Swirl' Garnish

Frank Haasnoot's 'Swirl' Garnish

World Chocolate Master Frank Haasnoot teaches you the technique of creating chocolate ‘Swirl’ garnishes perfect for adding dramatic impact to any petit gateaux or dessert. – Egg free, gluten free, vegan.
15 minutes
Beginner
Frank Haasnoot
Start Class
Eternity Entrement

Eternity Entrement

This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
220 minutes
Advanced
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Formosa' Garnish

Frank Haasnoot's 'Formosa' Garnish

World Chocolate Master Frank Haasnoot teaches you the technique to creating this eye-catching coloured white chocolate ‘Formosa’ garnish. – Egg free, gluten free.
15 minutes
Beginner
Frank Haasnoot
Start Class
Bombi Chocolate Bar

Bombi Chocolate Bar

First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Caramel Ice Cream

Caramel Ice Cream

Smooth, indulgent caramel ice cream created with a basic powdered caramel and churned using an ice cream machine. With a beautiful flavour and texture, this ice cream will compliment any dessert. – Gluten free.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Inverted Puff Pastry

Inverted Puff Pastry

A technique-based class for making inverted puff pastry. With a simple and easy to follow method, this is a base recipe which will be used to create various other products. – Egg free.
130 minutes
Beginner
Kirsten Tibballs
Start Class
Palmiers

Palmiers

Learn to make both plain and hazelnut Palmiers. A traditional French treat, these delicious crispy biscuits use puff pastry as the base. – Egg free.
150 minutes
Beginner
Kirsten Tibballs
Start Class
Tarte Tatin

Tarte Tatin

A French classic, Tarte Tatin is created with the inverted puff pastry base recipe and topped with beautifully sweet, caramelised apple pieces. – Egg free.
150 minutes
Intermediate
Kirsten Tibballs
Start Class
Flower Chocolates

Flower Chocolates

Moulded chocolates with a beautiful flower hand piped on the shell and then sprayed with coloured cocoa butter. Filled with smooth caramel ganache and crunchy caramelised cashews, they are not only eye-catching but full of texture and flavour. – Egg free, gluten free.
50 minutes
Advanced
Kirsten Tibballs
Start Class
Speckled Chocolate Spheres

Speckled Chocolate Spheres

Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.
45 minutes
Intermediate
Kirsten Tibballs
Start Class
Fruits of the forest

Fruits of the forest

A beautiful, fresh entremet – Layers of almond sponge, strawberry, coconut and mint spread, vanilla lime mousse, covered with a red glaze, adorn with fresh berries inside a boarder of white chocolate bands and finished with some gold leaf accents. – Gluten free.
130 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Stones

Chocolate Stones

Learn the simple technique for creating chocolate stones. These versatile stones can be used as part of a chocolate showpiece or as display stands for petit gateaux or tarts. Make them with white, milk, dark, ruby or specialty chocolate. – Egg free, gluten free, vegan.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Coffee Eclair

Coffee Eclair

An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Vanilla Ice Cream

Vanilla Ice Cream

Kirsten Tibballs shows you how to create this creamy vanilla ice cream. Churned in an ice cream machine and set in the freezer, this versatile recipe is ready to serve in conjunction with any of our desserts. – Gluten free.
40 minutes
Beginner
Kirsten Tibballs
Start Class
Granite Easter Egg

Granite Easter Egg

Make the most of your leftover chocolate with this Easter inspired recipe. The granite design can also be used as a showpiece base.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Piping

Chocolate Piping

Discover the technique of chocolate piping and learn how to write with chocolate.
minutes
Beginner
Kirsten Tibballs
Start Class
Piping

Piping

Create an Italian meringuebutter cream and explore a range of piping techniques using different nozzles.
minutes
Beginner
Kirsten Tibballs
Start Class
Tokyo Paris Tart

Tokyo Paris Tart

Jerome Landrieu shares his recipe for a green apple and yuzu tart with hazelnut praline.
80 minutes
Advanced
Jerome Landrieu
Start Class
White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Create the ultimate baked white chocolate, raspberry and orange cheesecake with a crunchy muesli base.
35 minutes
Beginner
Kirsten Tibballs
Start Class
Fruit Mince Tarts

Fruit Mince Tarts

A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Duo Lollipop

Duo Lollipop

White chocolate truffle shells filled with a smooth milk chocolate ganache, finished by dipping into milk and white chocolate to create a stunning two-toned effect. – Egg free, gluten free.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Matcha Mango & Passionfruit Petit Gateaux

Matcha Mango & Passionfruit Petit Gateaux

Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Sunshine Entremet

Sunshine Entremet

Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Coffee Cream Tart

Coffee Cream Tart

Discover a recipe from Kirsten Tibballs’ latest app “Mix n’ Make”, now available on the app store: a milk chocolate tart with coffee cream and a mascarpone topping.
36 minutes
Beginner
Kirsten Tibballs
Start Class
Antonio Bachour's Nappage

Antonio Bachour's Nappage

15 minutes
Beginner
Antonio Bachour
Start Class
Antonio Bachour's Plastic Chocolate Flower

Antonio Bachour's Plastic Chocolate Flower

Antonio Bachour’s plastic chocolate flowers are a simple and pretty way to decorate your desserts.
15 minutes
Beginner
Antonio Bachour
Start Class
Antonio Bachour's Lemon Basil Tart

Antonio Bachour's Lemon Basil Tart

A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!
90 minutes
Intermediate
Antonio Bachour
Start Class
Antonio Bachour's Mojito

Antonio Bachour's Mojito

These vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Juliet

Juliet

Juliet is a beautiful hand-cut chocolate with a crispy bottom layer and a delicious ganache on top.
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Jerome's Peanut Banana Caramel Bouchee

Jerome's Peanut Banana Caramel Bouchee

Follow Jerome Landrieu’s recipe for these bite sized peanut banana caramel bouchees.
90 minutes
Advanced
Jerome Landrieu
Start Class
Paul Kennedy's 'Spider Glaze'

Paul Kennedy's 'Spider Glaze'

An innovative spider glaze by Paul Kennedy. This technique combines a chocolate glaze and mirror glaze for a super shiny, intricate design. – Gluten free.
15 minutes
Intermediate
Paul Kennedy
Start Class
Chocolate Fudge

Chocolate Fudge

Both delicious and simple, this chocolate fudge has a lovely smooth texture and rich flavour with subtle hints of vanilla. – Egg free, gluten free.
25 minutes
Beginner
Kirsten Tibballs
Start Class
New Technique For Style Rebellion

New Technique For Style Rebellion

Kirsten Tibballs demonstrates the revised technique for her signature Style Rebellion design. This new method is easier, creates stronger more distinctive colours and less wastage. – Egg free, gluten free.
minutes
Intermediate
Kirsten Tibballs
Start Class
Pineapple Chocolates

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.
55 minutes
Intermediate
Kirsten Tibballs
Start Class
Zebra Easter Eggs

Zebra Easter Eggs

Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
30 minutes
Intermediate
Kirsten Tibballs
Start Class
Double Mould Easter Eggs

Double Mould Easter Eggs

Learn the tips and tricks for joining filled chocolate moulds to create a three-dimensional shape. In this class Kirsten demonstrates an Easter egg created with a gianduja filling and striking striped design using coloured chocolate, metallic gold powder and coloured cocoa butter. – Egg free, gluten free.
35 minutes
Intermediate
Kirsten Tibballs
Start Class
Antonio Bachour's Cappuccino Entremet

Antonio Bachour's Cappuccino Entremet

Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
97 minutes
Advanced
Antonio Bachour
Start Class
Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons

These Japanese inspired Italian macaron shells are garnished with a chocolate transfer sheet and filled with strawberry cheesecake filling. – Gluten free.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Cinnamon & Calvados Sugar Crusted Liquor

Cinnamon & Calvados Sugar Crusted Liquor

Challenge yourself by creating your very own starch mould and sugar crusted liquors with this technical yet rewarding recipe.
30 minutes
Advanced
Kirsten Tibballs
Start Class
Antonio Bachour's 'Creme Brulee & Apple'

Antonio Bachour's 'Creme Brulee & Apple'

Recreate internationally renowned pastry chef, Antonio Bachour’s, crème brulee and apple plated dessert. Crème brulee with a crisp sugar crust garnished with poached apples, apple cider foam, piped apple pudding and micro greens. – Gluten free.
120 minutes
Intermediate
Antonio Bachour
Start Class
Mandarin Petit Gateaux

Mandarin Petit Gateaux

This beautiful mandarin fruit from the Masterchef Australia finale is bursting with flavours from hazelnut to vanilla
240 minutes
Advanced
Kirsten Tibballs
Start Class
Antonio Bachour's 'Roasted Beet Sponge Cake'

Antonio Bachour's 'Roasted Beet Sponge Cake'

Internationally renowned pastry chef, Antonio Bachour, shares his flavoursome roasted beet sponge cake. With ingredients prepared in a food processor, charged in an iSi whipper and microwave baked for 40 seconds, this is not your traditional sponge.
30 minutes
Beginner
Antonio Bachour
Start Class
Fairy Bread

Fairy Bread

A fun and colourful entremet inspired by the classic Australian childhood party food. This entremet is created with layers of brown butter sponge, strawberry jam, salted caramel, vanilla mousse and topped with custard spread and chocolate 100s & 1000s garnishes.
125 minutes
Advanced
Kirsten Tibballs
Start Class
Racer Chocolates

Racer Chocolates

These Racer Chocolates have a sporty stripe and vibrant pink hue to complement the sharp pepper avour inside.
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Antonio Bachour's Chocolate, Bread & Olive oil

Antonio Bachour's Chocolate, Bread & Olive oil

Internationally renowned pastry chef, Antonio Bachour, brings you this popular Spanish plated dessert. Olive oil gelee topped with caramel chocolate cremeux and garnished with golden toasted bread.
120 minutes
Intermediate
Antonio Bachour
Start Class
Antonio Bachour's 'Red Glaze'

Antonio Bachour's 'Red Glaze'

Finish your entremets and gateaux with this stunning shiny red glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
20 minutes
Intermediate
Antonio Bachour
Start Class
Antonio Bachour's 'Dark Glaze'

Antonio Bachour's 'Dark Glaze'

Finish your entremets and gateaux with this dramatic shiny dark glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Purple Disc Garnish

Purple Disc Garnish

Give your desserts and cakes the finishing touch they deserve with these vibrant chocolate discs.
15 minutes
Beginner
Kirsten Tibballs
Start Class
Antonio Bachour's 'Yogurt, Tomato & Strawberry

Antonio Bachour's 'Yogurt, Tomato & Strawberry

Follow the step by step instructions to recreate this incredible plated desert by internationally renowned pastry chef, Antonio Bachour. Honey yogurt, yogurt microwave sponge, candied tomatoes, Greek yogurt cremeux and sorbet garnished with fresh strawberries, freeze dried raspberries and micro herbs.
120 minutes
Intermediate
Antonio Bachour
Start Class
Chocolate & Coffee Nougat

Chocolate & Coffee Nougat

With pecans, coffee, orange and couverture, this Chocolate Nougat is the perfect balance of flavours.
28 minutes
Intermediate
Kirsten Tibballs
Start Class
Caramel, Almond & Fig Tart

Caramel, Almond & Fig Tart

A deliciously comforting tart ideally served warm. Sweet shortcrust pastry, salted caramel, almond cream, figs and caramelised almonds. For a sweeter flavour, replace the figs for apples or pears.
35 minutes
Beginner
Kirsten Tibballs
Start Class
Jolie

Jolie

Jolie translates from French into ‘pretty’ and that’s exactly what this tart is. Enjoy the Breton shortbread with layers of raspberry jelly, vanilla rose cream and white chocolate mousse spheres.
170 minutes
Advanced
Kirsten Tibballs
Start Class
Jordi Bordas' 'Tropical Entremet'

Jordi Bordas' 'Tropical Entremet'

An entremet bursting with summer flavour by World Champion Pastry Chef, Jordi Bordas. Coconut crunch, coconut biscuit, mango compote, mango mousse, coconut mousse, passion glaze filled insert and sprayed with white cocoa butter. – Gluten free, lactose free.
180 minutes
Advanced
Jordi Bordas
Start Class
Enrobing With Selmi Automation

Enrobing With Selmi Automation

Learn how to enrobe with Paul Kennedy using Selmi Automation.
minutes
Intermediate
Paul Kennedy
Start Class
Tiger Chocolates

Tiger Chocolates

Go wild with these tiger print chocolates filled with passionfruit jelly and caramel almond ganache.
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Jordi Bordas' 'Mandarin Petit Gateaux'

Jordi Bordas' 'Mandarin Petit Gateaux'

World Champion Pastry Chef, Jordi Bordas demonstrates his mandarin petit gateaux. Hazelnut and cocoa crumble, hazelnut dacquoise sponge, mandarin compote, hazelnut mousse, mandarin mousse and mandarin glaze.
180 minutes
Advanced
Jordi Bordas
Start Class
Chocolate Meringue Tart

Chocolate Meringue Tart

A fusion of texture and flavour is what sets this tart apart, with lemon crumble, pain de gene, meringue and chocolate mousse.
120 minutes
Advanced
Kirsten Tibballs
Start Class
Liquorice Roll

Liquorice Roll

Whether it’s for dipping in chocolate, using as an ingredient or simply snacking on, this liquorice is super versatile!
30 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Layered Petit Gateaux

Chocolate Layered Petit Gateaux

With layers of chocolate goodness, this petit gateaux is an indulgent cake that’ll hit the spot of any chocolate lover.
240 minutes
Advanced
Kirsten Tibballs
Start Class
Apple Crumble Pie

Apple Crumble Pie

Everyone loves an apple pie and we’ve added a crumble topping for extra crunch!
40 minutes
Advanced
Kirsten Tibballs
Start Class
Pear, Chocolate & Tea Infused Entremet

Pear, Chocolate & Tea Infused Entremet

An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.
150 minutes
Advanced
Kirsten Tibballs
Start Class
Sunki Financier

Sunki Financier

Sunki is made up of a light and airy financier with sesame caramel and mandarin jelly- you’ll love the punchy flavours!
60 minutes
Beginner
Kirsten Tibballs
Start Class
Pithivier

Pithivier

A pithivier is a traditional French pie dating back to the 17th century and this version has a beautiful mix of creme patissiere and almond cream.
43 minutes
Beginner
Kirsten Tibballs
Start Class
Assembling Sugar Showpiece

Assembling Sugar Showpiece

Join Dammika Hatharasinghe as he demonstrates how to assemble this incredible sugar showpiece. A valuable class with transferrable skills. – egg free, gluten free, vegan
120 minutes
Intermediate
Dammika Hatharasinghe
Start Class
Sugar for Pulling with Cream of Tartar

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.
30 minutes
Beginner
Dammika Hatharasinghe
Start Class
Sugar for Blowing with Tartaric Acid

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
30 minutes
Beginner
Dammika Hatharasinghe
Start Class
Christmas Pudding

Christmas Pudding

Give your traditional Christmas Pudding the edge this year with a decadent white chocolate and cognac custard.
23 minutes
Beginner
Kirsten Tibballs
Start Class
Isomalt for Casting, Pulling & Blowing

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.
30 minutes
Beginner
Dammika Hatharasinghe
Start Class
Sugar for Casting

Sugar for Casting

Join master of his craft, Dammika Hatharasinghe, as he demonstrates how to prepare sugar for casting. – Egg free, gluten free, vegan.
30 minutes
Beginner
Dammika Hatharasinghe
Start Class
Kitchenaid Adjustment

Kitchenaid Adjustment

With this method, you’ll learn how to adjust the attachment of your KitchenAid Stand Mixer so you don’t have to scrape the bottom of the bowl.
5 minutes
Beginner
Kirsten Tibballs
Start Class
Johan Martin's Paradis Petit Gateaux

Johan Martin's Paradis Petit Gateaux

Internationally acclaimed pastry chef, Johan Martin, creates these bright, lactose free, tropical petit gateaux. A soft pistachio biscuit base, mango, passionfruit and banana cream, exotic mousse, a green glaze and finished with an apple garnish. – Gluten free.
60 minutes
Intermediate
Johan Martin
Start Class
Neptune

Neptune

Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Gelatine Solutions

Gelatine Solutions

Kirsten gives an easy-to-follow explanation of gelatine sheets, how to create gelatine solution and use it in a recipe. – Egg free, gluten free.
minutes
Beginner
Kirsten Tibballs
Start Class
Gingerbread House

Gingerbread House

Have a holly, jolly Christmas with this charming Gingerbread House. Build, bake and decorate!
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Shortbread Christmas Wreath

Shortbread Christmas Wreath

This wreath is all about festiveness, with its coconut shortbread and cinnamon and nutmeg ganache.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Johan Martin's 'Chocolate Croissants'

Johan Martin's 'Chocolate Croissants'

Internationally acclaimed pastry chef, Johan Martin, reveals his secrets to creating the perfect chocolate croissant and demonstrates how to create a coloured dough.
180 minutes
Advanced
Johan Martin
Start Class
Mille Feuille Dessert

Mille Feuille Dessert

A modern interpretation of the French classic, Mille Feuille. Crunchy inverted puff pastry, chocolate Chantilly cream, fresh raspberries, vanilla Chantilly cream, almond crumble and caramel ice cream, topped with a chocolate disc and garnished with raspberry gel, roasted hazelnuts and mint.
160 minutes
Intermediate
Kirsten Tibballs
Start Class
Johan Martin's 'Rouge et Noir'

Johan Martin's 'Rouge et Noir'

Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.
50 minutes
Intermediate
Johan Martin
Start Class
Neutral Glaze

Neutral Glaze

Kirsten demonstrates how to make Neutral Glaze. This recipe is quick and easy making it ideal for when you cannot source Neutral Glaze. – Egg free, gluten free, vegan
5 minutes
Beginner
Kirsten Tibballs
Start Class
Gia Truffles

Gia Truffles

A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Johan Martin's 'Soleil Levant'

Johan Martin's 'Soleil Levant'

Recreate this exotic, fruity entrmet by internationally acclaimed pastry chef, Johan Martin. Layers of coconut dacquoise, mango, banana and passionfruit cremeux, coconut cream and a shiny yellow mirror glaze.
45 minutes
Intermediate
Johan Martin
Start Class
Chocolate Religieuse

Chocolate Religieuse

Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Apricot Lemon Tart

Apricot Lemon Tart

A trio of apricot, lemon and coconut flavours brings this tart to a new level
90 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Daisy Flowers

Chocolate Daisy Flowers

In this step-by-step class you will learn how to create a gorgeous flower showpiece. Kirsten takes you through how to colour chocolate, make modelling chocolate, techniques for creating flowers including flower centres, petals, stems and soil and the assembly of the showpiece. Egg free, gluten free.
50 minutes
Intermediate
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Modelling Chocolate'

Frank Haasnoot's 'Modelling Chocolate'

World Chocolate Master Frank Haasnoot demonstrates his versatile plastic chocolate, also known as modelling chocolate, recipe. – Egg free, gluten free, vegan.
3 minutes
Beginner
Frank Haasnoot
Start Class
Lamington Petit Gateaux

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.
180 minutes
Advanced
Kirsten Tibballs
Start Class
Chocolate Almond Bars

Chocolate Almond Bars

You will enjoy a crunch with every bite of these delicious chocolate almond bars. These can be made in clusters or with the use of a chocolate mould to regulate the size and weight. Egg free, gluten free.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Florentines

Florentines

Traditional Italian cookies made with flaked almonds, glace orange fillets and glace cherries then coated with chocolate on one side. This recipe is quick, simple and tastes delicious. – Egg free, gluten free.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Frank Haasnoot's Rose Garnish

Frank Haasnoot's Rose Garnish

These easy-to-make chocolate roses are a beautiful garnish for desserts and cakes.
minutes
Beginner
Frank Haasnoot
Start Class
Pick Up Stix

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.
190 minutes
Advanced
Kirsten Tibballs
Start Class
Chocolate Bamboo

Chocolate Bamboo

Add the finishing touch to your desserts with these simple to make chocolate bamboo garnishes. Egg free, gluten free.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Peanut Butter Parfait

Peanut Butter Parfait

A cone-shaped peanut butter and white chocolate parfait surrounded by strawberry soup, garnished with crispy, spiced noodles and fresh strawberries. With the ability to prepare each component in advance, this is the perfect dinner party dessert. Simply plate the dessert and enjoy with your guests. – Gluten-free.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Coffee Cinnamon Hazelnut Praline

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.
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Concorde

Concorde

A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free
90 minutes
Beginner
Kirsten Tibballs
Start Class
Red Jupiter

Red Jupiter

Red and white marbled moulded chocolates filled with an orange liqueur spiked custard ganache. – Gluten free.
22 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Caramel Truffles

Chocolate Caramel Truffles

Milk chocolate truffles filled with decadent caramel and roasted peanuts. Dipped in chocolate and finished with a dusting of metallic gold powder to create an opulent, textured truffle ideal for gifts or an indulgent treat. – Gluten free.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Espresso Mascarpone Cup

Espresso Mascarpone Cup

Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Decadent Chocolate Cake

Decadent Chocolate Cake

A flourless chocolate cake with hints of orange zest, topped with Cointreau liqueur dark chocolate ganache and garnished with milk chocolate shavings. This decadent chocolate cake is the ultimate indulgence for chocolate lovers. Gluten free.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Crocodile Bars

Crocodile Bars

Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.
90 minutes
Beginner
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Chocolate Sticks'

Frank Haasnoot's 'Chocolate Sticks'

Learn how to create chocolate sticks from World Chocolate Master, Frank Haasnoot. They are easy-to-make and the perfect garnish for cakes and desserts. – Egg free, gluten free, vegan.
minutes
Beginner
Frank Haasnoot
Start Class
Rouge Easter Egg

Rouge Easter Egg

Learn to create these modern chocolate Easter eggs. This class will cover mould preparation, the simple technique to creating this eye-catching design and the method of this stunning sprayed coloured cocoa butter finish. – Egg free, gluten free.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Bûche De Noël

Bûche De Noël

This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.
100 minutes
Advanced
Kirsten Tibballs
Start Class
Peanut Butter and Jelly Eclair

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.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Deniz Karaca's 'Passion For Caramel'

Deniz Karaca's 'Passion For Caramel'

Winner of Savour Patissier of the Year 2016, Deniz Karaca, presents his award winning tart that’s bursting with flavour – and it all stemmed from a banoffee pie!
180 minutes
Intermediate
Kirsten Tibballs
Start Class
Gianduja Ice cream

Gianduja Ice cream

An irresistibly creamy ice cream with distinct gianduja flavours of hazelnut and milk chocolate. – Gluten free.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Coconut Truffle Tower

Coconut Truffle Tower

A towering display of white chocolate truffles filled with coconut ganache and finished with a metallic spray.
227 minutes
Advanced
Kirsten Tibballs
Start Class
Chocolate Butterflies

Chocolate Butterflies

Learn to create these elegant, coloured butterfly decorations using a template and piping chocolate. These are the perfect garnish for showpieces, cakes, croquembouches or table centrepieces. – Egg free, gluten free.
35 minutes
Beginner
Kirsten Tibballs
Start Class
Pain Au Rasin

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!
360 minutes
Advanced
Kirsten Tibballs
Start Class
Siena Panforte

Siena Panforte

Kirsten Tibballs recreates the Italian classic, Siena Panforte. Perfect for gift giving, the Siena Panforte is thick, chewy and studded with roasted almonds, pecans and hazelnuts, dried figs and glacé fruit. – Egg free.
20 minutes
Beginner
Kirsten Tibballs
Start Class
Pine Passion Coconut Verrines

Pine Passion Coconut Verrines

Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.
105 minutes
Beginner
Robyn Curnow
Start Class
Deniz Karaca's 'Eggcellence'

Deniz Karaca's 'Eggcellence'

Deniz Karaca gives us tropical flavours of coconut and mango fused with olive sherbet and smooth white chocolate – an eggcellent match!
180 minutes
Advanced
Kirsten Tibballs
Start Class
Coffee Orange Financier

Coffee Orange Financier

Not only is this recipe super simple, the coffee and orange fusion gives it a zingy boost that’s hard to resist!
70 minutes
Beginner
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Splash'

Frank Haasnoot's 'Splash'

Learn how to make Frank Haasnoot’s ‘Splash’
minutes
Beginner
Frank Haasnoot
Start Class
Spraying Cocoa Butter

Spraying Cocoa Butter

This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg free, gluten free, vegan.
minutes
Beginner
Kirsten Tibballs
Start Class
Leopard Easter Egg

Leopard Easter Egg

An Easter egg with a stunning finish. This class will teach you the surprisingly easy technique of creating this striking leopard print design which can be applied to other chocolate moulds all year round. – Egg free, gluten free.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Spotted Easter Eggs

Spotted Easter Eggs

Create an Easter Egg with a fun spotted design that will make for a delightful gift. The only ingredients required are dark and white chocolate ensuring these eggs are not only cute but simple to make. – Egg free, gluten free.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Frank Haasnoot's 'Flower Petals'

Frank Haasnoot's 'Flower Petals'

Learn how to make ‘Flower Petals’ with Frank Haasnoot
minutes
Beginner
Frank Haasnoot
Start Class
Galaxy Egg

Galaxy Egg

Create an out-of-this-world looking Easter egg in warp speed by combining colours and spray techniques to achieve this dazzling intergalactic display.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Classic Laminated Dough

Classic Laminated Dough

Be it croissants, Danish pastries or pain aux raisins, laminated dough is the multi-layered and buttery base to so many viennoiserie products!
60 minutes
Intermediate
Kirsten Tibballs
Start Class
Croissants

Croissants

Luscious layers of buttery, flaky pastry make these croissants so satisfying. Perfect the method with our recipe for laminated dough, rolling, proving and baking!
210 minutes
Intermediate
Kirsten Tibballs
Start Class
Hazel Petit Gateau

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!
180 minutes
Intermediate
Kirsten Tibballs
Start Class
Orange Caramel Entremet

Orange Caramel Entremet

Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
150 minutes
Advanced
Kirsten Tibballs
Start Class
Passionfruit Jelly

Passionfruit Jelly

A confectionery which can also be presented as petit fours, these tangy passionfruit jellies are simple yet mouthwatering. They have a high fruit content, long shelf life and are fast and easy to make. – Egg free, gluten free, vegan.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Introduction To Panning

Introduction To Panning

In this video Kirsten will be talking you through the requirements for creating your own panned products!
minutes
Beginner
Kirsten Tibballs
Start Class
Striped Chocolate Straws

Striped Chocolate Straws

This class will teach you the technique and take you through the equipment required to create these striped chocolate straws, a garnish that will add impact to any dessert. – Egg free, gluten free.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Panned Hazelnuts

Panned Hazelnuts

Nuts about nuts? You’ll love this week’s video! Kirsten shows you how to coat hazelnuts in chocolate and add a natural glossy shine by panning!
108 minutes
Intermediate
Kirsten Tibballs
Start Class
Le Coeur Lollipops

Le Coeur Lollipops

The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg free, gluten free.
40 minutes
Beginner
Kirsten Tibballs
Start Class
Liquid Centre Chocolate Pudding

Liquid Centre Chocolate Pudding

With a gooey centre, these chocolate puddings are the ultimate decadent dessert. Serve with vanilla ice cream, dark chocolate ganache sauce and garnish with fresh raspberries, micro basil and cocoa nibs for an added crunch.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Chocaron

Chocaron

Chocolate + macaron = the chocaron! This is a recipe you won’t want to miss out with crunchy macaron to balance out the smoothness of the ganache and caramel.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Lily Flower

Chocolate Lily Flower

This stunning chocolate flower is created using petals cut from a template, piped stamens and finished with coloured cocoa butter applied with a spray gun. The lily can be used as a garnish, showpiece or table decoration. – Egg free, gluten free.
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Berry Tarts

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.
130 minutes
Intermediate
Kirsten Tibballs
Start Class
Pistachio Macaron Cake

Pistachio Macaron Cake

This macaron cake will make your guests green with envy! The crunch of the macaron works seamlessly with the raspberry jam and smooth custard cream
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Kitch

Kitch

This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
180 minutes
Advanced
Kirsten Tibballs
Start Class
Microwave Tempering Method

Microwave Tempering Method

Kirsten shows you the simplest method of tempering or pre-crystallising couverture chocolate, in the microwave. Learn the tips and tricks to perfectly tempering chocolate, it really is that easy! – Egg free, gluten free, vegan.
minutes
Beginner
Kirsten Tibballs
Start Class
Moulded Chocolates

Moulded Chocolates

A simple yet delicious moulded chocolate filled with a dark chocolate and vanilla bean ganache. This recipe includes step-by-step moulding instructions. – Egg free.
65 minutes
Intermediate
Kirsten Tibballs
Start Class
Eve

Eve

Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.
90 minutes
Advanced
Kirsten Tibballs
Start Class
Enrobed Chocolates

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.
85 minutes
Intermediate
Kirsten Tibballs
Start Class
Toffee Eclairs

Toffee Eclairs

Pipe a perfect choux pastry and create these indulgent eclairs – dipped in toffee, filled with a vanilla bean Chantilly cream and garnished with metallic gold paillete feuilletine.
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Fine Chocolate Curls

Fine Chocolate Curls

Kirsten demonstrates how to create these simple yet eye-catching chocolate garnishes. An elegant garnish for desserts and cakes. – Egg free, gluten free, vegan
minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Curls

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.
minutes
Intermediate
Kirsten Tibballs
Start Class
Almond Cakes

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.
60 minutes
Beginner
Kirsten Tibballs
Start Class
Paper Piping Bags

Paper Piping Bags

Learn the technique of making paper piping bags. These are ideal for piping chocolate garnishes, gels or jams with great control.
minutes
Beginner
Kirsten Tibballs
Start Class
Peanut Butter Macarons

Peanut Butter Macarons

Learn the step-by-step method of making these Italian macarons which combine chewy and crunchy textures. This class will cover preparing your own tant pour tant, baking the perfect macaron shells and filling them with an irresistible peanut butter ganache. – Gluten free.
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Lemon Meringue Tarts

Lemon Meringue Tarts

Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.
105 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Mousse

Chocolate Mousse

Kirsten Tibballs shows you how to create a simple, rich and very delicious chocolate mousse. This dessert is presented beautifully with a Cocoa Arabesque garnish. – Egg free.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Tabling Method

Tabling Method

This class will teach you how to temper couverture chocolate using the tabling technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. Egg free, gluten free.
minutes
Beginner
Kirsten Tibballs
Start Class
Seeding Method

Seeding Method

This class will teach you how to temper couverture chocolate using the seeding or inoculation technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. – Egg free, gluten free.
minutes
Beginner
Kirsten Tibballs
Start Class
Paris Brest

Paris Brest

A modern interpretation of the classic Paris Brest. Sable topped choux pastry filled with raspberry jelly and vanilla custard arranged on a Brenton shortbread base with salted caramel, crowned with a dark chocolate disc and garnished with raspberry jelly cubes, thin white chocolate curls, edible flowers and micro mint.
155 minutes
Advanced
Kirsten Tibballs
Start Class
Glazed Lemon Biscuits

Glazed Lemon Biscuits

A timeless biscuit recipe to add to your repertoire. Delicious lemon biscuits dipped in a simple lemon glaze. The lemon can be substituted with other fruits such as orange or mandarin.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Strawberry Chocolate Wheels

Strawberry Chocolate Wheels

A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
75 minutes
Intermediate
Kirsten Tibballs
Start Class
Mango Cheesecake Tart

Mango Cheesecake Tart

A beautiful tart full of summer flavour. Pistachio pastry filled with layers of mango compote, cheesecake, mango jelly and topped with a chocolate disc and lashings of decorative Swiss meringue.
125 minutes
Intermediate
Kirsten Tibballs
Start Class
Pavlova

Pavlova

Pavlova is a classic Australian dessert perfect for dinner parties or family gatherings. Meringue cake topped with lashings of vanilla Chantilly cream, cut and piped cherry gelee, garnished with metallic gold milk chocolate discs, white chocolate sticks, berries and micro mint. This class includes the techniques for creating two types of chocolate garnishes. – Gluten free.
45 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Christmas Tree

Chocolate Christmas Tree

A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.
125 minutes
Intermediate
Kirsten Tibballs
Start Class
Christmas Ganache

Christmas Ganache

A festive ganache disc ideal for gifts or as a sweet treat on Christmas day. Honey and spice infused ganache dipped in dark chocolate and garnished with a colourful chocolate piped wreath. – Egg free, gluten free.
50 minutes
Intermediate
Kirsten Tibballs
Start Class
Fruit Cake

Fruit Cake

An easy to make Christmas cake full of fruit and nuts, topped with an arrangement of almonds and glazed with a coating of spice infused syrup. This beautiful seasonal dessert can be served warm or cold, with or without ice cream.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Christmas Shortbread Wheel

Christmas Shortbread Wheel

A traditional Scottish style shortbread with a beautiful buttery flavour and crumbly texture. These can be enjoyed all year round and make for the perfect Christmas treat.
25 minutes
Beginner
Kirsten Tibballs
Start Class
Citrus Petit Gateaux

Citrus Petit Gateaux

With a beautiful shiny glaze, these petit gateaux have a distinctive citrus flavour. Orange sponge, caramel, grapefruit jelly, Aperol mousse, chocolate glaze and topped with a metallic gold sprayed chocolate garnish.
109 minutes
Intermediate
Kirsten Tibballs
Start Class
Liquorice Macarons

Liquorice Macarons

If you love the taste of liquorice then this is the macaron for you! Learn the step-by-step method of creating Italian macaron shells and luscious liquorice ganache filling. – Gluten free.
100 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Showpieces

Chocolate Showpieces

This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Hazelnut Praline Paste

Hazelnut Praline Paste

A perfect base recipe for your repertoire, the hazelnuts in this praline paste can be interchanged with any other nut making it extremely versatile. For a different flavour profile try adding some cinnamon or orange zest. Egg free, gluten free, vegan.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Walnut Caramel

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.
30 minutes
Beginner
Kirsten Tibballs
Start Class
Rum Baba

Rum Baba

Created in a glass, this version of the French classic Rum Baba is inspired by Christophe Adam. Rum Baba dough soaked in a vanilla, lemon, orange and rum syrup, topped with vanilla Chantilly cream and garnished with fresh raspberries, micro mint, rosemary and pistachios. Want an alcohol-free version? Simply omit the rum from the syrup.
150 minutes
Beginner
Kirsten Tibballs
Start Class
Tempering - A Quick Guide

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.
minutes
Beginner
Kirsten Tibballs
Start Class
Berry Tart

Berry Tart

A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.
35 minutes
Beginner
Kirsten Tibballs
Start Class
Style Rebellion Truffle

Style Rebellion Truffle

Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.
55 minutes
Intermediate
Kirsten Tibballs
Start Class
Chocolate Souffle

Chocolate Souffle

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.
15 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Birds

Chocolate Birds

Learn the versatile technique for creating 2D chocolate shapes and images. This class will take you through how to prepare your stencil, pipe the outline and finer details of the bird and use coloured white chocolate to fill in the main body. These colourful chocolate birds can be used as part of a showpiece or as a garnish. – Egg free, gluten free.
35 minutes
Beginner
Kirsten Tibballs
Start Class
Pineapple Coconut Pistachio Entrement

Pineapple Coconut Pistachio Entrement

A tropical fusion of coconut, pineapple and vanilla adds an exotic element to this pistachio mousse entremet!
180 minutes
Advanced
Kirsten Tibballs
Start Class
Pecan Tart

Pecan Tart

A sticky and sweet pecan pie is always a favourite! This version has a delicious chocolate cake layer, striking the ultimate balance of texture and flavour.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Olivia's Favourite By Jerome Landrieu

Olivia's Favourite By Jerome Landrieu

Jerome Landrieu presents Olivia’s Favourite as a tribute to his daughter’s love of pastry. Inside this petit gateaux you’ll find tropical flavours of mango, yuzu and lime.
90 minutes
Intermediate
Jerome Landrieu
Start Class
Jerome Landrieu's Peanut Bar

Jerome Landrieu's Peanut Bar

Snacking? Jerome Landrieu’s Peanut Bar has you covered with perfect results everytime!
72 minutes
Intermediate
Jerome Landrieu
Start Class
Pate A Foncer

Pate A Foncer

Pâte à Foncer is French shortcrust pastry that can be used for both sweet and savoury applications due to its low sugar content. It’s a perfect base for any tart!
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Ruby

Ruby

Introducing the fourth type of chocolate, Ruby is a jewel in disguise! In this video Kirsten will tell you all about the revolutionary chocolate, Callebaut Ruby RB1!
minutes
Beginner
Kirsten Tibballs
Start Class
Ricky Wong's Winning Eclair

Ricky Wong's Winning Eclair

Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!
180 minutes
Advanced
Ricky Wong
Start Class
Kevin Gully's Winning Entremet

Kevin Gully's Winning Entremet

Kevin Gully brings you his winning entremet from Savour Patissier of the Year! Layers of crunchy pecan, tonka rice pudding, cremeux caramel, soft caramel, caramel sponge, passionfruit jelly and pecan mousse, all topped off with a caramel glaze and chocolate garnishes. – Gluten Free
240 minutes
Advanced
Kevin Gully
Start Class
Esteban Garcia's Winning Dessert

Esteban Garcia's Winning Dessert

This award winning dessert from Esteban Garcia features 5 different textures of the subtropical fruit feijoa. Now, that’s a refreshing and zesty twist!
240 minutes
Advanced
Esti Garcia
Start Class
Phil Khoury's Winning Tart

Phil Khoury's Winning Tart

Phil Khoury pushes the boundaries of pastry with his Homage Tart. The use of laminated puff pastry with the characteristics of filo, is innovation at its finest. Now, you can learn the secrets to this award winning tart!
240 minutes
Advanced
Philip Khoury
Start Class
Savour Påtissier Of The Year Winner - Guillaume Lopvet's Strawberry

Savour Påtissier Of The Year Winner - Guillaume Lopvet's Strawberry

Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.
240 minutes
Advanced
Kirsten Tibballs
Start Class
Jeromes Red Pepper Bon Bon

Jeromes Red Pepper Bon Bon

Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.
120 minutes
Advanced
Jerome Landrieu
Start Class
Jeromes Banana Pate Tartiner

Jeromes Banana Pate Tartiner

Thick and indulgent, this spread is a flavoursome delight with banana and hazelnut.
60 minutes
Beginner
Jerome Landrieu
Start Class
Jeromes Sobacha Petit Gateau

Jeromes Sobacha Petit Gateau

Immerse yourself in the unusual flavour of sobacha, a roasted buckwheat from Asia. In this recipe, Jerome binds the unique flavour with hazelnut, caramel and chocolate for a modern update on the petit gateaux.
180 minutes
Advanced
Jerome Landrieu
Start Class
Ruby, PB & J Tart

Ruby, PB & J Tart

Kirsten puts a playful twist on the classic PB & J combination with the addition of ruby, the newly discovered fourth type of chocolate.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Noix Petit Gateau

Noix Petit Gateau

Go nuts for this petit gateau featuring almonds, pecans and peanuts! Smooth layers of sponge and mousse are contrasted with a crumble and crunch.
240 minutes
Advanced
Kirsten Tibballs
Start Class
Ruby Bar

Ruby Bar

Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
70 minutes
Advanced
Kirsten Tibballs
Start Class
Coconut, Mango and Gruyere Bonbons

Coconut, Mango and Gruyere Bonbons

Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.
120 minutes
Advanced
Jerome Landrieu
Start Class
Feathering Technique

Feathering Technique

Give this innovative moulding technique a go and prepare to wow friends and family with these modern chocolates!
60 minutes
Advanced
Kirsten Tibballs
Start Class
Apricot and Coconut Tart

Apricot and Coconut Tart

Kirsten transforms the simple flavours of apricot and coconut into a fresh dessert that tastes as beautiful as it looks.
180 minutes
Intermediate
Kirsten Tibballs
Start Class
Pumpkin Macaron

Pumpkin Macaron

Pumpkin and spice and all things nice! Jazz up your macarons with pumpkin, it will add a whole new depth of flavour to these sweet meringue discs.
80 minutes
Intermediate
Kirsten Tibballs
Start Class
Blueberry & Quark Entremet

Blueberry & Quark Entremet

Fresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.
240 minutes
Advanced
Kirsten Tibballs
Start Class
Apple Tarte Tatin

Apple Tarte Tatin

Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!
240 minutes
Intermediate
Jerome Landrieu
Start Class
Roasted Gold Chocolate Ganache

Roasted Gold Chocolate Ganache

The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
20 minutes
Beginner
Kirsten Tibballs
Start Class
Raspberry Caramel Tea Cake

Raspberry Caramel Tea Cake

Teacake is a traditional afternoon tea staple and Kirsten has added a modern twist with the cut out centre and an almond and chocolate coating!
60 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Twig Garnish

Chocolate Twig Garnish

Garnishing doesn’t have to be complicated, try Kirsten’s 15 minute chocolate twigs and add oomph to your creations in an instant!
15 minutes
Beginner
Kirsten Tibballs
Start Class
Flexible Chocolate Band

Flexible Chocolate Band

Garnish your cake with a flexi chocolate band that’s simple, elegant and quick to make!
15 minutes
Intermediate
Kirsten Tibballs
Start Class
Explore: Cocoa Plantations of Ghana Part 1

Explore: Cocoa Plantations of Ghana Part 1

Introducing Part 1 of ‘Explore: Cocoa Plantations of Ghana’. In the first part of this 3 series documentary, Kirsten Tibballs explores the process of growing cocoa in Ghana, West Africa. Kirsten visits various plantations, where she reveals the ultimate hybrid cocoa bean and the ideal growing conditions for cocoa. As a crop that Ghanaians rely so heavily on, Kirsten also investigates the threats to cocoa that farmers face daily.
minutes
Beginner
Kirsten Tibballs
Start Class
Explore: Cocoa Plantations of Ghana Part 2

Explore: Cocoa Plantations of Ghana Part 2

In Part 2 of ‘Explore: Cocoa Plantations of Ghana’, Kirsten meets the farmers who grow cocoa! With years of expertise, they show Kirsten how to remove the cocoa pods from trees and extract the beans before fermentation and drying. She also speaks to a representative of the Cocoa Horizons Foundation and finds out from the farmers themselves, how such organisations support the cocoa process and the farmers throughout Ghana.
minutes
Beginner
Kirsten Tibballs
Start Class
Explore: Cocoa Plantations of Ghana Part 3

Explore: Cocoa Plantations of Ghana Part 3

Join Kirsten in the final episode of ‘Explore: Cocoa Plantations of Ghana’. We’ve seen the growing and picking of the cocoa beans and now it’s time to look at the fermentation, drying and grading processes! Kirsten also finds out why Ghana’s cocoa is ranked top in the world.
minutes
Beginner
Kirsten Tibballs
Start Class
Cranberry & White Chocolate Trifle

Cranberry & White Chocolate Trifle

Kirsten revamps the favourited Christmas trifle with a Swiss roll sponge, cranberry jelly and a white chocolate cream! It’s berry good…
90 minutes
Beginner
Kirsten Tibballs
Start Class
Silk Screen

Silk Screen

Try this unique method of applying a print to your cake and really give your creation that extra factor.
15 minutes
Intermediate
Kirsten Tibballs
Start Class
Clear Glaze

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!
10 minutes
Intermediate
Kirsten Tibballs
Start Class
Passionfruit Caramel Tart

Passionfruit Caramel Tart

Peanut pastry is offset with smooth passionfruit cream, chocolate honey cremeux and an airy Swiss meringue – not to mention a touch of salted caramel to bring it all together!
180 minutes
Beginner
Kirsten Tibballs
Start Class
Vegan Macaron

Vegan Macaron

Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!
90 minutes
Intermediate
Kirsten Tibballs
Start Class
Tea Chocolate

Tea Chocolate

Inside these bite sized delights you’ll find a praline and chocolate base topped with tea ganache, all enrobed in dark chocolate and hand piped.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Modern Laminated Dough

Modern Laminated Dough

Why not laminate your dough the contemporary way and create that flaky, layered texture for your croissants and viennoiserie
1440 minutes
Advanced
Kirsten Tibballs
Start Class
Pain Aux Chocolat

Pain Aux Chocolat

These pain aux chocolat are far from traditional, with chocolate plaque garnishes to tempt the tastebuds even more!
60 minutes
Advanced
Kirsten Tibballs
Start Class
Chocolate Marshmallow

Chocolate Marshmallow

Marvellous marshmallows covered in chocolate and textured with a coconut coating!
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Mango Coconut Entremet

Mango Coconut Entremet

Enter a tropical paradise with this mango and coconut entremet – a delight to the senses!
225 minutes
Intermediate
Kirsten Tibballs
Start Class
Panettone

Panettone

Light and airy, this sweet bread from Daniel Alvarez will surprise with its bold flavours of chocolate and orange!
2880 minutes
Advanced
Daniel Alvarez
Start Class
Intro to Pectins

Intro to Pectins

This is your guide to all things pectin! Learn the basics of pectin including what it is and its uses before we move onto our next videos of practical application.
minutes
Beginner
Kirsten Tibballs
Start Class
Vegan Raspberry Glaze

Vegan Raspberry Glaze

A glaze by Guillem Corral brought to you from Kirsten’s travels to Barcelona. Using NH Pectin and raspberry puree, this is a tasty vegan glaze that can be reheated without altering the quality.
15 minutes
Intermediate
SOSA
Start Class
Apple Pate de Fruit

Apple Pate de Fruit

A technical insight into yellow pectin while making apple jellies.
15 minutes
Beginner
Kirsten Tibballs
Start Class
Chocolate Crunch Bar

Chocolate Crunch Bar

Bronze metallic splashed chocolate bars filled with a biscuit, praline, cashew nut and cornflake filling.
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Mint Crisp Chocolate Egg

Mint Crisp Chocolate Egg

A dark chocolate Easter Egg lined with crispy peppermint caramel, decorated with a flowing design of coloured white chocolate flowers.
70 minutes
Intermediate
Kirsten Tibballs
Start Class
Intro to Gum Paste & Tools

Intro to Gum Paste & Tools

Candy introduces you to gum paste by teaching you how to make it and demonstrating the basic tools you’ll need to make your creations.
4 minutes
Beginner
Candy
Start Class
Candy's Gum Paste Rose

Candy's Gum Paste Rose

Candy shows you how to craft the perfect gum paste rose with delicate petals. We recommend you complete the Introduction to Gum Paste and Tools with Candy online class before attempting this.
134 minutes
Advanced
Candy
Start Class
Rosé

Rosé

A beautiful macaron cake with a cashew crunch, white chocolate cream and fresh raspberries that’s perfect for sharing, especially on Mother’s Day or Valentine’s Day.
120 minutes
Intermediate
Kirsten Tibballs
Start Class
Cocoa Glaze using Pectin X58

Cocoa Glaze using Pectin X58

Examine the technical applications of pectin X58 and how to use it for a simple cocoa glaze recipe. -vegan -egg free
15 minutes
Beginner
Guillem Corral
Start Class
Ruby Fleur Bars

Ruby Fleur Bars

A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.
166 minutes
Advanced
Kirsten Tibballs
Start Class
Swiss, Italian & French Meringue

Swiss, Italian & French Meringue

Join Kirsten as she takes you through the differences between Swiss, Italian and French meringues and their relative applications. – Gluten free.
minutes
Beginner
Kirsten Tibballs
Start Class
Candy's Hydrangeas

Candy's Hydrangeas

Guest chef Candy is back with her gum paste art; this time showing you how to make the perfect lifelike hydrangeas.
100 minutes
Advanced
Candy
Start Class
Equipment - Where To Start

Equipment - Where To Start

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.
minutes
Beginner
Kirsten Tibballs
Start Class

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