$11.50
$11.50
In stock
The Palette Knife Large Flat is ideal for spreading and smoothing icing or cream. It can also be used to even cake batter for a consistent, smooth baked result.
Material: Wooden handle, stainless steel blade
Handle Size: 125mm
Blade Size: 255mm
A romance between a rich chocolate date cake and a fluffy Swiss meringue drizzled in chocolate ganache.
Kirsten Tibballs
27/01/2020
Beginner
11 mins
Yeild 1
40 mins
This will change the way you make puff pastry. A must-have recipe for your repertoire!
Nicolas-Haelewyn
19/09/2019
Intermediate
16:34 mins
Yeild 1648g
1 hour
Sugar expert, Dammika Hatharasinghe, shows you how to create coloured isomalt that can be used for pulling, casting and blowing pieces for your sugar showpiece.
Dammika Hatharasinghe
02/08/2016
Beginner
25 mins
Yeild N/A
30 mins
Lamington is an Australian icon and this one has been given a modern twist with a gluten free sponge and shiny chocolate glaze.
Kirsten Tibballs
22/01/2018
Advanced
35 mins
Yeild 8
18 mins
With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.
Kirsten Tibballs
19/01/2018
Advanced
23 mins
Yeild 10
47 mins
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.
Kirsten Tibballs
31/07/2014
Advanced
46 mins
Yeild 2
3 hours 10 mins
Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.
Kirsten Tibballs
11/01/2018
Beginner
14 mins
Yeild 6
1 hour
Peanut butter and jelly is a perfect match and this recipe is coming to you exclusively from Kirsten’s Mix n’ Make recipe app.
Kirsten Tibballs
31/01/2018
Intermediate
28 mins
Yeild 28%
2 hours
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!
Kirsten Tibballs
08/03/2018
Advanced
28 mins
Yeild 36
6 hours
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!
Kirsten Tibballs
13/04/2018
Intermediate
34 mins
Yeild 9
3 hours
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.
Kirsten Tibballs
10/01/2014
Intermediate
43 mins
Yeild 10 x 80mm
2 hours 10 mins
This essential recipe for enrobed chocolates contains step-by-step instructions for a delicious chocolate ganache, enrobing and decorating with transfer sheets.
Kirsten Tibballs
19/12/2015
Intermediate
20 mins
Yeild 97
1 hour 25 mins
Learn to make stunning tapered chocolate curl garnishes with these simple instructions. You may need to practice scraping these a few times before you get the correct angle to make them curl correctly.
Kirsten Tibballs
19/12/2013
Intermediate
4 mins
Yeild
min
Clear glaze is perfect for sealing cakes and adding a touch of shine to your creation. You can also add a pop of colour if you wish!
Kirsten Tibballs
12/12/2018
Intermediate
6 mins
Yeild N/A
10 mins
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