$11.50 AUD
$11.50 AUD
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
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
3 hours
With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.
Melissa Coppel
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
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.
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
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.
Kirsten Tibballs
17/09/2015
Beginner
3 mins
Yeild N/A
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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