$4.90 AUD
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.
Kirsten Tibballs
23/02/2021
Beginner
47 mins
Yeild NA
30 mins
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.
Kirsten Tibballs
21/12/2020
Beginner
8mins mins
Yeild 15
25 mins
Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
Kirsten Tibballs
08/12/2020
Intermediate
32 mins
Yeild 24
2 hours
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.
Kirsten Tibballs
19/10/2020
Intermediate
25 mins
Yeild 1
2 hours
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!
Kirsten Tibballs
15/09/2020
Intermediate
30 mins
Yeild 2
2 hours 20 mins
A macaron cake with a unique piping design, creamy coconut custard a chocolate crunch layer and cherry jelly!
Kirsten Tibballs
12/05/2020
Intermediate
21:38 mins
Yeild 2
1 hour 10 mins
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.
Kirsten Tibballs
26/05/2014
Intermediate
35 mins
Yeild 2 x 220mm tarts
1 hour 30 mins
First featured on Kirsten’s Livestream as a special thank you to her 500k Instagram followers, this delicious tart is an absolute showstopper! Chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.
Kirsten Tibballs
16/07/2019
Advanced
45 mins
Yeild 2
2 hours 49 mins
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.
Antonio Bachour
06/04/2016
Intermediate
13 mins
Yeild 6 creme brulee
2 hours
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.
Kirsten Tibballs
23/06/2016
Beginner
20 mins
Yeild 2 x 200mm tarts
35 mins
Dazzle your guests with these lavish champagne macarons, filled with a punchy ganache and finished with a sparkling shine
Kirsten Tibballs
25/12/2017
Beginner
20 mins
Yeild 80
40 mins
Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
Kirsten Tibballs
01/10/2014
Intermediate
27 mins
Yeild 28
2 hours
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.
Kirsten Tibballs
26/03/2014
Beginner
13 mins
Yeild N/A
45 mins
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.
Kirsten Tibballs
05/01/2016
Advanced
46 mins
Yeild 1
2 hours 35 mins
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.
Kirsten Tibballs
19/01/2016
Intermediate
14 mins
Yeild 80
1 hour 15 mins
A tropical fusion of coconut, pineapple and vanilla adds an exotic element to this pistachio mousse entremet!
Kirsten Tibballs
23/05/2018
Advanced
40 mins
Yeild 2
3 hours
Fresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.
Kirsten Tibballs
11/10/2018
Advanced
48 mins
Yeild 2
4 hours
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!
Kirsten Tibballs
31/12/2018
Intermediate
17 mins
Yeild 44
1 hour 30 mins
Enter a tropical paradise with this mango and coconut entremet – a delight to the senses!
Kirsten Tibballs
15/02/2019
Intermediate
38 mins
Yeild 2
3 hours 45 mins
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.
Kirsten Tibballs
07/05/2019
Intermediate
26 mins
Yeild 2
2 hours
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