$6.95 AUD
Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.
Kirsten Tibballs
08/06/2021
Beginner
56 mins
Yeild
30 mins
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls.
Kirsten Tibballs
25/05/2021
Beginner
37 mins
Yeild 1
2 hours
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.
Tim Clark
26/04/2021
Intermediate
42 mins
Yeild 65
1 hour
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!
Tim Clark
07/04/2021
Beginner
10 mins
Yeild NA
0 min
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.
Kirsten Tibballs
15/03/2021
Beginner
22 mins
Yeild 1
2 hours
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.
Kirsten Tibballs
10/03/2021
Beginner
5 mins
Yeild
10 mins
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.
Jess Lemon
05/01/2021
Intermediate
26 mins
Yeild 15
1 hour 10 mins
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!
Kirsten Tibballs
03/12/2020
Beginner
16 mins
Yeild 1
45 mins
The all-time favourite camping treat has been transformed into a cheesecake that you can enjoy year round. A crunchy graham cracker base, smooth baked cheese
cake, a silky chocolate ganache and a luscious marshmallow topping.
Kirsten Tibballs
03/11/2020
Beginner
23 mins
Yeild 1
1 hour 5 mins
A rich chocolate cookie perfect on its own or sandwiched together with a decadent vanilla ganache.
Kirsten Tibballs
17/08/2020
Beginner
15 mins
Yeild 45
25 mins
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
Kirsten Tibballs
11/08/2020
Intermediate
27 mins
Yeild 2
1 hour
A decadent chocolate tart with a crunchy chocolate pastry and a rich chocolate filling that can be served hot or cold.
Kirsten Tibballs
13/07/2020
Beginner
15 mins
Yeild 1
30 mins
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.
Kirsten Tibballs
05/12/2019
Advanced
48 mins
Yeild 2
4 hours
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.
Melissa Coppel
17/01/2020
Advanced
20 mins
Yeild 24
3 hours
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
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.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
Kirsten Tibballs
04/12/2014
Intermediate
41 mins
Yeild 40
2 hours
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.
Kirsten Tibballs
17/12/2014
Beginner
5 mins
Yeild 6 x 175g jars
25 mins
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.
Kirsten Tibballs
09/01/2015
Intermediate
20 mins
Yeild 55
45 mins
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
Frank Haasnoot
04/02/2015
Intermediate
6 mins
Yeild NA
20 mins
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.
Kirsten Tibballs
20/02/2015
Beginner
10 mins
Yeild 1
25 mins
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
Kirsten Tibballs
27/02/2015
Beginner
15 mins
Yeild 105
40 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
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.
Kirsten Tibballs
06/03/2015
Beginner
15 mins
Yeild NA
144 hours
A French classic, Tarte Tatin is created with the inverted puff pastry base recipe and topped with beautifully sweet, caramelised apple pieces. – Egg free.
Kirsten Tibballs
30/05/2015
Intermediate
8 mins
Yeild 2
2 hours 30 mins
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.
Kirsten Tibballs
15/06/2015
Advanced
25 mins
Yeild 90
50 mins
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.
Kirsten Tibballs
08/07/2015
Intermediate
27 mins
Yeild 3 Entremets
2 hours 10 mins
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.
Kirsten Tibballs
31/07/2015
Intermediate
27 mins
Yeild 30
1 hour 10 mins
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.
Kirsten Tibballs
07/11/2014
Beginner
14 mins
Yeild 30
30 mins
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.
Antonio Bachour
19/04/2016
Beginner
4 mins
Yeild 12-16 cups
30 mins
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
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.
Kirsten Tibballs
20/12/2017
Beginner
3 mins
Yeild
5 mins
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.
Kirsten Tibballs
26/08/2016
Beginner
8 mins
Yeild N/A
min
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
Kirsten Tibballs
26/09/2016
Beginner
6 mins
Yeild 1.25kg
5 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
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
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.
Kirsten Tibballs
14/08/2014
Beginner
34 mins
Yeild 20
1 hour 30 mins
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
Kirsten Tibballs
23/07/2014
Beginner
20 mins
Yeild 2
1 hour 30 mins
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.
Kirsten Tibballs
18/06/2014
Beginner
20 mins
Yeild 2
1 hour
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.
Robyn Curnow
15/04/2014
Beginner
18 mins
Yeild 6
1 hour 45 mins
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.
Kirsten Tibballs
19/12/2013
Advanced
45 mins
Yeild 1
1 hour 30 mins
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.
Kirsten Tibballs
19/12/2013
Intermediate
24 mins
Yeild 28
1 hour 10 mins
Kirsten demonstrates how to create these simple yet eye-catching chocolate garnishes. An elegant garnish for desserts and cakes. – Egg free, gluten free, vegan
Kirsten Tibballs
19/12/2015
Beginner
5 mins
Yeild
min
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
A delightful flourless almond cake filled with sweet cherry jam. These can be made as individual mini oval cakes or one large tea cake. – Gluten free.
Kirsten Tibballs
19/12/2013
Beginner
17 mins
Yeild 30
1 hour
Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.
Kirsten Tibballs
19/12/2013
Intermediate
31 mins
Yeild 6
1 hour 45 mins
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.
Kirsten Tibballs
01/12/2015
Beginner
15 mins
Yeild 1
25 mins
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.
Kirsten Tibballs
20/11/2015
Beginner
5 mins
Yeild 8
25 mins
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.
Kirsten Tibballs
10/11/2015
Intermediate
29 mins
Yeild 8
1 hour 49 mins
Enjoy the combination of soft, chewy and crunchy textures when you bite into this cut caramel with sugar coated walnuts throughout. Egg free, gluten free.
Kirsten Tibballs
01/10/2015
Beginner
7 mins
Yeild 40
30 mins
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.
Kirsten Tibballs
25/09/2015
Beginner
12 mins
Yeild 15
2 hours 30 mins
A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.
Kirsten Tibballs
09/09/2015
Beginner
19 mins
Yeild 2
35 mins
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.
Kirsten Tibballs
19/08/2015
Beginner
8 mins
Yeild 6
15 mins
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.
Kirsten Tibballs
24/08/2015
Beginner
7 mins
Yeild N/A
35 mins
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.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
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