$49.95 AUD
$49.95 AUD
In stock
Known around the world as the original non-stick baking liner, SILPAT mats never need greasing and replace the use of parchment paper. Utilising SILPAT products saves you time and money and reduces waste in our environment. Ideal for use when creating pastries, baking biscuits, working with sugar and all sugary and salted preparations. SILPAT mats are made of fiberglass and food grade silicone and are completely food safe.
Size: 520 x 315mm
Temperature Range: -40° C (-40°F) – 280°C (480°F)
Do not grease the Silpat mat. Do not use knives, scrapers, brushes or cutters on the Silpat mat. Do not cut on the Silpat mat. Do not fold the Silpat mat. Never use a cut or torn Silpat mat.
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!
Kirsten Tibballs
09/02/2021
Intermediate
17 mins
Yeild 70
1 hour 30 mins
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.
Kirsten Tibballs
03/08/2020
Beginner
19 mins
Yeild 1 x 2-layer cake
1 hour 50 mins
A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.
Kirsten Tibballs
11/12/2019
Advanced
46 mins
Yeild 2
3 hours 30 mins
Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.
Kirsten Tibballs
28/10/2019
Intermediate
9 mins
Yeild 120
29 mins
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.
Kirsten Tibballs
21/01/2015
Beginner
17 mins
Yeild Varies
35 mins
Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.
Kirsten Tibballs
14/05/2014
Beginner
10 mins
Yeild Depends on the size of the Macadamias
45 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
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.
Kirsten Tibballs
22/12/2014
Beginner
10 mins
Yeild 18
20 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
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 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
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.
Kirsten Tibballs
04/09/2014
Beginner
8 mins
Yeild 40
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 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.
Kirsten Tibballs
03/02/2016
Intermediate
27 mins
Yeild 15
2 hours 5 mins
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.
Kirsten Tibballs
22/12/2015
Beginner
18 mins
Yeild 1
45 mins
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.
Kirsten Tibballs
21/10/2015
Intermediate
26 mins
Yeild N/A
2 hours
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.
Kirsten Tibballs
08/10/2015
Beginner
8 mins
Yeild 1KG
30 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
Bronze metallic splashed chocolate bars filled with a biscuit, praline, cashew nut and cornflake filling.
Kirsten Tibballs
02/04/2019
Intermediate
18 mins
Yeild 16
1 hour 10 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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