$43.95
$43.95
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: 585 x 385mm
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.
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
Full of texture, this chewy nougat is comprised of caramel couverture, crunchy pistachio and almond nuts and soft glace pineapple. With a layer of tempered caramel chocolate on either side, you will enjoy a snap with every bite. – Gluten-free.
Kirsten Tibballs
03/06/2014
Intermediate
20 mins
Yeild 8 bars
1 hour 30 mins
The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!
Kirsten Tibballs
02/09/2019
Intermediate
28:50 mins
Yeild 44
50 mins
Pailleté Feuilletine is traditionally a crushed crispy crepe and is an absolute staple recipe for your collection! Yes, you can buy it premade but it’s so simple to make at home and this class includes a recipe for both classic vanilla and chocolate.
Kirsten Tibballs
19/08/2019
Beginner
7:45 mins
Yeild 3 Trays
10 mins
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 delicious fudge with a beautiful smooth texture and great flavour.
Kirsten Tibballs
16/02/2016
Beginner
7 mins
Yeild 40 pieces
25 mins
These dark chocolate squares have a sweet, contrasting pineapple jelly that can be swapped for other fruits. Get creative with the simple but effective chocolate garnish.
Kirsten Tibballs
10/03/2016
Intermediate
19 mins
Yeild 204 pieces
55 mins
Learn the trick to joining filled Easter eggs with Kirsten’s easy to follow steps.
Kirsten Tibballs
24/03/2016
Intermediate
18 mins
Yeild N/A
35 mins
This macaron uses a Japanese style transfer sheet and is matched with a filling that is one of Japan’s favourite flavours strawberry cheesecake.
Kirsten Tibballs
01/04/2016
Beginner
22 mins
Yeild 85 filled macarons
45 mins
An Australian kids classic interpreted into a modern entremet.
Kirsten Tibballs
03/05/2016
Advanced
38 mins
Yeild 2 cakes
2 hours 5 mins
World Champion Pastry Chef, Jordi Bordas, shows you how to create his delicious gluten-free and lactose-free Tropical entremet.
Jordi Bordas
11/07/2016
Advanced
19 mins
Yeild 35 petit gateaux
3 hours
Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial.
Dammika Hatharasinghe
02/08/2016
Beginner
14 mins
Yeild N/A
30 mins
Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial.
Dammika Hatharasinghe
02/08/2016
Beginner
17 mins
Yeild N/A
30 mins
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
A modern interpretation of a French classic Mille Feuille. Crunchy puff pastry topped with an array of flavours and textures.
Kirsten Tibballs
09/09/2016
Intermediate
22 mins
Yeild 6 plated desserts
2 hours 40 mins
Internationally acclaimed pastry chef, Johan Martin, introduces us to the dramatically exquisite Rouge Et Noir.
Johan Martin
15/09/2016
Intermediate
20 mins
Yeild 3 x 18cm desserts
50 mins
Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.
Kirsten Tibballs
21/10/2014
Intermediate
32 mins
Yeild 2
1 hour 35 mins
Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg-free, gluten-free.
Kirsten Tibballs
25/08/2014
Intermediate
34 mins
Yeild 204
1 hour 30 mins
This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.
Kirsten Tibballs
18/11/2016
Advanced
61 mins
Yeild N/A
1 hour 40 mins
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
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
These biscuits are very easy to make and delicious to eat. The lemon can be substituted with other fruits such as orange or mandarin.
Kirsten Tibballs
12/01/2016
Beginner
7 mins
Yeild 42
25 mins
Mango is the perfect summer fruit and what better application for it than in a cheesecake.
Kirsten Tibballs
03/02/2016
Intermediate
27 mins
Yeild 15
2 hours 5 mins
Celebrate the Christmas season with this classic Australian dessert – perfect for dinner parties and family gatherings.
Kirsten Tibballs
22/12/2015
Beginner
18 mins
Yeild 1
45 mins
Here is a beautiful, but fairly easy chocolate showpiece for you to create to display chocolates, petit fours or petit gateaux.
Kirsten Tibballs
21/10/2015
Intermediate
26 mins
Yeild N/A
2 hours
This is a very handy base recipe for praline paste – you can interchange the hazelnuts for any other nut, you can also incorporate spices such as cinnamon or add other flavours like orange zest.
Kirsten Tibballs
08/10/2015
Beginner
8 mins
Yeild 1KG
30 mins
This is a cut caramel with caramelised walnuts – when you slice the caramel you will see the beautiful texture of the nuts inside.
Kirsten Tibballs
01/10/2015
Beginner
7 mins
Yeild 40
30 mins
A technical application of dough laminating with Daniel Alvarez as he shares his recipe for these decadent flaky pastries with an almond cream and apple filling.
Daniel Alvarez
22/05/2019
Advanced
22 mins
Yeild 1
18 hours
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