$59.95 AUD
$59.95 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: 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
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.
Kirsten Tibballs
10/03/2016
Intermediate
19 mins
Yeild 204 pieces
55 mins
Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial. – Egg free, gluten free, vegan.
Dammika Hatharasinghe
02/08/2016
Beginner
14 mins
Yeild N/A
30 mins
Learn how to create coloured sugar for blowing in this easy-to-follow tutorial with sugar expert, Dammika Hatharasinghe. – Egg free, gluten free, vegan
Dammika Hatharasinghe
02/08/2016
Beginner
17 mins
Yeild N/A
30 mins
Take your sugar showpieces to the next level as sugar expert, Dammika Hatharasinghe, demonstrates how to create coloured isomalt for pulling, casting and blowing. – Egg free, gluten free, vegan.
Dammika Hatharasinghe
02/08/2016
Beginner
25 mins
Yeild N/A
30 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
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
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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