For Olivier Dupon, author of The New Pâtissiers, this entremet’s seven layers, including two layers of dacquoise and ganache, make for a highly-sophisticated dessert....
After a trip to Japan I was asked to do a small cake that I would personally really enjoy eating for a special occasion. I had experimented...
Shangri-La Hotel Sydney’s chef de partie Giovana Falanga demonstrates one of her latest original creations in high-end plated desserts; the “Inspiration” petit gateau....
I have been lucky enough to have worked as a pastry chef in some great establishments and hotels and have had the privilege of cooking for royalty...
A frangipane (almond cream) filled tart is timeless and just perfect when served while it's still warm. All kinds of fruits, such as stone fruits and berries,...
Originally created as a way to utilise stale cake, lamingtons are now a national staple and a favourite on Australia day....
We love the snowflakes on this pretty Christmas cake. Traditionally, we would use a rich fruit cake, but a mud cake would do just as well....
Kirsten Tibballs of Melbourne's Savour Chocolate and Patisserie School demonstrates how to make perfectly presented chocolate lollipops....
Mary Reid from Merivale Cakes & Crafts demonstrates how to use moulds and piping to create stunning wedding cakes with intricate lace detail....
Serge says: “This is my version of a set cheesecake, as opposed to a baked one. It is lighter but, make no mistake, it is still quite...
