Mary Reid from Merivale Cakes & Crafts demonstrates how to use moulds and piping to create stunning wedding cakes with intricate lace detail....
Doughnuts have become big business for MoVida Bakery. Michael uses this base doughnut recipe and then fills it with either rhubarb and custard, lemon curd, peanut butter...
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...
Award-winning Team Pastry Australia captain and Le Cordon Bleu Sydney head culinary teacher André Sandison reveals the secrets of silicone moulds....
This delicious tart is from Bernard Chu of LuxBite...
This Pork Pie with Cranberry Sauce is courtesy Edlyn Foods...
This Strawberries and cream mousse cake is from the Puckles Family Bakehouse...
Pistachio sponge, raspberry yoghurt and creamy apricot by Bernard Chu, LuxBite...
This light-as-air cake has been appearing on our family table since I returned from London where I was cake and dessert chef at the Cordon Bleu Restaurant....
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