Fabulous as always. Really nice to meet you at Sydney show, where you demonstrated another couple of wonderful Christmas desserts. Merry Christmas to you and your family and hope you all have a great 2019.
My favourite part of this video is the hypnotic piping of the chocolate garnish. My piping is terrible so watching her do it gives me hope and tears at the same time
The shine on that glaze is 👌 but what I like the most about this video is that they look amazing but still achievable at home. A great addition to any Christmas table.
Hi fellow chefs, feel free to comment on any recipe you would like to know how to make and we'll see if we can make a tutorial on it sometime in the near future. Happy holidays and get cooking!
Hi Kirsten, I really enjoyed the episode! Love all the extra info you provide, helps to understand the techniques. I was wondering how long it would approximately take for the mousse to thaw once you have glazed it?
My favourite moment in the video is the red glaze and the chocolate decorations. It’s so creative. I wouldn’t have thought about it. And it looks like a so light and refreshing desert with fresh raspberries. Thank you so much.
I love the simplicity of this dessert. It goes to show you don't always have to go all out, creating a complicated dessert to please your guests. Kirsten you are truly an inspiration and thank you for sharing your knowledge with all of us that aren't able to attend classes at Savour!
Thank you so much for your kind words Michelle. If you are unable to attend classes but want more recipes you can subscribe to Savour online Classes www.savourschool.com.au/online-classes-videos.aspx
Favourite part of this video/recipe is when you are spreading the chocolate mix up the edges of the mould to help with a smooth finish!! Great video!!!
My favourite Part is the Passion and Joy in your eyes, while creating your special treats. You inspire me to try new technices, flavours and textures, thank you! Greetings from Germany 💯🙌🏻💕
My favourite part of the recipe is that glaze. There's something relaxing about watching the pour over and that satisfying shine on the finished product. 😍 Kirsten needs to make some #ASMR glazing videos. 😁
I admire this mirror glaze so well mastered. It is a technique that I still personally need to improve. I also love chocolate decorations. I enjoy creating them for my pastries and I am always looking for new ideas!
My favourite part of the video is Kirsten's advice on white chocolate tempering! In college so far I have only learned how to temper dark chocolate but would love to learn more about tempering white chocolate so I can garnish my afternoon tea projects. The tips about adding extra buttons and how to avoid chocolate curving have been very helpful! 😊🍫
Thank you for your kind feedback. I have a youtube video on tempering and several online classes. You can learn more here www.savourschool.com.au/online-classes-videos.aspx
La parte que más me gusta es el final del vídeo con el montaje del dulce, el estupendo glaseado y los patines del trineo. Me encantaría saber hacer esas maravillas )))
Fav part was when you glaze the cake, it looks so satisfying and also de decorations with chocolate, i was afraid i had to buy a mold for it but fortunately it wasnt
My favourite part is the condensed milk Glaze, also love the colour. The sleighs are really cool. Look forward to trying to glaze a Yule log for the first time in a couple of days.
So happy that I found your channel! Love the way you explain the recipe. Glazing technique is so mesmerising. But the best part is finishing for me, where you prepare the decorations and put the garnishes on the dessert.
Thank you so much for the tips for working with glazes!!! I’ve tried working with glazes a few times before but something ALWAYS goes wrong😭😭😭😭😭 But if I had to choose one part that’s my favourite, it has to be the TASTING!!!!! Eating the desserts after all the hard work is ALWAYS the BEST part!!!
My favourite part of this video is how you explained the different ways you can loose the shine of your glaze. This is something I always struggle with!
Stunning dessert! Like always love the detailed instructions and explanations, favourite part of the recipe is the chocolate work - love the hand piped sleight 🛷❤
These are so beautiful and festive Kirsten!! I wish I had these moulds at hand, because I would have definitely loved to make these for Christmas day! I'll make sure I have them ready for next year! Thank you for sharing this amazing recipe! :)
@@KirstenTibballs I'm looking forward to the upcoming recipes! I've decided to at least, put the mousse component of this recipe into practice, in a different dish! :) I hope you have a wonderful Christmas too!! 🎄
عزيزتي انا من بغداد احب متابعة كل وصفاتك ،، لماذا انتي تنقطعين فترة طويلة ،، انا انتظر وصفاتك ،، لاني استفيد جدا منك شكرا كثيرا لك،، تحياتي لك من بغداد
They are absolutely adorable, and you make it all seem so "doable", I caved and ordered the Pavoni mold. So, very soon I will have no excuses not to try it! ;-) Thank you for a great tutorial...
Favorite part is when she explains ’semi-whip’, this is a process I haven’t used but avoided since I didn’t know it. I gotta try this recipe. Daunting how easy she makes it look lol
So Awesome! Can you colour chocolate with a gel colour by any chance. Powders are hard to Get where I live and I don’t have time to order them and get it sent in time for when I need them ! Kind regards .
I've seen this cake presented on a TV show in Romania, but unfortunately I didn't catch it from the beginning, I've only seen the final result 😥 So I'm happy to be able to watch it here. My favourite part is the mousse recipe 💗 and of course the final result 😄
My favourite part of the recipe was learning how to make the shiny glaze because mine never gets that shiny and always has bubbles. So thank you for the tip about using the stick blender and keeping it submerged.
@@KirstenTibballs iam chaf in segafredo cafe and I love your work to have the skills and abilities in the high confectionery industry I wish you all the best
Hello! you can purchase this mould form here. Glad that you love the product x www.savourschool.com.au/silicon-moulds/pavoni/px4364-gummy-silicon-mould/product-detail.aspx
Yes you can. Gold sheets are 2 grams each. So calculate the number of sheets used for gold and use the same number of sheets in silver, don’t calculate the grams
It’ s amazing watching you doing the glaze and chocolate piping! I tried but after I finished the sleighs, put them in the fridge and took them out for decoration, they melted when I just touched them! :( What did I do wrong? And why did that happen?
Hi Angela! you can but i recommend leaving them in the mould, storing the garnishes and glaze. then assembling on the day. however yes you can freeze them :)
If I have to use gelatin powder rather then the sheets how much should I use and can you please tell us per a sheet of gelatin how much do we use with the powdered gelatin
Hi Mischelle, You can use the same weight in power as you do sheets. We have a video coming up soon on gelatine. The sheets are interchangeable for example one sheet of gold is equivalent as one sheet of silver, bronze, titanium...
Never trust a skinny cook aye, in that case I would have to be incredibly trustworthy lol. These are sooo cute and having attended classes on and off line I know it is going to taste fab if you made it hun.
Fabulous as always. Really nice to meet you at Sydney show, where you demonstrated another couple of wonderful Christmas desserts. Merry Christmas to you and your family and hope you all have a great 2019.
Thanks, Chris. The happiest of holidays to you as well and hope to see more of you in 2019
It's really fabulous and thankfully chef sharing your experience
Chocolate, chocolate, chocolate and raspberries 😍😍😍
❤❤❤
I love watching the cake being mixed in the glass bowl and when the cake comes out of the oven
Me too!
Favourite part of this recipe, and most recipes, is the glaze. The smooth flow, the shine, the vibrant colours, so beautiful to watch.
Yessss lovely! :)
My favourite part is the mousse as it can be the base for any recipe. I also like watching it all come together
Yes, a really good mousse is the perfect foundation :)
The combination of chocolate and raspberry are my favourites
Cant go wrong with chocolate :) But i love the combo together. so yummy!
My favourite part of this video is the hypnotic piping of the chocolate garnish. My piping is terrible so watching her do it gives me hope and tears at the same time
It's taken a while to build up these steady hands haha
Amazing,
The shine on that glaze is 👌 but what I like the most about this video is that they look amazing but still achievable at home. A great addition to any Christmas table.
Yes. They will look so pretty as the Christmas table dessert
Hi fellow chefs, feel free to comment on any recipe you would like to know how to make and we'll see if we can make a tutorial on it sometime in the near future.
Happy holidays and get cooking!
I would love to see you make your creative version of a St Honore, perhaps with tropical flavors and a modern design?
Great suggestion, Sally!
Ma'am please tell me what the temperature should be to set the mousse
Hi Kirsten, I really enjoyed the episode! Love all the extra info you provide, helps to understand the techniques. I was wondering how long it would approximately take for the mousse to thaw once you have glazed it?
I LOVED THE WAY YOU DID THE CHOCOLATE ON THE SIDES 💕💕💕
That is one of my fav parts of the dessert :)
Love watching Kirsten, I know her from MasterChef and dessert MasterChef
Its amazing
What size atray for sponge pls
By far the best pastry chef in Australia. The mousse recipe in this video is fantastic
It's so delicious. Thank you for your feedback x
I really like how you just use fresh raspberries. So simple instead of over complicating the recipe. Love all your tips and tricks!
Thank you. I'm glad you like this recipe and my other tips and tricks :)
My favourite moment in the video is the red glaze and the chocolate decorations. It’s so creative. I wouldn’t have thought about it. And it looks like a so light and refreshing desert with fresh raspberries. Thank you so much.
Its so fun to think of festive ideas for Christmas desserts. I'm gland you enjoyed the video :)
I love the simplicity of this dessert. It goes to show you don't always have to go all out, creating a complicated dessert to please your guests. Kirsten you are truly an inspiration and thank you for sharing your knowledge with all of us that aren't able to attend classes at Savour!
Thank you so much for your kind words Michelle. If you are unable to attend classes but want more recipes you can subscribe to Savour online Classes www.savourschool.com.au/online-classes-videos.aspx
My favourite part of the video is when you mirror glaze the sleighs with the red mirror glaze. Looks awesome as it comes to life!
Thank you!
My favourite part of this video was the easy tempering technique you utilised and the beautiful chocolate decorations!
Thank you so much!
My favourite part is the red glaze! I’ve been searching for a good coloured glaze recipe and I’ve finally found it!
Yay! I'm glad this video was able to help :)
Yr work is extraordinary and so aesthetic n awesome...love yr professionalism and guidance..
With much love and respect...Sandy from India Mumbai 🇮🇳
Favourite part of this video/recipe is when you are spreading the chocolate mix up the edges of the mould to help with a smooth finish!! Great video!!!
Thank you Mark, I have a few tricks up my sleeve ;)
My favorite part is your work with the chocolate decoration!
thank you :)
Hace poco te encontré y te admiro!!!!!soy de Argentina te envío muchos besos💖😘💖😘💖😘
I love the love the look of that chocolate truffle mousse and how cool the hand piped sleigh cam out. Perfect Christmas dessert.
🎄They make a great addition to the Christmas table!
Love those sleigh sides!
Thank you!
My favourite Part is the Passion and Joy in your eyes, while creating your special treats. You inspire me to try new technices, flavours and textures, thank you!
Greetings from Germany 💯🙌🏻💕
Aww you are too sweet!
My favourite part of the recipe is that glaze. There's something relaxing about watching the pour over and that satisfying shine on the finished product. 😍 Kirsten needs to make some #ASMR glazing videos. 😁
Haha! What a great idea! might have to give it a go 😂🙌
Favourite part was definitely the chocolate work. I lovvveeeee working with chocolate! It’s so satisfying and obviously delicious! 🤤😍
I agree! It's also very forgiving. If you make a mistake you can re temper it :)
I admire this mirror glaze so well mastered. It is a technique that I still personally need to improve. I also love chocolate decorations. I enjoy creating them for my pastries and I am always looking for new ideas!
Hi Fantine, we have heaps of glaze recipes on our online classes www.savourschool.com.au/online-classes-videos.aspx
So good!
Thanks. Love your videos as well!
Chocolate+Raspberry!!! Love the combination!
Definitely. Happy holidays.
A beautiful straight forward dessert with a great glaze
I love this recipe :)
My favourite part of the video is Kirsten's advice on white chocolate tempering! In college so far I have only learned how to temper dark chocolate but would love to learn more about tempering white chocolate so I can garnish my afternoon tea projects. The tips about adding extra buttons and how to avoid chocolate curving have been very helpful! 😊🍫
Thank you for your kind feedback. I have a youtube video on tempering and several online classes. You can learn more here www.savourschool.com.au/online-classes-videos.aspx
@@KirstenTibballs jjjjj
@@KirstenTibballs ĺllñññ
Oh my goodness, this looks so amazing, but I must say if I had to pick a favourite part, the choc mousse would be it🥰🥰🥰🍫
Thank you
La parte que más me gusta es el final del vídeo con el montaje del dulce, el estupendo glaseado y los patines del trineo. Me encantaría saber hacer esas maravillas )))
Merci!
Fav part was when you glaze the cake, it looks so satisfying and also de decorations with chocolate, i was afraid i had to buy a mold for it but fortunately it wasnt
so glad you already have to equipment you need! glaze has been a hot favourite.
My favourite part is the condensed milk Glaze, also love the colour. The sleighs are really cool. Look forward to trying to glaze a Yule log for the first time in a couple of days.
Tracey make sure to tag me @kirstentibballs so I can see them!
My favourite part was the finished product, definitely going to make these for the grandies.
Yes! I hope they love them :)
this was so fun to watch!
Thank you :)
Thanks for this recipe and the tips while glazing, I loved the simple chocolate decorations you made for the sleigh !
Thank you! :) ❤
So happy that I found your channel! Love the way you explain the recipe. Glazing technique is so mesmerising. But the best part is finishing for me, where you prepare the decorations and put the garnishes on the dessert.
Thank you for your sweet comments xx
Yum, the chocolate mousse looks so good 😋
Tastes even better...
Its the little things made so simple , wondefull tutorials
Thank you
Thank you so much for the tips for working with glazes!!! I’ve tried working with glazes a few times before but something ALWAYS goes wrong😭😭😭😭😭 But if I had to choose one part that’s my favourite, it has to be the TASTING!!!!! Eating the desserts after all the hard work is ALWAYS the BEST part!!!
I'm so glad this was able to help you with glazing!
Kirsten Tibballs Thank you so much for sharing these tips!!❤️❤️
Perfect methodology
Thank you
Love this, so very cute and festive. This will be one my dessert menu this christmas.
Yay, would love to see photos!
Looks so festive yet simple enough to make. Love it!
Please tag me @Kirstentibballs if you recreate it!
My favourite part of this video is how you explained the different ways you can loose the shine of your glaze. This is something I always struggle with!
Thank you Tiffany x
Stunning dessert! Like always love the detailed instructions and explanations, favourite part of the recipe is the chocolate work - love the hand piped sleight 🛷❤
I'm not going to lie I was a little nervous doing them!
Thank you for same idea
Most welcome 😊
Thanks for another fab recipe Kirsten! Love that you’re using a bright green school ruler to do your measuring and cutting 😅
It's all my son had in his pencil case haha
It looks so beautiful and yet so simple. Will have to try this and see what the family think. Thanks
Thank you, Madison. Merry Christmas
You’re incredible! So beautiful!!! ❤️
Thank you so much!!
The best part of the recipe is glazing😊
It has been a crowd favourite!
I just love ur glazing! 🤩
Thank you! :)
Delicious!!!
Thank you!
So many favourite parts! Making the glaze/ glazing would have to be number one though. With eating the sponge off-cuts a close second 😋
Eating the sponge was my favourite...
Nice cake! Favourite part "If you really mess it up, eat it and do another one!"
hahaha wise words to live by I think
Thank you chef sharing your experience
My pleasure 😊
Amazing Chef! Thanks for sharing your talent.
Thank you, Clayton. Merry Christmas!
My favourite part is when the glaze is poured over, always satisfying when it’s coated perfectly
That's my favourite part too!
These are so beautiful and festive Kirsten!! I wish I had these moulds at hand, because I would have definitely loved to make these for Christmas day! I'll make sure I have them ready for next year! Thank you for sharing this amazing recipe! :)
Thank you, David. Many more videos like this in the future. Have a great Christmas 🎄
@@KirstenTibballs I'm looking forward to the upcoming recipes! I've decided to at least, put the mousse component of this recipe into practice, in a different dish! :) I hope you have a wonderful Christmas too!! 🎄
عزيزتي انا من بغداد
احب متابعة كل وصفاتك ،،
لماذا انتي تنقطعين فترة طويلة ،،
انا انتظر وصفاتك ،،
لاني استفيد جدا منك
شكرا كثيرا لك،،
تحياتي لك من بغداد
What a beautiful dessert and a straight forward tutorial! Would love to recreate one of your desserts with the help of a tote bag of goodies 😂
Here's hoping you get a nice tote bag for Christmas, Crystal.
Beautiful... thank you for sharing the recipe and all the tips you shared... looking forward to learning some amazing recipes from you. God bless
Thanks, Jacqueline. They'll be plenty more treats in the future. Take care.
Love this dessert I will definitely make it soon!
Make sure you tag me @kirstentibballs so I can see them!
Amazing. I love all recipe. 💝
thank you!
They are absolutely adorable, and you make it all seem so "doable", I caved and ordered the Pavoni mold. So, very soon I will have no excuses not to try it! ;-) Thank you for a great tutorial...
Omg! Yay! Hope they turned out amazing 💕💕
Wow this looks so beautiful and delicious 💕
Thanks for watching, Sal. All the best.
Wow super
Thanks, Paprika.
You always amaze me, you’ve got some talents and such an incredible taste, super
Merry Christmas my dear ❤️And happy new year 🥳
Thank you so much for your kind words x
My favorite part is the sponge cause I love cake
Good call 😊😍
Favorite part is when she explains ’semi-whip’, this is a process I haven’t used but avoided since I didn’t know it. I gotta try this recipe. Daunting how easy she makes it look lol
Please give it a go!
Awesome
thanks!
Amazing desert! Can you use a gel paste to collar just chocolate by any chance?
So Awesome!
Can you colour chocolate with a gel colour by any chance.
Powders are hard to
Get where I live and I don’t have time to order
them and get it sent in time for when I need them !
Kind regards .
I've seen this cake presented on a TV show in Romania, but unfortunately I didn't catch it from the beginning, I've only seen the final result 😥
So I'm happy to be able to watch it here.
My favourite part is the mousse recipe 💗 and of course the final result 😄
oh really? I'd love to see their version.
Beautiful but is the cake part on the top or the bottom when finished?
My favourite part of the recipe was learning how to make the shiny glaze because mine never gets that shiny and always has bubbles. So thank you for the tip about using the stick blender and keeping it submerged.
I can't wait to see your creation Lara! don't forget to tag me on instagram @kirstentibballs
Wowww nice 💚💜💛🧡💙❤
😊😊
@@KirstenTibballs iam chaf in segafredo cafe and I love your work to have the skills and abilities in the high confectionery industry I wish you all the best
Thank you very much 😊😊
Mam u are best😘😘
Thank you :)
Hi Kirsten, could you triple the sponge recipe to make a 8-9 inch cake?
Yes you can, it makes a great sponge cake.
hi kirsten, you are amazing, 1 of my absolute favourites. ♥ could you please tell me, where i can get this mould from? thanks. :)
Hello! you can purchase this mould form here. Glad that you love the product x
www.savourschool.com.au/silicon-moulds/pavoni/px4364-gummy-silicon-mould/product-detail.aspx
Hi in case we use gelatin powder than how much should the measurement be please ?
Hi, Myra. If using powder it will be the exact same weight as the sheets. Thank you for stopping by.
Thankyou so much
Yummy looking cakes Kristen, please can i substitute the gold gelatine sheets with siver gelatine sheets?
Yes you can. Gold sheets are 2 grams each. So calculate the number of sheets used for gold and use the same number of sheets in silver, don’t calculate the grams
Thank you for your reply
Please for 26g gold sheet gelatine, will i use 13sheets of gelatine for silver? Since you said a sheet of gold gelatine is 2g
It’ s amazing watching you doing the glaze and chocolate piping! I tried but after I finished the sleighs, put them in the fridge and took them out for decoration, they melted when I just touched them! :( What did I do wrong? And why did that happen?
Simple question: what's the temperature of the glaze when you pour it over the dessert? Thanks!
Between 30 - 33C 😊
Decor😍💋
Thank you!
from where do i get the gold gelatin sheets pls
Quick question do you strain your glaze?
Hi Bronte, No I don't strain it.
Haha hahah “if you mess it up, just eat it and start a new one”......
this is the story of my life!!!!
Words to live by
Hi Kirsten, thank you for this! Can you freeze the entire dessert once glazed then serve on Christmas Day?
Hi Angela! you can but i recommend leaving them in the mould, storing the garnishes and glaze. then assembling on the day. however yes you can freeze them :)
Thank you 😊
If I have to use gelatin powder rather then the sheets how much should I use and can you please tell us per a sheet of gelatin how much do we use with the powdered gelatin
Hi Mischelle,
You can use the same weight in power as you do sheets. We have a video coming up soon on gelatine. The sheets are interchangeable for example one sheet of gold is equivalent as one sheet of silver, bronze, titanium...
Thank you so much looking forward for the upcoming video
What is neutral glaze and what does it do in a mirror glaze?
Neutral glaze is a pectin based glaze. It makes the glaze shiny! 😊
@@KirstenTibballs Does it help set and thicken the glaze because pectin is a setting agent isn't it?
What's the conversion if you use gelatin powder instead of sheets?
The same weight as the sheets 😊
Favourite part of this video is the red glaze
One of my favourite parts is also pouring the glaze :)
Never trust a skinny cook aye, in that case I would have to be incredibly trustworthy lol. These are sooo cute and having attended classes on and off line I know it is going to taste fab if you made it hun.
Thank you, Noreen. I'm sure it will taste equally as good if you make it.
Can i use powdered gelatin instead of gelatin sheet?
Yes! We have a video on the ratios in our savour online class library