
Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels and chocolate and pecan choux.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone and some chocolate orange financiers.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.