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

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Kirsten makes chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream and chocolate, fig and date pudding.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone and some chocolate orange financiers.