Baking Step:

1. Mix Group 1 ingredients for 1 minute at low speed.
2. Scrape down sides to ensure no lumps sticking to the bowl.
3. Change to high speed and mix for about 6 minutes.
4. Gradually add in Group 2 and blend at slow speed for about 30 seconds.
5. Split batter into 6 bowls. Add in colours with amounts as desired and mix well.
6. Pour batter into 8” baking tins and bake at 180 – 190°C for about 30 mins.
7. Leave to cool before cutting and assembling into a rainbow cake.

Baking Step (Chai Tea):

1. Add all ingredients in a pot, bring to boil at medium heat. Remove pot from heat and let chai tea cool to room temperature.

Baking Step (Brown Butter Glaze):

1. Cook salted butter in a pan at medium heat for about 2 – 4 minutes, until it turn brown like caramelize sugar. Add cardamom powder.
2. Remove from heat, add icing sugar in several parts and keep mixing simultaneously.
3. Add milk and mix until glaze consistency.

Baking Step (Cake):

1. Preheat oven at 170°C.
2. Beat salted butter and golden mix at slow speed for 1 minute.
3. Scrape sides of bowl, mix at high speed for 5 minutes.
4. At slow speed, gradually add in chai tea and mix until well combined.
5. Switch to medium speeds and mix for another 2 minutes. Lastly fold in all-purpose flour and roasted hazelnut.
6. Pour 300g batter at octagonal chrysanthemum tin bake for 30 – 35 minutes.
7. Lastly glaze on cake while glaze is still warm.

Baking Step:

1. Mix all ingredients until homogenous. 
2. Heat oil in a wok over medium heat for deep frying. Scoop out the batter and drop into the hot oil. 
3. Deep-fry until the fritters are golden brown in colour and crispy.
4. Remove and drain on paper towels. Serve.

Baking Step:

1. Mix premix and eggs together at slow speed for 1 min. 
2. Scrape bowl, gradually add in melted butter at medium speed until fully absorbed. Mix for another 1 min at medium speed. 
3. Pipe 60g batter in small aluminium tray (4 inch x 3.5 inch x 1.5 inch) and add 5-10g of cream cheese on top of the batter and marble it.
4. Bake at 170°C for 22 mins.