Baking Step:

1. In a pot, add in all of the ingredients and bring to a boil.
2. Transfer to a bowl and leave to cool at room temperature before use.

1. Using paddle, mix all ingredients except mixed fruit at slow speed for 1 minute.
2. Scrape down the sides and continue mixing at medium speed for 4 minutes.
3. Blend in mixed fruits until well mixed and pour 500g batter into 4 inch x 7.5 inch aluminium foil baking tray.
4. Bake at 170c for 55 to 60 minutes.
5. Remove from oven and let it cool before serving.

Baking Step:

1. Preheat oven at 190°C.
2. Using paddle attachment, mix all the ingredients except walnut and chocolate chip at low speed 1 minute.
3. Scrap down the bowl and continue to mix for another 4 minutes at medium speed.
4. Deposit the batter into paper cups or muffin mould until 1/3 full. Sprinkle some chocolate chip on top of batter.
5. Bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out clean. Decorate as designed.

Baking Step:

1. Preheat oven 210°C (top) 170°C (bottom).
2. Mix Group 1 ingredients for 1 minute at low speed.
3. Scrap down the bowl and change to high speed and mix for 7 minutes.
4. Gradually add in Group 2 and blend at slow speed for 1 minute.
5. Fill 750g batter into standard Swiss roll pan.
6. Bake for 12 minutes, baking conditions vary depending on batter scaling weight and oven characteristics.
7. Remove from oven and let it cool before rolling.

Baking Step:

1. Dissolve matcha powder in water.
2. Mix Group 1 ingredients for 1 minute at low speed.
3. Scrape down sides to ensure no lumps sticking to the bowl.
4. Change to high speed and mix for about 6 minutes.
5. Gradually add in Group 2 and blend at slow speed for about 1 min.
6. Fill 400g batter into 8 inch tin.
7. Bake at 180°C for about 30 mins. Baking conditions vary depending on batter scaling weight and oven characteristics.
8. Remove from oven and let it cool before rolling.

1. Soak gelatin in water and set aside.
2. Double boil gelatin until dissolves ans stir into milk.
3. In a mixing bowl, add in non-dairy whip topping, mascarpone cheese, sakura kularome and pink colour and whisk until medium peak is formed. Fold in the milk mixture until smooth.

1. Soak gelatin in water and set aside.
2. Boil water and sugar until dissolve, stir in soaked gelatin until it is fully dissolved. Remove from heat.
3. Pour mixture into white chocolate and whisk until white chocolate melted. Stir in sakura kularome and pink colour until well combine.

Assemble:

1. Divide matcha sponge into 2 layers.
2. Place a layer of the sponge as base on a mousse ring. Fill in 250g mousse onto the cake. Add in some toasted almond nibs into the mousse. Repeat for another set.
3. Allow the mousse to set in the freezer for about 4 hours.
4. Unmould from mousse ring. Glaze it with the sakura glaze and decorate as desired.