Baking Step:

1. Mix Group 1 ingredients for 1 minute at low speed.
2. Scrape bowl to ensure no lumps sticking to the bowl.
3. Change to high speed and mix for about 5 minutes.
4. Gradually add in Group 2 and blend at slow speed for about 30s.
5. Split batter into 2 parts. First part is 500g and second part is 400g.
6. Add in Mauri Sakura Kularome and color (Group 3) into the 500g batter and mix well.
7. Pour the first part of 500g sakura batter into the baking tray and spread out evenly.
8. Gently spread out the plain batter on top of the sakura batter.
9. To make the hurricane effect, you need to use the back for the spoon, place it in the batter and touching the bottom of the tray, move in the direction as per diagram A below.

Baking Step:

1. Prepare two 8.5 inch x 8.5 inch square cake tin and lightly spray with oil.
2. Add sugar and water into a pot and bring to boil until light caramel colour. Pour 150g caramel into the cake tin. Set aside and let it cool down before use.
3. In a mixing bowl, add in egg yolk, whole eggs and Mauri Custard Powder. Mix well with hand whisk. Gradually add in condensed milk, evaporated milk, Arrow Vanilla Kularome and mix well. Sieve the pudding mixture to get rid of any air bubbles and lumps.
4. Pour 500g of the pudding mixture onto the cooled caramel and set aside.

1. In a mixing bowl, add in whole eggs, water and Mauri Purple Sweet Potato Cake Mix.
2. Using whisk, mix at slow speed for 1 minute. Scrap bowl then switch to high speed and mix for 6 minutes. Lastly switch to slow speed, add oil and mix for 30 seconds.
3. Pour 650g batter onto the pudding mixture. Bake at 160°C (top heat) and 150°C (bottom heat) with water bath for 65 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
4. 4. Remove from oven, invert cake onto a cake board and unmould from cake tin. Flip over and let it cool. Keep chill before serving.

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.

Baking Step:

1. Melt Group 2 over double boil. 
2. Using hand held mixer, mix Group 1 at slow speed for 1 min. 
3. Scrape bowl, mix at 2^nd speed for 2 mins.
4. old in Group 2 while chocolate is warm.
5. Pour batter into aluminum foil tray (100 x 84 x 35) mm.
6. Bake at 170°C for 25 – 28 mins. 

Baking Step:

1. Blend all the ingredients at slow speed for 1 min.
2. Scrape bowl and mix for 4 mins at medium speed.
3. Deposit batter into muffin mould until 1/3 full.
4. Bake at 190˚C for about 20 – 25 mins.

*Recipe makes about 15 pcs of muffins (50g batter)

Baking Step:

1. Mix group 1 for 1 min at low speed.
2. Scrape sides to ensure no lumps.
3. SIncrease to high speed and mix for 6 mins.
4. Gradually add in group 2 and mix at low speed for 30 secs.
5. Add batter to baking tin until approximately 3/4 full.
6. Bake at 180 – 190°C. Baking conditions may vary depending on batter scaling weight and oven characteristics.
7. Remove from oven and let it cool before serving.
8. Thaw Mauri Non-Dairy Whip Topping in the chiller before use. Whip up Mauri Non-Dairy Whip Topping until firm peaks. Decorate as desire.

Base & Topping Baking Step:

1. Mix the crushed digestive biscuit with melted butter.
2. Place the biscuit mixture on the base of the cake ring (6 inches).

Cheesecake Baking Step:

1. Heat and stir full cream milk, white chocolate, cream cheese and sugar over double boil until mixture is smooth.
2. Add soaked gelatine, stir and mix well. Set aside to cool.
3. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
4. Put mixture into the pre-prepared ring mould with digestive biscuit base on the bottom. Keep in refrigerator until set.
5. Top with Mauri Strawberry Filling and fresh strawberries.