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.

Baking Step:

1. Using whisk, mix Group A at high speed for 3 minutes.
2. Fold in Group B until well combined.
3. Pour the batter into 6’ tin and steam for 26 – 28 minutes.

Baking Step:

1. Using paddle, mix Group A at slow speed for 30 seconds.
2. At slow speed, add in group B and mix until well combined or about 30s – 1 min.
3. Add Group C within 2 minutes and further mix for 1 minutes at slow speed. Scrap bowl. Mix at medium speed for 2 minutes.
4. Fill half of the paper tray or baking tin with batter. Pipe in a layer of cream cheese and then top with batter again.
5. 5. Bake at 170oC for 22 – 25 mins depending on oven characteristic.

1. Beat cream cheese and icing sugar until smooth.
2. Add in eggs and beat until well mixed.

Baking Step:

1. Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
2. In a mixing bowl, add in eggs, water and Pinnacle Sponge Mix – Chocolate. Whisk at slow speed for 1 min. Scrap bowl, mix at high speed for 5 mins. Lastly, add oil and mix at slow speed for 30s.
3. Pour 350g batter into prepared cake tins. Bake at 180°C for about 20 – 25 mins. Baking conditions vary depending on the batter scaling weight and oven characteristic.

1. Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
2. Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.

1. Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
2. Cut each chocolate sponge cake into 3 equal slices and put 1 slice into the cake tin. Pour in 180g biscoff ice cream, spread evenly and cover with another slice of cake.
3. Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
4. 4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.

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.