Baking Step:

1. Mix Group 1 at slow speed for 1 min.
2. Scrape bowl, change to high speed and mix for 6 mins.
3. Gradually add in corn oil and blend at slow speed for 30s.
4. Deposit batter onto 10 inch x 14 inch tray.
5. Bake at 180°C for 18 – 22 mins.

Baking Step:

1. Mix Group 1 at slow speed for 1 min.
2. Scrape bowl, change to high speed and mix for 6 mins.
3. Gradually add in corn oil and blend at slow speed for 30s.
4. Equally fill the batter into two 10 inch x 14 inch tray.
5. Bake at 180°C for 18 – 20 mins.

Baking Step:

1. Combine all ingredients and mix at low speed for 1 min.
2. Scrape bowl and mix at medium speed for 4 mins.
3. Pour about 80g batter into aluminium foil cups
4. Bake at 210°C for 9 – 10 mins.

Baking Step:

1. Using hand whisk, mix all ingredients until no lumps sticking
   to the side of the bowl.
2. Pour cake batter into 5 aluminium foil tray
   ( 4 inch x 3 inch x 2 inch ) and steam using gas stoves for
   15 mins on medium high heat.
3. Remove from steamer and let it cool before serving.

Baking Step:

1. Using hand whisk, mix all ingredients until combined.
2. Split batter into 3 bowls of 400g, 150g and 50g batter respectively.
3. In 400g batter, add in 2g of pink colour. In 150g bowl, add in 0.5g green colour.
4. Fill 40g pink batter into paper cups first. Pipe 5g of plain batter on top of pink batter. Cover the top with 7g of green batter.
5. Steam for 18 mins. 

Baking Step:

1. Using paddle, mix Group A at high speed for 5 mins or until no lump.
2. Turn the mixer to medium speed, slowly add in Group B for 3 mins.
3. At slow speed add in Group C within 1 minute. Bake at 220oC top heat and 180°C bottom heat for 35 to 40 mins, until top is dark amber and almost charred at parts but the middles is still wobbly when jingling the pan.
4. Let it cool inside the tin fully on a wire rack at room temperature to allow the cheese cake to set. Place into the refrigerator after cooled to allow it to chill and set. Best serve cold. 

Baking Step:

1. Mix Group 1 ingredients for 1 minute at low speed.
2. Scrape bowl, mix for 7 mins at high speed.
3. Slowly add Group 2, blend at slow speed for 30s–1min.
4. Divide batter into 5 small chiffon tin (5-inch). Bake at 180˚C for 25–30 mins.
5. Remove from oven, invert the cake with the cake tin. Let it cool before removing from the tin. 

Baking Step:

1. Beat all ingredients at slow speed for 1 min.
2. Then mix at medium speed for 2 mins.
3. Equally fill batter into two 7” round tin and bake at 170°C for about 40 – 45 mins.

Baking Step:

1. Preheat oven to 170°C.
2. Using paddle, mix all ingredients at slow speed for 1 min.
3. Scrap the sides of the bowl, switch to medium speed and mix for 3 mins.
4. Lastly switch to slow speed and mix for 1 min.
5. Pour batter into baking tin and bake for about 45 – 50 mins.
6. Remove from oven and let it cool completely.
7. Mash the cake to form crumble and combine it with 200g buttercream and 200g of dark chocolate ganache to form a smooth dough.
8. Press some dough into the popsicle silicon mould and insert the popsicle stick. Fill up the mould with dough and flatten it.
9. Freeze for about 1.5 – 2 hrs.
10. Remove from freezer and thaw for about 30min – 1hr.
11. Melt your chocolate and dip the popsicle cake into the melted chocolate. You may repeat up to 3 times to obtain a smooth coating. 

Baking Step:

1. Preheat oven to 180°C.
2. Combine honey and unsalted butter in a bowl and heat over a hot water bath until melted and hot to the touch.
3. Gradually add eggs and keep heating until the mixture begins to thicken, then remove from heat.
4. Using paddle, mix the classic cookies mix with the salt and cardamom powder, then gradually mix it with the warm honey mixture at slow speed for 2 minutes.
5. The final dough will be quite soft and sticky, but don’t add more flour to it.
6. Wrap the dough in plastic wrap and refrigerate at least 3 hours before using.
7. For the next step, make sure your working surface is well floured.
8. Using dough sheeter and roll it into a very thin sheet – 2mm thickness. Cut out disc of 18cm diameter.
9. Keep rolling the dough and cutting discs until run out of dough and you have at least 18 pieces of biscuit. Before baking, using dough docker pricking the surface with evenly spaced holes.
10. Bake the discs of dough at 180°C for 8 – 10 minutes or until golden brown and dry.
11. Keep in a dry place until needed.

1. Combine the all ingredient in a bowl.
2. Whip until soft peak.

1. Begin layering the honey biscuits with the whipped cream: 1 biscuit, 50g of whipped cream for each layer, biscuit again and so on.
2. The final cake will have 15 layers of biscuit while the rest of the biscuits (3 pieces) will be used to decorate the cake later. Usually choose the ones that aren’t that pretty for this particular task.
3. Once the cake is built, cover it with plastic wrap and refrigerate it overnight to allow the biscuits to become soft due to the moisture in the cream.