Baking Step:

1. Using paddle, mix group A at slow speed for 1 minute.
2. Scrape down the sides and add in Group B within 3 minutes.
3. Scrape down the sides and change to medium speed for 3 minutes.
4. Weight 400gm to 6 inch round tin.
5. Bake at 170oC for 30 – 40 minutes.
6. Remove from oven and let it cool.
7. Whip up Mauri Non-Dairy Whip Topping with lychee emulco until firm. Use it to layer the cake and decorate as desired. 

Baking Step: 

1. Whisk eggs until slightly light for about 3 minutes at 3rd speed. 
2. Add in Mauri Pinnacle Cup Cake Mix into mixing bowl and mix at 3rd speed for 5 minutes.
3. Gradually add in corn oil and mix at 1st speed for about 30 sec.
4. Pour batter into cupcake moulds. 
5. Bake at 180°C for about 22 to 25 minutes.
   (Baking conditions vary depending on batter weight and oven characteristics).
6. Cool the muffins on a wire rack before serving. 

*Recipe makes about 48 pieces of muffin (45g batter)

Baking Step:

1. Using paddle, mix group A and group B at slow speed for 1 min. 
2. Scrape down the sides and continue mixing at medium speed for 4 mins. 
3. Blend in group C until well mixed and pour the batter into baking mould. 
4. Bake at 170°C for 55 – 60 mins. 
5. Remove from oven and let it cool before serving. 

*Recipe makes about 5 loaves of fruit cake (500g batter weight). Amount of batter and loaves quantity depends on tin size used. 

Cake Baking Step:

1. Using paddle, mix Group 1 at slow speed for 1 min.
2. Scrape down sides, continue mixing at high speed for 7 mins
3. Slowly add in Group 2 at medium speed within 2 min.
4. Scrape down sides, continue mixing at medium speed for 7 mins.
5. Fill 1400g batter into 9” square tray (lined with grease-proof paper).
6. Bake at 165°C for about 70min.
7. Remove from oven and let it cool before serving.
   
   

Filling Production Method:

Mix all ingredients together except melted butter. Mix until firm, then fold in melted butter.

Assemble:

Layer cake with filling to desired height and trim into a handbag shape.
Whipped up Mauri Non-Dairy Whipped Topping and pipe rose shape over the cake. Decorate as desire.

Baking Step

• Using paddle, mix group 1 at slow speed for 1 minute.
• Scrape down sides, and continue mixing at high speed for 7 minute.
• Slowly add in eggs at slow speed for 1 minute.
• Scrape bowl, change to high speed and mix for 7 mins.
• Fill batter into 7″ baking tin (lined with grease-proof paper) or until approximately ¾ full.
• Bake at 175 °C for about 45-55 mins.
• Remove from oven and let it cool before serving.