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.

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.