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. Fill batter into rectangular tray.
6. Bake at 1900C for 10-13 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
7. Remove from oven and let it cool and roll.

1. Whip non-dairy until soft peak
2. Apply non-dairy on top cake and roll.

1. Swiss roll to assemble a trees shape.
2. Using round nozzle to pipe a round shape cream and use spoon to make Christmas trees shape.
3. Using strawberry to decoration the Christmas trees.

Baking Step:

1. Using paddle, mix butter cake mix, margarine and unsalted butter at slow speed for 1 minute.
2. Scrape down sides and add in eggs at slow speed for 2 minutes.
3. Scrape down sides and mix at medium speed for 3 minutes.
4. Last change to slow speed mix for 1 minute.
5. Pour batter into donut shape cake tray around 30g batter.
6. Bake at 180°C for 15 – 20 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
7. Remove from oven and let it cool before decoration.

1. Using paddle mix instant custard, milk and, melted butter until homogenous and set aside.
2. Using 80g custard filling mix with Nutella and pipe on top cake donut and sandwich with another cake donut. Side with toasted almond nibs.
3. Using 80g custard filling mix with Oreo crunch and pipe on top cake donut and sandwich with another cake donut. Side with Oreo crunch.
4. Using 80g custard filling mix with biscoff spread and pipe on top cake donut and sandwich with another cake donut. Side with biscoff crunch.
5. Using 80g custard filling mix with lemon juice and pipe on top cake donut and sandwich with another cake donut. Side with lemon zest.

Baking Step:

1. Using paddle, mix Group 1 at slow speed for 1 minute.
2. Scrape down sides and mix at high speed for 4 minutes.
3. Scrape down sides and continue mix at high speed for 4 minutes.
4. Slowly add in Group 2 at slow speed for 1 minute..
5. Scrape down sides and continue mix at high speed for 3 minutes. Lastly change to slow speed for 1 minute.
6. Bake at 170°C for 20 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
7. Remove from oven and let it cool before decoration.

Baking Step:

1. In a pot, add in all of the ingredients and bring to a boil.
2. Transfer to a bowl and leave to cool at room temperature before use.

1. Using paddle, mix all ingredients except mixed fruit at slow speed for 1 minute.
2. Scrape down the sides and continue mixing at medium speed for 4 minutes.
3. Blend in mixed fruits until well mixed and pour 500g batter into 4 inch x 7.5 inch aluminium foil baking tray.
4. Bake at 170c for 55 to 60 minutes.
5. Remove from oven and let it cool before serving.

Baking Step:

1. Preheat oven at 190°C.
2. Using paddle attachment, mix all the ingredients except walnut and chocolate chip at low speed 1 minute.
3. Scrap down the bowl and continue to mix for another 4 minutes at medium speed.
4. Deposit the batter into paper cups or muffin mould until 1/3 full. Sprinkle some chocolate chip on top of batter.
5. Bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out clean. Decorate as designed.

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.