Newsletter

July Knead To Know Newsletter

Posted on by fyce24680

On our first Knead to Know News, we’re getting out our party hats and balloons as Gobblin Club turns 5! We wanted to say a gigantic thank you to all of you bakers who have joined us in our Bake Studio! We are extremely excited to share all the new and upcoming projects we have lined up for the rest of the year.

Breaking News!

We are 5!

Find all our exciting 5th Anniversary Specials

you don’t want to miss!

Read me!

Monthly Calendar

Something exciting awaits every week, check out this month’s lineup!

See Calendar

July Feature:
Meet our teachers!

Get to know the friendly faces making every experience fun and memorable.

Hello!

Meet Lickles!

Hosting our first issue of the Knead to Know series is… Lickles! 

Lickles says....

Answer a quiz in one of our class and collect 5 stamps to exchange for a special gift!

The gift this month:

 

🎈It’s our party and you’re invited! 🥳

A joyful month of celebrations at Gobblin! Starting 5 years ago with a DIY Baking, we now have 3 Bake Studios to invite you all into our mini kitchens!

Create a new Gobblin and get to win $488!

Stand a chance to walk away with $388 worth of Gobblin credits and a Kenwood Handheld Mixer (total value $488)!

HOW TO JOIN

  • No purchase required
  • Visit any of our outlets and collect the printed colouring sheet or download the print-at-home.
  • Submit your entries via QR code (to our google form).

Submissions close on
24 August 2026

  • No purchase is required to join this contest.
  • While submitting a picture make sure your face & creation is visible in the picture.
  • By submitting an entry, you grant permission for your Gobblin artwork and submitted photo to be featured on our social media channels, website, and or promotional materials.
Download Template

Any 2 for $50 is back!

Come join the party in the Gobblin kitchens! For the month of July, enjoy any 2 weekend classes for only $50! 

Promotion ends 30th July 2026. Available for July & August classes.

Bake Academy at ONLY $20!

Don’t miss out on our exclusive $20 weekday trial sessions! Register now through our website.

Weekly at,

  • Wednesday – Alexandra
  • Thursday – Downtown East
  • Friday – Thomson

Limited slots available!

July Calendar and Freebie of the month!

Discover everything we’ve got lined up for the month

Free Anniversary Goodie Bag!
In-Class Exclusive

Join us in class and receive a FREE birthday goodie bag filled surprise goodies!

Behind every magical Gobblin Club experience are our incredible facilitators. In this issue, Lickles stopped by the Bake Studio to chat with Teacher Deon and Meredith, two of our very first teachers who have been part of the journey since Bake Studio first opened!

Has there been a memorable event or situation that has happened in the Bake Studio you still think back to?

Deon: One memory I still think about was when a father and daughter joined my class and really enjoyed it. After class, they asked if I would be teaching their next session too, and luckily I was! The following week, they actually brought me homemade cookies that they had baked the day before for me to try. It was the first gift I had ever received from my students, so it felt really special and made me so happy. I also always love it when parents or children come up to me after class to tell me they enjoyed the session and want to come back again.

Meredith: There are two that I look back at fondly. Firstly, this little girl who is still a regular, she never leaves the class with any bakes because she loves snacking on it even while she is decorating her bake! Second was a birthday party who we hosted! We baked together and when they went off to our partner cafe to sing the birthday girl her song and to cut her cake, she came back to give me a slice. 

 

What has been your favourite bake in the studio so far?

Deon:My favourite bake has to be the pizzas and breads! They’re super yummy, but I also really enjoy making bread dough. There’s just something so satisfying about kneading the dough and watching the yeast make it rise and become all puffy.

Meredith: I love when we make cupcakes! The class is just always super fun and I can see how elated the kids are because they get to use pretty much all the equipment like the fridge, freezer, oven and more.

What has been the most rewarding part of teaching at Gobblin Club?

Deon:Definitely seeing the smiles on the kids’ faces when they’re having fun in class. Seeing them feel proud of what they made and getting excited about baking is honestly the best part of teaching.

Meredith: It is seeing so many families bond and spend screen-free time. The teamwork between parent and child as they bake and decorate plus seeing them SO happy with the final product. All the kind words and thank you’s after classes also really warms my heart.

What is your favourite appliance or tool in Bake Studio?

Deon: My favourite tool is the piping bag! I love piping and decorating cakes, and it’s always so fun getting creative with the different designs and decorations.

Meredith: It has to be the mini fridge!!! It is so cute and I wish I had one in my home too!

I think that sounds like great fun! If I were just a little taller I would so love to get a chance to teach in the studio with my super taste buds!

 

Hosting our first issue of the Knead to Know series is… Lickles! He is a big fan of tasting every treat there is out there in the universe! With his tongue always ready for a taste as the ‘Flavour Finder’ of the pack, Lickles can easily whip up a delicious baked good!

This month, we’re going on a tasty adventure to explore one of my favourite ingredients… jam! Here in Gobblin Club, my friends and I can’t get enough of fruity treats. We love adding jam to everything, from cookies and cakes to pastries and toast. Our favourite has to be Bonne Maman because every jar is packed with delicious fruit, making every bite extra special. So grab your spoon, and let’s discover why jam is a baker’s best friend!
Did you know? It takes lots and lots of fruit to make a single jar of jam! That’s because the fruit is slowly cooked down, concentrating all of its natural sweetness and flavour into every spoonful. That’s why a good-quality jam tastes so rich and fruity – perfect for eating straight from the spoon (don’t worry, I won’t tell anyone!).
Want your jam-filled treats to taste even better? Chill your jam before using it as a filling for cookies or pastries. Cold jam is less likely to spread while baking, giving you a beautiful fruity centre every time. Now that’s a tasty little baking trick!

 

Hosting our first issue of the Knead to Know series is… Lickles! He is a big fan of tasting every treat there is out there in the universe! With his tongue always ready for a taste as the ‘Flavour Finder’ of the pack, Lickles can easily whip up a delicious baked good!

This month, we’re going on a tasty adventure to explore one of my favourite ingredients… jam! Here in Gobblin Club, my friends and I can’t get enough of fruity treats. We love adding jam to everything, from cookies and cakes to pastries and toast. Our favourite has to be Bonne Maman because every jar is packed with delicious fruit, making every bite extra special. So grab your spoon, and let’s discover why jam is a baker’s best friend!
Did you know? It takes lots and lots of fruit to make a single jar of jam! That’s because the fruit is slowly cooked down, concentrating all of its natural sweetness and flavour into every spoonful. That’s why a good-quality jam tastes so rich and fruity – perfect for eating straight from the spoon (don’t worry, I won’t tell anyone!).
Want your jam-filled treats to taste even better? Chill your jam before using it as a filling for cookies or pastries. Cold jam is less likely to spread while baking, giving you a beautiful fruity centre every time. Now that’s a tasty little baking trick!
Recipes

Beary Cup Brownie

Posted on by fyce24680

Cupcake Ingredients

  • 5g egg powder
  • 10g cocoa powder
  • 35g sugar
  • 25g oil 
  • 1g butter oil 
  • 1g vanilla 
  • 34g flour

Decoration

  • 5g white fondant 
  • 5g chocolate sauce
  • 4pcs mini chocochip cookies
  • 2pcs plain mini cookies

MAKE BATTER

 

PREHEAT OVEN 180°

 
1) Add egg powder + cocoa powder + sugar into mixing bowl, and add 20 ml of water in, mix.
2) Add oil + butter oil + vanilla  in and stir.
3) Add flour in and stir well. 
4) Fill the 2 cupcake liners with the batter.
 

BAKE FOR 18-20 MINS


MAKE FONDANT EYES
5) Make 4 small round eye whites using white fondant.

ASSEMBLY


6) Stab the edge of the brownie using spatula to make a dent to put chocochip cookies in
7) Insert the chocochip cookies halfway, this will be the bear ears
8) Stick plain cookies and white fondant eyes using chocolate sauce
9) Draw the pupils, nose and mouth using chocolate sauce

Recipes

Sanrio Inspired Cake

Posted on by fyce24680

Cake Ingredients

  • 20g sugar
  • 2g egg replacer powder
  • 20g oil
  • 2g vanilla
  • 40g flour
  • 1.5g baking powder

Decoration

  • 60g frosting powder
  • 40g blueberry jam
  • 100ml tapas cup 2x
  • 2g heart sprinkles
  • Piping bag 1x
  • 2g yellow ball sprinkles
  • 5g chocolate sauce
 

MAKE CAKE BATTER

 

PREHEAT OVEN 180°

 
1) Add sugar + egg powder + 50ml water into mixing bowl. mix well
2) Add oil + vanilla into mixing bowl. mix well
3) Add flour + baking powder into mixing bowl. mix well. 
4) Pour batter into 2 cupcake liners equally
 

BAKE FOR 15-18 MINS

 

MAKE FROSTING


5) Add frosting powder + 60ml water into cup. Mix then chill in chiller 5-10 mins
6) Takeout from chiller. Stir vigorously, then put into piping bag.

 

ASSEMBLY 

 
7) Take out cakes from liner. Cut horizontally in half to make 1 bottom and 1 top cake.
8) Put 1 cake on the bottom of the cup, pipe frosting on top.
9) Pour blueberry jam until it reaches the middle.
10) Pipe more frosting on top. leave space for the second layer of the cake.
11) Place the second layer of the cake.
12) Pipe remaining frosting on top, then shape the frosting using wooden stirrer into a dome shape.
13) Pipe small amount on top to make hello kitty ears.
 

DECORATE

 
14) Draw pochacco and hello kitty face using dark chocolate sauce.
15) Add heart sprinkles to make hello kitty bow, and yellow ball sprinkles for hello kitty nose.
Recipes

Bday PupCake

Posted on by fyce24680

Cake Ingredients

  • 20g sugar
  • 2g egg replacer powder
  • 20g oil
  • 2g vanilla
  • 40g flour
  • 1.5g baking powder
  • 2g cocoa powder

Cream

Ingredients

  • 20g custard powder
  • 15g frosting powder

Decoration

  • 4g ball sprinkles
  • 2x mini party hats
  • Piping bag with piping tip

MAKE CAKE BATTER

 

PREHEAT OVEN 180°

 
1) Add sugar + egg powder + cocoa powder + 50ml water into mixing bowl. Mix well
2) Add oil + vanilla into mixing bowl. Mix well
3) Add vanilla into mixing bowl. Mix well. 
4) Pour batter into 2 cupcake liners equally
 

BAKE FOR 15-18 MINS

 

MAKE CUSTARD CREAM

5) Custard powder + frosting cream empty in cup. Stir to combine.
6) Add 65ml water and stir well to mix into a smooth custard texture.
7) Transfer to a piping bag with piping tip.

 

ASSEMBLY

8) Cut the portruding part of the cupcake to make it flat. Then take out from cupcake liner and flip it upside down. Place on cake box base.
9) Pipe the custard cream in a swirling movement to make puppy head and ears.
10) Stick the bday hat on top of the custard
11) Add the black ball sprinkles to make eyes and nose.

Recipes

Miffy inspired Melon Bread

Posted on by fyce24680

Bread Ingredients

  • Flour 70g
  • Sugar 20g
  • Oil 8g
  • Chocochip 7g
  • Yeast 2g

Cookie Ingredients

  • Butter 33g
  • Icing sugar 10g
  • Corn flour 15g
  • Flour 33g

Decoration

  • Chocolate sauce 5g

MAKE BREAD DOUGH 

 
1) Add  water 35ml + sugar + 1 drop pink food coloring in yeast cup. Mix then set aside. 
2) Add flour + oil + yeast mixture into mixing bowl. Mix until it becomes dough.
3) Wear gloves, knead on placemat.
 

MAKE COOKIE DOUGH 

 
4) Add butter + icing sugar + 2 drops of vanilla in mixing bowl. Mix.
5) Add corn flour + plain flour. mix.
6) Place dough on placemat. Knead until thoroughly mixed.
 
PREHEAT OVEN 180 DEGREES
 

SHAPING (on baking paper)

 
7) Roll bread dough into a sausage shape 10cm, cut off 3cm to make 2 ears.
8) Fill the big dough with chocochips then round into a ball. This will be the miffy head.
9) Divide cookie dough into 2. Set aside the other half (this wont be used).
10) Roll cookie dough into a sausage shape 10cm. Cut off 3cm to make 2 miffy ears.
11) Flatten all cookie doughs, then place on top of the bread doughs.
12) Sprinkle sugar on the surface
13) Make criss cross on the cookie doughs resembling checkered pattern using spatula.
 
BAKE FOR 17 MINS

 

DECORATE


14) Draw the face using chocolate sauce

Recipes

Winnie the Pooh Inspired Cookies

Posted on by fyce24680

Cookie Ingredients

  • 30g butter
  • 10g icing sugar
  • 15g corn flour
  • 33g plain flour
  • Vanilla
  • Yellow food coloring

Decoration

Ingredients

  • 20g red compound chocolate
  • 3g dark chocolate sauce

MAKE THE DOUGH

1) Add butter + icing sugar + 2 drops vanilla + 1 drop yellow food coloring in mixing bowl. Mix well
2AaAdd corn flour + plain flour in mixing bowl. Mix well then knead on placemat
 
PREHEAT OVEN 180 DEGREE
 

SHAPING

 
3) Divide dough into 4
4) Take a tiny amount of each doughs to make 2 round pooh ears
5) Divide the remaining doughs into 2 parts each (for the pooh head and body)
6) Round them up into balls, then place on baking paper. Flatten a bit to make dome shape.
7) Stick the ears
 
BAKE FOR 12 MINS

 

ASSEMBLY


8) Pipe the melted chocolate on the bottom of the cookie dome, then stick the head part of the cookies.
9) After the chocolate dries, draw the pooh face using dark chocolate sauce

Recipes

Burger Cupcakes

Posted on by fyce24680

Cupcake Ingredients

  • 2g egg replacer powder
  • 20g sugar
  • 20g oil
  • 2g vanilla
  • 40g flour
  • 1.5g baking powder
  • 2g cocoa powder

Decorations

  • 15g frosting powder
  • 10g strawberry jam
  • 10g yellow fondant
  • Green food coloring
  • French Fries
  • 3g white chocolate sauce

MAKE CUPCAKE BATTER

PREHEAT OVEN 180°
 
1) Add egg replacer powder + sugar + 50ml water into mixing bowl. Mix well
2) Add Pack oil + vanilla into mixing bowl. Mix well
3) Add Pack flour + baking powder into mixing bowl. Mix well. 
4) Pour batter into 3 cupcake liners equally
5) For the third liner, add cocoa powder in, then mix (this is for the burger patty)
 
BAKE FOR 15 MINS

 

MAKE FROSTING

 
6) Add frosting powder + 15ml water + 1 drop green food coloring in cup. Mix well then chill in chiller for 10 mins.
7) Take out frosting from chiller. Stir vigorously. Then put into piping bag.
 

MAKE FONDANT

 
8) Divide yellow fondant into 2 each.
9) Make 2 flat squares using yellow fondant for the cheese
 

ASSEMBLE THE FRENCH FRIES

 
10) Take out french fries, then put into the french fry pouch.
 

ASSEMBLE THE CUPCAKES


11) Take out cupcakes from the liners. Cut the cupcakes in half to make 2 sets of top and bottom burger buns and patties.
12) Place the patty on top of the bottom bun
13) Place fondant cheese on top
14) Spread the strawberry jam on top
15) Pipe the green frosting to make lettuce
16) Place the top half of the burger bun
17) Draw white dots using white chocolate sauce to mimic sesame seeds
 
 
Recipes

Cheesy Mario Star Cookies

Posted on by fyce24680

Cookie Ingredients

  • 22g butter
  • 10g icing sugar
  • 15g potato starch
  • 25g flour
  • 3g parmesan cheese powder
  • Yellow food coloring

Decoration

  • 5g dark chocolate sauce
  • 3g white chocolate sauce

MAKE THE DOUGH!

1) Add butter + icing sugar + 2 drops vanilla + 2 drops yellow food coloring into mixing bowl. Mix well.
2) Add Potato starch + Plain Flour + parmesan cheese powder into mixing bowl. Mix well.
3) (WEAR GLOVES) Place dough on placemat, then knead.
 
PREHEAT OVEN 180 DEGREE
 

SHAPING THE DOUGH

4) Divide dough into 4 equal parts
5) Flatten on baking paper, then cut dough with star cookie cutter.
 
BAKE FOR 12 MINS

 

DECORATE

6) Draw the eyes using chocolate sauces

Recipes

Mango Flavor Pika Cake

Posted on by fyce24680

Cupcake Ingredients

  • 40g sugar
  • 4g egg replacer powder
  • 4g vanilla
  • 40g oil
  • 80g flour
  • 3g baking powder
  • 2g sponge gel

Cream

Ingredients

  • 60g frosting cream powder
  • 10g yellow fondant
  • 10g chocolate sauce in piping bag
  • 2pcs dark chocolate buttons
  • 2pcs red chocolate buttons
  • 15g mango puree

CAKE STEPS:

PREHEAT OVEN 200°

1) Add sugar + egg replacer + sponge gel and 100ml of water into mixing bowl. Whisk vigorously to create bubbles.
2) Add flour + baking powder and whisk it in well.
3) Add oil + vanilla and whisk it well.
4) Pour into 2 liners equally.

BAKE FOR 15-18 MINUTES

MAKE FROSTING:

5) Add Frosting powder + 60ml water + 2 drops of yellow food coloring in cup. Mix then put in chiller for 10 mins.

MAKE FONDANT


6) Divide yellow fondant into 3, then make 2 ears and thunder shaped tail.

7)Take out frosting from chiller. Stir vigorously then add into piping bag.

 

ASSEMBLY:

8) Pipe a small dollop of frosting on cake box base. Place the first layer of the cake on top.
9) Pipe mango puree on top of the cake, spread using spatula.
10) Place the second layer of the cake. Then pipe the remaining frosting on top of the cake. spread all around the sides of the cake evenly.
11) Place the black and red chocolate buttons for eyes and blush.
12) Draw the nose and mouth using chocolate pen. Draw on the ears also.
13) Place the tail on the cake box base.

Recipes

Fish Corndogs + Octo Chocomallow

Posted on by fyce24680

Corndog Ingredients

  • 60g flour
  • 2g baking powder
  • 6g sugar
  • 12g butter
  • 15g bread crumbs
  • 10g cornmeal

Chocomallow Ingredients

  • 2pcs marshmallows
  • 30g pink compound chocolate
  • 4pcs eye sprinkles

CORNDOG STEPS:

1) Add flour + baking powder + cornmeal +  sugar + a pinch of salt into mixing bowl. Mix.
2) Add 35ml water into the mixing bowl. Mix until it becomes dough.
3) Add butter into the dough. Mix, then place on placemat to knead thoroughly.
 
PREHEAT OVEN 180 DEGREE
 
4) Cut sausage into 3. Stick in bamboo skewers.
5) Divide dough into 3. Take small amount of each doughs to make fish tails.
6) Wrap the sausages with doughs, heart shaped doughs as the tail.
7) Brush milk on the doughs using finger
8) Coat the dough with bread crumbs
 
BAKE FOR 20 MINS 180 DEGREE

 

MAKE OCTOMALLOWS (on baking paper)

9) Pour melted compound chocolate on top of the marshmallows.
10) Draw the tentacles. Then attach the sprinkle eyes while chocolate still wet.
11) Place inside freezer for 5 mins