Pudding Steps:

1. Add pudding powder + 160ml hot water into brown cup. Mix then pour into 2 pudding cups. Chill in chiller.
2. Draw anpanman face on baking paper using melted chocolate compound. Chill in fridge until the chocolate hardens.
3. Arrange the chocolates on top of the puddings.

Soft Bun Steps:

Making the Bread Dough

1. Add yeast + water 50ml + sugar in cup. Mix then set aside.
2. Add flour into mixing bowl, mix.
3. Add oil + yeast mix into mixing bowl, Mix then knead on placemat.

Adding Color

1. Take small amount of doughs for nose and the blushes

   • Nose = 1 drop red food dye

   • Blush = 1 drop yellow + 1 drop red food dye.
     The remaining dough does not need to be colored.

Shaping the dough

1. Divide the remaining dough into 2, flatten then add chocolate chips equally inside, then round them into balls.

2. Add nose and blushes on each doughs. Make sure they are stuck properly as it will rise in the oven and potentially fall off. Can jab the edges using toothpick to bind the doughs together.

Preheat the oven on 180°

1. Cover it with tissue to proof for 3-5 minutes.

Bake on 180° for 12 minutes

Decorate the Soft Bun!

1. Draw the anpanman faces using chocolate sauce.

Decorate the Ladyfingers:

1. Melt white, pink, and dark chocolate compound in their plastic bags using boiled water method. Decorate the ladyfingers using each colors
2. Drizzle white chocolate sauce on top of the pink ladyfinger.
3. Decorate with sprinkles and red velvet crumbs.

Churros Steps:

1. in pan, add 29ml water + butter + sugar + salt. Boil max heat until bubbling.
2. Lower to medium heat, then add flour. Mix until becomes choux. Then turn off the heat.
3. Let it cooldown until it’s on warm temperature.
4. Beat egg in bowl, only use 17g-20g of the beaten egg.
5. Add the beaten egg + 2 drops vanilla into the choux. Mix well until smooth.
6. Preheat the oven on 180°

Shaping the Churros:

1. Add choux into piping bag with star piping tip.
2. Pipe onto the baking paper making heart shape.

Bake on 180° for 12 minutes until golden brown

Decorate the Churros:

1. Use fondant to make 4 red strawberries + 4 green strawberry leaves. Use toothpick to make strawberry texture.
2. Pour the 40g melted pink chocolate on top of the churros. Use the excess chocolate to glue Rillakuma chocolates on the back of each churros.
3. Drizzle white chocolate pen on top. Then add ball sprinkles.
4. Add the eyes, ears, and mouth using pink and dark chocolate sauces
5. Stick the strawberry fondants

Making the Cookie Dough:

[Wear Gloves while making]

1. Add butter + icing sugar + 2 drops of vanilla in mixing bowl. Mix.
2. Add corn flour + plain flour. Mix.
3. Place dough on placemat. Knead until thoroughly mixed.

Preheat the oven on 200°

Shaping the Cookie:

1. Divide dough into 8. Flatten on baking paper, then cut with cookie cutter.
2. Cut the middle of 2 cookie doughs with heart cookie cutter. Then cut 2 holes using small circle cutter on 2 cookie doughs.
3. Use the dull end of toothpick to jab tiny holes all around the cookie doughs.

Bake on 200° for 12-14 minutes

Assemble Time!

1. Pipe 4 cookies with strawberry jam.
2. Decorate with white chocolate sauce and green chocolate sauce.

Cupcakes Steps:

Preheat the oven on 180°

1. Add egg powder + 40ml water in brown cup. Mix then set aside.
2. Add butter + sugar + 2 drops vanilla into mixing bowl. Mix well
3. Add flour + baking powder into mixing bowl. Mix well
4. Add egg mixture gradually in 3 parts to mixing bowl. Stir well in between.
5. Pour batter into round liner.

Bake on 180° for 20 minutes

Make Butter Cream

1. Add butter + icing sugar in mixing bowl. Whisk until creamy.

Make Cake Pop Dough

[Wear gloves while making]

1. After cake cooled down, add to buttercream bowl then crush using whisk till it becomes smooth dough.
2. Add 10g melted compound chocolate into the dough. Mix thoroughly.
3. Make 2 cake balls, make sure they fit onto the cone. Then place the cake balls on baking paper then chill in freezer for 10 mins.

Assemble Time!

1. Take out cake balls from freezer. Cut the corner of the 30g chocolate bag then drip onto the cake balls. You can use plastic spoon to scoop excess chocolate back onto the cake balls.
2. Immediately add black ball sprinkles for the eyes and heart sprinkles for the nose and attach the ears cutouts.
3. Put back the coated cake balls into freezer until the chocolate sets.

Decorate It!

1. Dip the mouths of the cones into melted chocolate in blue cupcake liner. Add the easter sprinkles.
2. Take out the cake balls from freezer. Glue onto the cones using leftover melted chocolate.
3. Then draw the blush using pink chocolate sauce

Making the Batter:

Preheat the oven on 180°

1. Add pack A + 50ml water into mixing bowl. Mix well.
2. Add pack B into mixing bowl. Mix well.
3. Add pack C into mixing bowl. Mix well.
4. Pour batter into 2 cupcake liners.

Bake on 180° for 15-20 Minutes

Make Frosting

1.  Add frosting powder + 30ml water in cup. Mix then put in chiller for 10 mins.
2. Take out from chiller then stir vigorously.

Make Chocolate Decorations

1. Cut the corner of melted chocolate compound bag.
2. Use pink and yellow to draw on baking paper.

Make Sure the Cake is Properly Cooled Down

Assemble Time

1. Place cupcakes on placemat. Using stirrer, spread frosting cream all over the 2 cupcakes (placed upside down).
2. Cover 1 cupcake with pink cookie crumbles, and the other with yellow cookie crumbles.
3. Add the beak, arms, flower, hair. then add chocolate buttons for the eyes.
4. Gently lift from placemat using plastic spoon, then place on takeaway boxes.

Making the Batter:

Preheat the oven at 180°

1. Add pack A + 50ml water into mixing bowl. Mix well.
2. Add pack B into mixing bowl. Mix well.
3. Add pack C into mixing bowl. Mix well.
4. Pour batter into 4 cupcake liners.

Bake at 180° for 15 minutes

Make Chocolate Ears

1. Draw 4 pink chocolate ears using melted pink chocolate. Put in chiller to harden.

Make Frosting

1. Add frosting powder + 30ml water into brown cup. Mix then chill in chiller for 10 mins
2. Take out from chiller. Stir vigorously, then put into piping bag.

Assemble Time!

1. Fill the walls of the chocolate domes with frosting cream.
2. Cut 2 cupcakes in half (the other 2 cupcakes are not going to be used at all).
3. Insert half of the cupcakes into the dome, pipe some strawberry jam on the cake, then place the other half of the cupcake.
4. Cover with more frosting cream, then stick onto cake box base.

Decorate it!

1. Using pink melted chocolate, glue the ears on top of the domes.
2. Draw the face using dark chocolate pen and pink chocolate sauce.
3. Cut strawberry in half and place in front of the bunnies

Make the Batter:

Preheat oven at 180⁰

1. Add egg replacer + sugar into mixing bowl + 50ml water. Mix well.
2. Add oil + vanilla and mix well.
3. Add flour + baking powder and mix well.
4. Pour into 2 cupcake liner.

Bake for 15 mins

Make the Frosting:

1. Add frosting powder + 60ml water into brown cup. Mix then chill in chiller 5-10 mins.
2. Take out from chiller then stir vigorously until it becomes cream. Put in piping bag.

Cut the Strawberries:

1. Cut 4 strawberries into thin slices, each strawberries should be able to make 2-3 slices.
2. Cut 2 strawberries in half for the cake topping.

Assemble the Cake!

1. Take out cakes from liner. Cut horizontally in half to make 1 bottom and 1 top cake.
2. Wrap the plastic cake collar around the bottom cake, then secure with tape.
3. Use the plastic to cut the top cake to make same size cake layers.
4. Put 1 cake on the bottom of the plastic, arrange 4 strawberry slices around the plastic, then fill with frosting.
5. Put the top layer of the cake, pipe a little amount of frosting cream on top.
6. Pour the strawberry jam on top of the cream.

Decorating Time!

1. Arrange strawberries that were cut in half earlier on top.
2. Pipe frosting cream in the shape of a bear.
3. Add face using chocolate sauce.
4. Garnish with mint leaves.

Make the Sandwich:

PREHEAT OVEN 160⁰

1. Add egg replacer + sugar + 18ml water in mixing bowl. Mix well.
2. Add plain flour + baking powder + oil + vanilla. Mix well.
3. Pour batter into 4 molds equally.

Bake for 7 Minutes

Make Mochi Dough:

(WEAR GLOVES)

1. Add mochi powder + 45ml water in brown cup. Mix until becomes dough.
2. Dust the placemat with cooked corn flour.
3. Put the mochi dough down then sprinkle with some of the cooked corn flour to make it less sticky.
4. Divide the mochi dough into 2.
5. Set aside a small amount from each doughs for the bunny ears later.

Assemble Time!

1. Take out the cakes from mold. Pipe a small amount of chocolate filling on 2 cakes.
2. Roll mochi doughs into a tube shape, then stick onto the cake, leaving a small hole in the middle. (if dough is too big then remove some).
3. Pipe the chocolate sauce in the middle.
4. Make ears using the remaining mochi dough, then stick onto the bunny head.
5. Top it off with the top layer of the cake, use chocolate filling as glue.
6. Draw the face using dark chocolate sauce and pink chocolate sauce.

Make the Dough

Wear Gloves!

1. Add butter + corn syrup in mixing bowl. Mix well
2. Add corn flour + plain flour. Mix
3. Place dough on placemat. Knead until thoroughly mixed.
4. Divide into 7 (6+1 extra tart). Flatten on baking paper then cut with cookie cutter.

PREHEAT THE OVEN 200⁰

Make Rillakkuma Jam:

1. Divide pineapple jam into 6. Set aside a little amount of each jam to make ears.
2. Round them up into balls, then stick the head and ears onto the dough.
3. Place pineapple jam on cookie doughs.

Bake for 12-14 MINS 200° until golden brown.

Decorate Time!

1. Crush the extra tart into crumbles.
2. Stick the crumbles on the face and ears using dark chocolate sauce as glue.
3. Draw the eyes and mouth using chocolate sauce.

Cookies Steps:

MAKE LIGHT BROWN DOUGH (WEAR GLOVES)

1. Add butter + icing sugar + 1 drop vanilla in mixing bowl. Mix well.
2. Add potato starch + plain flour + cocoa powder. Mix then place dough on placemat. Knead until thoroughly mixed, set aside.

MAKE DARK BROWN DOUGH (WEAR GLOVES)

1. Add butter + icing sugar 1 drop vanilla in mixing bowl. Mix well
2. Add potato starch + plain flour + cocoa powder. Mix then place dough on placemat. Knead until thoroughly mixed.

PREHEAT THE OVEN 160⁰

1. Divide each doughs into 5. Make a total of 4 bullseye bodies on baking paper, the extra 1 dough is for the features.
2. Use the extra doughs to make the features, such as the ears, hands, muzzle, mane, and saddle.

BAKE FOR 10 MINS IN 160° HEAT

Decorate the Cookies!

1. Draw the face using dark chocolate sauce.
2. and draw the ears using white chocolate sauce.