Recipes

Trick or Eat Cookies

Posted on by fyce24680

Cookie Ingredients

  • 1g canola oil
  • 1g butter flavor
  • 1g vanilla
  • 1g egg replacer powder
  • 16g brown sugar
  • 13g sugar
  • 35g plain flour
  • 1g baking soda
  • 2g cocoa powder
  • 10g chocolate chip

Decorations

  • 3pcs mini oreos
  • 12pcs eyes sprinkles
  • 5g dark chocolate sauce
  • 1.5g star sprinkles
PREHEAT OVEN 180
 
1) Take 10ml of water and add to mixing bowl. Add canola oil + butter flavor + vanilla + cocoa powder and mix well.
2) Add egg replacer + brown sugar + sugar and mix well.
3) Add flour + baking soda and mix well.
4) Add chocolate chip into cookie dough. Mix well
5) Place baking paper on baking tray. divide into 3 cookies on baking paper.
 
Bake for 10-13 mins

 

ASSEMBLY


6) Take apart the oreos and glue the oreos using chocolate sauce
7) Glue the eyes using chocolate sauce
8) Sprinkle the star sprinkles

Recipes

Boo Bites Cakepop

Posted on by fyce24680

Cake Ingredients

  • 20g butter
  • 10g sugar
  • 2g egg replacer
  • 25g self raising flour
  • vanilla

Deco

Ingredients

  • 30g white compound chocolate
  • 30g purple compound chocolate
  • 10g white compound
  • 2pcs orange chocolate buttons
  • 5g icing sugar
  • 5g dark chocolate sauce
  • 2x paper straws 
  • 5g white fondant
  • 3g orange jimmies

MAKE CAKE BATTER

 
PREHEAT OVEN 200 DEGREES
 
1) Add egg powder + 30ml 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 2 parts to mixing bowl. stir well in between.
5) Pour batter into round liner
 

BAKE FOR 10 MINS

 

MAKE FONDANT

 
6) Divide fondant into 4, make 4 ovals for ghost hands
 
7) Cut straws into 2 to make 4 straws
 
ASSEMBLY

8) Add melted 10g white compound + icing sugar into the cake. Wear gloves, then smush them all together using hands until smooth
9) Make 4 cake balls, place on baking paper on top of oven tray
10) Stick the straws on the cake balls
11) Pour melted white chocolate on 2 cake balls, then add fondant hands while still a bit wet, and stick the orange chocolate button
12) Pour the purple compound chocolate to the other 2 cake balls, add sprinkles
13) Place cakepops in freezer for 2 mins then take out
14) Draw the ghost face and pumpkin bag using dark chocolate pen
 
                                
Recipes

Witch’s Brew Parfait

Posted on by fyce24680

Brownie Ingredients

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

Deco

Ingredients

  • 70g yogurt
  • 10g blueberry jam
  • 5g ball sprinkles 
  • 2x cat cutouts

MAKE BROWNIE

PREHEAT OVEN 180 DEGREES
1) Add egg powder, cocoa powder, and sugar into mixing bowl. Add 20ml water, mix.
2) Add oil, butter oil, vanilla then mix.
3) Add flour in and stir well. 
4) Fill the 2 rectangle liners with the batter equally.
 
Bake for 15 mins

 

MAKE YOGURT MIXTURE


5) Pour blueberry jam into piping bag, spread on the sides of the bag using stirrer
6) Pour yogurt into piping bag

 

ASSEMBLY


7) Pour 1 portion of the cake into tapas cup, use fingers to press it down. Repeat for the other tapas cup
8) Pipe the yogurt mixture into the cup in a swirling motion
9) Place cat cutouts and add the sprinkles

Recipes

Spooky Cookie Custard Tart

Posted on by fyce24680

Tart Ingredients

  • 33g butter
  • 10g icing sugar
  • 15g corn flour
  • 33g plain flour 
  • 1/2 tsp charcoal powder

Deco

Ingredients

  • 20g custard powder 
  • 15g frosting cream powder 
  • 2g cocoa powder
  • 12g oreo crumbs packet 
  • 1.5g colorful ball sprinkles
  • 5g dark chocolate sauce
  • 5g fondant white 
  • 5g fondant green 
  • 5g fondant orange
  • 2x tomb paper cutout 

MAKE TART

Preheat oven to 180 degree
 
1) Butter + icing sugar + charcoal. Mix well in mixing bowl.
2) Add flour mixture, mix until become dough form.
3) After dividing into two of the same size, put into tart shells.
 
Bake for 17 min

 

MAKE CUSTARD

4) Custard powder + frosting cream + cccoa powder empty in mixing bowl. Stir to combine. 
5) Add 65ml water and stir well to mix into a smooth custard texture. Transfer into piping bag
 

MAKE FONDANT 

6) Divide white fondant into 2, make 2 balls and pinch the bottom to make 2 ghosts
7) Divide orange fondant into 2, make 2 balls and carve with toothpick to make 2 pumpkins
8)Take small amount of green to make 2 pumpkin leaves
9) Draw the ghost’s face using chocolate pen
 

ASSEMBLY


10) Pipe custard cream into the tarts
11) Sprinkle oreo crumbs on the custard
12) Place the fondant creations and the tomb paper cutouts
13) Add sprinkles
Recipes

Franky & Friends Mini Donut

Posted on by fyce24680

Donut Ingredients

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

Deco

Ingredients

  • 20g green compound
  • 20g orange compound
  • 1.5g colorful ball sprinkles
  • 10pcs 7mm eyes sprinkles
  • 20g chocolate sauce

MAKE  BATTER

PREHEAT OVEN 180°
1) Add egg replacer + sugar + 30ml 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) Put batter into piping bag, cut the tip, then pour into 4 donut molds equally.
 
BAKE FOR 15 MINS
 
 

ASSEMBLY

6) Melt green compound in 1 in bowl and orange compound in 1 bowl
7) Dip the surface of the donuts into the melted chocolates
8) Place eyes sprinkles and add ball sprinkles like on the sample pic
9) Use chocolate pen to draw frankenstein hair and mouth
Recipes

Chiikawa Inspired Lychee Flavor Mini Cake

Posted on by fyce24680

Cake Ingredients

  • 3g egg replacer powder
  • 3g vanilla
  • 30g oil
  • 30g sugar
  • 60g self raising flour

Decorations

  • 60g frosting powder
  • 10g dark chocolate sauce
  • 10g pink chocolate sauce
  • 5g white chocolate sauce
  • 2pcs chocolate buttons
  • 2pcs lychee

MAKE CAKE BATTER

 
PREHEAT OVEN 180 DEGREES
 
1) Add sugar, egg replacer, sponge gel and 75ml of water into mixing bowl. Whisk vigorously to create bubbles.
2) Add flour and 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 MINS   

MAKE FROSTING

 
5) Add 60g Frosting powder + 60ml water in cup. Mix.
6) Put frosting in chiller for 10 mins, then take out from chiller, transfer into piping bag. 
 

PREPARE LYCHEE

 
7) Tear 2 lychee in half by hand to make 4 slices.
 

ASSEMBLY

8) Pipe a dollop of cream on cake box base
9) Place first layer of cake, then pipe cream on top and spread using spatula, then arrange lychees
10) Place second layer of cake. Then pipe the remaining cream (leave some for chiikawa ears)
11) Use spatula to spread and smoothen the cream, then pipe the ears at the edge of the cake
12) Place chocolate buttons for eyes, then draw the features using chocolate pens

Newsletter

September Knead to Know Newsletter

Posted on by fyce24680

On this Knead to Know News, we’re embracing the warmth and wonder of the Mid-Autumn season! Wishing you a season filled with togetherness, sweet moments, and freshly baked memories.

This month, we’re getting ready for an exciting school holiday adventure! Join us at our Bake Holiday Camp as we travel around Asia, explore new cultures & bakes. That’s not all, get to collect exciting freebies as you journey from one destination to the next!

Breaking News!

Monthly Calendar

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

See Calendar

Teacher’s Day Special Class!

Celebrate Teacher’s Day with a special baking class!

Available in all outlets: 4 September

Book Now!

Holi Camp Special!

Have fun travelling & baking around Asia, get freebies too

Don’t miss it out!

Read me!

Meet Mr. Muffin!

Hosting this month issue of the Knead to Know series is… Mr. Muffin! 

Mr. Muffin says...

The gift this month:

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

MOONCAKE DIY KIT!

Moon Bunnies Mooncake Kit Available for Sale!

Celebrate Mid-Autumn with a special mooncake DIY KIT

Travel Around Asia with Us!

Spend your school holiday week with a special trip filled with fun baking inspired and themed from Asian countries! From east to south east asia, get to bake 2 delicious dessert in 1 class. And also collect special FREEBIES on every class package purchase!

Make 2 Bakes in 1 Class & get FREEBIES!

Every day brings a new destination, a new recipe, and a new adventure! 🗺️

🎒 Only $35 per session
🪪 Get a FREE Luggage, Passport & Boarding Pass for every country-themed class you join!
🔖 Customize your luggage with stickers.
🔖Collect stickers to fill up your passport

Book a Class Now!

Bake and Travel around Asia!

Don’t miss out on special themed classes about Asia.

Get to Bake & Travel;

  • China | Panda Madeleines & Bamboo Wafer
  • Japan | Sanrio Inspired Cookie Bread & Mochi
  • South Korea | Minini Inspired Cookies & Mango Pudding
  • Thailand | Elephant Cookies & Festive Choco Stick
  • Indonesia | Nailong Inspired Mini Cake & Canoli Cones

September Calendar!

Discover everything we’ve got lined up for the month

Hosting our third issue of the Knead to Know series is… Mr. Muffin! No one knows what’s his real name is. instead they call him by a nickname as he keeps muffin’ sweet delicious foods all the time!

This month, we’re going on a delicious adventure to explore one of mid-autum iconic treats… mooncakes! Here in Gobblin Club, we can’t get enough of these tasty little treasures. We love making and shaping with all the different fillings and flavours, from sweet lotus paste to the nutty red bean paste!

Did you know? Mooncakes have been enjoyed for hundreds of years and are traditionally shared with family and friends during the Mid-Autumn Festival! Their round shape represents the full moon and togetherness. That means every delicious bite is extra special when you share it with someone you love.

Hosting our third issue of the Knead to Know series is… Mr. Muffin! No one knows what’s his real name is… instead they call him by a nickname as he keeps muffin’ sweet delicious foods all the time!

This month, we’re going on a delicious adventure to explore one of mid-autum iconic treats… mooncakes! Here in Gobblin Club, we can’t get enough of these tasty little treasures. We love making and shaping with all the different fillings and flavours, from sweet lotus paste to the nutty red bean paste!

Did you know? Mooncakes have been enjoyed for hundreds of years and are traditionally shared with family and friends during the Mid-Autumn Festival! Their round shape represents the full moon and togetherness. That means every delicious bite is extra special when you share it with someone you love.

Recipes

Lemon Jellycat Snowskin Mooncake

Posted on by fyce24680

Snowskin Ingredients

  • 30g koufen
  • 9g shortening
  • 50g lotus paste
  • 18g icing sugar
  • 5g dark chocolate sauce

MAKE DOUGH 

1) Mix koufen, shortening and icing sugar and mix together.
2) Add 40ml water + 2 drops yellow food coloring to form smooth dough.
3) (wear gloves) Knead on placemat
4) Repeat process to make green and brown doughs
 

SHAPING

5) Take a small amount of brown dough to make 3 lemon stems. Then  roll  brown and green dough into 10cm strip, divide into 4 each.
6) Make 4 leaves shape using green dough, and 4 feet using brown dough
7) Divide yellow dough into 3, then flatten on placemat.
8) Divide lotus paste into 3 ovals, place on the yellow dough. Wrap then pinch the ends to make lemon shape.
 

ASSEMBLY

9) Attach all parts, jab using toothpick to bind the doughs.
10) Draw the face using dark chocolate sauce
Recipes

Japanese Berry Cream Bun

Posted on by fyce24680

Bread Ingredients

  • 70g flour 70g
  • 20g sugar 20g
  • 8g oil
  • 2g yeast 

Cream

Ingredients

  • 30g frosting powder
  • 15g blueberry jam
  • 15g caramel
  • 5g white chocolate sauce
  • 5g dark chocolate sauce

MAKE BREAD DOUGH

1) Add  water 35ml + sugar + yeast in cup. Mix then set aside. 
2) Add flour + oil + yeast mixture into mixing bowl. Mix until it becomes dough.
3) Knead on placemat
 
PREHEAT OVEN 180 DEGREES
 

SHAPING THE DOUGH

 
4) Divide dough into 2. Take small amount of each to make 2 pairs of bear ears.
5) Round the doughs into 2 balls, place on baking paper
6) Stick the bear ears by jabbing the sides using toothpick to bind the doughs.
 
BAKE FOR 20 MINS

 

MAKE FROSTING

 
7) Add Frosting powder + 45ml water in cup. Mix then put in chiller for 10 mins.
8) Take out frosting from chiller. Stir vigorously then transfer into piping bag
 

ASSEMBLY


9) After the bread is cut in half (make sure its not warm), pipe frosting on the bottom bread.
10) Pour the jam and caramel
11) Place the top bread. draw the face with chocolate sauces
Recipes

Furry Puppy Cookies

Posted on by fyce24680

Cookie Ingredients

  • 33g butter
  • 10g icing sugar
  • 15g Corn flour 
  • 33g Plain flour 

Decoration

  • 10g chicken floss
  • 5g dark chocolate sauce
  • 5g mayo

MAKE DOUGH

 
PREHEAT OVEN 180 DEGREES
 
1) Add butter + icing sugar. Mix well in mixing bowl.
2) Add flour mixture, wear gloves, mix until become dough form, then knead on placemat
 
3) Divide dough into 3 balls. 
4) Use template to make 3 puppies on baking paper
 
BAKE FOR 13 MINS

 

ASSEMBLY


5) Coat the cookies in a thin layer of the mayo, and cover with chicken floss.
6) Pipe on the chocolate sauce to make eyes and nose.