Pudding Steps:

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

Cakepop Steps:

Make the cake batter [Preheat oven on 180°]

1. Add egg powder + 40ml water in 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.
6. Bake on 180° for 20 minutes.

Make the fondant dough

1. Make 3 pairs of yellow ears, red blush, and black eyes.

Make the Cakepop Dough

1. Add 10g butter + 10g icing sugar into mixing bowl, whisk until creamy.
2. Add cake + 10g melted white chocolate then smush them all together until it creates a smooth dough.

Assemble Time!

1. Divide cake dough into 6. Round only 3 of them up into dough balls.
2. Dip the edge of lollipop sticks into yellow melted chocolate, then stab into the dough balls
3. Put on round liners then chill in freezer for about 10 mins.
4. Take out from freezer. Hold the stick nearing the cakepop, then gently dip into melted yellow chocolate.
5. Glue ears, eyes, blush using the chocolate. Wait until everything dries, then draw the face using dark chocolate sauce and white chocolate sauce.

Mochi Steps:

wear gloves while making!

1. Add mochi powder + 45ml water in bowl. Mix then place on placemat (covered in cooked corn flour) to knead until smooth.
2. Divide mochi dough into 3, take small amount of each doughs to make mouths.
3. Flatten mochi dough, place red bean paste inside, then wrap and round them into balls.
4. Add the mochi mouths, then draw the eyes and nose using chocolate sauce.

Corndog Steps:

Making the dough

1. Add flour + baking powder + sugar + a pinch of salt into mixing bowl. Mix.
2. Add 33ml water into the mixing bowl. Mix until it becomes dough.
3. Add butter into the dough. Mix, then place on placemat to knead thoroughly.
4. Preheat the oven on 180°

Shaping the Corndog

1. Cut sausage into 3. Stick in bamboo skewers.
2. Divide dough into 3. Take small amount of each doughs to make seal tails.
3. Wrap the sausages with doughs, with heart shaped small doughs as the tail.
4. Bake for 15 minutes on 180° until golden brown.

Decorate the Corndog

1. Draw the mouth using white mayo, the eyes and nose using black mayo, and the blush using ketchup.

Dumpling Steps:

1. BLUE DOUGH; Add 40g glutinous rice flour + 30ml warm water in mixing bowl. mix until becomes dough. Then add 1 drop blue food coloring, mix and knead.
2. ORANGE DOUGH; Add 10g glutinous rice flour + 7ml warm water in mixing bowl. mix until becomes dough. Then add 1 drop orange food coloring, mix and knead.
3. BLACK DOUGH; Add 10g glutinous rice flour + 7ml warm water in mixing bowl. mix until becomes dough. Then add 1 drop black food coloring, mix and knead.

Assemble the Dumplings!

1. Divide blue dough into 4. Take a small amount of each doughs to make cone shape spike.
2. Flatten dough on palm then use thumb to make a dent in the middle, insert red bean paste, wrap then round into balls. Stick the spike on top.
3. Boil some water.
4. Add face using black and orange dough (dab with a bit of water if it won’t stick to the blue dough).
5. Boil the dumpling for 5 minutes until the dumplings start to float.

Make Dumpling soup

1. Take out the packet red date drink then add the dumplings.

Cookies Steps:

Make the DOugh

1. Add butter + icing sugar + 2 drops vanilla in mixing bowl. Mix well.
2. Add corn flour + plain flour in mixing bowl. Mix well then knead on placemat.
3. Add 3 drops of blue food coloring, and mix.
4. Preheat the oven on 160°

Shaping the Cookie

1. Divide dough into 6. Take a small amount of each doughs to make cone shaped spikes.
2. Roll the doughs into balls, place on baking paper then use thumb to make a dent in the middle. Stick the spike on top.
3. Bake on 160° for 10 minutes.

Decorate the Cookies

1.  Cut the corner of orange jam bag, pipe on the middle of each cookies.
2. Draw the faces using dark chocolate sauce and orange chocolate sauce.

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.