Fudgy Chocolate Cake Steps:

1. Preheat oven to 180°C.
2. In one bowl, mix egg replacer + 100 ml water.
3. Add sugar, mix well.
4. Add cocoa powder, then melted chocolate cream, mix again.
5. Add self-raising flour, mix until smooth.
6. Divide batter into 3 small baking cups.
7. Bake 15 minutes. Cool completely.

Making the Cream

1. Mix frosting cream powder + 60 ml water in a cup.
2. Stir quickly until thick, then chill in fridge for a few minutes.
3. Scoop a small portion into a piping bag for white cream.
4. Add strawberry emulco to the rest to make pink cream, then put into another piping bag.

Assemble them!

1. Place one cake layer on the cake box. Pipe pink cream on top, then add sprinkles. Repeat steps until second cake tier.
2. Add third cake layer, pipe white cream in the center then add cherry.

Chocolate Bar Steps:

1. Pour melted pink chocolate into bar-shaped mold.
2. Place in freezer to harden.
3. Take out from freezer and from the mold.
4. Pour chocolate sauce on top of the bar, add sprinkles.

Whoopie Marshmallow Pie Steps:

1. Preheat oven to 180°C.
2. Mix egg powder + 25 ml water in a bowl.
3. Add brown sugar, oil, vanilla, mix well.
4. Add flour, cocoa, baking powder, baking soda, mix until smooth.
5. Put batter in a piping bag and pipe 6 round shapes using the circle guide.
6. Bake 10 minutes, then cool.

Assemble time!

1. Pipe marshmallow cream onto one cookie.
2. Place another cookie on top.
3. Draw Pochacco face using chocolate sauce.

Pochacco TangYuan Steps:

  A. Making the Dough

1. Mix glutinous rice flour & warm water, knead until it’s smooth.
2. Divide dough into 5 pieces. Dye 1 piece black (ears & face details). Keep 4 of the pieces white.

  B. Shaping Pochacco

1. For each tang yuan, press a white dough ball flat.
2. Add red bean paste, close, and shape it round again.
3. Add black dough pieces to make ears and face.

  C. Cook It!

1.  Boil water. Add tang yuan and cook 5 minutes.
2. Prepare red date soup by mixing packet with 150 ml hot water.
3. Put cooked tang yuan into the soup.

Cupcakes Steps:

1. Preheat the oven at 180°
2. Add egg powder + 40ml water into mixing bowl, mix well.
3. Add maple syrup + oil + vanilla into mixing bowl, mix well.
4. Add flour + baking powder into mixing bowl, mix well.
5. Pour batter into 4 cupcake liners equally.
6. Bake for 12 minutes.

Decorate the cupcakes!

1. Add 25g frosting powder + 25ml water into 2 white cups. mix well then chill in freezer for 10 mins.
2. Take out from freezer. stir vigorously. add 1 drop yellow food dye into 1 frosting cream, then 1 drop yellow and 1 drop blue food dye into the other frosting cream (green). mix well.
3. Put the green frosting cream into a piping bag with a piping tip. put the yellow frosting cream into regular piping bag.
4. Pipe the yellow cream on top of 2 cupcakes. shape the cream into a bear head using plastic scraper. add raspberry on top of the head. pipe the ears, nose, and fluffy ball on top of the raspberry. draw the face using chocolate sauce.
5. Pipe the green cream on top of the other 2 cupcakes in a swirling motion. add the cherry on top and some sprinkles.