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.

Recipes

Sunny Side-Up Cookies

Posted on by fyce24680

Cookie Ingredients

  • 33g butter 
  • 10g icing sugar
  • 15g corn flour 
  • 33g plain flour 
  • 3g charcoal powder

Decoration

  • 10g white chocolate sauce
  • 3pcs yellow chocolate buttons

MAKE DOUGH

 
PREHEAT OVEN 180 DEGREES
 
1) Add butter + icing sugar + charcoal powder + 2 drops vanilla. Mix well in mixing bowl.
2) Add flour mixture, wear gloves, mix until become dough form, then knead on placemat
 
SHAPING
3) Divide dough into 4 balls. set aside 1 dough.
4) Flatten 3 dough balls on baking paper
5) Divide the dough we set aside earlier into 3, make a total of 3 3cm tubes to make frying pan handles.
6) Stick the handles.
 
BAKE FOR 13 MINS

 

ASSEMBLY


7) Pour white chocolate sauce on the cookies to make egg whites
8) Place yellow chocolate buttons

Recipes

Mousy Pancake & Strawberry Milkshake

Posted on by fyce24680

Pancake Ingredients

  • 70g self raising flour
  • 10g oil
  • 30g sugar
  • 1 egg
  • 50ml milk
  • 3 fresh strawberries
  • 10g white chocolate sauce
  • 5g dark chocolate sauce
  • 40g maple syrup

Milkshake

Ingredients

  • 30g strawberry milkshake powder
  • 30g frosting powder
  • 3g jimmies sprinkles
  • 1x straw

MAKE PANCAKE BATTER

1) Whisk 1 egg + 50ml milk in mixing bowl
2) Add oil + sugar, mix
3) Add flour, mix
 
PREHEAT COOKING PAN LOW HEAT
 

COOK PANCAKES

 
4) Scoop pancake batter using spoon into pan, make mouse shape
5) Wait until the batter looks half solid and bubbles, then check the bottom for golden color
6) Flip the pancake carefully, wait until fully cooks
7) Repeat the steps to make 2 other pancakes
 

MAKE FROSTING

8) Frosting powder + 30g water in cup. Mix then put in chiller 10 mins
 

CUT STRAWBERRIES (for pancake later)

9) Cut 3 strawberries in half
 

MAKE STRAWBERRY MILKSHAKE

10) Milkshake powder + 60ml water in champagne cup, stir with ice cream stick
11) Take out frosting from chiller, mix vigorously, add into piping bag
12) Add 2 ice cubes into milkshake
13) Pipe frosting on top of the milkshake in a swirling motion
14) Sprinkle jimmies, add straw
 

DECORATE PANCAKE


15) Pipe white chocolate sauce on the mouse face
16) Draw the eyes and nose using dark chocolate sauce
17) (optional) Use 2 halves of strawberry to make minnie ribbon
18) Place maple syrup inside the takeaway box
19) Place cut strawberries

 
 
Recipes

Mac n Cheese & Oreo Cheesecake Snoopy Inspired

Posted on by fyce24680

Mac N Cheese Ingredients

  • 40g elbow macaroni
  • 25g cheddar cheese sauce
  • 35ml milk
  • 40g cream
  • 10g butter
  • 10g flour
  • 10g parmesan powder
  • salt and pepper
  • garlic powder
  • onion powder
  • parsley
  • 2x heart shaped liners

Cheesecake Ingredients

  • 40g oreo crumbs
  • 45g frosting powder
  • 30g creamcheese
  • 10g chocolate sauce
  • 2x heart shaped liners

COOK MACARONI

1) Macaroni + 180ml water cooking pot. Cook until water is mostly absorbed.
 

MAKE CHEESECAKE

 
2) Frosting powder + 60ml water in cup. Mix with whisk and put in chiller 10 mins
3) Oreo crumbs into 2 heart liners
4) Take out frosting from chiller. whisk vigorously, add cream cheese, whisk again.
5) Pour cream mixture into both liners, spread evenly with wooden stirrer.
6) Put into freezer
 

MAKE MAC N CHEESE

 
7) Add butter, stir to melt
8) Add 35ml milk + cheddar sauce + flour + cream into pot, stir
9) A pinch of salt and pepper
10) A pinch of garlic powder + a pinch of onion powder, stir. Let boil for 8 mins
11) Scoop mac n cheese into 2 heart liners, sprinkle some parmesan
 
OVEN FOR 10 MINS 250 DEGREES

 

DECORATE CHEESE CAKE

12) Take out cheesecake, draw snoopy face with dark chocolate sauce
 
13) Sprinkle parsley on the mac n cheese
 
 
Recipes

Minion Inspired Croquette and Rice Balls

Posted on by fyce24680

Croquette Ingredients

  • 90g mashed potato
  • 2g onion powder
  • 2g garlic powder
  • 15g corn kernels
  • 10g corn flour
  • 10g corn flour
  • 20g bread crumbs

Rice Ball and Decorations

  • 50g sushi rice
  • 1x crab stick
  • 1x cheese slice
  • 10g black mayo
  • Yellow food coloring
MAKE RICE
 
1) Cook rice using 50g sushi rice + 60ml water + 4 drops yellow food coloring
 
MAKE CROQUETTES 
 
2) Add 1/2 tsp salt + 1/2 tsp pepper + garlic and onion powder + corn flour into mashed potato. Mix them all up together using hand.
3) Add corn kernels into the mashed potatoes, mix.  
 
4) Divide mashed potato into 3. Round them into balls, then flatten. Set aside 1 piece because we will only be using 2.
 
BREADING
 
5) Add 10g flour + 20ml water into a cup. Mix.
6) Pour breadcrumbs in a bowl.
7) Use finger to brush the flour mixture onto the potatoes. Flip to coat all sides.
8) Gently lift the croquettes into the breadcrumbs, coat evenly.
9) Place on airfry liner, air fry for 6 minutes. 
10) After 6 minutes, gently flip the croquettes, then air fry for another 6 minutes.
 
CUT THE CHEESE SLICE
 
11) Use a boba straw to make 6 circles of cheese. This will be minion eyes.
 
MAKE RICE BALLS
 
12) Divide rice into 2, flatten on placemat.
13) Shred crabstick into 2, add on the rice, then use the placemat to help wrap them into flat balls.
 
ASSEMBLING

14) Stick the cheese eyes, and draw the faces using black mayo.
 
 
 
Recipes

Miffy Inspired Japanese Curry

Posted on by fyce24680

Cooking Ingredients

  • 50g sushi rice
  • 1 curry block
  • 80g potato
  • 40g peeled and sliced carrots
  • 30g onion
  • 4pcs chicken bites

Decoration Ingredients

  • Lettuce
  • Black Mayo

MAKE RICE

 
1) Cook rice using 50g sushi rice + 60ml water
 

PREPARE CHICKEN BITES AND VEGGIES

 
2) Cook chicken bites in air fryer
3) Start cutting the potatoes into small cubes, and onion into slices.
 

START MAKING CURRY

 
4) Add 120ml water into the cooking pot, turn on medium heat.
5) Add diced potatoes and sliced carrots in. Let it boil for 15 mins. 
 

SHAPING RICE

 
6) Take out rice from the rice cooker
7) Let rice cool down a bit, then add rice into miffy mold, press, then place in the middle of bowl.
 

CONTINUE MAKING CURRY

 
8) Check if the potato is cooked by stabbing it with a fork. if it goes in smoothly then it is cooked.
9) Turn off the heat. Then add 1 curry block into the cooking pot. Stir to melt the block.
 

ASSEMBLY

10) Pour curry in bowl
11) Place miffy rice in the middle
12) arrange lettuce, then add the chicken bites.
13) draw the miffy face using black mayo