Recipes

Alien Snowskin Mooncake

Posted on by fyce24680
Three green alien-shaped snowskin mooncakes with smiling faces and three eyes.

Mooncake Ingredients

  • 30g koufen
  • 9g shortening
  • 18g icing sugar
  • 50g lotus paste

Decoration

  • 5g white fondant
  • 5g dark chocolate sauce

MAKE DOUGH 

 
1) Add 40ml water + 1 drop blue + 1 drop yellow food coloring in mixing bowl, mix.
2) Add Koufen, Shortening and icing sugar and mix together.
3) (wear gloves) Knead on placemat.
 

SHAPING

 
4) Divide dough into 3.
5) Divide lotus paste into 3 oval balls.
6) Flatten the doughs, place lotus. Wrap into oval balls.
7) Pinch the top of the dough to make alien antennae
 

MAKE FONDANT

 
8) Roll fondant into 10cm strip. Take small amounts to make 9 tiny balls for eyes. Flatten each balls into 1cm circle.
9) Stick the fondants on the aliens
 
 

DECORATE

 
10) Draw the face using dark chocolate pen
Recipes

Chocolate Bear Bread

Posted on by fyce24680

Bread Ingredients

  • Flour 70g
  • Cocoa powder 2g
  • Sugar 20g
  • Oil 8g
  • Yeast 2g
  • Water 35ml
  • Chocolate chips 8g

Decoration

  • White chocolate sauce 5g
  • Dark chocolate sauce 5g

MAKE DOUGH

 
1. Add sugar + 35ml water + cocoa powder into yeast cup, mix and set aside.
2. Add flour + oil into mixing bowl, stir.
3. Take out on placemat and knead.
 
PREHEAT OVEN 180 DEGREES
 

SHAPING

 
4. Divide dough into 2. Take small amounts of each to make 2 pairs of ears and 2 pairs of hands.
5. Flatten the remaining doughs, place chocochips inside, then wrap  into balls.
6. Place the doughs into the liners. Stick the ears and hands. Use toothpick to jab the doughs to bind them together.
 
BAKE FOR 17 MINS

 

DECORATE BREAD

7. Add white chocolate sauce to the face and ears
8. Add eyes nose mouth with dark chocolate pen

Recipes

Brown & Sally Inspired Baked Mooncake

Posted on by fyce24680

Mooncake Ingredients

  • 40g hongkong flour
  • 10g oil
  • 20g golden syrup
  • 5ml alkaline water
  • 30g redbean paste

Decorations

  • 5g white fondant
  • 5g orange fondant
  • 3g dark chocolate sauce

MAKE DOUGH

 
1) Mix alkaline water, oil, and golden syrup then mix together.
2) Add flour to form smooth dough.
 

SHAPING MOONCAKE

 
3) Divide dough into three equals. Set aside 1 piece for the characters.
4) Divide redbean paste into two balls.
5) Flatten the other two doughs, place 1 redbean ball in each doughs and wrap. Roll into smooth ball.
6) Press out the dough on baking paper using the mooncake mold
 
Preheat oven to 180 degree
 

SHAPING CHARACTERS

 
7) Divide the spare dough into 2. Place the 1 piece back into mixing bowl to add a pinch of cocoa powder (this is for brown the bear). Mix and knead.
8) Add 1 drop of yellow food coloring into the other dough (this is for sally the duck). Mix and knead.
9) Make brown ears and arms, and sally wings.
10) Use spoon, make a small cut of the mooncake to make a small indent to fit characters’ heads.
11) Place the heads and stick the ears and arms.
 
Bake for 15 mins

 

MAKE FONDANT

12) Roll orange fondant into a 7cm strip. Cut 1cm. Fold the 1cm strip into a duck beak.
13) Roll white fondant into 7cm strip. Cut 0.5cm. Roll into ball and flatten into oval shape (for brown’s face)

 

ASSEMBLY

14) Place the fondants on top of the character heads
15) Draw the face details using chocolate sauce

Recipes

Sealy Snowskin Mooncake

Posted on by fyce24680

Mooncake Ingredients

  • 30g koufen
  • 9g shortening
  • 18g icing sugar
  • 50g lotus paste

 

Decoration

  • 3g black fondant

MAKE DOUGH 

 
1) Mix Koufen, Shortening and icing sugar and mix together.
2) Add 40ml water to form smooth dough.
3) Knead on placemat, then divide dough into two.
 

SHAPING

 
4) Take small amount from each doughs. Make 4 arms, 2 tails, and 2 mouths
5) Divide lotus paste into 2 oval balls.
6) Flatten the remaining dough, place lotus. wrap into oval balls.
7) Stick the arms, tails, and mouths
 

MAKE FONDANT

 
8) Roll fondant into 10cm strip. Take small amounts to make tiny balls for eyes nose and brows.
9) Stick the fondants on the seals
Recipes

Kuromi & My Melody Inspired Choco Tarts

Posted on by fyce24680

Tart Ingredients

  • 33g butter
  • 10g icing sugar
  • 15g corn flour
  • 33g plain flour

DECORATIONS

  • 5g white fondant
  • 3g pink fondant
  • 20g dark chocolate glaze
  • 20g pink chocolate glaze
  • 3g yellow chocolate sauce
  • 3g dark chocolate sauce

MAKE TART

 
Preheat oven to 180 degree
 
1) Butter + icing sugar and 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 mins

 

MAKE FONDANT


4) Make white kuromi and my melody faces using fondants, 4 pink hearts, and 1 pink skull.

 

ASSEMBLY


5) Pour into the bakes tart crusts.
6) Place the fondants
7) Draw the faces using dark and yellow chocolate sauce

Recipes

Pompom & Cinnamoroll Inspired Mini Donuts

Posted on by fyce24680

Donut Ingredients

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

 

Decoration

  • 10g white fondant
  • 3g brown fondant
  • 10g yellow fondant
  • 20g white glaze
  • 20g yellow glaze
  • 3g blue chocolate sauce
  • 1.5g pink jimmies sprinkles 1.5g
  • 3g dark chocolate sauce

MAKE  BATTER

 
PREHEAT OVEN 180 DEGREES
 
1) Add egg replacer powder + 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
 
 

MAKE FONDANT

 
5) Divide white fondant into 4, yellow fondant into 4, and brown fondant into 2.
Make 4 white ears, 4 yellow ears, and 2 brown hats.
 

ASSEMBLY


6) Cut the corner of glaze bags, then pour on top of the donuts
7) Arrange the fondants on the donuts
8) Draw cinnamoroll face with blue chocolate sauce, then add pink jimmies sprinkles as the blush
9) draw the pompompurin face using chocolate sauce
 
Recipes

Special NDP – Otter Sausage Bun

Posted on by fyce24680

Bread Ingredients

  • 70g plain flour
  • 10g sugar
  • 8g oil
  • 2g yeast
  • 1x mini sausage

Decorations

  • 3g mayo (dyed black)
  • 5g mayo
  • 5g ketchup
  • Oregano
  • 1x mini singapore flag

MAKE BREAD DOUGH

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

SHAPING DOUGH

 
4) Divide dough into 2. Take a small amount from one of the doughs to make a total of 2 very small round ears, 4 round feet, and 1 oval tail.
 
5) Out of the 2 remaining doughs, use the smaller dough for the otter head, and the bigger dough for the body. 
6) Then place the sausage on the body. Then stick the 4 feet on top of the sausage.
7) Stick the tail and ears.
*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.
8) Brush the bun with milk wash using finger.
 
BAKE FOR 17 MINS

 

DECORATE


7) Drizzle ketchup and mayo on the sausage
8) Draw the otter face using black mayo
9) Stick the mini flag

Recipes

C is for Cookies

Posted on by fyce24680

Cookie Ingredients

  • 11g oil
  • 1g butter flavor oil
  • 1g vanilla
  • 1g egg replacer powder
  • 16g brown sugar
  • 13g sugar
  • 35g flour
  • 1g baking soda
  • 10g chocolate chips
  • 5g white chocolate chips
  • 6g oreo crumbs
  • 6g biscoff crumbs

Decoration

  • 3g chocolate sauce
  • 8pcs eye sprinkles

MAKE THE DOUGH

PREHEAT OVEN 180 DEGREES
1) Add oil, butter oil, vanilla, egg replacer powder, brown sugar, sugar and 5ml water together in mixing bowl. Mix well.
2) Add 2 drops of blue food dye.
3) Add flour with baking soda. mix well.
4) Keep a little of all the chocolate chips and the cookie crumbs (larger ones) for decoration, and mix them all into the cookie dough.
6) Divide into 4 portions and form 4 lumps to put on baking paper, flatten just a bit.
7) Add the decorations you have kept aside for the cookies.
 
 
BAKE FOR 10-12 MINS

 

DECORATE

8) Add a bit of chocolate sauce and stick the candy eyes.

Newsletter

July Knead To Know Newsletter

Posted on by fyce24680

On our first Knead to Know News, we’re getting out our party hats and balloons as Gobblin Club turns 5! We wanted to say a gigantic thank you to all of you bakers who have joined us in our Bake Studio! We are extremely excited to share all the new and upcoming projects we have lined up for the rest of the year.

Breaking News!

We are 5!

Find all our exciting 5th Anniversary Specials

you don’t want to miss!

Read me!

Monthly Calendar

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

See Calendar

July Feature:
Meet our teachers!

Get to know the friendly faces making every experience fun and memorable.

Hello!

Meet Lickles!

Hosting our first issue of the Knead to Know series is… Lickles! 

Lickles says....

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

The gift this month:

 

🎈It’s our party and you’re invited! 🥳

A joyful month of celebrations at Gobblin! Starting 5 years ago with a DIY Baking, we now have 3 Bake Studios to invite you all into our mini kitchens!

Create a new Gobblin and get to win $488!

Stand a chance to walk away with $388 worth of Gobblin credits and a Kenwood Handheld Mixer (total value $488)!

HOW TO JOIN

  • No purchase required
  • Visit any of our outlets and collect the printed colouring sheet or download the print-at-home.
  • Submit your entries via QR code (to our google form).

Submissions close on
24 August 2026

  • No purchase is required to join this contest.
  • While submitting a picture make sure your face & creation is visible in the picture.
  • By submitting an entry, you grant permission for your Gobblin artwork and submitted photo to be featured on our social media channels, website, and or promotional materials.
Download Template

Any 2 for $50 is back!

Come join the party in the Gobblin kitchens! For the month of July, enjoy any 2 weekend classes for only $50! 

Promotion ends 30th July 2026. Available for July & August classes.

Bake Academy at ONLY $20!

Don’t miss out on our exclusive $20 weekday trial sessions! Register now through our website.

Weekly at,

  • Wednesday – Alexandra
  • Thursday – Downtown East
  • Friday – Thomson

Limited slots available!

August Calendar!

Discover everything we’ve got lined up for the month

Free Anniversary Goodie Bag!
In-Class Exclusive

Join us in class and receive a FREE birthday goodie bag filled surprise goodies!

Behind every magical Gobblin Club experience are our incredible facilitators. In this issue, Lickles stopped by the Bake Studio to chat with Teacher Deon and Meredith, two of our very first teachers who have been part of the journey since Bake Studio first opened!

Has there been a memorable event or situation that has happened in the Bake Studio you still think back to?

Deon: One memory I still think about was when a father and daughter joined my class and really enjoyed it. After class, they asked if I would be teaching their next session too, and luckily I was! The following week, they actually brought me homemade cookies that they had baked the day before for me to try. It was the first gift I had ever received from my students, so it felt really special and made me so happy. I also always love it when parents or children come up to me after class to tell me they enjoyed the session and want to come back again.

Meredith: There are two that I look back at fondly. Firstly, this little girl who is still a regular, she never leaves the class with any bakes because she loves snacking on it even while she is decorating her bake! Second was a birthday party who we hosted! We baked together and when they went off to our partner cafe to sing the birthday girl her song and to cut her cake, she came back to give me a slice. 

 

What has been your favourite bake in the studio so far?

Deon:My favourite bake has to be the pizzas and breads! They’re super yummy, but I also really enjoy making bread dough. There’s just something so satisfying about kneading the dough and watching the yeast make it rise and become all puffy.

Meredith: I love when we make cupcakes! The class is just always super fun and I can see how elated the kids are because they get to use pretty much all the equipment like the fridge, freezer, oven and more.

What has been the most rewarding part of teaching at Gobblin Club?

Deon:Definitely seeing the smiles on the kids’ faces when they’re having fun in class. Seeing them feel proud of what they made and getting excited about baking is honestly the best part of teaching.

Meredith: It is seeing so many families bond and spend screen-free time. The teamwork between parent and child as they bake and decorate plus seeing them SO happy with the final product. All the kind words and thank you’s after classes also really warms my heart.

What is your favourite appliance or tool in Bake Studio?

Deon: My favourite tool is the piping bag! I love piping and decorating cakes, and it’s always so fun getting creative with the different designs and decorations.

Meredith: It has to be the mini fridge!!! It is so cute and I wish I had one in my home too!

I think that sounds like great fun! If I were just a little taller I would so love to get a chance to teach in the studio with my super taste buds!

 

Hosting our first issue of the Knead to Know series is… Lickles! He is a big fan of tasting every treat there is out there in the universe! With his tongue always ready for a taste as the ‘Flavour Finder’ of the pack, Lickles can easily whip up a delicious baked good!

This month, we’re going on a tasty adventure to explore one of my favourite ingredients… jam! Here in Gobblin Club, my friends and I can’t get enough of fruity treats. We love adding jam to everything, from cookies and cakes to pastries and toast. Our favourite has to be Bonne Maman because every jar is packed with delicious fruit, making every bite extra special. So grab your spoon, and let’s discover why jam is a baker’s best friend!
Did you know? It takes lots and lots of fruit to make a single jar of jam! That’s because the fruit is slowly cooked down, concentrating all of its natural sweetness and flavour into every spoonful. That’s why a good-quality jam tastes so rich and fruity – perfect for eating straight from the spoon (don’t worry, I won’t tell anyone!).
Want your jam-filled treats to taste even better? Chill your jam before using it as a filling for cookies or pastries. Cold jam is less likely to spread while baking, giving you a beautiful fruity centre every time. Now that’s a tasty little baking trick!

 

Hosting our first issue of the Knead to Know series is… Lickles! He is a big fan of tasting every treat there is out there in the universe! With his tongue always ready for a taste as the ‘Flavour Finder’ of the pack, Lickles can easily whip up a delicious baked good!

This month, we’re going on a tasty adventure to explore one of my favourite ingredients… jam! Here in Gobblin Club, my friends and I can’t get enough of fruity treats. We love adding jam to everything, from cookies and cakes to pastries and toast. Our favourite has to be Bonne Maman because every jar is packed with delicious fruit, making every bite extra special. So grab your spoon, and let’s discover why jam is a baker’s best friend!
Did you know? It takes lots and lots of fruit to make a single jar of jam! That’s because the fruit is slowly cooked down, concentrating all of its natural sweetness and flavour into every spoonful. That’s why a good-quality jam tastes so rich and fruity – perfect for eating straight from the spoon (don’t worry, I won’t tell anyone!).
Want your jam-filled treats to taste even better? Chill your jam before using it as a filling for cookies or pastries. Cold jam is less likely to spread while baking, giving you a beautiful fruity centre every time. Now that’s a tasty little baking trick!
Recipes

Beary Cup Brownie

Posted on by fyce24680

Cupcake Ingredients

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

Decoration

  • 5g white fondant 
  • 5g chocolate sauce
  • 4pcs mini chocochip cookies
  • 2pcs plain mini cookies

MAKE BATTER

 

PREHEAT OVEN 180°

 
1) Add egg powder + cocoa powder + sugar into mixing bowl, and add 20 ml of water in, mix.
2) Add oil + butter oil + vanilla  in and stir.
3) Add flour in and stir well. 
4) Fill the 2 cupcake liners with the batter.
 

BAKE FOR 18-20 MINS


MAKE FONDANT EYES
5) Make 4 small round eye whites using white fondant.

ASSEMBLY


6) Stab the edge of the brownie using spatula to make a dent to put chocochip cookies in
7) Insert the chocochip cookies halfway, this will be the bear ears
8) Stick plain cookies and white fondant eyes using chocolate sauce
9) Draw the pupils, nose and mouth using chocolate sauce