Recipes

Pooh Inspired Brownies Box

Posted on by fyce24680

Brownie Ingredients

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

Decoration Ingredients

  • 18g oreo crumbs
  • 60g frosting powder 
  • 10g yellow fondant
  • 4g dark chocolate sauce

MAKE BROWNIE

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

MAKE FROSTING

 
5) Add frosting powder + 75ml water + 2 drops yellow food coloring in cup. Mix then put into chiller for 10 mins
 

MAKE FONDANT EARS

 
6) Divide yellow fondant into 2 balls. Flatten them to make ears.
 
7) Take out frosting from chiller, stir vigorously.
 

ASSEMBLY


8) Pour the brownies into the cookie box. Wear gloves, then push the brownie down to make it even and solid
9) Pour oreo crumbs on top of the brownie
10) Pour the frosting into the cookie box, spread using wooden stirrer, make the surface neat
11) Place the fondant ears and draw the pooh face using chocolate pen
                  
Newsletter

August Knead To Know Newsletter

Posted on by fyce24680

On this Knead to Know News, we’re celebrating the spirit of National Day! A heartfelt thank you to every baker who has joined us in our Bake Studio and been part of our journey.

This month, we’re turning up the heat with an exciting new addition to Gobblin Club. Our brand-new Cook Studio is now open at Thomson! Whether you’re a seasoned home cook or just looking to spice things up, we can’t wait to cook up something amazing with you!

Breaking News!

Monthly Calendar

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

See Calendar

NDP Special!

Celebrate the National Day with a special baking class!

Available in all outlets: 8-10 August

Book Now!

We are 5!

Join our 5th Anniversary Special Contest.

Don’t miss it out!

Read me!

Meet Sir Crumbsy!

Hosting this month issue of the Knead to Know series is… Sir Crumbsy! 

Sir Crumbsy says...

The gift this month:

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

NEW COOKING CLASS!

Join our new addition class!

Available only at Thomson

 

🎈It’s our party and you’re invited! 🥳

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

Terms & Conditions Applied
  • 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

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

August Calendar!

Discover everything we’ve got lined up for the month

Hosting our second issue of the Knead to Know series is… Sir Crumbsy! He is the head chef of all the gobblins. With his white fluffy moustache, he can make unlimited whipped cream! He can squeeze, swirl, and sprinkle it on anything to help solve sticky baking problems.

This month, we’re going on a chewy, stretchy adventure to explore one of my favorite ingredients… glutinous rice flour!

Glutinous rice flour is the secret behind to many delicious goodies, from mochi and rice balls to chewy cakes and fun little dumplings. It may sound fancy, but it’s simply made by grinding special sticky rice into a fine, white flour!

Did you know? Even though it’s called glutinous rice flour, it doesn’t contain gluten at all! The name comes from the way it becomes wonderfully sticky and stretchy when it’s cooked. That’s what gives your favorite treats their fun, chewy texture!

Want an easy baking tip? Mix your glutinous rice flour slowly with liquid and stir well until it’s smooth. This helps prevent little lumps, so your treats turn out soft, silky, and extra delicious. Now that’s a clever little kitchen trick!

Recipes

Nailong Inspired Mini Cake + Canoli Cones

Posted on by fyce24680

Cake Ingredients

  • 30g sugar
  • 3g egg replacer powder
  • 2.5g baking powder
  • 60g flour
  • 30g oil
  • 3g vanilla

Decoration

Ingredients

  • 60g frosting powder
  • 15g frosting powder
  • 20g custard powder
  • 20g yellow fondant
  • 5g green fondant
  • 3g rainbow dot sprinkles
  • 5g chocolate sauce
  • 1x ice cream cone
PREHEAT OVEN 180 DEGREE
 

MAKE CAKE BATTER

1) Add egg replacer powder + sugar + 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) Add 15g frosting powder + custard powder + 65ml water in another cup. Mix. Chill both cups in chiller for 10 mins.
 

MAKE FONDANT

7) make yellow fondant head and green eyes.
8) Arrange the eyes and blush (use pink dot sprinkles) on top of the yellow nailong head. 
9) Draw pupils on the green fondant using dark chocolate pen.
10) Add the eye shine using white dot sprinkles
 
11) Take out both frostings from chiller. Stir vigorously then add the custard one into piping bag.
 

ASSEMBLE CANOLI CONE


12) Pipe custard frosting into the cone with a swirling motion. Add the leftover rainbow dot sprinkles on top. (do not use all sprinkles, will use it again for the cake)
 
 

ASSEMBLY

 
12) Spread a small dollop of frosting on cake box base using stirrer. Place the first layer of the cake on top.
13) Spread frosting on top of the cake, spread the frosting using stirrer.
14) Place the second layer of the cake. Then spread the remaining frosting on top of the cake. Spread all around the sides of the cake evenly.
15) Place the nailong fondant head. Then add leftover sprinkles on the frosting.
16) Draw the mouth using dark chocolate sauce
Recipes

Elephant Cookies + Festive Choco Sticks

Posted on by fyce24680

Cupcake Ingredients

  • 30g butter 
  • 26g corn syrup 
  • 26g corn flour 
  • 44g plain flour 
  • vanilla

Decoration Ingredients

  • 5g yellow fondant
  • 3g mixed sprinkles
  • 5g dark chocolate sauce
  • 5g pink chocolate sauce
  • 6x stick biscuits
  • 30g blue compound chocolate
  • 30g white compound chocolate

MAKE DOUGH

 
1) Add butter + corn syrup + 2 drops vanilla + 1 drop bluecoloring in mixing bowl. Mix.
2) Add corn flour + plain flour. Mix.
3) Place dough on placemat. Wear gloves, knead until thoroughly mixed.
 
PREHEAT OVEN 180 DEGREES
 

SHAPING

 
4) Divide dough into 4 balls. Spare some dough from each balls to make elephant trunk and ears 
5) Make the elephant head using remaining doughs.
6) Stick the ears and trunk on the head dough.
 
BAKE FOR 12 MINS
 

MAKE FONDANT HATS

 
7) Divide yellow fondant into 4, make 4 yellow hats
 

DECORATE CHOCOSTICKS

 
8) Pour melted chocolate on the sticks. Use the pool of excess chocolate on the placemat to coat all the sides of the sticks.
9) Add sprinkles while still wet.
 

DECORATE COOKIES


10) Stick the fondant hats on top of the elephant heads using chocolate sauce
11) Draw the eyes and blush using dark and pink chocolate sauces.

 

Recipes

Minini Inspired Cookies + Mango Pudding

Posted on by fyce24680

Ingredients

  • 30g butter 
  • 26g corn syrup
  • 26g corn flour 
  • 44g plain flour 
  • 30g mango instant pudding powder

Decorations

  • 4pcs pink chocolate buttons
  • 2pcs orange chocolate buttons
  • 5g dark chocolate sauce

MAKE PUDDING

1) Add pudding powder + 160ml hot water into cup. Mix then pour into 2 pudding cups. Chill in chiller.

 

MAKE DOUGH

 
2) Add butter + corn syrup + 2 drops vanilla in mixing bowl. Mix well
3) Add corn flour + plain flour in mixing bowl. Mix well then knead on placemat
 

ADDING COLOR

 
4) Roll dough into a 12 cm tube. Cut 2cm off the dough.
5) Add 1 drop pink coloring on the 2cm dough. Knead to mix in the color.
6) Add 1 drop green coloring on the remaining dough. Knead to mix in the color.
 
PREHEAT OVEN 180 DEGREE
 

SHAPING

 
7) Roll green dough into a tube. Divide into 4. Ttake small amounts of each green dough to make ball shaped hands for later.
8) Shape the cookie doughs to make frog heads
9) Make frog blush using pink cookie dough
10) Arrange the blush and hands on top of the frog.
 
BAKE FOR 13 MINS

 

DECORATE THE PUDDING

11) Insert the orange chocolate buttons into the middle of the pudding (for the beak)
12) Place pink chocolate buttons for the blush
13) Draw the eyes using dark chocolate sauce

 

COOKIE DECORATING

14) Draw the frog face using dark chocolate sauce

Recipes

Panda Madeleines + Bamboo Wafers

Posted on by fyce24680

Madeleine Ingredients

  • 2g egg replacer
  • 20g sugar 
  • 20g butter
  • 40g flour
  • 1.5g baking powder
  • 3g cocoa powder
  • vanilla

Decoration

  • 10g black fondant
  • 5g green fondant
  • 5g dark chocolate sauce
  • 10g green chocolate sauce pen
  • 1.5g white ball sprinkles
  • 3x wafers
  • 30g white compound chocolate
PREHEAT OVEN 180 DEGREES
 

MAKE BATTER

 
1) In a cup, add egg replacer powder + sugar + cocoa powder and 40ml of water, Mix well.
2) Add butter and 2 drops vanilla into mixing bowl.
3) Add flour + baking powder into mixing bowl and stir well to form a crumbly mix.
4) Add half of mixture in the cup into butter mix, mix well. Then add the remaining in and mix well.
5) Transfer batter into piping bag and pipe on the madeleine shell mold.
 
BAKE 180 FOR 15 MINS
 

MAKE PANDA FONDANT

 
6) Make panda features using black fondant
7) Use green fondant to make 10 small teardrop shapes (for bamboo leaves)
 

DECORATE BAMBOO WAFERS

 
8) Coat the surface of wafers with green chocolate sauce
9) Draw outline of bamboos using dark chocolate sauce
10) Stick the bamboo leaves
 

DECORATE MADELEINES


11) Melt the compound chocolate and pour onto the madeleines
12) While chocolate still quite wet, attach the fondant ears, eyes, and nose. Add the white ball sprinkle for panda’s eyes.
13) Place them in the freezer to harden the chocolate a little for 1-2 mins.
Recipes

Sanrio Inspired Cookie Bread + Mochi

Posted on by fyce24680

Bread Ingredients

  • 70g flour
  • 20g sugar
  • 8g oil
  • 8g chocolate chips

Cookie Ingredients

  • 30g butter
  • 26g corn syrup
  • 26g corn flour 
  • 44g plain flour 

 

Decorations

  • 30g mochi powder
  • 10g brown fondant
  • 10g red bean paste
  • 5g blue chocolate sauce
  • 5g dark chocolate sauce

MAKE COOKIE DOUGH

 
1) Add butter + icing sugar + vanilla + 4 drops yellow coloring in mixing bowl. Mix
2) Add corn flour + plain flour. Mix
3) Place dough on placemat. Wear gloves, knead until thoroughly mixed.
 

MAKE BREAD DOUGH 

 
1) Add water 35ml + sugar + 1 drop pink food coloring + yeast in a cup. Mix then set aside. 
2) Add flour + oil + yeast mixture into mixing bowl. Mix until it becomes dough.
3) Wear gloves, knead on placemat
 

SHAPING (on baking paper)

 
4) Divide bread dough into 2. Fill each of them up with chocochips, then round them into balls.
5) Divide cookie dough into 2. Take a small amount of each cookie doughs to make pompompurin ears.
6) Flatten all cookie doughs, then place on top of the bread doughs.
7) Sprinkle sugar on the surface
8) Make criss cross on the cookie doughs resembling checkered pattern using stirrer.
 
BAKE FOR 17 MINS

 

MAKE MOCHI (wear gloves for kneading part)

10) Add mochi powder + 45ml water in brown cup. Mix then knead by stretching the dough like slime.
11) Divide mochi dough into 2, take small amount of each doughs to make cinnamoroll ears.
12) Divide red bean paste into 2. Round into balls.
13) Flatten mochi dough, place red bean paste inside, then wrap and round them into balls.
14) Add the mochi ears, then draw the eyes and mouth using blue chocolate sauce.
 

DECORATE BREAD


15) Draw the pompompurin face using dark chocolate sauce
16) Place the fondant hats
Recipes

Bunny Snowskin Mooncake

Posted on by fyce24680

Mooncake Ingredients

  • 60g koufen
  • 36g icing sugar
  • 18g shortening
  • 50g lotus paste

Decoration

  • 5g dark chocolate sauce

MAKE DOUGH 

 
1) Mix Koufen, Shortening and icing sugar and mix together.
2) Add 80ml water to form smooth dough.
3) (wear gloves) knead on placemat
 

SHAPING

 
4) Divide dough into 4.
5) Add 2 drops yellow and 1 drop red food coloring on 1 dough to make orange color.
6) Add 1 drop green food coloring on 1 dough
7) Add 1 drop red food coloring on 1 dough
8) The white dough should stay white
9) Take a small amount of white and pink dough to make ears, hands, blush. And small amount of orange dough to make carrot. Make persimmon leaves using green dough. 
 
7) Roll lotus paste into a tube shape, divide into 2. Round into balls.
8) Flatten white dough on your palm, then place the lotus ball in the middle. Wrap the lotus paste and round into ball. Repeat for the orange dough.
9) Attach the bunny ears, blush, hands, and carrot on the white mooncake.
10) Make a criss cross on the orange (persimmon) mooncake using toothpick, attach the persimmon leaves.
 

DECORATE


11) Poke the bunny mooncake with toothpick to make mouth shape
12) Draw the eyes using dark chocolate sauce
Recipes

Pikachu Inspired Traditional Mooncake Biscuit

Posted on by fyce24680

Mooncake Ingredients

  • 40g Hong Kong Flour
  • 10g Oil
  • 20g Golden Syrup
  • 5ml alkaline water
  • 1 egg

Decoration

  • 5g dark chocolate sauce

MAKE DOUGH

 
1) Mix alkaline water, oil, golden syrup and mix together.
2) Add flour to form smooth dough. Knead on placemat
 
Preheat oven to 180 degree
 

SHAPING MOONCAKE

 
3) Divide dough into 2
4) Take a small amount to make pikachu ears, hands, and tail. 
5) Shape the remaining doughs to make pikachu’s body
6) Stick the ears, hands, and tail properly.
7) Crack egg then beat the egg, brush on the doughs.
 
BAKE 15 MINS

 

DECORATE


10) Use chocolate sauce to draw the pikachu face

Recipes

Gudetama Inspired Shanghai Mooncake

Posted on by fyce24680

Mooncake Ingredients

  • 60g flour
  • 10g custard powder
  • 3g corn flour
  • 40g redbean paste
  • 10g icing sugar
  • 32g shortening
  • Vanilla
  • Yellow food coloring

Decoration

  • 5g dark chocolate sauce

MAKE DOUGH

 
1) Add flour + custard powder + corn flour + icing sugar into mixing bowl. Mix well.
2) Add shortening + 2 drops vanilla. Mix until it forms dough.
3) Wear gloves. Knead on placemat
 

DIVIDING DOUGH

 
4) Divide dough into 2. Color 1 dough with 2 drops yellow food coloring. Knead to mix in the color.
5) Now that we have 1 white and 1 yellow dough, divide each of them into 3.
6) Roll red bean paste into a tube shape, then divide into 3 balls.
 
PREHEAT OVEN 180 DEGREES
 

SHAPING

 
7) Flatten all 3 white doughs on baking paper to make egg white shape
8) Flatten yellow dough on your palm, then place the red bean ball in the middle. Wrap the red bean paste and round into balls to make egg yolk shape
9) Place the “egg yolk” on top of each egg whites
 
BAKE FOR 15 MINS
 

DECORATE


10) Use chocolate sauce to draw the gudetama face