Cake Steps:

1. Preheat the oven 180°
2. Add egg replacer + sugar + 50ml water into mixing bowl. mix well.
3. Add sponge gel + oil + vanilla into mixing bowl. mix well.
4. Add self raising flour + cocoa powder into mixing bowl. mix well
5. Pour batter into 2 round liners (9cm) equally.
6. Bake for 12 minutes.

Decorate the Cake!

1. Add frosting powder + cocoa powder + 50ml water into paper bowl. mix well then chill in freezer.
2. Take out frosting from freezer. stir vigorously, then put into piping bag.
3. Divide the dark brown fondant into 2. make 2 teardrop shapes, then cut to make reindeer horns.

Assemble time!

1. Put a little frosting on the cake base, add the first cake, then spread frosting on top, and add the second layer cake.
2. Pipe the remaining frosting onto the cake, spread to coat the entire cake
3. Add chocolate buttons for eyes, red button for nose, 2 jimmies sprinkles for blush, and the 2 fondant horns.

Cookie Steps:

1. Add butter + icing sugar + 2 drops of vanilla in mixing bowl, mix well.
2. Add corn flour + plain flour, mix well.
3. Place dough on placemat. knead until thoroughly mixed.
4. Preheat the Oven
5. Divide dough into 2. dye 1 dough with 2 drops of red food coloring.
6. Divide each doughs into 2. gently flatten on baking paper, then cut with cookie cutter.
7. Use the excess pink dough to make 4 teardrop-shaped ears. and use the excess white dough to make 4 small balls for hands and 2 flat ovals for the my melody face.
8. Attach the my melody ears and hands.
9. Bake for 10 minutes on 180°, then let it cooldown for another 10 minutes.

Decorate the Cookies!

1. Roll the pink and green fondant into two long strips (about 10 cm each). Cut each strip into 3 pieces.
2. Use 2 green pieces and 2 pink pieces to make triangle Christmas hats. Stick the hats onto the cookies. Use the extra green piece to make two Hello Kitty bows.
3. Roll the extra pink piece into a thin 10 cm strip. Cut it into 12 small pieces and roll them into little balls.
4. Put the green bows on the Hello Kitty cookies. Put 3 pink balls on top of each My Melody cookie’s ears.
5. Roll the white fondant into a 10 cm strip and cut it into 5 pieces. Flatten 4 pieces to make the fluffy parts of the Christmas hats. Roll the last piece into 4 tiny balls and stick everything onto the hats.
6. Draw the faces using dark chocolate sauce and yellow chocolate sauce in piping bags.

Donut Steps:

1. Preheat the oven to 180°
2. Add sugar 15g + egg replacer + 30ml water into mixing bowl. mix well
3. Add oil + vanilla into mixing bowl. mix well.
4. Add flour + baking powder into mixing bowl. mix well
5. Put batter into piping bag, cut the tip, then pour into 4 donut molds equally.
6. Bake for 12 minutes.

Decoration Steps:

1. Take a small amount of white fondant to make 4 small balls.
2. Divide the remaining white fondant into 4, make long teardrop shapes for cinnamoroll ears.
3. Take a small amount of pink fondant, make 5cm thin strip, cut in 4.
4. Divide the remaining pink fondant into 2, make 2 pink bows.

Assemble time!

1. Coat 1 side of each 2 donuts into melted blue compound chocolate. add jimmies sprinkles only on half of the donut. chill in freezer.
2. Do the same for the other 2 donuts but with melted white chocolate. pipe blue chocolate sauce on the lower half of the donut. chill in freezer.
3. Once the white chocolate is hardened, take out from freezer. add the ears, blush, bows, hands, and star sprinkles.
4. Draw the cinnamoroll face using blue chocolate sauce and dark chocolate sauce.

Chocolate Spoon Steps:

1. Pour melted chocolate compound onto 3 plastic spoons.
2. Draw buttons and face using toothpick and food coloring.
3. Put mini marshmallows on the chocolate filled spoons and add sprinkles.

Bear Potato Steps:

1. Preheat Oven 180.
2. Add mashed potato + rice flour and a pinch of salt in mixing bowl. Mix then place on placemat to knead.
3. Divide the potato dough into 3, then take small amounts of each doughs to make 12 potato balls in total for ears, arms, and feet.
4. Divide each of the remaining doughs into 2 balls, 1 dough smaller than the other to make the bear head.
5. Attach the head, body, arms, ears, and feet.
6. Dab plain flour & water 25ml mixture all over the potato bear then cover with bread crumbs
7. Bake for 20 mins

Decorate the Bear Potato!

1. Mix Plain flour, water 25ml, and 2 drop of red food coloring.
2. Pour the batter onto pan to make thin rectangular red pancake.
3. Cut the pancake into 3 long strips.
4. Wrap the pancake strips around the bear’s neck, then add the face using black mayo in a piping bag.

Cookies Steps:

1. Preheat oven to 180°C.
2. Mix butter + icing sugar + vanilla in a bowl.
3. Add corn flour + plain flour, mix into a dough.
4. Divide dough into 2 parts:
   Plain dough and Red dough (add red coloring)
5. Divide plain dough into 4 balls and red dough into 3 balls.
6. To make arms:
   Take half of 1 plain dough, roll into a 10cm strip, cut into 6 mini pieces. Pinch one corner for the hands.
7. Use remaining dough to make 3 teardrop shapes for the ears.
8. Flatten the plain dough and red dough on baking paper, then them into 3 doughs each with a heart cutter.
9. Put the red heart dough on top of the plain heart dough.
10. Add 2 arms & 1 ear on each Snoopy doughs.
11. Bake for 10 minutes, then cool completely.

Decorate the Cookies!

1. Draw eyes, eyebrows, nose, and ear outline on the Snoopy cookies with the chocolate sauce using a piping bag.

Beancurd Steps:

1. Mix beancurd powder + 140ml hot water in a bowl. Stir well.
2. Pour into 2 heart-shaped containers.
3. Put in fridge to chill and set.

Decorate the Beancurd!

1. Add black jelly bean for the nose.
2. Add Oreo for the ears.
3. Add the eyes and eyebrows.

Bread Steps:

1. Mix sugar + warm water + yeast in a cup. Set aside for 1 minute.
2. In a bowl, mix flour + cocoa powder.
3. Add oil + the yeast mix, then stir well.
4. Knead the dough on the placemat.
5. Roll a 10cm strip and cut 1cm pieces, these are the ears and hands.
6. Divide the main dough into 2 big balls (for 2 bears).Wrap each big dough ball with chocolate chips, then roll smooth and place in cupcake liners.
7. Divide the small dough into 8 balls, 4 ears + 4 hands.
8. Cover with tissue and rest for 10 minutes.
9. Preheat oven to 180°C while dough rests.
10. Attach ears and hands, then bake 12–14 minutes. Let cool completely.

Decorate the Bear Breads!

1. Add white chocolate to the face and ears.
2. Use chocolate sauce to draw eyes, nose, and mouth.

Chocolate Steps:

1. On the placemat, draw pink hearts using melted chocolate.
2. Add sprinkles on top.
3. Add bear cookies onto the heart shapes.

Cookie Tsum Tsum Steps:

1. Preheat oven to 180°C.
2. Mix butter, icing sugar, and 2 drops vanilla in a bowl.
3. Add flour & corn flour, mix into a dough.
4. Divide dough into 2 parts.
5. Add 1 drop red food coloring to one dough. Add 2 drops of yellow food coloring to the other dough.
6. Divide each colored dough into 4 pieces. Roll 1 pink and 1 yellow dough into 10cm long strips.
7. Cut the yellow strip into 6 small balls (ears). Cut the pink strip into 9 small balls (ears & nose).
8. Gently flatten each dough piece on the tray, add 2 ears + 1 nose to the pink cookie shapes. Bake for 12 minutes. Cool completely.

Decorate the Cookies

1. Use chocolate sauce to draw eyes, eyebrows, and nose on the yellow cookies.
2. Use chocolate sauce to draw eyes on the pink cookies.

Chocolate Tsum Tsum Steps:

1. Pour melted chocolate into half of the mold and let it harden.
2. Insert gummy. Fill the whole mold with more melted chocolate until full. Chill in freezer.
3. Divide yellow fondant into 2 round ears + 1 nose, and pink fondant into 2 triangle ears + 1 nose.
4. Stick fondant ears and nose onto each chocolate.
5. Use chocolate sauce to draw eyes and eyebrows.

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.