Pineapple Tart Steps:

MAKING THE FILLINGS [WEAR GLOVES]

1. Divide pineapple jam into 4. Roll each of them into a ball.

MAKING THE DOUGH

1. Add butter + corn syrup in mixing bowl. Mix well.
2. Add corn flour + plain flour. Mix well.
3. Place dough on placemat. knead until thoroughly mixed.

PREHEAT OVEN 160⁰

1. Divide the dough into 2. Add 1 drop purple dye on one of the doughs.
2. Divide purple dough into 2, and yellow dough into 2. Set aside some dough from each colors for Pooh’s ears, arms, and the round part on Eeyore’s face, and Eeyore’s ears and arm.
3. Flatten the doughs on your palm using your thumb, add the pineapple jam ball, then wrap them up.
4. Put all doughs on the baking paper, add the ears arms and Eeyore’s face. Don’t forget to make line dent on the middle of Eeyore’s face using spatula.

BAKE FOR 15 MINS 160°

Decoration Steps:

MAKE THE DECORATION

1. Divide black fondant into 2.
2. Roll each of them into a 5cm strip, cut into 5 (making 10 small strips in total).
3. Then roll them neatly to make Eeyore’s hair

ASSEMBLE TIME

1. Add Eeyore’s fondant hair,
2. Draw on the faces using dark chocolate sauce and white chocolate sauce

Cookies Steps:

1. Add butter + icing sugar + 2 drops of vanilla in mixing bowl. mix.
2. Add corn flour + plain flour. mix.
3. Place dough on placemat. knead until thoroughly mixed.

PREHEAT OVEN 160°

1. Add 2 drops of yellow and 2 drops of red food coloring, mix.
2. Divide dough into 6, flatten on baking paper, cut with circle cookie cutter.

BAKE FOR 9 MINUTES ON 160°

Decoration Time:

MAKING THE FILLINGS

1. Add butter into bowl. Beat with whisk until it is creamy.
2. Gradually add icing sugar, beat with whisk until smooth and fluffy
3. Add orange jam, mix well. Put into piping bag.

ASSEMBLE THE COOKIE SANDWICH

1. Pipe buttercream filling on 3 cookies equally.
2. Place the other plain cookies on top of the buttercream.
3. Draw the orange leaves using green chocolate sauce, and the shine using white chocolate sauce.

Cookies Steps:

1. Add butter + icing sugar into mixing bowl. mix.
2. Add flour + corn flour + cocoa powder, mic until become dough form.
3. Divide the dough into 4 round ball.
4. Preheat the oven on 180°.
5. Flatten 4 round doughs on placemat, place the marshmallows in the middle, then use the dough to wrap the marshmallow, leaving a little exposed area.
6. Bake for 15 minutes

Decorate the Cookies

1. After the marshmallow cookies are baked, immediately put the bear cookies + mini oreo + fruit candy on the marshmallows.

(Be careful cookie tray is hot)

Tart Steps:

1. Preheat the oven on 180°
2. Add butter + icing sugar and mix well in mixing bowl
3. Add flour + corn flour, knead until become dough form
4. Divide into two, put into tart shell
5. Bake for 15 minutes

Decorate the Tarts

1. Add custard powder + frosting cream in an empty mixing bowl. stir to combine.
2. Add 65ml water, mix until it becomes a smooth custard texture.
3. Transfer to a piping bag with metal tip.
4. Place peach/cake in the middle of the tart. pipe the cream around the tart to form a little ‘mountain’.
5. Add little ears to the sides.
6. Halve the strawberry and cut to smaller size to make the hats.
7. Draw on the face with chocolate sauce.

Cupcakes Steps:

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Decorate the Cupcakes

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Chocolate Steps:

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Snowman Steps:

1. Add 70g Desiccated shredded coconut and condensed milk in a mixing bowl and mix it well.
2. Chill it in the freezer for 10 minutes.
3. Take out from freezer, knead on placemat.
4. Divide into 4, 2 smaller coconut balls and 2 bigger coconut balls for head and body.
5. Coat the coconut balls with 5g Desiccated shredded coconut in round liner.

Assemble the Snowman!

1. Coat the top of the snowman body with melted white chocolate. stick the head on top of the body.
2. Break the stick biscuits into 2 for arms. stick to the sides of the snowman.
3. Wrap the gummy strip around the neck of the snowman.
4. Add eyes, nose, and buttons using the dark chocolate sauce and orange icing.
5. Chill in freezer for 5 mins before ready to serve.

Cookies Steps:

1. Preheat the oven on 180 degree
2. Open the placemat. Transfer the butter, sugar syrup, and 2 drops of vanilla extract, then stir well.
3. Add the corn flour and plain flour, stir well and mix to form into a ball.
4. Quarter the ball into 4 pieces, then take one piece and flatten it with your palm. Use a chopstick as a guide on how thick the cookie dough will be.
5. Use the miffy cutter to cut the cookie dough, and transfer the miffy shaped dough onto a baking paper. Repeat this step until you have 4-5 miffy cookies. Do not roll it out too thin, otherwise it might burn.
6. Put the miffy cookies in the oven, and then let it cool down after.

Decorate the Cupcakes

1. Empty the icing sugar into a white cup and add 4ml of water and 3 drops of raspberry flavor. Stir it well with a stirrer then transfer it to a piping bag.
2. Transfer the chocolate sauce into another piping bag.
3. Decorated the cooled cookies with the pink and dark chocolate icing.

Cake Steps:

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Cream Steps:

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Decorate the Cake!

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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.