Fish Corndogs + Octo Chocomallow

Corndog Ingredients

  • 60g flour
  • 2g baking powder
  • 6g sugar
  • 12g butter
  • 15g bread crumbs
  • 10g cornmeal

Chocomallow Ingredients

  • 2pcs marshmallows
  • 30g pink compound chocolate
  • 4pcs eye sprinkles

CORNDOG STEPS:

1) Add flour + baking powder + cornmeal +  sugar + a pinch of salt into mixing bowl. Mix.
2) Add 35ml water into the mixing bowl. Mix until it becomes dough.
3) Add butter into the dough. Mix, then place on placemat to knead thoroughly.
 
PREHEAT OVEN 180 DEGREE
 
4) Cut sausage into 3. Stick in bamboo skewers.
5) Divide dough into 3. Take small amount of each doughs to make fish tails.
6) Wrap the sausages with doughs, heart shaped doughs as the tail.
7) Brush milk on the doughs using finger
8) Coat the dough with bread crumbs
 
BAKE FOR 20 MINS 180 DEGREE

 

MAKE OCTOMALLOWS (on baking paper)

9) Pour melted compound chocolate on top of the marshmallows.
10) Draw the tentacles. Then attach the sprinkle eyes while chocolate still wet.
11) Place inside freezer for 5 mins

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Frequently Asked Questions

Our children’s baking classes are perfect for kids aged 2.5 to 12 years old. Each class is tailored to be age-appropriate, so your little bakers can learn safely while having fun.

Children below 7 needs to be parent-accompanied. Parents are welcome to join in the fun free-of-charge or simply watch from the sidelines. Our baking classes are designed to help children gain independence while bonding with their...-decoration-none text-strikethrough-none">You can book online via our website in just a few clicks. For private group bookings or parties, contact us directly at 8512 2026

No worries! Our instructors are there to help, and most kids complete their bakes within class time.

Our classes are run by early childhood educators, designed for small groups, and held in a safe, child-sized kitchen environment—making baking both fun and educational.