Part 1
30g cold water from fridge
7g Gelatine

Method
1. Mix gelatine and cold

water together in a mixing bowl and set aside.

Part 2
30g Cold Water
100g light color honey(pls use pure honey without added sugar)
1/4 teaspoon salt
1 teaspoon vanilla extract
Gel food colors

Method
1. Place Part 2 ingredients in a pot and heat till 115 degrees(use food/candy thermometer, available in our website)

2. Slowly pour the hot mixture into part 1 mixture, use stand mixer or hand mixer on high to beat till white and fluffy. You can test by dripping mixture to form number 8, if the shape stays, you can start adding gel food color to start piping the designs you want. To pipe fine features, pls use size 0 writing tip with piping bag(both available in our website) Hello Kitty features are using marshmallow batter mix with gel food color and pipe on before setting in fridge.

3. Sift corn flour onto a baking tray, pipe out the design, refrigerate at least 6 hours, once set, toss into corn flour to remove stickiness. U can pipe features using melted chocolate too after the marshmallows are coated with corn flour. Store in airtight containers.

Part 1
30g cold water from fridge
7g Gelatine

Method
1. Mix gelatine and cold

water together in a mixing bowl and set aside.

Part 2
30g Cold Water
100g light color honey(pls use pure honey without added sugar)
1/4 teaspoon salt
1 teaspoon vanilla extract

Method
1. Place Part 2 ingredients in a pot and heat till 115 degrees(use food/candy thermometer, available in our website)

2. Slowly pour the hot mixture into part 1 mixture, use stand mixer or hand mixer on high to beat till white and fluffy. You can test by dripping mixture to form number 8, if the shape stays, you can start adding gel food color to start piping the designs you want. To pipe fine features, pls use size 0 writing tip with piping bag(both available in our website) Pooh features are drawn on with fine brush & food color(available in our website) after the set marshmallows are tossed in corn flour.

3. Sift corn flour onto a baking tray, pipe out the design, refrigerate at least 6 hours, once set, toss into corn flour to remove stickiness. U can pipe features using melted chocolate too after the marshmallows are coated with corn flour. Store in airtight containers.

226g unsalted butter (room temp)
226g self raising flour sift with 1 tsp baking powder
200g caster sugar
4 eggs
1 tsp vanilla extract
Gel Colors(I use Americolor)
Kit Kat & M&Ms

1. Preheat oven to 150 degrees. Cream unsalted butter and sugar till light and creamy.

2. Beat in eggs one at a time till incorporated. Add in vanilla extract.

3. Mix in flour mixture.

4. Divide batter into 3 separate bowls and add gel colors. Pour into 3 round cake pans.

5. Bake at 150 degrees for 18-20 mins. I’m using Rowenta oven centre rack fan mode bottom heat. Remove from pan and cool on rack. You can freeze the cakes and decorate on the next day.

Ingredients For Shortcut Swiss Meringue Buttercream

115g egg whites
200g castor sugar
227g unsalted butter room temperature(I use SCS)
1 teaspoon vanilla extract

Method
1. Using double boiler method melt sugar in egg whites and stir with whisk till at least 71 degrees (I use thermometer from Phoon Huat costs less den $8)

2. Cool down the mixture in freezer to at least 15 degrees. I just agar agar leave ard 20 mins touch its cold can alr.

3. Meanwhile using mixer cream the butter till pale yellow.

4. Add the cooled egg whites sugar mixture to the butter and beat till it forms a buttercream mixture. Then add in vanilla. Even if u overbeat its ok. I beat less than 4 mins using my kitchenaid.

Ingredients For Marshmallow Fondant

100g marshmallows
1 tablespoon water
250g to 300g icing sugar
Shortening

Method
1. Melt marshmallows and water in glass bowl in microwave(20 secs 2 times so the marshmallow won’t overflow from bowl) if the marshmallows are not fully melted can put another 10 secs.

2. Grease the mixing bowl with shortening so the mixture won’t stick to the bowl. I use my kitchenaid to mix the icing sugar into the melted marshmallow. You can also grease ur hand with shortening and mix.

3. Knead the fondant until its not sticky and looks smooth.

4. You can add colors required. Wrap with cling wrap and store in airtight container at room temperature if going to use the next day. If keeping for future use can store in freezer and let it defrost to room temperature before using.

100g marshmallows
1 tablespoon water
250g to 300g icing sugar
Shortening

Method
1. Melt marshmallows and water in glass bowl in microwave(20 secs 2 times so the marshmallow won’t overflow from bowl) if the marshmallows are not fully melted can put another 10 secs.

2. Grease the mixing bowl with shortening so the mixture won’t stick to the bowl. I use my kitchenaid to mix the icing sugar into the melted marshmallow. You can also grease ur hand with shortening and mix.

3. Knead the fondant until its not sticky and looks smooth.

4. You can add colors required. Wrap with cling wrap and store in airtight container at room temperature if going to use the next day. If keeping for future use can store in freezer and let it defrost to room temperature before using.

Method
1. Using a non stick pan, melt butter over low heat.

2. Add in marshmallows, stir together with butter till melted.

3. Stir in coffeemate creamer, if you are using cocoa/green tea,pls sift together with creamer first. Switch off heat once the creamer combines with melted mixture. Dont over stir.

4. Sprinkle in nuts and cranberries onto mixture evenly before mixing.

5. Pour into lined mould/pan, spread evenly. If u want a smooth top,use another silicone mat/baking paper and use a small rolling pin to smoothen the top. Leave to room temperature to set, if not using silicone mold, freeze in freezer ard 5 mins then remove nougat from mould/baking paper/non stick pan. Cut into desired size, wrap with rice paper, sealer packaging or candy wax paper. Great as gifts!

Method
1. Using a non stick pan, melt butter over low heat.

2. Add in marshmallows, stir together with butter till melted.

3. Stir in coffeemate creamer, if you are using cocoa/green tea,pls sift together with creamer first. Switch off heat once the creamer combines with melted mixture.

4. Sprinkle in nuts and cranberries onto mixture evenly before mixing.

5. Pour into lined mould/pan, spread evenly. If u want a smooth top,use another silicone mat/baking paper and use a small rolling pin to smoothen the top. Leave to room temperature to set, if not using silicone mold, freeze in freezer ard 5 mins then remove nougat from mould/baking paper/non stick pan. Cut into desired size, wrap with rice paper, sealer packaging or candy wax paper. Great as gifts!

Method
1. Add 1/4 cup corn syrup into 1/2 cup cold water and stir. I pour the mixture into a measuring cup first, stirred and pour into a pot.

2. Add in gelatine powder and jello powder. Stir slowly till powder dissolves.

3. Heat mixture over medium low heat, stir every 1 min to prevent mixture becoming burnt. Switch off heat when mixture boils(bubbling). Leave aside for ard 3 mins before using spatula to remove the top whitish foam so when the gummy is set, its clear.

4. The Gummy bears mold comes with a dropper tool to easily fill up the molds. U can also pour mixture into a measuring cup and from there pour into desired molds(try to pour fully into mold for easy removal of gummy). Leave in fridge to set for minimum 4 hours. If ur gummy breaks when removed, drop back into a pot to melt it down again to remold. Store in airtight container or fridge.