Ingredients: Sugar, Glucose, Modified Starch (Cassava, Corn), Starch (Cassava, Corn), Palm Oil, Maltodextrin, Wheat Flour, Cocoa Powder, Caramel Color, Calcium Carbonate, Artificial Flavor, Corn Syrup, Shortening (Vegetable Oil (Palm, Rapeseed, Soybean, Hydrogenated Palm)), Sodium Caseinate, Interesterified Fat and Oil (Palm, Hydrogenated Rapeseed), Citric Acid, Lactose, Emulsifier (Mono-and Diglycerides of Fatty Acids, Mono- and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides, Soy Lecithin), Milk Protein, Sodium Bicarbonate, Beta-Carotene (Color), Salt, Red Beet Juice, Baking Powder (Ammonium Bicarbonate, Sodium Bicarbonate), Gum Arabic, Paprika Color, Red Radish Juice, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Blue No. 1 Contains: Wheat, Soybeans, Milk, Corn, Lactose

Ingredients: Sugar, Glucose, Modified Starch (Cassava, Corn), Starch (Cassava, Corn), Palm Oil, Maltodextrin, Wheat Flour, Cocoa Powder, Caramel Color, Calcium Carbonate, Artificial Flavor, Corn Syrup, Shortening (Vegetable Oil (Palm, Rapeseed, Soybean, Hydrogenated Palm)), Sodium Caseinate, Interesterified Fat and Oil (Palm, Hydrogenated Rapeseed), Citric Acid, Lactose, Emulsifier (Mono-and Diglycerides of Fatty Acids, Mono- and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides, Soy Lecithin), Milk Protein, Sodium Bicarbonate, Beta-Carotene (Color), Salt, Red Beet Juice, Baking Powder (Ammonium Bicarbonate, Sodium Bicarbonate), Gum Arabic, Paprika Color, Red Radish Juice, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Blue No. 1 Contains: Wheat, Soybeans, Milk, Corn, Lactose

Recipe: wash your hands well. prepare a glass of water. triangle cup - use scissors to cut apart tray. enjoy making pastries only using the packaging pouch as a prep sheet! 1. make dough: fill the round depression with water, then add powder from the yellow packet. mix by pressing down with the back of the spoon until thick. use your hands to knead the dough. divide dough into two equal parts and round each into a ball. place them on the packing pouch. next, repeat steps with powder from the brown packet. 2. make donuts: press dough balls into donut molds in the tray. mold and remove donuts. place them on the packing pouch. 3. make vanilla sauce: add powder from the blue packet to section. add 1 triangle cup of water and mix well. 4. make strawberry sauce: add powder from the red packet to section. add 1 triangle cup of water and mix well. 5. make chocolate pen: add powder from the black packet to section. add 1 triangle cup of water and mix well. fold down the top of the squeezing bag and put sauce into it. fold the top back up and twist. use scissors to cut off one corner as shown in picture. 6. decorate donuts: decorate donuts however you like with vanilla sauce, strawberry sauce, chocolate sauce, sprinkles and crumbs!

Recipe: wash your hands well. prepare a glass of water. triangle cup - use scissors to cut apart tray. enjoy making pastries only using the packaging pouch as a prep sheet! 1. make dough: fill the round depression with water, then add powder from the yellow packet. mix by pressing down with the back of the spoon until thick. use your hands to knead the dough. divide dough into two equal parts and round each into a ball. place them on the packing pouch. next, repeat steps with powder from the brown packet. 2. make donuts: press dough balls into donut molds in the tray. mold and remove donuts. place them on the packing pouch. 3. make vanilla sauce: add powder from the blue packet to section. add 1 triangle cup of water and mix well. 4. make strawberry sauce: add powder from the red packet to section. add 1 triangle cup of water and mix well. 5. make chocolate pen: add powder from the black packet to section. add 1 triangle cup of water and mix well. fold down the top of the squeezing bag and put sauce into it. fold the top back up and twist. use scissors to cut off one corner as shown in picture. 6. decorate donuts: decorate donuts however you like with vanilla sauce, strawberry sauce, chocolate sauce, sprinkles and crumbs!