Instructor’s Bio:
Chef Shrinivas has 23 years of experience in the bakery and confectionery industry. He has worked for Bunge India Pvt Ltd as a Senior Technical Advisor of fats & margarine in cakes, cookies, Khari, biscuits, etc. He also worked as a Senior Technical for bread, toast, cake premix, etc., in AB Mauri India Pvt. Ltd. He has been associated with Rich's for 13 years. Currently working for TAC of Rich's, he specialises in cake icing and cake designing.

Chef Divyesh comes with long 16 years of experience in the bakery & confectionery industry. He has worked for Taj Group of Hotels for eight years & is now associated with Rich’s as a Sous Chef. Dedicating his efforts to TAC of Rich’s & mastering his skills of making speciality desserts, Chef Divyesh has significantly contributed to the organisation's success.

A. Raskadam Bento Cake
Ingredients for Layering and Finishing :
1. Vanilla Sponge - 350 gms
2. Rich’s Whip Topping Gold - 300 gms
3. Mawa cream - 150 gms
4. Rich’s Sweetmate (for soaking) - 150 ml
5. Rasgulla - 100 gms
6. Rose Syrup - 10 ml
7. Desiccated Coconut - 25 gms

Ingredients for Garnishing :
Desiccated coconut powder - 50 gms

Method for Layering and Finishing:
1. Whip Rich’s Whip Topping Gold
2. Cut the sponge into three layers & soak with sweetmate
3. Apply Mawa cream, place chopped Rasgulla and sprinkle desiccated coconut
4. Repeat for each layer
5. Place the 3rd layer and finish with whipped Rich’s Whip Topping Gold.

Method for Topping & Decoration
1. Drizzle desiccated coconut powder all over the cake like snow
2. Place chocolate garnish and place cake in bento container
3. Serve cold

B. Royal Rasmalai Cake
Ingredients:
1. Vanilla Sponge - 350 gms
2. Rich’s Niagara Farms Gold - 300 gms
3. Saffron Soaking Syrup - 150 ml
4. Rabdi Mawa Cream - 190 gms
5. Chopped Pistachio - 10 gms
6. Chopped Almonds - 10 gms
7. Rasmalai - 60 gms
8. Rasmalai (For Decoration) - 20 gms

Method for Assembly:
1. Whip Rich’s Niagara Farms Gold to soft peaks and reserve
2. Trim and slice the sponge into three layers
3. Make a saffron soaking syrup with Rich’s Sweetmate and Saffron syrup
4. Soak each layer of sponge equally with the saffron soaking syrup
5. Make Rabdi mawa Cream by mixing NFG, Mawa and Rabdi
6. Apply rabdi mawa cream sponge layers equally and sprinkle chopped ras malai
7. Sprinkle chopped pistachio and almonds
8. Stack the sponge layers one on top of the other
9. Finish the cake with the rest of the Rich’s Niagara Farm Gold
10. Garnish accordingly