Baking with Kids recipes

Baking with Kids recipes













150 g plain chocolate

115 g Flora Buttery

1 tablespoon golden syrup

2 tablespoons single cream

115g rice cereal

55g glace cherries, chopped

55g toasted flaked almonds

Milk chocolate and plain chocolate, to decorate



Melt chocolate in a bowl over a pan of hot water (alternatively, microwave on medium power, stirring occasionally).

Add the butter, golden syrup and cream and stir until smooth.

Remove the bowl from the saucepan and cool slightly before stirring in the cereal, cherries and almonds.

Spoon into a greased and lined 20cm (8 inch) square tin. Smooth the top and chill for at least 1 hour until set.

Turn out of the tin and cut into bars, squares or triangles.

To decorate, melt the milk and plain chocolate in individual bowls over a pan of hot water (or in the microwave) and drizzle over the cakes.




164g of Popcorn

4 cups mini marshmallows

1/4 cup butter

3/4 cup candy-coated chocolate pieces



Spray large bowl, rubber spatula and 13×9-inch glass baking dish with cooking spray.

Prepare popcorn. Remove all unpopped kernels and place popped corn in bowl.

Place marshmallows and butter in large microwave-safe bowl.

Microwave on HIGH 2 minutes or until marshmallows melt and mixture blends when stirred.

Pour marshmallow mixture over popped corn; toss with rubber spatula to coat. Carefully stir in chocolate pieces.

Moisten hands with water; press mixture into dish. Cool completely. Cut into 24 bars.



See video tutorial below on how to make Easter bunny pop!



3 Cups Sugar

3⁄4 Cups White Margarine

1 Can Evaporated Milk

1 Bag White Chocolate Chips

1 Jar Creme

1 tsp Vanilla

1 Cup Candy Canes, crushed



In a large saucepan, combine the sugar, margarine, and evaporated milk.

Bring to a rolling boil on medium heat, continuing to boil for five minutes, stirring constantly.

Remove from heat, then add the white chocolate chips and stir until melted, then add the creme and vanilla, stirring until completely melted and combined.

Stir in 2⁄3 C of the crushed candy canes,then spread into a greased 8×8 inch glass dish.

Sprinkle the remaining 1⁄3 C of the crushed candy canes on top and allow to set for at least an hour.

Cut into squares and enjoy!




One Chocolate Cake, baked in a 9×13” pan. (Buy our Chocolate sponge cake premix)

1 bag of marshmallows.


For the frosting: (Use our CAB Foods Mousse for the topping)

1/3 cup butter

1/3 cup milk

1/3 cup cocoa powder

1 tsp vanilla extract

3 cups powdered sugar



Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to

oven (at 180 degrees Celsius) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling

frosting on top.


For the frosting:

Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly,

until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle

warm frosting immediately over cake. Refrigerate cake for for about 30 minutes or until frosting has set. Store at room temperature.




For the cookies:

1 cup all-purpose flour

1 teaspoon cornstarch

1/4 cup plus 2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

10 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg

1 tablespoon corn syrup

1 teaspoon vanilla


For the filling:

1 stick unsalted butter, at room temperature

1/2 teaspoon vanilla

2 tablespoons cocoa powder, sifted

1 1/2 cups powdered sugar, sifted

2 tablespoons warm water

For the chocolate stripes:

1/2 cup milk chocolate chips

1 teaspoon vegetable oil


For the cookies:

Preheat the oven to 180°C. Line baking sheets with parchment paper.

In a medium bowl, combine flour, cornstarch, cocoa, baking soda, and salt.

In a large bowl, use an electric mixer to beat the butter and sugar on medium speed until light and fluffy. Add the egg, corn syrup, and vanilla.

On low speed gradually add in the flour mixture. Beat until combined. Dough will be slightly sticky.

Drop 1 1/2 tablespoon balls of dough onto prepared baking sheets and bake for 7 to 9 minutes. Remove baking sheets to cooling racks to cool for five

minutes. Remove cookies to the rack to cool completely.


For the filling:

In a large bowl, use an electric mixer to beat the butter on medium speed until smooth. Beat in vanilla. Gradually beat in the cocoa powder and

powdered sugar and beat on low until just combined. Add water and beat on medium high speed for about 2 minutes or until light and fluffy.

Pipe or spread filling on the flat side of half of the cookies. Gently press another cookie on top of the filling.


For the chocolate stripes:

For the stripes, microwave the chocolate chips and oil in a microwave safe bowl, stirring every 15 seconds, until smooth. Remove the chocolate to a

squeeze bottle or ziptop bag and snip a small hole. Drizzle over chocolate in a striped pattern. Refrigerate just until chocolate is set. Serve or store in an

airtight container in the fridge for up to 5 days. Best served at room temperature.

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