Did you know May 17th is World Baking Day? The perfect excuse to bake something tasty and share it with your loved ones, spread a little happiness and teach your mini a fun life skill. Left things a little last minute? (Us too…) Here’s 4 easy recipes for mummy and mini with ingredients you’ve probably got in your cupboard right now…
Mary Berry’s Iced Fairy Cakes
Super simple, child friendly and always fun, you can’t go wrong with a Mary Berry recipe…
Get the full recipe here or just keep reading!
For your Cakes:
100 g (4 oz) softened butter
100 g (4 oz) caster sugar
2 large eggs
100 g (4 oz) self-raising flour
1 level tsp baking powder
225 g (8 oz) sifted icing sugar
2-3t bsp warm water
Plus a handful of sweets, to decorate
- Heat your oven to 180C fan (or gas mark 6) and place your fairy cake cases into a 12-hole baking tray.
- Super simple, just measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth.
- Fill each paper case with the mixture.
- Put in the oven for 15-20 minutes until the cakes are well risen and golden brown.
- Take out of the baking tray and allow to cool on a wire rack.
- Next for the topping! Add the icing sugar to a bowl and gradually blend in the warm water until you have a fairly stiff icing.
- The perfect job for mini! Spoon over the top of the cakes and decorate with your fave sweets.
Chocolate Rice Krispie cakes
A favourite for mummies and minis for a reason! Make this classic and top with your fave sweets for the ultimate World Baking Day Treat.
Get the recipe here, or just keep reading…
For your cakes
100g milk chocolate, broken up
50g dark chocolate, broken up
4 tbsp golden syrup
100g rice pops (we used Rice Krispies)
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons
- A job for mummy… Put the chocolate in a heatproof bowl, add the butter and golden syrup then gently melt in the microwave. You can also melt over a pan of simmering water, making sure the bowl doesn’t touch the water (and be super careful of the steam!)
- Stir chocolate until smooth, then take off the heat and get mini to add your rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide your mixture across 12 fairy cake paper cases (putting in a 12-hole baking tray to help them hold their shape. Leave to set. (Top tip! If you want them to set faster, put in the fridge for 1 hr.)
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on.
Cake Batter Funfetti Cookies!
Bright, colourful and made to put a smile on your face, we love this recipe from Emma at baketheneat. She goes into all the details and tips and tricks, so go have a read, but here’s a quick summary!
200g Vanilla / Yellow cake mix
185g Plain flour (All Purpose)
1 tablespoon Cornflour
1 teaspoon baking soda
1/2 teaspoon salt
175g unsalted butter at room temperature
100g Granulated sugar
90g light brown sugar
1 large egg
1 and 1/2 teaspoons vanilla extract
185 grams sprinkles
- Sieve all the dry ingredients together – your cake mix, flour, cornflour, baking soda and salt. Place to one side.
- Beat the butter and sugars together for about 3 mins or until they’re well combined and light and fluffy.
- Add in the egg and vanilla extract to the batter and mix for 1 minute.
- Put your mixer on slow and add in the flour mixture and mix until the flour is just incorporated.
- Then, pour in the sprinkles and give them a gentle mix into the batter. Cover your bowl tightly with cling film leave in the fridge for at least 2 hours.
- Ready to bake? Preheat your oven to 180C/350F/Gas mark 4.
- Line your cookie sheet with parchment paper or line it with a silicone mat and place equal size balls of dough on it about 2 and 1/2 inches apart.
- Bake for 10 minutes. If you like your cookies a little crunchier then bake them for an extra minute or two.
- Allow them to sit on the hot cookie sheet for 5 minutes before moving them to a wire rack to fully cool down.
Easy Iced Biscuits
One to keep the kids entertained, time for an easy basic biscuit recipe! Keep reading for the recipe, we got ours from BBC Food!
100g/3½oz unsalted butter, softened at room temperature
100g/3½oz caster sugar
1 medium free-range egg, lightly beaten
1 tsp vanilla extract
275g/10oz plain flour
200g/7oz icing sugar
3-4 tbsp water
2-3 drops food colouring
- Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper.
- Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough.
- Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
- Bake for 8-10 minutes, or until pale golden-brown. Set aside to harden for 2 minutes, then cool on a wire rack.
- For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
- Get mini involved! Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
Baked something your mini is proud of? Let us know and tag us in your photos @tiffyandtallulah