Sweet-smelling glitter play dough recipe

Play dough is a terrific tool for creative play and learning in young kids. It is easy to model and builds self-esteem. Making your own play dough saves money and allows you a bit of creative expression too! This sweet-smelling glitter play dough will delight everybody's senses!

Category:

Kids cooking, Play dough

Ingredients:

• 2 cups plain flour
• 4 tbsp cream of tartar
• 2 tbsp cooking oil
• 1 cup salt
• 500ml (2 cups) boiling water
• glitter
• food colouring
• a few drops of any essential oil such as peppermint, lavender, eucalyptus, bergamot, rose, etc.

Method:

Put all ingredients in a bowl and mix.

It takes a while and may look like it's not coming together, but hang in there. 

Once it's roughly together, you can throw it on the bench to knead until it's smooth and silky.

Notes

• Wrap the play dough up well after your child has finished playing with it in a ziplock bag (with all the air squeezed out) and then pop in an airtight plastic box. This way, it'll stay fresh for another day.
• Add the food colouring to the play dough and kneed on a plastic board if you don't want to turn your wooden chopping board a funny colour!
• Roll out the dough and use cookie cutters to make decorations. Use a straw to make a hole for hanging and then thread the air-dried shapes on to pretty ribbon or string to make a colourful garland.

From,
http://www.kidspot.com.au/best-recipes/Play-dough+129/Sweet-smelling-glitter-play-dough-recipe-recipe+4598.htm

Chocolate sponge cake recipe

This chocolatey spin on the classic sponge cake makes a deliciously special afternoon tea. Sandwiched together with jam and fresh cream, this easy cake recipe will give you a light and fluffy sponge.

Serving Size:

10-12

Category:

Cake stall, Cakes & Baking, Chocolate, Kids food, Lunch box, Snacks

Special Info:

Nut free

Ingredients:

• 4 eggs, at room temperature
• 2/3 cup caster sugar
• 1/3 cup plain flour
• 1/3 cup self-raising flour
• 1/3 cup corn flour
• 4 tbsp cocoa powder
• 150mL pouring cream, whipped
• 1/3 cup raspberry jam
• Icing sugar, to dust

Method:

Preheat oven to 180°C. Butter one deep 22cm round pan or two deep 20cm cake pans and line with baking paper.

Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes. With the mixer still going, add caster sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.

Sift flours and cocoa powder three times to aerate and combine. Sift onto egg mixture. Use a spatula to gently fold flours into eggs. This is the critical bit, use a ‘light’ hand and don’t over-mix.

Pour into prepared pan and spread mixture evenly. If using one cake pan, cook for 20-25 minutes and if using two pans, cook for about 15-20 minutes. The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched.

Turn out onto wire racks to cool.

If you have made one cake, slice it in half. Spread one sponge with jam and then cream, top with remaining sponge and dust with icing sugar.

Notes:

• One of my favourite combinations—chocolate and raspberry. Great for an afternoon tea treat
• You can be a bit sneaky, by using one half of the sponge to make this cake and use the remaining half in the chocolate and raspberry trifle. Two delicious desserts for half the work!
• Make this cake gluten-free using 2/3 cup of gluten-free plain flour instead of the plain and self-raising flours.
• Recipe created by Melissa Hughes for Kidspot.

From,

http://www.kidspot.com.au/best-recipes/Cakes-and-Baking+20/Chocolate-sponge-cake-recipe+2060.htm

Chocolate mud cake recipe

When you want to treat yourself to something really chocolatey, look no further than this easy chocolate mud cake. Using dark cooking chocolate and a dash of coffee, this cake is pure indulgence.

Serving Size:

8

Category:

Cake stall, Cakes & Baking, Chocolate, Party food

Ingredients:

• 200g butter
• 200g NESTLÉ Rich & Dark Cooking Chocolate
• 1 1/2  cups sugar
• 3/4 cup hot water
• 2 tbsp NESCAFÉ BLEND 43, optional
• 1 cup plain flour
• 3/4 cup self-raising flour
• 1/2 cup NESTLÉ Baking Cocoa
• 2 eggs, lightly beaten
• NESTLÉ Baking Cocoa, to serve
• Whipped cream and strawberries, to serve

Method:

Preheat oven to 160°C. Grease and line a 24cm springform pan.

Place first five ingredients in a pan and stir over low heat until the sugar has dissolved and the mixture is smooth. Cool.

Fold in sifted flours, NESTLÉ Baking Cocoa and eggs.

Pour mixture into prepared pan.

Bake for 1 hour until cooked. Cool completely in pan before turning out.

If desired, dust with NESTLÉ Baking Cocoa to decorate and serve with whipped cream and strawberries.

From,

http://www.kidspot.com.au/best-recipes/Cakes-and-Baking+20/Chocolate-mud-cake-recipe+1243.htm

Rich chocolate cake recipe

Ingredients:

• 90g butter
• 185g packaged cream cheese
• 2/3 cup castor sugar
• 2/3 cup brown sugar, firmly packed
• 2 eggs
• 2/3 cup chopped walnuts
• 3/4 cup plain flour
• 3/4 cup self-raising flour
• 1/4 cup cocoa
• 3/4 cup milk

Method:

Lightly grease an Ecko Baker's Secret 22cm springform cake.

Cream butter, cream cheese and sugars in a small bowl with mixture until light and fluffy.

Stir in walnuts, then half the sifted flours and cocoa with the milk, then stir in remaining flours and milk.

Spread into prepared pan. Bake in moderate oven (180C for about 40-50 minutes, or until cooked. Stand for 5 minutes before turning onto wire rack to cool.

Dust with sifted icing icing sugar before serving.

From,

http://www.kidspot.com.au/best-recipes/Cakes-&-Baking+20/Rich-chocolate-cake-recipe+650.htm

Easy chocolate cake recipe

This chocolate cake is made from pantry ingredients and requires little cooking experience. Just throw everything in the bowl and mix it up.

Category:

Birthday cakes, Budget, Cake stall, Cakes & Baking,Chocolate, Cupcakes, Easy recipes, Kids cooking, Kids food

Prep Time:

10 minutes

Cook Time:

40 minutes

Ingredients:

• 1 cup self-raising flour, sifted
• 1/3 cup cocoa, sifted
• 1 cup castor sugar
• 1/3 cup butter, softened
• 1/2 cup milk
• 2 eggs

Method:

Preheat oven to 180°C. Grease and flour or grease and line a 24cm cake tin and set aside.

Place all ingredients into a bowl and mix on high for 4 minutes.

Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Notes

• This recipe is great for when you have to whip up a cake in a hurry.
• This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C.
• I have tried this recipe using my blender and food processor. It gives the same great results every time.
• This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

From,

http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Easy-chocolate-cake-recipe+3635.htm

Quick chocolate cupcakes recipe

This super speedy cupcake recipe is perfect for when you're in a hurry. Pop them in the oven and you'll have a yummy treat that's ready to ice in just 20 minutes.

Serving Size:

18

Category:

Cake stall, Cakes & Baking, Chocolate, Cupcakes, Kids cooking, Party food

Ingredients:

• 100g butter
• 2/3 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs, lightly beaten
• 1 cup self-raising flour
• 1/3 cup cocoa, sifted
• 1/2 teaspoon bicarbonate soda
• 125ml (1/2 cup) milk

Chocolate buttercream frosting

• 60g unsalted butter, softened
• 1 1/4 cups icing sugar, sifted
• 1 tbsp cocoa, sifted
• 1 tbsp milk

Method:

Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.

Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.

Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.

Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.

To make the chocolate butter cream

Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

Notes:

• These cupcakes are super quick and have a light fluffy texture.
• Do not overfill the cases otherwise you won't get 18 cupcakes out of this recipe.
• If you want a thicker dollop of icing on top then you'lll need to increase the amounts in the buttercream recipe.
• This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

From,

http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Quick-chocolate-cupcakes-recipe-recipe+2309.htm

Best chocolate cake recipe

Chocolate cake is a favorite snack, lunch box filler, afternoon tea... The list could go on and on! This chocolate cake is a lovely light cake that doesn't need icing because it's prefect just the way it is.

Serving Size:

10+

Category:

Birthday cakes, Cake stall, Cakes & Baking, Chocolate,Party food

Ingredients:

• 125g butter
• 200g brown sugar
• 2 eggs, separated
• 1/2 cup milk
• 250g plain flour
• 1 1/2 tsp baking soda
• 1 tbso warm water

Chocolate mixture

• 150g bittersweet chocolate (try Whitakers Ghana Dark)
• 2/3 cup brown sugar
• 1/2 cup milk
• Few drops vanilla
• 1 egg yolk, lightly beaten

Method:

Preheat oven to 180ºC and grease a 24cm square cake tin.

Make the chocolate mixture first.

Gently melt the chocolate with sugar, milk and vanilla in a saucepan.

Add egg yolk and cook over gentle heat until mixture thickens slightly. Allow to cool.

Cream the butter and sugar until pale and fluffy.

Beat egg yolks lightly (reserve whites) and mix yolks with milk, then add to butter mixture alternately with flour.

Add to the cooled chocolate mixture and combine well.

Dissolve baking soda in warm water and stir into mixture.

Whisk egg whites until creamy, then fold into mixture.

Pour into prepared tin and bake for 50 – 60 minutes or until a skewer in the middle of the cake comes out clean.

Cool cake completely before cutting. This cake does not require icing.

From,

http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Easy-chocolate-cake-recipe+3635.htm