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Get ready to mix, stir, sprinkle, and bake! In our Baking Section, young chefs learn simple, delicious recipes they can make with a grown-up by their side. Every recipe is designed to help kids build confidence in the kitchen while having fun—and maybe getting a little flour on their noses!

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Baking is more than making treats… it teaches measuring, patience, counting, safety, and creativity. Whether you’re whipping up muffins, cookies, or fun breakfast ideas, each recipe is easy to follow and perfect for little helpers. So roll up your sleeves, wash your hands, and let’s make something warm and yummy together!

​Easy Fairy Cakes

​​Chef Ruth Jackson

  1. 4 oz butter softened at room temperature

  2. 4 oz sugar

  3. 2 eggs, lightly beaten

  4. 1 tsp vanilla extract

  5. 4 oz self-rising flour

  6. 1–2 tbsp milk

 

For the icing

Let’s Make It!

(Grown-up help needed)

  1. Preheat the oven to 350 F 

  2. 2 x 12-cup cake pans with 12–24 cup cake liners (depending on how many you are making).

  3. Mix butter and sugar together in a bowl. Beat in the eggs, a little at a time, and stir in the vanilla extract.

  4. ​Gradual add the flour.  Add a little milk until the mixture is a soft        consistency and spoon the mixture into the cup cake liners until they are half full.​​

  5. Bake in the oven for 8–10 minutes, or until golden-brown on top and use a toothpick until it comes out clean. Set aside to cool for 10 minutes. 

  6. For the icing, place powered sugar into a large mixing bowl and gradually stir in enough lemon juice to create a smooth mixture. Stir in the food coloring optional.

  7. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.

Recipe Tips (Simple & Helpful)

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• Soften your butter first. 


If you're using real butter instead of baking spread, make sure it’s soft before mixing. Soft butter blends more easily and helps your cakes turn out light and fluffy.

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• Use room-temperature eggs when possible.
This isn’t essential, but it helps keep your batter smooth. Cold eggs can sometimes cause the batter to look grainy. If that happens, just add 1–2 spoonfuls of flour and mix — it will come back together.

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• A hand mixer works best.
An electric hand mixer makes the batter smoother and saves time. But if you’re mixing by hand with a wooden spoon, make sure your butter is very soft to make stirring easier.

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• What is “soft dropping consistency”?
This means the batter should fall off the spoon easily when you give it a gentle shake.

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• Want flat, even cupcake tops?
Lower the oven temperature by about 20°C (or 25°F) and bake a few minutes longer. Also, don’t overfill the cases — halfway full is perfect.

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• Storing your cakes.
Your fairy cakes will stay fresh for up to 3 days once baked.

Fun Fact:  Fairy Cakes

 

Fairy cakes are traditional, light British sponge cakes; they are a nostalgic and beloved UK treat, known for their dainty appearance and simple charm.

 

Often the first recipe children learn to bake, they are easy to make, fun to decorate, and a delight to eat, making them a staple of childhood memories and school baking projects. Typically smaller than cupcakes, fairy cakes feature a soft, airy sponge topped with a thin layer of icing and colourful sprinkles rather than heavy frosting.

 

Their simplicity and homemade feel give them a timeless appeal, symbolising comfort, creativity, and the joy of sharing freshly baked treats with family and friends.

Creamy Fruit Yogurt Tart

Chef Deborah Thomas

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  1. 8 oz container of Cool Wip

  2. 8 oz Greek Yogurt (any blended fruit)

  3. Premade Mini Pie Crust (6 pack)

  4. Variety of fruits

  5. Single Crushed Oak or Nut Granola Bar which is optional

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Let’s Make It!

(An adult help needed)

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In a bowl mix together yogurt and cool whip together until a creamy texture forms.

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  1. Open the pie crust and spoon into each tart, the mixture.

  2. Smooth the mixture evenly on top of the tart.

  3. Top tart with a piece of fruit of your choice in the center.

  4. If you want to use the granola for a crunchier topping, then sprinkle around the fruit for a nice presentation.  This also give the tart added flavor.

Fun Fact: Creamy Fruit Yogurt Tart

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Did you know that Greek Yogurt is healthier and tastier than regular yogurt?

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Three facts:

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Greek yogurt is strained multiple times to remove the Whey and is lower in sugar.

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The yogurt is thicker, smoother and has a much creamier texture.

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Lastly, Greek yogurt has significantly double protein then regular yogurt.

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