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Stuck on snack ideas for kids?

Katie from Busy Happy Kids knows how challenging it can be to come up with snack ideas for the kids. Not only do we need some nutritious goodies to pack into the lunch boxes, but often the after school munchies have the kids reaching for a snack too.

Easy snacks for kids

In order to help you avoid the pitfalls of processed and often unhealthy snacks, Katie has created a handy list of some superb snack ideas that the kids will love. If you would like to order a fridge magnet of the list, pop on over to her Facebook page, Busy Happy Kids NZ and drop her a message – they’re just $5 incl P&P!

To help you out we’ve even included some Kidspot recipes below for those that require a little bit of preparation. Happy snacking!

kids snacks — Image courtesy of Busy Happy Kids

Recipes from the Kidspot Kitchen

Corn fritters

Pop the homemade tomato relish in a little leakproof tub and don’t expect any leftovers! Get the recipe for Sweetcorn fritters with tomato relish

Hummus

Perfect for an after-school snack, toasty dippers are the perfect partner for homemade hummus. Get the recipe for Hummus with toasty dippers

Sandwich roll ups

The trick to a great sandwich roll up is choosing fresh, tasty bread that the kids like – otherwise they will never even consider trying the filling. Get the recipe for turkey pest roll-ups

Mini frittatas

These little frittatas are made with bacon and peas but you can substitute these for other cooked deli meats or veggies. Try diced capsicum. leftover roast pumpkin or kumara, or grated zucchini. Get the recipe for Mini bacon and pea frittatas

Boost balls

Boost or protein balls come in many different forms. This recipe uses dates, peanut butter, raw cacao powder and almonds. Get the recipe for chocolate nut balls

Weet-Bix slice

A Kiwi kids classic. We’ve topped our version with a lemon icing which can be drizzled over the top. Get the recipe for Weet-Bix slice with lemon icing

Pikelets

We totally didn’t sneak in some veggies … or did we? Get the recipe for veggie pikelets

From Katie at Busy Happy Kids:
I started Busy Happy Kids to share activities and ideas on how parents can encourage their children to be active and get outdoors. I was a Physical Education and Health teacher prior to having children and really love encouraging other families to be active. I progressed into sharing recipes and shopping lists/menus to teach parents how to shop on a small budget.

Visit the Busy Happy Kids website for more food ideas, recipe and fun activities to do with the kids.

Continue reading “Stuck on snack ideas for kids?”

Mini s’mores cups

Serves: 6

Ingredients

1/2 Cup Hazelnut Meal
60 Grams vegan butter, melted
1.5 Tbsp Natvia
150g sugar-free chocolate
16 mini sugar-free marshmallows

Method

Preheat to 180C
Mix hazelnut meal, butter, and Natvia in a small bowl. Scoop out and press into a greased muffin tin. Press crumbs to form shallow cups using your thumb. Bake 4-5 minutes.
Using ¾ of the chocolate place a small piece of chocolate into each cup, set the extra chocolate aside.
Cut marshmallows in half and place on top of the chocolate, cut side down. Return to oven 1-5 minutes or until marshmallows are just slightly softened. Remove from the oven transfer to a cooling rack for at least 20 minutes.
Melt the remaining chocolate in the microwave and then drizzle over the top of the cooling marshmallows.
Carefully remove from the pan and then leave to cool on the rack for 30 minutes until completely cool.

Find more sugar-free recipes at Natvia

Homemade raw picnic bars

Serves: 8

Ingredients

1 cup cashews
1 1/2 cup almond meal
1/2 cup Natvia
1/4 Cacao Powder
80 grams butter, unsalted, chopped.
2 Tblsp chia seeds
2 Tblsp coconut cream
1 tsp vanilla essence
1/4 cup peanuts
100g sugar-free dark chocolate, melted.

Method

Soak the cashews in boiling hot water for at least 1 hour.
Grind the chia seeds in a mortar and pestle and then soak in 100ml of water for 5 minutes, stirring occasionally.
In a food processor blitz the almond meal, Natvia, cacao powder and butter until it resembles breadcrumbs and sticks together between two fingers.
Stir through the chia seeds and then press into a 30×15 cm tin greased and baking paper and bake for 6-8 minutes at 180C. Remove from the oven and set aside.
Blitz the drained cashews, coconut cream and vanilla in a blender or processor until smooth. Spread over the base. Sprinkle over the peanuts. Freeze for 2 hours.
Melt the chocolate in the microwave for about 1-2 minutes, stirring at 30 second intervals. Drizzle the top of the bars in the melted chocolate and then carefully remove the bar. Line the tin in fresh baking paper and pour in the remaining chocolate, smoothing with a spatula. Remove the baking paper from the bar and place on top of the chocolate. Move to the refrigerator and chill for at least 2 hours.
Slice into 8 bars using a sharp knife and enjoy

Find more sugar-free recipes at Natvia

Southwest Turkey & Salsa Salad

Serves: 4

1 Taylor Farms Southwest Chopped Salad Kit
¾ cup cooked seasoned ground turkey
1 cup pico de gallo salsa, strained
1 avocado, cubed
4 pint size Mason jars with lids

Directions

Open the Taylor Farms Southwest Chopped Salad Kit and remove package with dressing and toppings.
Evenly divide dressing into the base of each Mason jar.
Next, divide the following items evenly in each jar, building from the base up; seasoned ground turkey, salsa and then the Southwest chopped salad vegetable base.
Top the vegetables with avocado cubes.
Lastly, open the topping package included in the Taylor Farms chopped salad kit and sprinkle toppings evenly on each salad.
Tightly seal the lid and refrigerate until ready to eat.
Then, shake, shake, shake and ENJOY!

This recipe is bought to you by Taylor Farms New Zealand

Southwest Taco Salad

Serves: 4-6

Ingredients

2 Taylor Farms Southwest Chopped Salad kits
2 ears of fresh corn, husks and silks removed
2 avocados, peeled and pitted (one will be used for dressing)
2 bell peppers
1 can black beans, drained and rinsed
1 cup grape or cherry tomatoes, sliced
1 cup sliced cucumber
½ small red onion, thinly sliced and quartered
3-4 tablespoons milk of choice (for dressing)
½ lime, plus additional for serving (optional)
salt and pepper, to taste
tortilla chips, for serving (optional)

Directions

Open the Taylor Farms salad package and remove the dressing/topping packet from the bag. Empty salad contents into a large serving bowl and set aside.
Preheat a gas grill or grill pan to medium-high. Place ears of corn and whole bell peppers onto the hot grill and lightly char on all sides. Alternatively, if you have a gas stove you can also place corn and peppers directly over the flame to roast, turning often until lightly toasted on all sides.
Slice peppers in half and discard seeds and stem. Slice peppers and add to the salad.
Cut kernels off the cob and add to the salad, along with one sliced avocado, drained black beans, tomatoes, cucumber, and onion. Top with salt and pepper and gently toss together until ingredients are well blended. Keep refrigerated until ready to serve.
For the dressing, blend the two cilantro dressing packets from the salad kit along with the other peeled and pitted avocado, and the juice of ½ lime in a blender until creamy. Add milk of choice a tablespoon at a time and blend until dressing is thin enough to drizzle. Blend in a pinch of salt, if needed. Keep refrigerated until ready to serve.
Before serving, top salad with tortilla strips and pumpkin seed mix from the kit. Serve with additional tortilla chips, lime wedges, and the avocado-cilantro dressing. Serves 4-6.

This recipe is bought to you by Taylor Farms New Zealand

Tomato & Cherry Kale Salad with Lemon Vinaigrette

Serves: 4

Ingredients

1 Taylor Farm’s Kale Chopped Salad Kit
2 medium heirloom tomatoes (or 2 small heirloom tomatoes and a few cherry tomatoes) sliced
1/2 cup cherries sliced (and pitted, if you’d like)
1/4 basil torn
salt and pepper

Directions

Remove the dressing, Asiago cheese, and croutons from the Taylor Farm’s Kale Chopped Salad Kit and set aside.
Add chopped salad to a serving bowl and mix in the croutons, tomatoes, and cherries.
Drizzle the dressing packet that came with the salad kit over the salad and serve right away.

This recipe is bought to you by Taylor Farms New Zealand

Grilled Avocado And Kale Chopped Salad

Serves: 4-6

Ingredients

For the citrus pickled onions

⅓ cup thinly sliced red onions
¼ cup freshly squeezed lime juice
pinch of coarse sea salt

For the chile-lime walnuts

1 cup raw walnuts
1 teaspoon olive oil
1 teaspoon Tajin chile and lime seasoning (available online)
1 teaspoon flaky or coarse sea salt

For the avocados

3 avocados, sliced in half and pit removed
olive oil
2 limes, juiced
coarse sea salt
freshly ground black pepper

Assemble the salad

2 packages Taylor Farms Kale Chopped Salad Kit (omit the crouton packet if gluten free)
1 cup baby heirloom or cherry tomatoes, halved
1 batch citrus pickled onions
1 batch chile lime walnuts
⅓ cup – ½ cup coconut bacon
6 grilled avocado halves
1 lemon, sliced into wedges

Directions

Prep the citrus pickled onions

Place the sliced onions in a shallow bowl, pour the lime over the onions and sprinkle with sea salt. Stir well then let marinate for at least 20 minutes then drain the liquid.

Roast the walnuts

Preheat the oven to 160°C and line a baking sheet with parchment paper.
Place the walnuts onto the prepared baking sheet and toss with olive oil, Tajin and sea salt. Roast in the oven 5-8 minutes stirring once.

Grill the avocados

Lightly oil a grill pan and place it over medium heat.
Brush the avocado halves lightly with olive oil and drizzle with the lime juice. Season with salt and pepper. Place the avocados flesh side down on the preheated grill and cook for 5 minutes, or until they have nice dark grill marks. Remove from the heat and set aside.

Assemble the salad

Arrange the Taylor Farms Kale Chopped Salad greens on a large platter. Sprinkle the cheese packets, tomato halves, pickled onions, chile lime walnuts and coconut bacon over the top.
Nestle the avocado halves into the salad and place the lemon wedges around the outside of the platter.
Serve immediately with the lemon vinaigrette from the salad kit.

This recipe is bought to you by Taylor Farms New Zealand

Asian Ginger Chopped Salad & Seared Ahi Tuna

Ingredients

1 Taylor Farms Asian Chopped Salad Kit
2 x 200gram sushi grade ahi tuna steaks (3/4 of an inch thick)
2 Tbsp. coriander seeds
1 Tbsp. crushed black peppercorns
½ tsp sea salt

Instructions

Rub coriander seeds, crushed black peppercorns and sea salt and press into tuna loin.
Sear each side quickly on high heat in avocado oil so that the spices brown but the meat only cooks about 1/4 inch into the loin. Let cool for 2 minutes then slice thin.
Toss ingredients and dressing from the Taylor Farms Asian Chopped Salad Kit and plate.
Top with slices of seared ahi tuna and serve!

This recipe is bought to you by Taylor Farms New Zealand

Asian Chopped Salad With Hoisin Marinated Pork Kebab

Serves 4

Ingredients

2 lbs pork tenderloin
1 cup hoisen sauce
1 bag Taylor Farms Asian Chopped Salad Kit
1 tbsp black sesame seeds (optional)
2 bell peppers, julienned (red or green)

Directions

Cut the tenderloin into 16 evenly sized pieces about 2 inches in size. In a medium sized bowl, marinate pork in ¾ cup of the the hoisin sauce turning to coat the meat. Once the meat is coated on all sides, skewer 4 pieces of the pork onto 2 skewers so that the pork lies flat. Once all skewers are assembled heat your grill to high.
Grill the meat for 3 minutes on each side until cooked through and slightly charred. Use the last ¼ cup of hoisin sauce as a marinade while the meat is cooking.
While the pork is being grilled, divide all contents of the Taylor Farms Asian Chopped Salad kit evenly onto 4 dinner plates. Top each plate with peppers, a pork skewer, sprinkle with sesame seeds and drizzle pork with the remaining ⅓ packet of dressing.

This recipe is bought to you by Taylor Farms New Zealand

Pumpkin, potato and rocket salad

Ingredients:

8 chat potatoes, quartered
1.5kg Kent pumpkin, peeled and cut into pieces
2 tbsp olive oil
Salt and pepper
4 tbsp honey mustard dressing
3 cups baby rocket leaves

Recipe:

Preheat oven to 180°C. Line baking tray with baking paper and place the potatoes and pumpkin on the tray. Drizzle with olive oil and toss to coat.

Season with salt and pepper and roast for 45 minutes, turning the vegetables halfway through the cooking period.

Place in a serving dish and drizzle with the dressing. Toss the rocket through right before serving.

Notes:

This a great barbeque dish and tastes great whether it is hot or cold.
The dressing and rocket need to be held back until serving, otherwise they just make the salad look limp.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Chicken rissoles with sweet chilli mango salad

Try this gorgeous chicken and coriander rissoles served with a sweet, spicy mango salad. So fresh and easy, you’ll be asked to make this again and again.

Rissoles:

500gm lean chicken mince
¼ cup chopped coriander
3 spring onions, finely chopped
1 large garlic clove, minced
1 tsp freshly ground ginger
2 tbsp soy sauce
1 egg
1/3 cup panko breadcrumbs (you can use normal breadcrumbs but these have a lovely texture and flavour)
Dot’s Canola Oil Cooking spray

Salad:

4 cups butter lettuce
¼ cup coriander leaves
1 large mango, peeled/deseeded and cut into cubes
2 tbsp cashews, chopped (optional)
2 tbsp sweet chilli sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 tsp vegetable oil (peanut or canola)

Recipe:

Mix rissole ingredients together, and then make 8 balls and flatten slightly. Cover and pop in the fridge for 15-20 minutes.

Heat large frying pan to medium-high, spray lightly with Dot’s Canola Oil Cooking spray.

Remove the rissoles from fridge and cook for 3 minutes on each side or until cooked through. If you don’t have a pan large enough, cook in batches in a smaller pan. Allow to rest for a couple of minutes.

Make the salad by combining lettuce, coriander and mango together.

Mix sweet chilli sauce, rice wine vinegar, sesame and vegetable oils together in a jar and pour over salad.

Top with cashews and serve with rissoles.

Notes:

We recommend Dot’s Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
If you or someone in your family doesn’t like coriander, you can leave it out or replace it with a little fresh lemon zest.
You can find Panko breadcrumbs in the Asian food aisle of your supermarket.
These rissoles are also fantastic with pork mince or even fish pulsed in the food processor.
Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on Facebook.

Directions for use for Dot’s Canola Oil Cooking Spray:
Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
Do not spray product onto naked flame or lighted BBQs.
Do not spray into gas ovens, even when not lit.

Spinach cobb dip

Ingredients:

1 white Cobb loaf, unsliced
250g spinach, frozen chopped
½ white onion, diced finely
300ml sour cream
2/3 cup mayonnaise
1 pkt Continental spring vegetable soup mix

Method:

Defrost spinach and squeeze out excess water.

Combine onion, spinach, sour cream, mayonnaise and soup mix in a bowl. Refrigerate for 4 hours or overnight.

Preheat oven to 180°C. Take a lid off the Cobb loaf and scoop out bread in bite size pieces and put aside.

Spray all the bread with non stick cooking spray and bake for 10 minutes on an oven tray to crisp up.

Leave to cool and fill with spinach mixture.

Serve with lid and reserved bread.

Beyblade birthday cake

Ingredients:

Chocolate cake:
This can be made up to a month in advance and kept in the freezer.

400g butter
400g chocolate
400g caster sugar
8 eggs
400g plain flour, sifted

Decorations:

50cm square cake board
1.5kg ready made white icing (also called fondant icing, you can find Orchard White Icing at all major supermarkets)
Icing sugar, extra to prevent white icing from sticking to the bench when rolling
Food colouring – orange, yellow, blue, red and black
Small silver balls, optional
9 icy pole sticks
Candles

Royal icing to glue fondant walls:

1 egg white
1 tsp lemon juice
150g icing sugar
Orange food colour

Equipment and other items needed:

Greaseproof paper to line tin and use with rolling out of the icing
Piping bag and small nozzle to create writing or letter cutters

Approximate timings:

To make the cake: 15 minutes preparation time, approximately 30-40 minutes baking time
Preparing the cake: allow 2 hours
Covering sponge with fondant icing: 2 hours
Stadium walls and writing: allow 3 hours if you are piping the lettering, or 2 hours if you are cutting letters
Beyblade decorations: allow 2 hours

Method:

1. Colour the fondant icing before rolling out 2. Gently scope out a disc of cake to create the beyblade stadium 3. Roll out and cut fondant into rectangles and allow to dry before stenciling letters

Chocolate cakePreheat oven to 180°C.

Line tin with greaseproof paper.

Melt the butter and chocolate in the microwave, on high, for one minute or until chocolate is melted.

Beat eggs and sugar in a mixing bowl until pale. Mix in the butter/chocolate mix before folding in flour.

Pour into tin and bake in oven until the mix springs back when gently pressed.

Keep the cake in the tin for approx 5 minutes before turning onto a wire rack – keep the bottom side up at all times to avoid making lines as this will be the presentation side up.

When the cake is completely cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the ‘bottom’ (which was the top.) Place a sheet of greaseproof paper on the presentation side and turn over. Use a serrated knife and cut the top of the cake so it’s as flat as possible. I usually cut a little at a time so that I don’t accidentally cut away too much cake! These bits of cake can be used as fillers for any holes in the sponge or to adjust the cake if it’s not evenly cut.

Turn back over onto greaseproof paper and cut a circle in the centre to create the dome shape. Go slowly and steady to avoid cutting through to the bottom.

Keep aside any large pieces of sponge to be used for the main pieces of the beyblades. Mix the sponge off cuts with a little water until it becomes a putty consistency. Use this to create a smooth surface over the entire sponge. It is now ready to cover with fondant icing.

Readymade white icingThis is also known as ‘fondant icing’ and can be found in larger quantities in cake specialty shops – they also sell them already coloured if you don’t wish to do that yourself. It will keep for a long time if stored in a cool place and if wrapped very well – I usually use a few layers of cling film before placing in an airtight container.

Usually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to ‘work’ or ‘massage’ it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kids’ baby bottoms!). Once it’s smooth and soft you are ready to add the colour. Set aside a small amount (around 50g) for the yellow parts of the beyblades, 100g for the grey icing and 50g for the blue pieces.

Flatten a little, press some ‘creators’ into the dough and add a few drops of orange colour. Again, going slowly but steady is better than adding too much at once (unless you are after a very bright colour!) until you have achieved the strength of colour you are after. To work the colour into the icing, continue kneading as you would a dough. If the icing starts to stick to the bench use icing sugar, as you would flour to dough.

Once the orange is mixed evenly throughout, roll out to approximately 1/2cm thickness. It can be easier to roll it out on greaseproof paper – don’t forget to use icing sugar if it starts to stick. Use your rolling pin gently and turn the icing regularly so that the bottom won’t stick.

Using your rolling pin, and starting closest to your body, loosely roll the icing into the rolling pin. ‘Unravel’ the icing over the larger cake, making sure you allow enough icing to fall over the edges. This is the trickiest part of the whole process so the less kiddies around at this stage will probably make things easier. Use the natural curves of your hand and fingers to manipulate the icing so that it sits smoothly on the cake or use a ball of fondant dusted with icing.

Using kitchen scissors or a sharp knife, cut around any excess icing from the bottom and gently tuck in to hide the ends.

Carefully transfer the cake onto your serving plate or cake board.

To make the side wallsYou will need to make these at least seven days before you put them on the cake to allow them to dry and go hard. Make at least one extra wall just in case you have any disasters!

Roll out a strip of orange icing to the length of each side and approximately 5-8cm in height.

Cut out squares and allow to dry for at least seven days, more is better to prevent decoration disaster!

Once they are dry, use a stencil to pipe on wording or use letter cutters and stick on with a little water.

Also cover each icy pole stick with fondant icing, trim ends with a sharp knife and allow to dry.

Glue the poles to the walls at least 2-3 days before hand using royal icing. Allow to set until hard.

Making the glueCombine the egg white, lemon juice, food colour and icing sugar into a bowl and mix until the egg white is stiff. Place in a piping bag ready to glue.

To finish the cakeGlue the walls to the cake at least one day prior to the party – use props to help keep them upright and in the right position.

Notes:

To make life easier, break down each stage of the cake making. For example:
Make the sponge at least a month beforehand, cut out the dome stadium, fill holes with sponge putty and freeze.
Defrost the sponge 8 days prior to the party and cover with fondant. Prepare the decorations and sit in your kitchen pantry to set and go hard.
The cake recipe is denser than a lighter sponge as this makes it easier to cut out the stadium base and smooth it out.
I have also defied cake-making law by omitting buttercream as a crumb coating and instead preparing the sponge using ‘cake putty’ which is made using leftover sponge and water.
Icing the cake is the trickiest part – I would recommend a time when it’s quiet and you don’t need to rush (I know that doesn’t happen very often with us mums!) but once the cake has been iced all around with fondant icing, this acts as cling film and stops the cake from drying out. You can do this stage ahead of time by at least one to two weeks – depending on the weather. The icing decorations can be made well in advance (if they are kept uncovered in a cool and dry spot they will last for months).
This recipe was created by Sonia Anthony.

From Chef Sonia

Although I am a qualified chef, I’ve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!) I think the most important thing is to ‘give it a go,’ you’ll be producing amazing cakes before you know it!

Please feel free to contact me for any questions at info@chefsoniaandyou.com or at Chef Sonia & You .

Best-ever chocolate pudding

Ingredients:

300g thin/pouring cream
200g good quality dark chocolate
2 egg yolks
3 tablespoons Cointreau (or brandy, or Tia maria, or Kahlua, or Frangelico…)

Method:

Pour cream into a small saucepan and heat until near boiling.

Remove from heat and add chocolate (I buy a 200g block and bash it against the bench before opening, then just pour the pieces into pan).

Stir well until chocolate has melted and mixture is smooth; it will still be a bit speckled at this point.

Whisk in egg yolks and your liqueur of choice.

Pour this chocolate heaven into small glasses, bowls or espresso cups. Refrigerate until cool or until needed. The mixture doesn’t set; it is a chocolate pudding creamy consistency. OMG.

Notes:

Delightfully simple to prepare (in advance) and sinfully rich. You need look no further for your Christmas ‘afters’ treat. And the kids won’t like it because of the liqueur = no sharing!
This recipe is adapted from Jamie Oliver’s Chocolate Pots – too good not to share with others!
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Berry chocolate crackle parfait

Serving Size:

Makes 4

Ingredients:

1 cup chocolate buttons
1 cup desiccated coconut
2 cup Rice Bubbles
200 g mascarpone
200 g mixed berries (fresh, chopped)

Method:

Melt the chocolate buttons in the microwave (be careful not to burn it). Fold in the coconut and rice bubbles while the chocolate is still warm.

Set the crackle mixture on a tray or plate covered with baking paper and pop in the fridge. Leave for at least two hours.

Once set, place another sheet of baking paper on top and smash the crackle with a wooden spoon until coarse and crumbly.

Soften the mascarpone gently with a spatula. Take a glass and layer the crackle mixture, mascarpone, berries, mascarpone, crackles, etc, until your glasses are full or you run out of ingredients. Return your glasses to the fridge to settle for 30 minutes before devouring with a spoon.

Notes:

It is easiest to use a piping bag to dispense the mascarpone into the glasses.
If you’re making chocolate crackles for the kids, make a little extra so you can prepare a few of these desserts for the grown-ups too!
This recipe was created by Adam Clements for Kidspot.

Beginner’s sushi

Ingredients:

1 cup sushi rice, uncooked
3 cups water
2 tbsp mirin
3 nori seaweed papers

Equipment:

1 bamboo rolling mat
glass water on standby

Fillings:

Peeled cucumber cut into batons
Cold BBQ chicken thighs, sliced into strips
Peeled cooked prawns
Sushi grade salmon
Butter lettuce

Method:

Place uncooked rice in 3 cups of cold water, bring to the boil and simmer until cooked.

Rinse rice thoroughly, but delicately as you want to keep the form of the rice, I rinsed the cooked rice three times in cold water.
Put the rice into the refrigerator to cool completely before using.

Prepare all the ingredients and have them ready to use.

Add 2 tbsp of mirin to the cool rice; thoroughly mix through with a spoon.

Lie a seaweed sheet over the bamboo mat and position the two lengthways away from you. Place a little of the rice (about ¼ of a cup) on the near side of the seaweed sheet and flatten into a rectangle shape into a sausage shape, leaving about 3cm of the seaweed sheet clear of rice nearest to you.

Place a little of the filling across the centre of the rice and then gently pick up the end of the bamboo mat closest to you and start rolling away from your body as tightly as possible.

Make sure you leave about 3cm at the far end of your roll without rice/filling. When you have finished rolling, dip your fingers into the water and wet the strip of seaweed on the end to close and seal the sushi.

With a sharp knife, chop the sushi into bite-sized pieces.

Notes:

Rolling sushi is definitely one of those techniques that gets easier and better with practice. By the time I had finished all the rice I had made, my sushi was looking a whole lot better than when I first began!
We’ll definitely make again! I highly recommend it – it would be great thing to do with teens as an activity too. I’m now eager to try making some of my faves from the sushi bar – tempura prawn, cooked tuna with corn…
Mirin is Japanese vinegar. You can find it most good sized supermarkets these days.
A lot of sushi that you buy includes Japanese mayonnaise. Rather than buy it, I cheated and watered down some regular mayonnaise so it was the consistency of tomato sauce.
I have listed the fillings I used to make sushi this time, but obviously the sky is the limit when it comes to choosing sushi fillings. Avocado, carrot sticks and tuna (tinned or fresh) are others that I could have used but didn’t this time around.
This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Beef tortellini soup

Ingredients:

2 tbsp olive oil
2 onions, thinly sliced
2 cloves garlic, crushed
4 carrots peeled and sliced
1 punnet grape tomatoes, halved
1 zuchini, quartered and thinly sliced
1 cup tomato paste
6 tsp beef stock
6 cups boiling water
625g fresh beef tortellini
4 tbsp fresh oregano, chopped
2 bay leaves, dried
2 cups baby spinach leaves

Method:

In a large soup pot, heat the oil and fry the onion until translucent.

Add the garlic, carrots, zucchini and tomatoes and cook for 3 minutes.

Add the boiling water, stock, bay leaves and oregano.

Return to the boil and pour in the tortellini.

Cook for 15 mins or until the tortellini is cooked.

Stir in the spinach leaves just before serving.

Notes:

This tastes great with a big grating of parmesan cheese just before serving.
This is a soup as a meal dish and it’s really hearty.
You can use your favourite type of tortellini or filled pasta.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

1

Beef stand n stuff taco with four bean salad

Kids love being able to stuff their own taco and this recipe makes it not only a yummy choice but a healthy one too.

Ingredients:

1 packet Old El Paso™ Stand ’n Stuff™ Taco Shells
1 sachet Salt Reduced Old El Paso™ Taco Seasoning
Old El Paso™ Taco Sauce
1 tablespoon plain flour
600g trimmed, lean rump steak, cut into 1.5cm cubes
125g can 4 bean mix, drained
½ punnet (100g) cherry tomatoes, halved
½ small yellow capsicum, finely chopped
1 tablespoon chopped fresh coriander
Juice of ½ lime
¼ iceberg lettuce, shredded

Method:

Combine Taco Seasoning and flour and toss meat to coat. Add a little oil to a pan and cook meat in 2 batches for 3 minutes or until golden brown.
Remove Tacos from plastic, keep wedge inside shells. Fan Tacos slightly apart on tray and heat in an oven at 180ºC for 5 minutes.
Four Bean Salad: Combine beans, tomatoes, capsicum, coriander and lime juice to make the Four Bean Salad.
Fill Taco Shells with beef, lettuce and Four Bean Salad and drizzle with Old El Paso™ Taco Sauce.

Find more:

Beef casserole

Ingredients:

2 teaspoons vegetable oil
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt and pepper
700g chuck steak, cubed
2 red capsicums (approx 250g), sliced into 5 cm strips
2 medium brown onions, thinly sliced
2 cloves garlic, crushed and chopped
2 tablespoons tomato paste
400ml warm water
1/2 cup chopped parsley
Zest of one lemon
1 cup frozen peas
1/2cup button mushrooms, sliced (optional)

Method:

Preheat oven to 180C.

Add oil to a large earthenware dish or ovenproof dish with a lid.

Combine flour, paprika, salt and pepper together and roll beef cubes in the mixture until well covered. Put beef and remaining flour in the oven dish.

Add capsicum, onion and garlic.

Combine water and tomato paste in a small bowl and mix well then pour over meat and vegetables until just covering.

Cook for 2 hours covered.

20 minutes before serving, add the peas and mushrooms and check seasoning. Just before serving, mix parsley and lemon zest together and sprinkle over beef.

Notes:

My husband came up with this recipe when we were living on peanuts in Edinbrough. It is quick, easy on the pocket and very tasty. If I play with it a little I change the parsley to a basil and tomato salsa to give it a twist and serve with mashed potatoes.
Depending on the size of your dish you might need less water, make sure it only just covers ingredients for best results.
This recipe will also work in a slow cooker on medium heat for about 7-8 hours.
Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Beef and Capsicum Fajita

Ingredients:

500g rump steak
2 tablespoons Old El Paso™ Fajita Seasoning
1 tablespoon olive oil
200g baby spinach
240g packet Old El Paso™ Wholegrain Tortillas

Yellow Capsicum Salsa

½ yellow capsicum (or red),
½ red onion, finely chopped
1 cucumber, finely chopped
2 tablespoons fresh coriander, finely chopped
2 teaspoons lime juice

Method:

Combine Fajita Seasoning and oil in a bowl. Add Steak and toss to coat. Preheated a BBQ or frying pan and cook steak for 4 minutes each side or until cooked to liking. Rest beef for 5 minutes & thinly slice.
Warm to separate tortillas. Open tortilla pouch, discard freshness sachet. Microwave tortillas in pouch on HIGH/1100 watts/100% power for 30 seconds or remove from pouch, wrap in foil & heat in oven at 180°C for 10 minutes.
Combine yellow capsicum, onion, cucumber, coriander and lime juice to form Yellow Capsicum Salsa.
Top warmed Tortillas with baby spinach, beef and Yellow Capsicum salsa & roll to form a Fajita.

TIP: Yellow or red capsicum can be used in the Capsicum Salsa.

Bread rolls

Ingredients:

2 cups wholemeal plain flour
2 cups plain flour
1 cup unprocessed bran
1/2 cup linseed
2 x 7g satchets of yeast
2 1/2 cups warm water
3 tbsp vegetable oil
2 tsp honey

Method:

Mix all of the dry ingredients in a large bowl.

Mix all of the wet ingredients in a jug.

Mix wet and dry ingredients together and when well combined, cover the bowl with cling film and leave the bowl in warm place for the dough to prove (double in size) for an hour.

Dust some flour on your bench and turn out the dough. Knead until your dough is pliable and elastic.

Cover a baking tray with baking paper. Shape your bread rolls and place on the tray.

Cover with a tea towel and leave to rise again for 45mins.

Preheat oven to 200°C.

Bake rolls in oven for 20 minutes.

Notes:

You can brush these with a little milk before baking if you like them to look really golden.
I made some round rolls, a plait and some knot rolls with mine.
These are neither fast nor easy but they are still worthy of giving a go. The end result is some deliciously healthy rolls with linseeds dotted through them.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Warm beetroot, zucchini and quinoa salad

Ingredients:

- 1/2 cup quinoa, cooked
- 2 packs of LeaderBrand Pure’n Ezy Baby Beets, halved
- 4 zucchinis, sliced lengthways
- 1 Tbsp olive oil
- 1/2 cup walnuts
- 1 corn cob, with husks removed

Green dressing:

1/3 cup egg mayonnaise
1/2 cup buttermilk
1/4 cup mint leaves, plus extra leaves to serve
2 tsp lemon juice
1/2 clove garlic, chopped

Method:

Preheat a barbecue grill to high heat. In a bowl, toss the beetroot and zucchini slices in oil and season to taste. Chargrill the beetroot for 5-7 minutes, turning each side until cooked and then set aside. Grill the zucchinis for 3-4 minutes, turning each side until tender and set aside.

Chargrill the corn cob until the kernels start to blister. Cut the charred corn kernels away from the husk.

Spread walnuts over half a piece of foil, fold over and scrunch edges to seal. Place the walnuts onto the barbecue hot plate, cook for 2-3 minutes until lightly toasted. On a platter, place the quinoa and top it with the chargrilled beetroot and zucchini slices. Drizzle generously with the dressing, sprinkle over the walnuts and extra mint to serve.

For the dressing, combine all the dressing ingredients in a small food processer, process until smooth and season to taste.

Find more:

Banana nut bread

Ingredients:

90g butter or margarine
1/2 cup castor sugar
1 egg
1 teaspoon vanilla essence
1 1/2 cups mashed ripe banana
2 cups Kellogg’s Rice Bubbles
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
salt, to taste
1/4 cup chopped nuts

Method:

Preheat oven to 180°C.

Cream butter and sugar until light and fluffy.

Add egg and vanilla essence.

Beat well.

Stir in banana and Kellogg’s Rice Bubbles.

Sift dry ingredients together.

Add to mixture with nuts, stirring only until combined.

Spread into a greased 23 x 14cm loaf tin.

Bake in a moderate oven (180°C) for 40-50 minutes or until cooked.

Cool thoroughly before slicing.

Spread with butter and serve.

Notes:

Tested by The Australian Women’s Weekly TEST KITCHEN.
This loaf makes a great breakfast when served lightly toasted
This recipe was created by Kellogg’s nutritionists

Banana and chocolate parcels

Ingredients:

2 sheets puff pastry, thawed
2 bananas, mashed
2 tsp brown sugar
2 tbsp flaked almonds
2 tbsp chocolate chips
1 tbsp milk

Method:

Preheat oven to 180°C. Place a sheet of baking paper on tray and set aside.

In a bowl, mash bananas and stir in brown sugar, almond flakes and chocolate chips.

Cut pastry sheet into 4 and place a tablespoonful of the mixture in the centre of a square and bring in the opposite corners to the centre and press them together, then repeat with the other two corners.

Brush with milk and place on baking tray. Continue with each parcel until all 8 are done.

Bake for 25-30 mins.

Notes:

This recipe was one of the winners of a Kidspot Social Big Banana Competition and created by Pally.
This recipe was tested by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Baby yoghurt

Ingredients:

3 tbsp Easiyo natural yoghurt mix
1 1/2 cups powdered milk
water

Method:

In the Easiyo canister, add 3 tbsp of the yoghurt mix and the milk powder.

Fill the canister half way to the top with cold water. Put the lid on and shake vigourously.

Remove the lid and fill to the “line” with more cold water and shake vigourously again.

Fill the Easiyo thermos to the required line with boiling water and place the canister inside for 12-18 hours.

Remove and refrigerate until required.

Notes

The directions on the Easiyo packet tell you to add the whole packet but I find a few tablespoons is enough. Store the remainder of the packet in an airtight container in the refrigerator until required. This stops the active cultures from dying.
Making yoghurt this way is a great way to have yoghurt in your home at a budget price. You can add fruit purees or just serve with almonds and honey for breakfast.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Baby bolognese

Ingredients:

1 tbsp olive oil
250g minced beef
1/2 onion, finely chopped
1 tin condensed tomato soup
1 small tomato, finely chopped
1 chicken stock cube

Method:

In a small frying pan, heat the olive oil and brown the mince and onion.

Add the tomato soup, tomato and chicken cube. Mix well and bring to the boil. Simmer for 8 minutes.

Notes

Serve this with some kids pasta shapes to make it a little more interesting and give it a nice shaving of grated cheese.
You can grate a little carrot and zucchini to add into this recipe for some hidden vegetables.

Snow balls

Ingredients:

85g copha, chopped
100g vanilla marshmallows, chopped
2 cups Rice Bubbles
3/4 cup coconut milk powder
1/4 cup icing sugar, sifted
extra icing sugar

Method:

Mix the copha and the marshmallows in a heat resistant bowl.

Put this bowl carefully into a saucepan with simmering water

Melt the mixture over low heat, until both ingredients have just melted [this mixture will not mix together.

In a large bowl mix the Rice Bubbles, coconut milk powder, icing sugar and melted copha mixture, combine well.

Roll level tablespoons of mixture into balls on a foil lined tray.

Set and store in the refrigerator.

Serve sprinkled with icing sugar.

Notes

Copha is a registered trade mark of Peerless Foods.
Copha is sold as Kremelta in New Zealand.
This recipe was created by Kellogg’s nutritionists

White chocolate strawberries

Ingredients:

300g white chocolate, chopped
24 small to medium strawberries with the green stalks attached
2 cups Rice Bubbles

Method:

Microwave the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.

Stir until chocolate is smooth and fully melted.

Dip strawberries into the melted chocolate and allow some of it to roll off, dip immediately into the Rice Bubbles and ensure a generous coating.

Place onto a cooling rack to set for 15 minutes. Serve immediately once set.

Notes

Try this recipe with Milk Chocolate and Coco Pops.
900-watt microwave used. Timings may vary.
This recipe was created by Kellogg’s nutritionists.

Campfire birthday cake

Ingredients

Chocolate cake:

This can be made up to a month in advance and kept in the freezer.

200g self raising flour, sifted
50g cocoa powder, sifted
125g butter, softened
1 tsp vanilla essence
275g caster sugar
2 eggs
160ml water

Ganache:

Use a good quality dark chocolate to achieve a smooth and silky ganache. If you have any leftover it makes a delicious chocolate sauce!

100g thickened cream
100g chocolate, dark

Decorations:

500g readymade white icing (you can find Orchard white icing at all major supermarkets)
icing sugar, extra to prevent white icing from sticking to the bench when rolling
food colouring ÛÒ green and orange
1 pkt small marshmallows
2 pkt Flake chocolate
1 pkt fairy floss
å_ mt Happy Birthday ribbon (usually sold in a 4mt roll, can be used for another birthday!)
candles

Equipment and other items needed:

greaseproof paper to line tins and use with rolling out of the icin
large rolling pin
1cm round cutter for white dots on collar

Approximate timings:

To make the cake: 15 minutes preparation time, approximately 30 minutes cooking time
Ganache: 5 minutes to make, 10-15 minutes to cover cakes
Icing the cake: approx 30 minutes to 1 hour. Allow more time if you are doing this for the first time ÛÒ you will have a much better end result if youÛªre not rushing (trust me on this one!)
Orange collar: approximately 15-20 minutes
Finishing up the cake with ribbon and decorations: approximately 30 minutes

Method:

1. Cut the bottom of the cake to make it flat 2. Pour the ganache across the top and down the sides of the cake 3. Leave to set in the fridge

4. Colour the fondant icing and roll into a large disc 5. Drape over cake, smooth creases and tuck the edges under the cake 6. Make the fondant collar

7. Stack the Flake chocolate on top of the cake 8. Top with fairy floss 9. Add candles and marshmallows

Chocolate cake

Preheat oven to 180å¡C.

Line tin with greaseproof paper.

Place sifted flour and cocoa in mixing bowl, add remaining ingredients and beat on low speed until combined.

Increase speed to medium and beat until mix turns a lighter colour and is smooth and fluffy.

Bake in oven until the mix springs back when gently pressed or when a skewer comes out clean.

Keep the cake in the tins for approx 5 minutes before turning onto a wire rack ÛÒ keep the bottom side up at all times to avoid making lines as this will be the presentation side up. You can freeze your sponge at this point, tightly in cling film.

When the cake is totally cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the Û÷bottomÛª (which was the top.) Place a sheet of greaseproof paper on the presentation side and turn over. Use a serrated knife and cut the top of the cake so itÛªs as flat as possible. I usually cut a little at a time so that I donÛªt accidently cut away too much cake!

Ganache

This layer of melted chocolate and cream will give the cake a smoother edge before putting on the white icing. You could also use butter cream ÛÒ the key is to make it as smooth and straight as possible as each bump will be highlighted by the fondant icing.

Place the cream and chocolate in a microwave bowl, heat for 1 minute, remove and stir until all is combined and the mix is smooth.

When the ganache is warm, sit the cake on a cooling rack and pour over until all is evenly covered. Smooth the edges and top if necessary with a flat knife (if you warm the knife it will make it easier but make sure no water comes in contact with the ganache)

Allow to set in fridge for 5 minutes before transferring onto the bottom of a plate or soup bowl (depending on the size of the cake and your crockery) with a sheet of greaseproof paper ÛÒ this will make life easier when you need to transfer onto a cake board.

Use the remainder of the ganache to dip some marshmallows which will be arranged around the campfire. (and some taste testers!)

Readymade white icing

This is also known as Û÷fondant icingÛª and can be found in larger quantities in cake specialty shops ÛÒ they also sell them already coloured if you donÛªt wish to do that yourself. It will keep for a long time if stored in a cool place and if itÛªs wrapped very well (I usually use a few layers of cling film before placing in an airtight container in the freezer).

Usually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to Û÷workÛª or Û÷massageÛª it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kidsÛª baby bottoms!) Once itÛªs smooth and soft you are ready to add the colour. Reserve approximately 100g of icing for the orange collar and colour the remainder with green.

Flatten a little, press some Û÷creatorsÛª into the dough and add a few drops of colour. Again, going slowly but steady is better than adding too much at once (unless you are after a very bright colour!) until you have achieved the strength of colour you are after. To work the colour into the icing, continue kneading as you would a dough. If the icing starts to stick to the bench use icing sugar, as you would flour to dough.

Once the green is mixed evenly throughout roll it out on greaseproof paper ÛÒ donÛªt forget to use icing sugar if it starts to stick. Use your rolling pin gently and turn the icing regularly so that the bottom wonÛªt stick.

Using your rolling pin, and starting closest to your body, loosely roll the icing into the rolling pin. Û÷UnravelÛª the icing over the cake, making sure you allow enough icing to fall over the edges. This is the trickiest part of the whole process so the less kiddies around at this stage will probably make things easier. DonÛªt stress if it looks a mess, icing can be smoothed over and the ribbon and decorations will work their magic to hide the bits you donÛªt want anyone to see. Also use the natural curves of your hand and fingers to manipulate the icing so that it sits smoothly on the cake. Also try to touch the icing to the cake gently ÛÒ if you press to hard you will make finger holes in the cake.

Using kitchen scissors or a sharp knife, cut around any excess icing from the bottom so that it has an overlap of around 2-3cm.

Put a sheet of greaseproof paper on the top of the cake and gently turn over to expose the bottom. Fold in the icing overlap so that the edges are all sealed. If you have any cake spots exposed use the excess pieces of icing to cover. To seal them, run your finger over the joins a few times (gently!) and they will stick together. This is also your last chance to make any adjustments if the cakeÛªs not sitting straight ÛÒ either use the sponge which youÛªd cut off previously or a piece of icing.

Turn the cake over onto your serving plate or cake board.

To make the orange spotty collar

Take the reserved piece of icing fondant, keep 10g aside for the white spots and colour the remainder with orange and knead until it is all incorporated and the icing is smooth.

Roll out into a long cylinder on a piece of greaseproof paper, using icing sugar to prevent sticking, until it is long enough to curl around the cake ÛÒ if it is getting too long and hard to handle, cut in half and work with one piece at a time. Use your rolling pin to roll it flat with a width of approximately 4-5cm. The thickness should be no less than å_ cm. The thicker the easier it will be to handle.

Roll out the white fondant icing and cut out spots, lay them over the orange collars and stick with a tiny bit of water if necessary. Gently roll over with rolling pin to make flat. Roll in both directions to keep spots as round as possible.

Using a sharp thin bladed knife, trim the edges so they are straight. Allow the fondant to sit for å_ hour if possible before positioning on the cake as this will dry it out and make handling easier.

To decorate the cake

Carefully wrap the collar/s around the base of the cake. The easiest way is to roll the collar into the rolling pin (on one end) and unroll around the cake. Use kitchen scissors to cut edges so they are sitting side by side neatly. If the collar isnÛªt sticking to the cake, use a little water. Ensure the edge/s are not showing at the front of the cake.

Wrap happy birthday ribbon around the collar and secure with a pin/s.

Break the Flake chocolate and arrange on top of the cake to look like fire logs.

Dip some marshmallows in left over ganache and place around the Û÷fireÛª

Arrange remainder of marshmallows around base of the cake.

Arrange candles.

Place fairy floss Û÷flameÛª on top at the last minute.

Notes:

Icing the cake is the trickiest part ÛÒ I would recommend a time when itÛªs quiet and you donÛªt need to rush (I know that doesnÛªt happen very often with us mums!) but once the cake has been iced all around with fondant icing, this acts as cling film and stops the cake from drying out. You can do this stage ahead of time by at least one to two weeks ÛÒ depending on the weather.
I prefer to use food colouring gels rather than liquid – you can get a better colour with less food colouring. You can buy food colouring gels from specialist cake shops.

From Chef Sonia

Although I am a qualified chef, IÛªve had no formal cake making training. What I have learnt is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!) I think the most important thing is to Û÷give it a go,Ûª youÛªll be producing amazing cakes before you know it!

Spotty Dotty birthday cake

Ingredients

Cake

320g butter, softened
2 cups water
800g caster sugar
7 eggs, lightly beaten
400g self raising flour, sifted
120ml cocoa powder, sifted

Chocolate buttercream icing

50g cocoa powder, sifted
200g icing sugar, sifted
100g butter, softened

Decorations

1 packet Maltesers, large bag
1 packet Smarties
200g ready-made white icing
Icing sugar, extra to prevent white icing from sticking to the bench when rolling
Natural food colours ÛÒ raspberry powder, passionfruit and spinach
24 large spotty cupcake cases
Candles
30cm round cake board, found in cake decorating stores
35cm square cake board, found in cake decorating stores
Packing or wide tape, to secure fabric onto cake board
1m spotty fabric, a strip cut 15cm x 90cm and a square piece cut at least 40cm x 40cm
4 fabric pins

Equipment

26cm springform tin
Greaseproof paper to line tins and use with rolling out of the icing
Large muffin tin, optional but I find the cupcakes bake more evenly
Small rolling pin
2cm round cutter or you can use a small glass if you donÛªt have a set of cutters

Approximate timings:

To make the cake and cupcakes: 15 minutes preparation time, approximately 20 minutes cooking time for the cupcakes and 30 minutes for the sponge
Buttercream icing: 5-10 minutes to make, 20-30 minutes to fill and cover the sponge, 10-15 minutes in the fridge to set
Decorations: allow 1-2 hours which includes: colouring the fondant, rolling and shaping it onto the sponge, covering with the fabric and preparing the fabric presentation board
Decorating the cupcakes: 10-15 minutes

Method

1. Fill with buttercream 2. Coat the cake with buttercream 3. Lie spots on fondant collar

4. Wrap collar around cake 5. Join the collar 6. Fill the top of the cake with sweets

7. Wrap fabric around the collar 8. Ice the cupcakes 9. Decorate the cupcakes and arrange

Chocolate cake

Preheat oven to 190å¡C. Line tin with greaseproof paper and place cupcake cases in muffin tin.

Bring water to the boil in a medium pot, add the sugar and allow to dissolve before turning off the heat.

Add butter and chocolate, stir until melted. Allow to cool.

Add eggs, flour and cocoa and mix until combined.

Place into tin three quarters of the way up and half fill each cupcake case and place in the oven. The cupcakes will take less time than the cake to cook as they are smaller ÛÒ approximately 20-25 minutes. Once they are cooked, allow to cool on a rack and place to one side. Once cooled, you can freeze your cupcakes at this point in an airtight container.

Bake the cake in the oven until the it springs back when gently pressed or when a skewer comes out cleanly.

Keep the sponge in the tin for approx 5 minutes before turning onto a wire rack ÛÒ keep the bottom side up at all times to avoid making lines as this will be the presentation side up. You can freeze your sponge at this point, wrapped tightly in cling film.

When the sponge is totally cooled (best if you can keep it in the fridge to chill right down before going any further) you will need to flatten the Û÷bottomÛª (which was the top.). If you had previously frozen your sponge, this stage will be made easier if it is still a little frozen ÛÒ that way it will hold much easier while you are cutting. Place a sheet of greaseproof paper on the presentation side and turn over. (to make life easier when you need to turn it back over!) Use a serrated knife and cut the top so itÛªs as flat as possible. I usually cut a little at a time so that I donÛªt accidentally cut away too much cake!

Using your serrated knife again, cut through the middle of the sponge, horizontally, to create two rounds.

Now the sponge is ready for decorating.

Buttercream icing

Place the icing sugar, butter and cocoa in a mixer. Place on low speed to combine all ingredients (if itÛªs on high you may lose a lot of the mix when it flies out of the bowl!) Once combined, turn up to high and allow to mix for a further 5-10 minutes until fluffy. You may need to scrape the bowl occasionally so it whips all of the mix.

Use approximately half of the buttercream to fill the middle of the sponge. For an easier and better result, I Û÷re-formÛª the sponge back into the baking tin (itÛªs a spring form). Cut a round piece of greaseproof paper, a little larger than the size of the tin, (to help you remove the sponge from the tin and onto the board a little later on once the buttercream has set) and place on the base of the tin. Turn the sponge upside down from when it was originally baked so the bottom will end up on the top (that is the flattest side and best for presentation). Start with what was the top and make sure the top side which you trimmed to make flat is sitting on the greaseproof paper.

Spread the buttercream evenly over the sponge using a small knife: a spoon will help get to the edges. Lie the other half of the sponge on top so the original bottom is facing up and you have a smooth cake top. Allow to sit in the fridge for 10 minutes before removing from the tin and placing on a board or flat plate.

Use å_ of the remaining buttercream to cover the sides and top of the cake. DonÛªt panic if it doesnÛªt look smooth or even as the top will be covered with lollies and the sides with the collar.

Readymade white icing

This is also known as Û÷fondant icingÛª and can be found in larger quantities in cake specialty shops. It will keep for a long time if stored in a cool place such as the fridge or freezer and wrapped very well (I usually use a few layers of cling film before placing in an airtight container) The collar has been made and placed around the cake to avoid the fabric becoming Û÷stainedÛª by the butter cream. If you donÛªt have much time, make the collar without the coloured dots.

Fondant icing collar

Usually the icing is quite firm to touch when you open the packet. Break it into small pieces with your fingers and begin to Û÷workÛª or Û÷massageÛª it until you notice is becomes smoother and softer. At this point, bring the icing together and knead as you would a dough until it is soft and smooth (the smoothness reminds me of my kidsÛª baby bottoms!) Once itÛªs smooth. reserve a small amount to be used for the coloured spots.

On greaseproof paper, roll the icing to create a long strip to the length of 85cm. (the diameter of the cake once it is iced) Using a small rolling pin, flatten to create a diameter the height of the cake ÛÒ approximately 8-9cm. (measure your cake in case the height is different) Cut the fondant in half to make handling easier. Use a ruler or measuring tape to measure the height (8-9cm approx) and cut so the collar is the same height or at least 1cm higher.

Divide the remaining fondant icing into three and carefully add one drop of each colour to each ÛÒ have some icing sugar on hand as it can get sticky when you are kneading in the colour. Continue to knead the colour into the icing until it is totally incorporated and there are no signs of white.

Roll each colour on some greaseproof paper or icing sugar (to prevent sticking) to å_ cm thickness, cut out circles and lie them along the collar. Using the rolling pin and another piece of greaseproof paper, gently roll the circles onto the collar to create a flat surface. An alternative would be to glue the circles onto the fondant with some water and allow to dry before wrapping the collar around the cake.

Allow the collar to sit for 10-12 minutes before wrapping around the cake. To wrap, gently roll the collar up into your rolling pin to prevent sticking, and unravel around the cake. Using dry, clean hands, gently smooth the collar around the cake so it is sitting as straight as possible.

Fabric collar

Using the strip of fabric, fold in each edge by approx 2cm, depending on the width of your collar, and iron to flatten.

Allow the fabric to cool before placing around the spotty collar and securing with fabric pins.

Cupcakes

Use the remaining buttercream to cover each cupcake.

Finish with a sprinkling of raspberry powder and add a Malteser or Smartie. (I also sprinkled a little bit of blue edible glitter I had in my box of decorations!)

Cakeboard

Lay the square piece of fabric on a table and place the presentation board, face down, so it sits in the middle.

Pre-cut pieces of packing tape.

Start on one side and secure with tape. Secure on the opposite side next and use a little pressure to make sure the fabric is tight before securing with more tape. Finish off the other two sides. You could also use fabric pins, fabric glue or tacks to secure the fabric to the board but I find it is easier to remove the fabric from the board if it is tape and re-use both!

Finishing the cake

Arrange the Maltesers and Smarties on the cake, keep some aside to decorate the cupcakes.

Carefully remove the cake from the cake board or plate onto the fabric covered presentation board by using a large pallet knife or a large knife and smaller knife.

Arrange the cupcakes around the cake.

Finish with candles.

Notes:

To save time, you can make a single layered cake in the same way.
Rather than making chocolate buttercream, you can substitute the cocoa powder for one of the natural food powders.
This recipe was created for Kidspot by Chef Sonia.

From Chef Sonia:

Although I am a qualified chef, IÛªve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!) I think the most important thing is to Û÷give it a go,Ûª youÛªll be producing amazing cakes before you know it!