With the rise in popularity of TV programmes such as Junior Bake Off enticing kids into the kitchen across the nation, I can really sympathise with parents’ stress levels going through the roof with the thoughts of the creative mess and clean-up operation afterwards. But wait!
There is no need to hang the “Kitchen is Closed” sign up just yet. With a few handy tips up your sleeve, home baking can be a piece of cake – excuse the pun. It is one of the simplest, old-school bonding activities around. One that can be enjoyed by both parents and kids alike. One that will create memories for years to come.
Little tips like remembering to weigh and lay out the ingredients in separate bowls for younger kids leaves less waiting around and more time for them to get stuck in with the task at hand. Keep to recipes with a few simple ingredients that involve little prep and even less equipment. Less equipment means less to wash up.
During our Kids in the Kitchen cooking classes for our online Family Cooking Club, we like to go back to basics using a wooden spoon and a mixing bowl as our main baking tools. The kids and parents are always amazed at the results they achieve – light, fluffy, delicious cakes and muffins every time.
Here are our top four quick and easy, bake-together treats.
BUTTERCREAM BUTTERFLY BUNS
1 Preheat the oven to 180 fan/gas mark 4.
2 In a large bowl, mix together 100g of butter, 100g of sugar and 2 eggs with a wooden spoon.
3 Sift in 120g of flour and beat the batter well.
4 Lay out a muffin tray with a bun case in each hole
5 Put 1 tablespoon of batter into each bun case
6 Bake in the oven for 15-20 minutes until golden brown. Leave aside to cool while you make your buttercream
7 In a large bowl, add 100g of softened butter, 1 teaspoon of vanilla essence and sift in 200g of icing sugar. Mix together until smooth
8 With the help of an adult, cut a piece out of the centre of each bun from the top, then half the cut-out pieces to make "butterfly wings"
9 Fill each hole with buttercream and a teaspoon of jam then place your butterfly wings back on top
LEMON DRIZZLE
1 Preheat oven 180c/gas mark 4
2 In a large bowl, cream together 200g of softened butter and 200g of caster sugar with a wooden spoon
3 Once the mixture has become light and fluffy, add in 3 eggs one at a time, mixing well after each egg
4 Sift in 210g of self-raising flour and ½ teaspoon of baking powder, continuing to mix with your wooden spoon to keep the batter light and fluffy
5 Squeeze in the juice of half a lemon and add the zest
6 Pour your batter into a fully lined 2lb loaf tin and oven bake for 40 minutes. When baked, squeeze a little of the lemon juice over the top
7 As the cake is cooling, sift 100g of icing sugar into a bowl and mix in a teaspoon of water. Squeeze in the juice of the remaining lemon half and add the zest
8 Once the cake has fully cooled, drizzle the icing over the top and leave for a minute to set before slicing
SIMPLE BISCUITS
1 Preheat oven 180c/gas mark 4
2 In a mixing bowl, cream together 100g of softened butter, 50g of caster sugar and 1 teaspoon of vanilla essence
3 Sift in 200g of plain flour and bring the mixture together with your hands to form a ball. Add a dribble of water if the mixture is a little crumbly
4 Tip the biscuit dough out onto a clean work surface and with a rolling pin roll it out to around 2cm in thickness
5 Take a shape cutter and cut out your biscuits. Bake for 10-15 minutes until golden
MINI CHOCOLATE MUFFINS
1 Preheat the oven to 180 fan/ gas mark 4
2 Line your muffin tin with 12 cases
3 Sift 100g of self-raising flour and 20g of cocoa powder into a mixing bowl
4 Add in 100g of softened butter, 100g of caster sugar and 2 eggs
5 Beat all the ingredients together with a wooden spoon then stir in 100g of chocolate chips
6 Fill each bun case with 1 heaped tablespoon of mixture
7 Bake on the middle shelf of the oven for 15-20 minutes. These buns will keep fresh for 3 days in an airtight container
