19th Aug 2015
Baking with the kids!
Fun baking ideas for you and the kids this summer.
The summer holidays; a tricky time of year for parents. The kids are home for 6 weeks straight, which sounds great in theory, but in reality, it is week four and ideas for both keeping them entertained and using up their bounds of energy so that you at least get a bit of a lie in (if you can call 8:00 am a lie in) are thin on the ground.
If you're stuck for some family fun activities, why not get baking with the kids this summer? Baking with your children is a great activity to do together; you're teaching them life skills and preparing them for the future. It may sound a little early for that, but teaching these skills young is very important. Not only that, but it is a great way to keep them entertained, and you all get a lovely home-made snack at the end of it!
Baking something sweet is always a treat. So we've put together a tangy lemon curd butterfly cake recipe for you to try. They're fun and easy and they look great!
2 medium eggs (weigh these)
Butter - this needs to be the same weight as the eggs (should be around 120g)
Caster Sugar - this needs to be the same weight as the eggs (should be around 120g)
Self-raising Flour - this needs to be the same weight as the eggs (should be around 120g)
2tbsp Lemon Curd
For the toppings:
1tbsp Lemon Curd
225g Icing Sugar
1. 1. Preheat the oven to 180°C (this bit is the grown up’s job)
2. 2. Place the butter, sugar, eggs and flour into a mixing bowl and beat with a wooden spoon. Or you could use a mixer, like our Judge Electric Twin Blade Mixer, but good old-fashioned elbow grease works too! You may just have to help the kids out with this bit, as it gets quite tiring!
3. 3. Once it is completely mixed together, line your bun tin with cupcake cases. Then, fill your cupcake cases with your mixture – this big gets a bit messy! About a tablespoon of mixture per case should be about right.
4. 4. Bake for roughly 20 minutes.
5. 5. To create the butterfly top, mix your icing sugar, 1 tbsp lemon curd and butter together. Slice a little bit off the top of the cupcake and cut this in two to make the butterfly wings. Spread a small layer of the remaining lemon curd onto the top of the cake, and then spread the icing on top of this. Finally, pop the wings on top, and decorate to butterfly perfection with sprinkles and sweets!
Finally, get the kettle on, serve on a lovely cake stand like our Denby Monsoon Daisy Green Cake Stand, snap a pic for the summer scrapbook, sit back and enjoy!comments powered by Disqus