Cake for kids

do you have an oven?


I have a simple cupcake recipe - you could make it - no food coloring and the frosting you could also make it with no coloring and instead sprinkle the top of cupcakes with toasted coconuts or chocolate chips, or chocolate shavings. (or just plain chocolate frosting.)

First you should check with the parents exactly which E numbers are to be avoided (their doctors would have given them a list). Because it's not just the cake - all the food and drink to be served would have to be free of those particular E numbers. You might also need to check for lactose and gluten tolerances.


The major ones to avoid are: Tartrazine (E102), quinoline yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and allura red AC (E129).


And, of course, the preservative Sodium Benzoate (E211) which is found it many things including fizzy drinks. It doesn't cause an allergy as such but it has been found to damage and deactivate part of a cell's DNA. Probably best that everyone avoids this one.

you can try these out - I've had 6 year olds make them with success in HK. all ingredients easily available and pretty straightforward even for beginners. Read through the recipe carefully first and make sure you understand all the steps. Good luck!


Magnolia Bakery Cupcake Recipe – Makes 24. (can be easily halved.)


INGREDIENTS

CAKE

1 cup (2 sticks) (227g )unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup milk

1 tsp. vanilla extract


BUTTERCREAM FROSTING

1 cups (2 sticks) unsalted butter, very soft

8 cups confectioners' sugar

1/2 cup milk

2 tsp. vanilla extract


Step 1

Preheat oven to 350 (180 C) degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper. (or line 24 muffin cups.)


Step 2

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.


Step 3

If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake.


Step 4

To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container.

And for a children's party favourite which requires only a hob and a fridge... (check the labels of the ingredients first)


Chocolate Cornflake Cakes

Makes 12-15


Ingredients

50g butter

100g dark chocolate, broken into small pieces

5 tbsp golden syrup

80g cornflakes (or you can use rice crispies)


Method

1. Place the butter and the chocolate pieces in a saucepan with the golden syrup. Slowly melt over low heat, stirring. When the mixture is well blended, stir in the cornflakes.

2. Place some small paper cake cases on a tray. Fill each one with a heaped tablespoon of the mixture. Put in the fridge to set.