Teach Kids to Make Cakes with Berries by Themselves

With a brand new year coming, my daughter said to me that she was hoping to make something on her own as one of her new year wishes. As a career woman working at new voucher and also a cooking expert at home, I finally decided to teach my daughter to make British-style cup cakes with berries on top of them, which I believe is not that hard. I hold that this cake-baking experience will not only make my daughter’s wishes come true but can also help my kid learn some traditions.

cakes recipe

Ingredients
cream 165g
soft flour 150g
strong flour 150g
baking powder 5g
powdered sugar 140g
salt 2g
three eggs
milk in powder 10g
cinnamon powder – certain amount
dried fruits – certain amount
 
tips of dried fruits: dunk the dried fruits into rum for half a day or a day for later use. You can purchase and mix & match the dried fruits you like such as Raisins, Dried pineapple and Dried cranberries.
 
Instructions
1. Whip up the cream and fold in powdered sugar.
2. Add flour and milk in powder and mix them up.
3. Whip up the dough until it turns white and then add 3 eggs and some amounts of water adjusting the moisture.
4. Add fruit grains and cinnamon powder to what you have made.
5. Put proper amount of dough into the mold and place it in 180 degree oven for about 20 minutes.
 
After this teaching, I start to think make it a monthly thing with a variety of dessert making or cuisine cooking. For one thing, it is interesting and for another it will enhance the feelings between the two generation. Seek for some sort of fun and spend more time with your kids now!

Recipe for Peanut Butter and Chocolate Lovers

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup peanut butter flavored pieces
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 2 cups boiling water
  • 1/2 cup peanut butter, creamy or chunky

Preparation:

In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.

In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes.

To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.

Guest Recipe:

This recipe  was shared by Robyn, and I advise you to fully check out the first recipe and then the full blog post on site {–fun pics here}  to ensure you are making this the way she made it.

Thanks for sharing this recipe during Peanut Butter Lovers Month!

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