17th May - World Baking Day

Fairy Cakes

Ingredients:

• 100 g (4 oz) softened butter100 g
• (4 oz) caster sugar
• 2 large eggs
• 100 g (4 oz) self-raising flour
• 1 level tsp baking powder

For The Icing:

• 225 g (8 oz) sifted icing sugar
• 2-3tbsp warm water
• Handful of sweets to decorate

Method

• To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6.
• Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
• Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth.
• Fill each paper case with the mixture.
• Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown.
• Lift thepaper cases out of the bun tin and cool the cakes on a wire rack.
• Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing.
• Spoon over the top of the cakes and decorate with sweets.

Easy Fork Cookies

Ingredients:

• 100g (1/2 cup) butter (softened)
• 50g (1/4 cup) caster sugar
• 150g (1 1/4 cup) self-raising flourMethod

Method:

• Preheat the oven to 180°C /fan 160°C/ gas 4.
• Lightly butter two baking trays.
• Measure the butter into a bowl and beat to soften.
• Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough.
• Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays.
• Dip a fork in a little water and use this to flatten the biscuits.
• Bake in the preheated oven for 15–20 minutes until a very pale golden.
• Lift off the baking tray and leave to cool completely on a wire rack.

Ingredients:

• 150 g (6 cups) cornflakes
• 200 g (1 ⅛ cups) milk chocolate
• 50 g (3 ½ tablespoons) butter
• 2 tablespoons golden syrup

Method:

• Fill a 12 hole muffin tin with cupcake cases.
• Measure out the cornflakes and add them to a large mixing bowl.
• Measure the chocolate, break it into pieces and add it to a heatproof bowl.
• Measure the butter,chop it into a few pieces and add that to the chocolate.
• Finally, measure the golden syrup and add it to your bowl.
• Put the bowl over a pan of simmering water (a double boiler). Gently melt everything, stirring to mix itall together.
• Once your mixture has melted and is nice and smooth, pour it into your bowl of cornflakes. Mix it all together with a wooden spoon or spatula until the cornflakes are all coated in chocolate. If the mixture is too chocolatey you can add a little more cornflakes.
• Divide the chocolate cornflakes among the cupcake cases.
• Leave them to set for a few hours. If it's very warm you can pop them in the fridge to help them set.

Tag us in your final masterpieces @kcssocial and @kcsearlyyears!