Updated on Baking for birthday parties Healthy options

Fruit pops

fruit pops2One easy and healthy snack that I put out for my kids parties are fruit pops in buckets. I got mine from a craft shop but you could also use Easter egg buckets or flower pots. Buy a sphere of flower arranging foam for each container, making sure it fits inside. You can keep the foam and use multiple times until it has too many holes at which point just buy a new one. Once you have your bucket and foam all you need is some wooden food skewers and the fruit itself. I use pineapple, canteloupe and watermelon but you could also use honeydew melon or any fruit that can be sliced and then cut with cookie cutters into shapes. This idea also works well with cheese.

Fruit pops
A quick, easy and healthy snack for parties.
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Ingredients
  1. Display bucket or flower pot
  2. Sphere of flower arranging foam (not oasis just the basic type)
  3. Wooden food skewers
  4. Slices of fruits like watermelon, pineapple, canteloupe
  5. Cookie cutters in your chosen shapes
Instructions
  1. Cut Shapes from your chosen fruit.
  2. If making daisies cut circles from the middle and put in a circle of contrasting coloured fruit.
  3. Push carefully onto the wooden skewers.
  4. Carefully push the skewers into the floral foam in the display bucket.
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Updated on Baking with children Easter baking

Easy Easter Nest Cupcakes

easter nestsA nice cupcake recipe to make with kids this is a perfect Easter holiday activity. The only specialist equipment needed is a piping nozzle to give a grass effect – I use a Wilton 233 tip, and a piping bag.

This recipe is a favourite with my kids because they can do almost all of it themselves – yes the nests can look a little wonky but the pride that they have made something themselves makes it all worth while.

 

Easy Easter Nest Cupcakes
Yields 12
Vanilla cupcakes topped with chocolate frosting and mini eggs.
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Prep Time
30 min
Cook Time
17 min
Prep Time
30 min
Cook Time
17 min
Vanilla Cupcakes
  1. 125g Unsalted butter (softened)
  2. 125g Caster sugar
  3. 2 Eggs (beaten)
  4. 125g Self raising flour
  5. 1 tsp Vanilla essence
  6. Splash of whole milk
Chocolate frosting
  1. 80g unsalted butter
  2. 250g icing sugar
  3. 25ml whole milk
  4. 1 and a half tsp vanilla essence
  5. 100g milk chocolate (I used Belgian cooking chocolate)
For the cakes
  1. Preheat the oven to 180C
  2. In a freestanding mixer cream the softened butter and sugar until smooth.
  3. Add the vanilla essence to the beaten egg then slowly add the mixture to the mixer.
  4. Gradually add the flour while mixing on a slow speed.
  5. Add the whole milk slowly while mixing by hand until the mixture falls easily from a spoon or spatula.
  6. Set out the paper cupcake cases in cupcake tins and add the mixture.
  7. Bake for approx 17 minutes or until a cake tester comes out clean
For the Frosting
  1. Cream the butter and icing sugar in a free-standing mixer on a low speed it will initally look powdery before becoming a smooth mixture.
  2. Mix the vanilla essence with the milk in a separate glass or jug (I use a re-purposed Tommy Tippee cup as it has handy volumes on the side).
  3. With the mixture on a low speed slowly add the vanilla milk.
  4. Beat the mixture on a high speed for at least 5 minutes
  5. Melt the chocolate in a microwavable bowl using 15 second bursts and stiring between each burst until the chocolate has melted.
  6. Stir the chocolate into the frosting.
  7. Smooth a thin layer of the chocolate frosting over each cake then use the grass effect nozzle to pipe circles around the edge of each cake.
  8. Add mini eggs to the centre of each cake.
Tip
  1. To soften the butter you could simply leave it on the side for an hour, but I always forget so I place it in a microwavable bowl and heat in 10 second bursts, removing and mixing each time. The aim is to soften the butter a little not to melt it. If the butter does melt a little, use a fork to mix it back together with the rest of the butter.
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