Chocolate Melting moments

If you follow this blog regularly you'll know I've been on a mission to teach my youngest to bake & cook. After trying these melting moments we decided to try chocolate ones. This recipe was given to me by my friend Steph over 20 years ago - I was shocked to realise it's been that long since I made them.

They are just as easy as the original type to make

Ingredients

250g butter

1/3 Cup icing sugar

1 1/4 Cups flour

1/2 Cup Cornflour

These can be sandwiched together with chocolate ganache or a simple chocolate butter icing.

Beat together butter and icing sugar until pale & fluffy. Stir in sifted dry ingredients. Line a tray with baking paper. Roll in to small balls and flatten with the back of a fork. Bake at 180C for 10-12 mins. Cool on tray before sandwiching together with your choice of icing.

Bugs - Oh Baby magazine

Exciting!. Today I just got the latest copy of Oh Baby! magazine. And Kiwicakes is featured as the cookie cutter supplier for this awesome bugs party.

I wish my kids were small

Melting moments - every kiwi kids favourite

Recently I've decided my little boy is ready to learn to bake &; cook. His older sister is hugely passionate. In fact if you follow my blog regularly, you'll have seen many of her recipes, both sweet & savoury. My dad was a fantastic cook, so is my hubby. I think every person needs to learn, it stands you in great stead for later in life. I've joked to him he'll get the best girlfriend if he can cook, to which he replies "eww girls!" I'm also trying to as we go along, to teach my children about home made vs shop bought and knowing your ingredients. He's always loved to pitch in and help when anyone is baking or cooking. However now I've started an actual campaign to teach him things (which includes a recipe journal, the kind you hand write in, not the kind you place printed pages in) On the weekend we started with our Marmite toasties Then we moved on to Melting Moments. To keep him enthused, I wanted to start with easily achievable things. We'll move on to the souffle in 5-10 years when he's mastered the basics. For kids, the squashing with a fork is the best bit!.

Melting moments are a firm favourite with most kids, including my little man who is a picky eater. I have fond memories of them as a child and still love to indulge.

Ingredients

Biscuits

200g Butter, room temperature

½ tsp Vanilla Essence or vanilla bean paste

½ cup Icing Sugar

½ cup Cornflour,

1½ c Flour

Icing

75g Butter, softened

1½ c Icing Sugar

A little hot water

Method

Preheat the oven to 160ºC. Line a baking tray with baking paper.

Place all ingredients in the bowl of a food processor. Pulse until just combined. Remove lid and scrape sides. Continue to pulse until the dough forms a ball.

Roll a small amount of the biscuit mixture into balls (about the size of a walnut)  and place them on the prepared baking trays.

Use a fork to flatten and mark the top of each biscuit.

Bake the biscuits in the preheated oven for aprx 12 minutes until lightly golden.

Leave the biscuits to cool on the tray.

To make the icing, place the butter and icing sugar in a bowl. Add 1 tbsp hot water at a time until a firm spreadable consistency is reached. When the biscuits are cold, spread the icing on one biscuit and press another biscuit on top of it.
Makes 12 aprx (24 halves)

A nice seasonal twist is to add passionfruit pulp instead of hot water (we made a few of those for Daddy on the right)

Simply sinful chocolate tart - Poppy Bakes

This lovely chocolate tart was made by Poppy 11 years old. She chose to garnish it with strawberries from our garden and pink edible glitter

(Note children may need help with this one, as the mixture is very runny when taking in and out of oven)

Ingredients:

500ml cream

450g chocolate (we used a blend of milk chocolate and dark chocolate - anything works really - chop up fine or use chips)

1 egg yolk and 1 egg

2 sweet short pastry sheets pre-rolled (buy at the supermarket)

Method:

Preheat oven to 180C

Line a 12 inch flan, tart or pie pan with the sweet short pastry, lightly prick base, line with either foil or baking paper, and load up with pie weights/beans or uncooked rice and blind bake for 15-20 mins until lightly golden.

In a small saucepan bring cream to a gentle simmer. Remove from heat and whisk in chocolate (the heat from the cream will melt the chocolate). Let sit aprx 5 mins to cool. Whisk in egg until thoroughly mixed.

Place tart pan on a cookie sheet, it will make it easier to place in to oven. Pour chocolate mix in to pastry shell. Bake aprx 20 minutes. When you remove this from the oven, it will be bubbling furiously and still look liquid. However once cooled to room temperature it will set completely.

We served this with a little French vanilla ice cream.

This tart tasted amazing and it was a real surprise just how great, from such simple ingredients.

Marmite cheese toasties - a blast from my childhood past

These simple but tasty kids snacks are a blast from my childhood past. My mum (aka Grandma Kiwicakes) used to make them over the weekend for us and store some in an airtight container for school lunchboxes during the week

And the recipe couldn't be simpler. So much so I hesitate to call it a recipe. Simply toast your bread, spread with Marmite and add grated cheese sparingly (too much makes them soggy)

Cut in to soldiers before baking at 180C until the cheese is bubbly. Remove and allow to cool. At this stage they seem to grow legs and walk off the tray whilst your back is turned. If you can mange to cool any completely, they will keep in an airtight container for a few days.

Animal biscuits for our new pony Gingy

This gorgeous we pony joined our family Christmas eve. Her name is Gingy

One of the first things my daughter Poppy thought to bake over the holidays were pony treats for Gingy. And Gingy gobbled them up, she loved them.

It's a relatively simple recipe, they are very similar to human biscuits, just without the sugar really. The apple & carrot in them means they don't cut well with a cookie cutter, as we found out when we tried.

Ingredients

1 cup grated carrot

1 apple grated (any kind)

2 Tbsp vegetable oil

1/4 cup molasses

1 tsp salt

1 Cup Rolled oats

1 Cup flour

Preheat oven to 180C. Line a baking sheet with baking paper. In a bowl mix all ingredients together. Roll out dough as one large piece on baking sheet and cut in to 3cm squares using a pizza cutting wheel.The pieces may join together slightly during baking, but they can be snapped apart once cooled.

Bake 20 miutes. Cool before storing in an airtight container.

Poppy's marvellous creations

My daughter poppy recently created her own "Poppy's marvellous creations" chocolate bars in preparation for her Willy Wonka themed birthday party

Poppy started with a simple bar mould, that mimics the shape of a store bought chocolate bar. Along with a mixed pack of wrapping foil.

Poppy raided the Kiwicakes test kitchen for candy, pop rocks, chocolate & other tasty additions. In planning her chocolate bars, she somewhat themed them to her foil colours.  

Pink foil: Strawberry pop rocks, strawberry daquiri jelly beans, freeze dried strawberry slices in white chocolate

Green foil: Watermelon pop rocks, lime jelly beans in milk chocolate

Orange foil: Orange jelly beans, orange marshmallows, cornflakes, chopped peanuts in dark chocolate

Dark pink foil: Raspberry flavoured M&Ms, pink marshmallows, hundreds & thousands  in "Limited edition raspberry flavoured" candy melts by Wilton

Blue foil: "birthday cake" flavour jelly beans, white marshamllows, blue sugar pearls in white chocolate.

The jelly beans we used were all Jelly Belly brand, hence the more unusual flavours

The wrappers were printed on gold paper, left over from her  "Golden ticket" party invites.

Her finished bars were a huge success, they looked great on her party table, and have impressed family and friends after her party (we had quite a few left over, so have been feeding them to visiting family and friends over the last week)

No egg chocolate cake - Poppy Bakes

Recently Uncle David returned home from the US. Poppy wanted to make him a cake to celebrate. She obtained this recipe from her school friend Briar. She decorated the chocolate fondant paua herself using this method. The green and blue rock gems are from Wilton.

Ingredients
2 1/4 C flour
3/4 C cocoa
1 1/2 tsp baking soda
1 1/2 C warm milk
1 1/2 C sugar
3 Tbsp Vinegar
150g melted butter
1 tsp vanilla

Preheat oven to 175C.
Sift dry ingredients together in bowl. Combine milk, melted butter and vinegar together  and pour into dry ingredients, mixing well. Bake for 40 mins in a greased and lined 8''/200mm cake tin.

Cream Cheese icing
Mix 125g cream cheese with 100g butter (at room temp). Combine with 3 cups icing sugar, 1/2 cup cocoa, add a squeeze of lemon.

Afghan biscuits - A kiwi kids favourite

My youngest is just starting to get interested in cooking and baking. He's always been keen to jump in to any decorating though. Today we made afghan biscuits together. The recipe comes from our friends at Chelsea.

Ingredients

200g butter, softened
½ cup Chelsea Caster or Organic Sugar
1 tsp vanilla essence
1 ¼ cups plain flour
¼ cup cocoa
1 ½ cups cornflakes, lightly crushed
Icing:
1 ½ cups Chelsea Rich Chocolate Icing
1 Tbsp butter (softened)
1-2 Tbsp boiling water

Method 

Preheat oven to 180°C. Grease or line a baking tray with baking paper.

In a large bowl beat butter, sugar and vanilla until light and fluffy. Sift in flour and cocoa stir thoroughly with the butter mixture until combined before stirring in the cornflakes.

Place heaped teaspoonfuls on a baking tray, squeeze mixture together gently if necessary then press lightly with a fork.

Bake for 15-20 minutes. Cool on a wire rack before icing. 

Icing: Mix chocolate icing sugar, butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top with half a walnut.

Quick and easy delicious chocolate mousse - Poppy bakes

Poppy (age 10) recently made chocolate mousse for dessert when her Uncle returned from overseas, we held a welcome home dinner for him. She raided the garden for garnishes. I love how to kids it doesn't matter that there was only 1 strawberry and one blackberry to be found, so the rest got grapes.

Ingredients:

200grams dark chocolate (we used cadbury melting chocolate from the baking aisle)

30g butter

3 eggs separated

1 cup cream - whipped

Over a double boiler melt your chocolate. Once melted, remove bowl from double boiler and stir in butter. Allow to cool slightly. Stir in egg yolks.

Beat egg whites until soft peaks form. Gently fold half the egg whites and half the cream into the chocolate mixture. Repeat with the remaining halves.

Poppy put her mousse into a large piping bag for filling her small verrine glasses, to ensure they stayed  neat and tidy around the rims.

Allow to chill for at least three hours.

Chocolate Courgette Cupcakes - Poppy bakes

My daughter Poppy used anniversary day here in the north of NZ to make use of the many courgettes we have growing in the garden. Our kids won't eat courgettes, they declare loudly they don't like them. However they were heard to say "you can't even tell there's courgette in here" And they're right, unless you were told, you'd struggle to guess. The grated courgette adds a wonderful moistness to the cupcakes.

Ingredients
1 medium courgette aprx 120g (leave the skin on if they're spray free)
85g milk chocolate
2 Tbsp cocoa
2 eggs
50g brown sugar
90ml vegetable oil
120g flour
1/2 tsp baking powder
1/4 tsp baking soda
handful chopped walnuts

I've labelled this recipe with the tag "healthier option. It's a healthier option UNTIL you put the cream cheese icing on top. They make a great muffin, which kids will adore. With the addition of the icing, they're scrumptious.

Preheat oven to 180C. Line a cupcake pan with 12 liners. Grate the courgettes, discarding any liquid. Over a double boiler melt chocolate and allow to cool slightly.

Place the eggs, sugar and oil in a large bowl and whisk together. Sift in flour, baking powder, baking soda and cocoa. Stir gently until just mixed. Stir in courgettes and pecan nuts. Fold in melted chocolate. Spoon mixture in to cupcake liners. Bake 20 minutes.

Icing 

125g butter

250g block cream cheese

2 tsp vanilla

1/4 cup cocoa

3 1/2 cups icing sugar.

Cream together butter and cream cheese, add vanilla. Stir together cocoa and icing sugar, add 1 cup at a time, beating well with each addition. Ice cupcakes when cool.

Easy Chocolate Chip Cookies - Kids in the kitchen

These chocolate chip cookies were made by my 10-year-old daughter Poppy. The recipe is pretty fail safe, in fact she's made these repeatedly over the last year and they've always turned out great. They keep well in an airtight container.

Ingredients

125g butter softened

1tsp vanilla extract

1 cup brown sugar

1 egg

1 cup flour

1 cup self raising flour

1 cup shredded or dessicated coconut

1/2 cups small chocolate buttons

Preheat oven to 180C. Line cookie trays with baking paper. In the bowl of your cake mixer beat butter, vanilla and sugar until creamy. Add egg and beat until well combined. Stir in by hand the flours, coconut and chocolate.

Place golf ball sized pieces of batter on your cookie tray, flatten slightly, leaving at least 2-3cm between each cookie, they spread as they bake. Bake 15-20mins until golden brown. Cool on tray, they will be soft when they first come out of the oven.

Dog bone shaped dog biscuits - Kids in the kitchen

We have a crazy little Papillion dog, his name is Bilbo. Poppy (10 years) enjoys baking for him. Recently she made him these bone-shaped dog biscuits. They keep well in an airtight container for weeks.

Ingredients:

2 Cups wholemeal flour

1Tbsp baking powder

1 Cup unsalted natural peanut butter

1 Cup milk

Preheat oven to 180C degrees. Line cookie sheets with baking paper or silicone mat.

Mix together flour and baking powder. In a separate bowl mix together milk & peanut butter, then stir in flour mixture until well combined.

Turn dough out on to floured surface and knead until smooth.

Roll out to desired thickness and cut in to dog bone shapes, using a dog bone cookie cutter.

Bake for 20 minutes until golden brown. Whilst hot, add a few dog "chocolate drops" (you find them in the pet food section at the supermarket). The heat of the cookie will melt the chocolate, which can be spread with a knife if required to better coat each end.

Our little dog just loves these cookies. He's quite small, so he's limited to one per day.

Spiced Plum and Honey Cakes - Kids in the kitchen

I arrived home a few days ago to my daughter Poppy (10 years old) having made this plum cake. My hubby has been trying to educate our family to work more with seasonal ingredients and it's something the children are taking part in with great enthusiasm. Grandma Kiwicakes plum tree was raided for this cake.

The smell upon entering our home was incredible. Poppy tells me this was the most complicated recipe she's ever tackled. She said nothing was hard, but for her there were a lot of steps.

Poppy decided to make a cinnamon honey whipped cream to go with it. She tells me she "just added cinnamon and honey to whipped cream, until it tasted right". By the time I arrived home the cake had already been sampled, however Poppy had taken photos for me.

The recipe is from my recently purchased book Love, Bake, Nourish by Amber Rose. It's been a great find. Amber Rose offers great tips on the health benefits of many of the ingredients listed. A lot of the recipes exclude sugar and refined flours and there are great gluten free options too.

Recipe reproduced with permission from Love Bake Nourish by Amber Rose, with photography by Ali Allen. Published by Kyle Books and distributed in New Zealand by New Holland, RRP $45.00

Spiced plum & honey cake

This cake works particularly well made with smallish dark red plums that are really sweet. The plum season comes just as the evenings start to get shorter and you can feel a chill in the air. I really enjoy this time of year, when the leaves turn a golden amber and dew-laden spiders’ webs line the woodland pathways. It’s the onset of the season for comfort food and best-loved jumpers.

serves 8–10

180g white spelt flour, sifted

2 teaspoons baking powder

130g ground almonds

½ teaspoon ground cinnamon

½ teaspoon ground cardamon

½ teaspoon ground star anise

5 large free-range eggs, separated

240g unsalted butter, softened

210g honey

400g plums, halved and stoned

Unrefined icing sugar, for dusting (optional)

Preheat the oven to 180°C. Grease and flour a 22cm loose-bottomed cake tin.

Start by mixing all the dry ingredients in a medium bowl. In a separate bowl, beat the egg yolks, butter and honey with an electric hand mixer until thick and smooth. Gently fold in the dry ingredients.

In a separate, very clean bowl, whisk the egg whites until stiff, then fold them, a third at a time, into the cake mix, ensuring that they are thoroughly incorporated.

Scrape the mixture into the prepared tin and level the surface with the back of a spoon or a palette knife. Place the plums cut-side down on top of the cake mix. Transfer to the oven and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes in the tin before carefully turning out onto a wire rack to finish cooling. Dust with icing sugar, if you like.

As a tea cake this doesn’t seem to need anything else, but if you are eating it as a pudding, it’s very good with a little cream or Greek yogurt sweetened with honey.

Pupcakes - food for dogs - Kids in the kitchen

My daughter Poppy (10 years old) loves baking for our crazy little papillion dog, Bilbo. She made him these "pupcakes". The recipe is reprinted with permission from SPCA Cupcake Day website. It makes quite a lot, so she visited some of the neighbourhood dogs and gave some away. She even used SPCA cupcake papers which you can buy from the SPCA store here.

Ingredients:
·  4 cups wholemeal flour

·  ¼ cup oats

·  1 teaspoon baking powder

·  1 cup dried apple pieces(you can also use fresh fruit)

·  2¾ cups water

·  ¼ cup unsweetened applesauce

·  ¼ teaspoonvanilla

·  1 cage free egg,beaten slightly

Icing
 a few dog biscuits for decoration on top
1 potato cooked and mashed
low fat cream cheese

1. Preheat oven to 175°c degrees. Spray muffin tin with cooking spray.

2. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl.

3. Add wet ingredients to dry ingredients slowly, scraping well to make sure no dry mixture is left.

4. Pour into muffin tins.

5. Bake for 1 ¼ hours. Insert a toothpick into the centre of a pupcake and if it comes out dry, they are ready to come out of the oven.
6. frost with low fat cream cheese mixed with mashed potato

Wait until cooled before serving one to your pup. Store leftovers in a sealed container. Makes around 12-14 pupcakes.

Makes 12 cupcakes or 24 mini-cupcakes.

Vanilla Cupcakes with raspberry buttercream icing - Kids in the kitchen

Many of you who follow my blog regularly will know my ten year old daughter Poppy loves to bake &  cook. These school holidays she's been taking every opportunity to get into the kitchen. The cupcakes above were made solely by Poppy, the only exception being I took them out of the oven for her and I was there to offer a small amount of advice (but only when asked!)

She seems to have a knack for subbing in-and-out ingredients and a good eye for when things are properly cooked. Although she started with a recipe, it's been changed along the way to suit her idea of what she wanted to achieve.

Poppy chose this recipe because Daddy likes vanilla and his favourite icing is raspberry. Our small boysenberry bush we've not long planted provided three berries to top the cupcakes (which were reserved especially for Daddy)

Ingredients:

Cupcakes
150g butter, softened 1 1/2 cups Caster Sugar 2 large eggs 2 tsp vanilla essence 2 1/2 cups self raising flour 1 1/4 cups milk
Buttercream Icing 100g butter, softened 2 1/2 cups Icing Sugar 6-8 raspberry flavacol 3 Tbsp milk

Sprinkles of your choice.

Cupcakes Method
Preheat oven to 175C. Cream butter and sugar together with an electric mixer until light & fluffy. Add eggs one at a time until fully combined. Add the sifted flour, milk and vanilla, beat until smooth. Half fill cupcake papers (supported in a cupcake pan).

Bake for 15 minutes until golden or until they spring back when lightly pressed. Allow to cool while you make your icing.

Buttercream Icing Method

Beat the butter until it is pale and fluffy with an electric mixer. Add the icing sugar, flavouring & milk until you have a light, fluffy mixture. Spread or pipe icing over cupcakes and top with sprinkles as desired. 

Cheeseymite scrolls - child's play for children

My daughter has always enjoyed cooking and is driven to bake and often wants to make dinner herself. Recently she came home from school with a story of having made Cheesey-mite scrolls and wanted to recreate them at home. I suggested she teach her younger brother to make them.

They had great fun and whilst they weren't perfectly round in their presentation, they tasted delicious and the children were happy they'd made them without any help from me. The scrolls are a favourite with both adults & children. They are great for lunchboxes.

Ingredients

3 Cups Self raising flour

pinch slat

50g butter - cold

marmite

200g grated cheese

milk

Preheat oven to 190C. 

Sift together flour & salt. Rub in butter. Stir in milk slowly to make a dough. Knead gently on a floured surface. Roll out to form a thin rectangle. 

Spread surface with marmite and sprinkle with 3/4 of the grated cheese. Roll from the long side, to enclose cheese forming a long roll. Cut roll in to slices. Sprinkle with remaining cheese.

Bake 15 minutes aprx until golden brown and cheese is bubbling.

Makes 16

Hairy Maclary is 30!

Hairy Maclary has been entertaining children all over the world for 30 years. To celebrate this, Oh Baby! magazine has created this wonderful birthday party. I was pleased to help with supplies for this wonderful party. (Currently if you buy this issue of Oh Baby! magazine at the supermarket, it comes with a free Hairy Maclary book).

I wish my kids were tiny again - they loved Hairy Maclary books and after seeing this photo shoot, I wish I could have a Hairy Maclary party too. I adore the dog bowl cake - what an awesome idea.

Our dog bone cookie cutter was used for the cookies, I love how they put different names on each bone. And our stainless steel ice cream cone holder looks awesome on the party table

Our dog bone cookie cutter was also used for the sandwiches and take home party favours.

(article copied with permission from Oh Baby!)

Mandarin cake - (Gluten free) with marzipan mandarins

This cake was so much fun and so quick to decorate. At my home, our family has committed to eating more seasonally and making good use of all the produce growing right on our section. I made this cake, this week for my husband's birthday, he is not a fan of icing, so this cake was perfect for him. The recipe was from Julie Le Clerc's Favourite Cakes book and Julie in conjunction with her publisher's Penguin, she graciously granted her permission to reprint the recipe for you all.
I originally tried the coconut version of this recipe, as one of my staff members Karina had made it. In the recipe Julie suggests options to use either 330g of dessicated coconut or 330g or ground almond. I knew if I tried the almond version I'd really love it (as I'm a huge fan of almond). My staff here at Kiwicake's are just gorgeous, when we are not sharing our baking or cooking, with each other, we are gossiping about recipes or what we are going to bake or cook - it is so inspiring. I am grateful to Karina for discovering this recipe - she tells me she prefers the almond too after having had a slice from this cake.

We planted our little mandarin tree some years ago and despite it's small size it's producing a vast quantity of mandarins at the moment.

I thought the mandarin's made of marzipan would be a nice compliment to the almond in the cake. They are coloured using the new Progel food colouring gel pastes, which I was thrilled with the workability of these gels. I modelled the mandarins using my hands, and just poked the dots on them using a toothpick. I used a small rose leaf cutter and veiner for the leaves.

When I baked this, I did use a springform cake pan as suggested. I fell in love with my new Fat Daddio's brand springform pan. It worked really well, I may use it for quite a few things I think, now that I have invested in one.

Recipe from "Favourite Cakes" by Julie Le Clerc, published by Penguin. The recipe is gluten free. If you do not need it to be gluten free, you can use any icing sugar and baking powder you have on hand.

Mandarin Cake.
600g Mandarins (or oranges) - we've tried both and prefer the madarins
6 eggs
1 cup caster sugar
3 cups of dessicated coconut (225g) or 3 cups of ground almond (330g) I used the ground almond
1tsp gluten free baking powder
gluten free icing sugar to dust

Preheat oven to 160C and grease a 22cm springform cake tin and lightly dust with gluten free flour.
Coarsely chop the mandarins, including the skin but removing any pips and place in a saucepan with enough water to cover.
Bring to the boil, then simmer until mandarin pulp is tender and the liquid has mostly reduced (this will take 30-40 mins). Blend or process to smooth puree and set aside to cool.
PLace eggs and sugar in bowl and whisk with electric mixer until thick, pale and fluffy.
Fold mandarin puree into egg mixture. Fold in coconut or ground almond and baking powder. Pour mixture into prepared tin. Bake for 70 minutes (mine took 65 mins, so check before timer goes off), covering with foil halfway through to avoid over-browning.
Allow to cool in the tin before removing to a serving plate. Dust with icing sugar to serve.

We served this cake, with a mandarin frozen yoghurt - that my ten year old daughter made from a recipe from a children's cook book. The original recipe was apple frozen yoghurt, we adapted it to mandarin flavoured by switching out the apple juice and changing it for the juice of mandarins. When choosing your apples, use a mild apple (not a strong sour one, such as Granny Smith) as the mandarin is sour enough. It was the perfect accompaniment.

Mandarin frozen yoghurt.
1/3 cup honey
1/2 cup juice squeezed from mandarins
1 tsp gelatine
500g greek yoghurt
3/4 cup grated peeled apple

Put honey and mandarin juice in a saucepan and stir on low heat until the honey has melted. Cool for 5 minutes. Then add gelatine, stir until dissolved.
Put yoghurt, grated apple and gelatine mixture in to a loaf pan (on our second attempt we used a silicone loaf pan, so it was much easier to turn out, than from a metal pan. We found this very difficult to scoop, to we cut slices from the loaf and it looked quite stylish on the plate, next to the cake when served.

Both recipes worked well with children helping, as all of the steps were very simple to follow. The hardest part for them was waiting for things to cool, to move on to the next step