Grab your spoon and apron, and check out these easy baking recipes for kids!
Baking with your little one is so much fun, and is a great way to spend some quality time together. And even better, you can tuck into your delicious goodies at the end!
When it comes to baking with toddlers, it doesn’t have to be anything complicated. It’s about letting them get stuck in and enjoy something that they’ve helped to create.
It can be a real confidence building exercise and brings plenty of educational benefits to your child, some of which you might not have realised!
For example, they will be helping you count different cake tins, and measuring the quantities of ingredients.
So, aside from keeping them entertained, they can actually learn something too. Bonus!
If you’re struggling for ideas, check out these easy baking recipes for kids (that importantly, adults will love too!)
Broken Biscuit Squares
- 250g unsalted butter, softened, plus extra for the tin
- 100g caster sugar
- 150g light soft brown sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 orange, zested
- 4 eggs
- 250g plain flour
- 2 tsp baking powder
- 2 tbsp milk
- 300g white chocolate, finely chopped
- 150ml double cream
- 30g jammy ring biscuits
- 30g chocolate sandwich biscuits
- 30g custard sandwich biscuits
Pre-heat the oven to 180C/160C fan/gas 5 and butter and line a 30 x 20cm tin.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Then, add the vanilla, almond extracts, and orange zest. Mix together to combine.
One-by-one add the eggs.
After each egg has been added into the mixture, make sure to keep whisking to avoid any splitting.
Then, add the flour and baking powder in and whisk for a further 2 minutes until you have smooth batter.
You can then gradually fold in the milk.
Spoon the mixture into the prepared cake tin and bake on the middle shelf of an oven for around 25-30 mins. You should then insert a skewer to make sure it comes out clean before taking the cake out of the oven.
Leave the cake to cool in the tin for 10 minutes, then transfer to a cooling rack.
Whilst the cake is in the oven, it’s time to start making the ganache.
Pour the chopped, white chocolate pieces in a large heatproof bowl.
You should then bring the cream to a boil in a small saucepan and pour it over the chocolate. Leave for around 1 minutes to melt down.
Then, whisk the cream and melted chocolate together until you have a smooth, ganache mixture. Set aside as it will thicken up as it cools.
Using a palette knife, spread the ganache on top of the sponge (which should now be cool). Break up the biscuits into rough chunks and scatter evenly over the top of the cafe.
Cut the cake into 12 equal squares.
- 75g salted butter
- 100g light brown muscovado sugar
- 1 medium egg
- 1 medium ripe banana, mashed
- 250g plain flour
- ½ tsp bicarbonate of soda
- 1½ tsp cinnamon
- 50g raisins, chocolate chips or pecan nuts (optional)
Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
On the hob, heat the butter in a small pan. You can also heat the butter in a bowl in the microwave on high for 30-second bursts, until it has fully melted.
Tip the butter into a mixing bowl if melted on the hob.
Use a wooden spoon to stir the sugar into the melted butter, then beat in the egg until smooth.
Now, stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon, and a pinch of salt into the bowl and mix together until it forms a soft dough consistency.
Add the raisins, chocolate chips or nuts (if using), and stir well until evenly distributed through the mixture.
Use a teaspoon and drop small scoops of the mixture onto the prepared trays.
You should have enough mixture to make about 24 cookies. Bake in the oven for 10-12 mins until they are light brown on the edges and feel dry to touch.
Leave on the tray for a couple of minutes to set, and then lift onto a cooling rack to cool completely. You can also keep the cookies in an airtight container for a maximum of three days.
Easy Cornflake Tart
- 320g ready-rolled shortcrust pastry
- plain flour, to dust
- 50g butter
- 125g golden syrup
- 25g light brown soft sugar
- 100g cornflakes
- 125g strawberry or raspberry jam
- Custard – to serve
Pre-heat the oven to 180C/160C fan/gas 4.
Unroll the pastry onto a lightly floured work surface until it’s large enough to fit a 23cm loose-bottomed tart tin.
Using the rolling pin, lift the pastry over the tin, and then press into the corners and sides so the excess pastry hangs over the rim. Trim away most of the excess pastry, leaving just a small amount hanging over the rim.
Use baking parchment to line the pastry, and fill with baking beans or uncooked rice. Bake in the oven for 15 mins and then remove the parchment and beans.
Place back in the oven and bake for another 5-10 mins until golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife (parents, this part if for you).
Using a small pan, heat the butter and syrup, with a pinch of salt. Stir frequently, until it is melted and smooth. Fold in the cornflakes to coat in the butter mixture.
Spoon the jam into the base of the cooked pastry, then level the surface. Pour the cornflake mixture over the jam and gently press down with a spoon, until all of the jam is covered with a layer of the mixture.
Then return the tart to the oven, and bake for a further 5 mins until the cornflakes are golden and toasted. Leave it to cool until it’s just warm, and then serve with custard.
Chocolate rice crispy cakes
- 100g milk chocolate, broken up
- 50g dark chocolate, broken up
- 100g butter
- 4 tbsp golden syrup
- 100g rice pops (we used Rice Krispies)
- 50g milk chocolate, melted
- sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons
Put the chocolate in a heatproof bowl and add the butter and golden syrup.
Melt for 10-second bursts in the microwave, or melt it over a pan of simmering water – making sure the bowl doesn’t touch the water beneath.
Stir until smooth, then take off the heat and stir in the rice krispies. Make sure they are all completely covered with delicious chocolate!
Slide 12 fairy cake paper cases into a muffin tin, and evenly divide the mixture.
Leave to set, but if you want to speed the process up, put them in the fridge for 1 hour.
Drizzle the cakes with some melted chocolate and decorate with sweets, dried fruit, or nuts while they are still wet enough to stick them on.
Rice crispy cakes will keep in an airtight container for up to five days.
- 110g butter , softened
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 110g self-raising flour
- ½ tsp baking powder
- 1 tbsp milk , plus 2 tbsp if needed, to loosen the buttercream
- strawberry jam (optional)
- sprinkles (optional)
- 300g icing sugar
- 150g butter , softened
- 2 tsp vanilla paste
Heat the oven to 180C/160C fan/gas 4 and line a cupcake tin with 10 cases.
To make the sponge, mix the butter, sugar, eggs, vanilla, flour, baking powder, and milk in a mixing bowl and beat until smooth.
Then, divide the batter between the 10 cases and bake for 15 mins until golden brown. Before removing, insert a skewer in the middle of each cake to make sure it comes out clean. If so, transfer to a wire rack to cool.
While the cakes are cooling on the wire rack, make the buttercream by beating together the icing sugar, butter, and vanilla. Beat until it is pale and fluffy and texture.
If the icing feels too stiff, mix in the extra milk.
Once the cakes have cooled, use a sharp knife to slice off the tops. Cut the tops in half so you have two pieces of cake.
Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream to form butterfly wings.
You can then serve the cupcakes with a dollop of jam in the centre and a scattering of sprinkles if you would like.
Simple Iced Biscuits
- 200g unsalted butter, softened
- 200g golden caster sugar
- 1 large egg
- ½ tsp vanilla extract or 1 lemon, zested
- 400g plain flour , plus extra for dusting
- 8-12 x 19g coloured icing pens , or fondant icing sugar mixed with a little water and food colouring
Preheat the oven to 200C/180C fan/gas 6.
Put the butter in a bowl and beat it using an electric whisk until it’s soft and creamy. Then, add in the sugar, the egg and vanilla/lemon, and finally the flour to make a dough. Beat together to combine,
Add a little more flour if the dough feels sticky.
Cut the dough into six pieces and roll out one at a time on a floured surface. Make each one approximately 5 mm in thickness.
The easiest way to do this is to roll the mixture out on a baking mat. Then, cut out letter and number shapes, and peel away the leftover dough around the edges.
Transfer the whole baking mat or the individual biscuits onto two baking sheets (transfer them to baking parchment if you’re not using a mat) and bake for 7-10 mins.
Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 biscuits on each sheet. If you’re using two sheets, then the one underneath will take around a minute longer.
Once the biscuits have cooled, use the icing pens to make any design you like! The biscuits will keep for five days if stored in an airtight container.
- 300g shortcrust pastry
- plain flour, for dusting
- 4 rashers back bacon , fat trimmed, chopped
- oil – for frying
- 100g gruyère cheese, grated
- 2 medium eggs
- 125ml double cream
- 18-20 mini tartlet tins
Roll the shortcrust pastry out onto a lightly floured work surface until it’s very thin.
Then, cut out circles that are 1cm larger in diameter than the tartlet tins.
Line the tins with the pastry circles, and press into the edges and up the sides. Re-roll any pastry offcuts until you’ve lined all the tins, and then leave to cool for 30 minutes.
Heat the oven to 200C/180C fan/gas 6.
Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 minutes, and then lift out the foil and beans and bake for a further 5 mins. Meanwhile, fry the bacon in some oil until it’s crisp.
Divide the bacon and half the cheese between the cases.
Then, beat the eggs and cream together, and pour over the bacon and cheese until the cases are almost full.
Scatter over the remaining cheese. Bake in the oven for 20-25 minutes until golden. Leave to cool before serving up.
- 200g unsalted butter, softened
- 150g caster sugar
- 50g light brown soft sugar
- 2 tsp vanilla bean paste
- 300g plain flour
- 1½ tsp cream of tartar
- 1 tsp bicarbonate of soda
- 3 tbsp milk
- 3 tbsp caster sugar
- 1 tbsp ground cinnamon
Pre-heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment.
Beat the butter and both types of sugar in a large bowl for 2 mins until it is smooth and fluffy in consistency.
Add the vanilla and beat until combined. Then, add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix together. Stir in the milk to loosen the mixture.
To make the topping, combine the sugar and cinnamon in a shallow bowl.
Then, roll 40g of the dough into a ball. Roll the dough ball in the cinnamon/sugar mixture, then place it onto the prepared tray and press it down lightly.
Repeat with the remaining dough and topping, and make sure to space the balls apart.
Bake in the oven for 10-12 mins until golden and puffy. Leave to cool on the tray for around 5 mins, before transferring to the wire rack to cool completely. The snickerdoodles will keep in an airtight tin for a maximum of four days.
Pink Marble Sandwich Cake
- 225g butter, at room temperature, plus extra for the tin
- 225g golden caster sugar
- 225g self-raising flour
- 4 large eggs, lightly beaten
- 4 tbsp seedless raspberry jam
- a few drops of pink food colouring (optional)
- 1 tsp vanilla extract
- 1-2 tbsp icing sugar – for dusting
- 200g white chocolate, chopped
- 100ml double cream
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins and then beat the butter, sugar, flour, and eggs in a mixing bowl until it’s smooth.
Divide the mixture between two bowls. Beat half the jam and the food colouring (if using) into one bowl, and then beat the vanilla into the other bowl.
Spoon alternating dollops of the mixtures into the cake tins, then swirl together using a skewer.
It’s important you do this carefully – if you overdo it, you won’t see the pattern. So, parents, you might have to lend a helping hand here!
Then, smooth the tops using the back of a spoon.
Bake in the oven for 20-25 minutes until golden. Insert a skewer into the middle to make sure it comes out clean. Leave to cool in the tins for 10 mins, and then turn out.
Meanwhile, to make the white layer of chocolate, mix the chocolate and cream in a heatproof bowl and set over a pan of just simmering water. Be careful, make sure the bowl doesn’t touch the water.
Stir until the chocolate has melted into the cream and you’re left with a smooth mixture. Leave to cool completely in the fridge, stirring occasionally.
Sandwich the two layers of cake together with the remaining raspberry jam and the white chocolate mixture. Then, use icing sugar to dust the top.
Slice and serve.
Easy Baking Recipes for Kids (that adults will love too!)
So, there you have your list of easy baking recipes for kids – that hopefully you will love too!
Have we missed any off the list?
All of the recipes above are easy to make, and your little one will love mixing all of the different ingredients together (with your supervision of course).
It’s important to note that these recipes are a treat, and should be part of a healthy diet. At The Hunny Pot Nursery, we take healthy eating very seriously and want to instill positive eating habits. That’s why all of our meals are freshly prepared, to ensure your child receives well- balanced, nutritious food.
As well as being fun, baking provides a whole range of educational benefits as children will be busy separating different ingredients and weighing things up. They can also count how many snickerdoodles you have made for example – so you’ll know if any have gone missing!
Having fun and being able to get creative, is a key part of your child’s development. At The Hunny Pot nursery, we actively encourage children to learn and explore as this ignites their curiosity and imagination.
Through our indoor and outdoor classrooms, children are free to discover things for themselves which leads to a deeper level of understanding.
To find out more about our nursery, simply get in touch.