Cake pops
These cake pops are balls of cake mixed with icing and covered in a hard chocolate shell. They are great for parties and cute when you want something a little bit fancy.
Ingredients:
- 1 box chocolate cake, prepared ( I used Betty Crocker Devils food cake)
- 1 container Betty Crocker creamy deluxe frosting, chocolate
- 1 bag (375g) white chocolate melts
- Sprinkles of your choice
- Lollypop sticks
Method:
Cut the prepared cake in half and crumble by rubbing the two halves together.
Pour in the creamy deluxe frosting and mix using a spoon.
Line a baking tray with baking paper and form the balls by rolling a tablespoon of the cake mix in your hands for your cake pops.
Put the tray in the freezer for 20 minutes.
To melt the chocolate, put a saucepan of water 1/3 full on the stove. Bring to the boil and melt the chocolate in a heatproof bowl over the water, ensuring that the water is not touching the bottom of the bowl. Turn off the heat but leave the bowl sitting over the hot water.
Remove the cake balls from the freezer ten at a time and push the lollypop stick about 1cm into the ball. Dip them into the chocolate and cover with sprinkles.
Remove the next ten cake balls and repeat until completed.
Notes
- These are so sweet that you will only need one or two per person.
- I purchased the lollypop sticks and a pieces of styrofoam from Spotlight to create a stand. I just covered this in foil so I could use it again at a later date.
- You can change the flavour of frosting or the type of cake you use for something different.
- I leave the chocolate sitting over the hot water to keep it liquid. It dries and sets quite quickly.
- I originally saw these made using Wiltons candy melts for a coating but they are quite expensive and hard to source.
- These pops are covered in Dollarsweets Fairy Dust (pink) and Jurassic Bitz (blue/green) which I purchased from the supermarket.
- This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.
Santa brought me a cake pop machine - this may be just the time to test it out! I'll post pictures if they are worthy :-)
Mini hotdogs
Preheat oven to 220°C. Place frankfurters in a saucepan of water, simmer for 10 minutes. Meanwhile place rolls on a tr
Serving Size:
6
Special Info:
Egg free, Nut free
Ingredients:
- 6 bake-at-home mini rolls
- 6 skinless cocktail frankfurters
- ½ cup grated cheese
- tomato sauce, to serve
Method:
Preheat oven to 220°C.
Place frankfurters in a saucepan of water, simmer for 10 minutes.
Meanwhile place rolls on a tray and bake in the oven for 5 minutes until starting to turn golden brown.
Split rolls in half, fill with some cheese and push in a frankfurter.
Repeat with remaining rolls and dogs.
Serve on a large plate with tomato sauce.
Notes:
- I think cocktail frankfurters in general are foul and disgusting, but the kids seem to like them …
- This makes a nice change from serving them in a bowl in the centre of the table (in a pool of cold water!)
- Recipe created by Melissa Hughes for Kidspot.
Nutella fairy bread
This Nutella fairy bread is a real hit at kid's parties. It is easy to make and great for any occasion where there are hungry children.
Ingredients:
- 6 slices of bread of your choice
- 1/2 cup Nutella
- 100's and 1000's
Method:
Spread each slice of bread generously with Nutella.
Press slices face down into 100's and 1000's.
Slice into triangles.
Notes
- You can use sharp cookie cutters to create shapes with this fairy bread.
- This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.
What does anyone think of this cake? Too immature for a 40th birthday?
Choc ripple castle birthday cake
Get birthday cake ideas, kids birthday cake recipes and cake decorating tips in Kidspot's kids cakes section.
Ingredients:
- 3 pkts Choc Ripple biscuits
- 3 x 600ml thickened cream
- 3 tsp castor sugar
- 3 tsp vanilla essence
Turrets
- 4 waffle cones, trimmed with scissors to sit flat
- 1 cup desiccated coconut
- 1 tsp rose food colouring
Frosting
- 90g butter
- 1 cup icing sugar mixture
- 1 tbsp milk
- 1 tsp vanilla essence
Method:
Add castor sugar and vanilla essence to cream and whip until stiff. Scoop a generous dollop of the cream onto a large serving plate to create a base for the biscuits.
Using the cream as ‘glue’, sandwich the biscuits together and lie so they are stacked on their side (they should look as they do when you open a packet of biscuits except with a generous dollop of cream between each biscuit.) Build three rows of 12 biscuits each so that you have created a square of biscuits and cream when you have finished.
Carefully smooth the lot with a palette knife or flat blade and refrigerate for 1 hour.
Build the turrets by sandwiching four biscuits together with the cream and stacking them on each corner of the refrigerated ‘cake’. Refrigerate overnight.
Recoat with more cream if the cake shows cracks.
Recoat with more cream if the cake shows cracks.
To make the icing, beat butter until creamy and pale. Add vanilla essence and then sifted icing sugar mixture.
Use a few drops of milk to thin the icing if it becomes too thick.
Add a few drops of rose food colouring after you have used the butter cream frosting to cover the turrets for piping on the doors and windows.
Use a few drops of milk to thin the icing if it becomes too thick.
Add a few drops of rose food colouring after you have used the butter cream frosting to cover the turrets for piping on the doors and windows.
Tint the coconut with rose food colouring. Cover cones in the icing and roll in tinted coconut.
Push wooden skewers through the turrets into the cake base to help stabilise and balance towers. Tint remainder of icing in with rose food colouring. Use a piping bag to pipe icing on for windows and doors. Add flags on tooth picks.
Notes:
- No doubt, you will have noticed that there is no actual cake involved in this ‘cake’! So this recipe is perfect for anyone who isn’t much of a baker!
- Once you build the basic castle structure, you could go really wild with the decorations – think of this castle as merely the starting point for your biggest birthday cake dreams.
- It is important to refrigerate the cake where indicated as this will firm up the cream and allow you to build on it without everything collapsing.
- This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.
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