Baking With Kids: 14 Stress Free Recipes, Teach Valuable Skills, Create Lasting Memories | Briony May Williams | Skillshare

Baking With Kids: 14 Stress Free Recipes, Teach Valuable Skills, Create Lasting Memories

Briony May Williams

Baking With Kids: 14 Stress Free Recipes, Teach Valuable Skills, Create Lasting Memories

Briony May Williams

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32 Lessons (4h 10m)
    • 1. Getting Started - Introduction

      0:49
    • 2. Store Cupboard Essentials

      1:20
    • 3. Tricks and Techniques

      2:26
    • 4. Substitutes

      1:57
    • 5. Summing Up Module 1

      1:46
    • 6. Fabulous Fruit Bakes - Introduction

      0:33
    • 7. Raspberry and White Chocolate Flapjacks

      19:06
    • 8. Apple Tarts

      22:32
    • 9. Blueberry Pastries

      22:53
    • 10. Summing Up Module 2

      0:37
    • 11. Chocolate Charmers - Introduction

      0:28
    • 12. No Bake Cheesecake

      12:09
    • 13. Chocolate Chip Buttermilk Pancakes

      10:25
    • 14. Chocolate Brownies

      7:46
    • 15. Summing Up Module 3

      0:40
    • 16. Vibrant Veggie Bakes - Introduction

      0:37
    • 17. Carrot Loaf Cake

      12:24
    • 18. Pizza Faces

      19:38
    • 19. Beetroot Soda Bread

      6:40
    • 20. Summing up Module 4

      0:33
    • 21. Holiday Bakes - Introduction

      0:30
    • 22. Christmas Mini Gingerbread Houses

      21:05
    • 23. No Bake Easter Chick Cake Pops

      10:37
    • 24. Halloween Mummy Pastries

      18:47
    • 25. Summing Up Module 5

      0:52
    • 26. Level Up Bakes - Introduction

      0:45
    • 27. Tear and Share Rainbow Cupcakes

      20:02
    • 28. 3D Farm Scene

      25:36
    • 29. Coming Up With Your Own Recipes

      2:01
    • 30. Summing Up Module 6

      0:37
    • 31. That's A Wrap! - Nora's Take

      2:11
    • 32. Briony's Take & Next Steps

      1:42
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About This Class

My name is Briony May Williams and my love of baking has allowed me to travel the world, compete in national baking competitions, and present TV shows exploring my passion.

Learn in a fun and energetic course to guide you through baking with kids. From how to set up the bakes, to get the most engagement to which recipes kids enjoy making most.

Presented by International Baking Star Briony May Williams - (The Great British Bake Off, Channel 4 Unwrapped, featured on The BBC & ITV).

Benefits:

✅ Over 4 hours of teaching across 30 lessons, covering 14 guided recipes from healthy bakes, to seasonal delights and even amazing level-up bakes!

✅ Includes our 45 page Bake Book PDF, which has all the recipes, mindfulness reflection exercises for your kids, stencils, certificates of achievement, and more!

✅ Create precious memories with your kids that you'll get to cherish and remember even when they're all grown up!

✅ Your kids will pick up various essential skills such as learning key cooking techniques, creativity, organisation, and responsibility.

✅ You also get access to the Briony's Baking with Kids Community Facebook Group! A positive community and a lovely group where parents and kids can share their creations with others and create memories together.

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Baking with kids can be challenging

Baking is never as rewarding as when I’m in my own kitchen with my daughter - and that's coming from someone who's been on international baking TV shows! It's a fantastic bonding experience and creates amazing memories that we’ll both cherish forever.

But baking with kids isn’t easy... It needs to be fun, engaging, and creative. Finding the right child-friendly recipes and creating the right environment can seem impossible.

But with the right recipes and guidance...

You can create make amazing dishes that you're both proud of, together.

Join my daughter Nora and me as we take you on a baking adventure of a lifetime. Have fun, learn and bond over 14 bespoke bakes. Earn awesome certificates and even bake some masterpiece level-up bakes!

Meet Your Teacher

I'm a professional baker who's been featured on international TV channels such as the BBC, ITV, and Channel 4 More importantly, I'm a stay-at-home-mum to my lovely daughter, Nora!

See full profile

Related Skills

Culinary Baking Lifestyle

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Transcripts

1. Getting Started - Introduction: Hi, everyone and welcome to my first ever course. My name is Briony May Williams. My love of baking has allowed me to travel the world, compete in national baking competitions, and present TV shows exploring my passion. However, one thing that I love to do more than anything is baking with my daughter, Norah, who is five. Now, I want to share the joy. Welcome to my first ever course created especially for baking with kids. This course is going to cover everything from how to set up the bakes to developing your own recipes together with your children. There is so much fun to be found in baking with kids. This course will leave you with all the tools you need to feel confident in the kitchen. Let's get started. 2. Store Cupboard Essentials: The first lesson we'll go over all the bits and bobs that make baking with kids easier and the store cupboard essentials that are great to have at hand in the kitchen. None of these recipes will have any crazy hard to find ingredients and even if you haven't got a bit of equipment, there is always a way around it. In terms of essential equipment, there's a PDF you can download from the course that has a full list of things I think are really important to have if you want to do baking. But just to go over a few mixing bowls, very important, scales. I prefer electric, but you can go for these ones if you want to, rolling pins, an electric whisk, I think is really important, but you can do the recipes without if you need to. A measuring spoons, spatulas, wooden spoons, pastry brushes, things like that. But for the full list, head to the PDF. There's a few things that I think essential to have in your store cupboard if you want to do some baking. There's a full list on the PDF that you can download, but some things that you'll want to have in your cupboard are different flours. [inaudible] , plain, strong for bread, icing sugar, caster sugar, some yeast, eggs, things like that. But for the full list, check out the PDF. 3. Tricks and Techniques: Welcome to Lesson 2 on our baking with kids course. In this lesson, we are going to be looking at some handy little tricks and techniques that make baking with your children more enjoyable for you, as well as them. The first thing I want to say is that when you're in the kitchen with the little ones, you have to expect mess. I know that sounds obvious, but if you give in to the inevitable disarray that comes with powdered ingredients, you would appreciate the experience so much more. My top tip for baking with kids is to pre-weigh out the ingredients before you start baking, as this takes a huge layer of stress away from the process. With slightly older children, it can be beneficial to weigh the ingredients out with them to help recognize numbers and understand the importance of accuracy and baking. With younger ones, you can pre-weigh out the ingredients solo before starting the bake. The benefit of pre-weighing the ingredients is that the kids can just pick them up and pop them in the mix without having to wait or adding three times as much flour as you need. A big part of the pleasure in baking with kids is being able to take your time. If you don't cover enough time and end up trying to rush through it, then it really does take the fun out of it for all of you. If you can try and factor in little breaks in the baking process, then this can help keep the engagement higher and the boredom at bay. An example could be to make the dough for a pizza then while it's proving, give the kids a break so that they can come back to the dough to shape it and they're refreshed and ready to bake. I will pop in little breakpoints in the recipes in the course to give you an idea of when is a good time to get a cupper. A cheeky technique is mixing ingredients in food bags. Please always supervise your children when handling plastic bags. It can be a great way to get the kids more involved. It also contains some of the carnage. The best bags to get are Ziploc ones, or ones with a secure seal so that you don't have any escapage. I will show you later in the course how to use the bags for different recipes. Just to go over those top tips, my main one, pre-weigh out the ingredients so you can get them all in the bowl in the mix as you go. Using food bags is a great way to contain some of the mess, some of it, must emphasize that. Make sure you've got enough time to do your bake so you can take a few breaks if needed, the kids can refresh, and they can get right back on it. 4. Substitutes: This lesson is all about swapping our ingredients if you need or want to, such as cutting down on the sugar, or if you have any dietary requirements such as gluten-free and dairy-free. I want these recipes to be accessible to everyone, and having a five-year-old, I know as parents, we worry about our kids having too much sweet stuff. I'm a firm believer that everything in moderation is okay, but I want the option for you to change out the ingredients if you would prefer. I'll include all of the possible substitutes in the PDF. But I just want to go over a couple with you. If you want to swap out caster sugar or brown sugar for something else, you can try something like xylitol, which signs says there, it should be, made in a laboratory, but is actually a very natural product. Or you can swap it out for some coconut sugar, which is unrefined and is a more natural alternative. There's also agave syrup which can make a really good substitute. In terms of flour, if you want to replace the regular wheat flour, there's so many good options in the supermarket these days. They've got great gluten-free options. Doves Farm is one of my favorites. They make some really lovely gluten-free flour. Or you could go for things like ground almonds, chickpea flour, and there's also coconut flour as well, which is naturally gluten-free. If you want to go dairy-free for some of the recipes, there are loads of options. Again, in the supermarket, they've got such good free-form ranges these days. You can get dairy-free spreads, they work really well. You can get plant-based butter blocks now, which are absolutely brilliant as a replacement for butter in bakes. You can also use coconut oil. Obviously, be aware that that will add a bit of coconut flavoring into your bake. Sometimes when you're swapping out one ingredient for the other, you need to amend the recipe slightly. For the full details and all the measurements that you'll need, check out the PDF. 5. Summing Up Module 1: Here we are, the final lesson of Module 1, and I want to use this time to make sure you're ready to go for the first recipe in the following module. The following modules are designed to build up both your and your kids' confidence when you're in the kitchen. We'll start with some slightly simpler recipes and build up to bakes that take more skills and techniques. I'm a firm believer that if you get the basics right, then the rest will be so much easier and more enjoyable. It is cheesy, but it's best to lay the foundation so that you can build on them and be truly self-assured when baking with your children. Safety is, of course, essential when baking with kids. I don't want to teach you to suck eggs, excuse the pun, but I just wanted to point out a few things to keep an eye on. With plastic food bags, always supervise your kids when you're using them. With knives, should the recipe require a sharp knife, it is best if you do the chopping. If you're using the hob or the oven, definitely best if the grownups do the heating or getting things in and out of the oven. For every bake, I would suggest printing off the recipe. There are downloadable PDFs available on this page, if you can, so that you can have it in front of you or pop it on your phone so it's at hand. I would also say that it's a good idea to spend a few minutes setting up the baking station so that you're good to go when you do the first bake. I often use the dining room table a lot to bake with Norah because it's the perfect height and she can sit down if she wants to. Give everything a quick wipe down, get all your equipment together, measure out your ingredients. The main thing is that you're comfortable. Remember, be mentally prepared for some mess. 6. Fabulous Fruit Bakes - Introduction: [MUSIC] Hello and welcome to module two. It's time to start baking. As I said before, we're going to start with some more simple bakes and work our way up to some more advanced ones. Don't be scared by that word, I promised these are very achievable bakes. This module focuses on fruity bakes because these go down brilliantly with the children. Let's be honest, any way of getting some more fruit in them is great. 7. Raspberry and White Chocolate Flapjacks: Our very first recipe of our course. What are we going to make? Flapjack. Yeah, white chocolate and raspberry flapjacks. These are the perfect recipe to start with because they're nice and simple, all in one bowl, mix it up, in the tin, off we go. I've got my little helper, Nora. You are going to help me do all the baking? Yeah. Awesome. Should we get started? Yeah. Yeah. We're going to start by mashing up our two bananas. Do you think you could do that for me with a fork? You might need a fork. Is there a fork there? There we go, lovely. We're going to mash up our two bananas. I had a spoon instead of a fork. You had a spoon instead of a fork? We want this to be lovely and mushy. I'm going to start mashing. Can you start mashing? Mush. Mush. I can't mush it. Yeah, you can. Really mush. I can't. If you can, you want your bananas to be lovely and ripe. That's more stubbing than mashing. I'm going to mush it. I got to hold the bowl and you mush. Good. Yeah. Do you want me to show you how to mush? Yes, please. Okay. We're going to pop, literally, you just push it down with the fork, okay? I know how to do it. You know to have a go? [inaudible]. You want your oven to be on 180 fan, 200 conventional. It's just a bit of a black bit, darling. Look, if I squish it up, it won't be there anymore. Ready? Should I show you? Let's see, keep squishing. It's squishy already, this flapjack. It's squishy already? [inaudible]? Have a go? Yeah. Right. Here we go, mush. Here we go, mush. It's sticking to the side. I know, but if we squish it up the sides, it's a bit easier to mash. Here we go. You just [inaudible]. Then we go like this. Scoop it around. Mash it again. Done. Look, it's mashed banana now. Can you see? Yeah. You can't even see that black bit anymore, can you? Because it's gone. Because if bananas are a little bit more ripe, they tend to have more black bits on them, don't they? When they're ready to eat. What color are bananas before you can eat them? Green. Green. But you could eat them. Yeah. If that's how you like. Those are our mashed bananas. They look mashed enough for you? Yeah. Yeah, all mashed up. Could you give it a little mix for me to make sure it's all done? You use your spoon, that's it, your special spoon. Not this whisk. Not this whisk. The next thing we're going to do is mommy's going to do this bit because it's on the hub. I'm going to melt together 180 grams of peanut butter, five tablespoons of golden syrup, and three tablespoons of coconut oil. I'm just going to heat them gently on the pan until it's all nice and smooth, and then we're going to put that in. While I'm doing that, Nora, do you think you could grease the tin for me because you're really good at this. Okay. We've got just a brand new tin here. Using the tin. We're going to use the tin, yes. We just got a brand new size 10 here. If I put that there for you, I'll move the bananas out of the way in a minute. Greasy. Greasy, right. Greasy. To grease our tin, we need one of these. Fluffy. Let me get some butter on it for you, yeah. It's a pastry brush, it's called. What's pastry? Pastry brush. Then we get some butter on it, then you're going to mush that all around. That's it. You might need to hold on to it. That's it, good job. That's it. All around and then all around the sides as well. Yeah. That's it. Do you know why we do this? I just buttered your hand. You did. I nearly butter my own hand. You're crazy. We do this so that the flapjacks don't stick to the tin. Yeah, I know. The butter helps it not stick. Is the butter not sticky? No. It's a bit greasy, isn't it, the butter? Can you feel it's a bit slippy? Then we want to put this in. This is the baking paper. This, again, helps it not stick to the tray. Push it on. Push it, that's it. Push it down. If you could mix, could you put those in for me? All of them? Yeah, hang on. I can't speak today. We've got 200 grams of rolled oats. Can you pour those in for me, please? All of them? Yeah, all of it, go. There we go. Lovely job. Thank you very much, my darling. Then if you could mix that around while I get this done. Mixing. I'm mixing it. That's it. Good girl for holding the bowl, that's a good way to do it. A bit tricky. What's a bit tricky? Mixing? It just got on my hand. That's okay. It doesn't matter. I pushed it too close. I'm just putting the coconut oil then here. Mommy, the seeds are all getting stuck to the banana. That's good, that's what we want to happen. Yeah, because the seeds are all getting stuck to the banana and that's what we want to happen. Those aren't seeds. What are they called? You know what they are called, don't you? Can you remember? That's what you play with Idie at school with. Oats. Oats, that's it. But we don't have the oats anymore at school. You don't have them anymore? No. Is that because they were too messy? They keep covering all over the floor, me and Idie had to tidy them up. Did you? One day, we tidied them up, but there was too many on the floor. Okay. Mommy, look. Mommy is making a mess here. Mommy. I'm not. You're not, you're doing a great job. You've got the peanut butter and I've just put three tablespoons of coconut oil. How does it smell? Smells like coconuts. Yeah. Yeah. I like coconuts. Then this is golden syrup. It's really yummy. We're going to put five tablespoons. Can you help me count? Ready? 1, 2, 3, 4, 5. No. Sorry, darling. Now look, this is a tablespoon. Are you ready? 1, 2, squeeze, 3, 4. How many do I say? Four. Five. Five. Last one, ready, and go, five. Five. Right. I want to smell it. You want to smell it? Here you go, you can smell it in here if you want. Smells lovely and sweet, isn't it? Yeah. Really tasty. Did you bring pancake? We're going to make pancakes later. Can I have the syrup only? Yeah, absolutely. Because I want to try it. I'm going to heat this up until it's nice and smoothy. Mommy. You keep mixing. A bit faster to help. Okay, I'll come and help now, hang on. We'll mix this. It's quite tricky. It's quite tricky. Well, we've got more liquids put in, so it's still a little bit dry, isn't it? Yeah. You see. It's still is a bit dry, so I just think we need to add some more liquid in to make it less dry. Yeah. Yeah. But that's what we're doing now while we're heating up the other bits. I can scoop this much. That's a lot. [inaudible]. Do you know how to get it off? How? Do you know how I get this much? How much? Because we're going to squish them before we put them in. Mommy. Here we go. It's starting to happen now, right? Can you see that? I can. Can you see it's starting to melt now? I can. Can you see, it's all coming together? It's nearly gone to a pulp. Mommy, look, there's a boiling bit right there, look. Boiling bit where? It's all right, I got it. What I'm going to do, because this is a bit hot, so mommy will pour it in. What are you doing? Does that look all mixed in and melted to you? Yeah. Yeah, I'd say that's good. Pour it in. So it should be nice and melted altogether. I've gone for chunky peanut butter because I like the chunky peanut butter. It's good for [inaudible]. Chunky peanut butter. All right, we're ready to pour it in? Here we go. Careful it doesn't go on your arm. Put that bit in and then I'll scoop this down. You're ready to mix? Ready, go. No, I can do it. Now, to stop everything going everywhere, it's always a good idea to hold onto the bowl while the child is mixing. Mommy, help. You need some help? Mix, mix, mix. Mix, mix, mix, mix, mix, mix, mix. Then once we've put this in, we put the raspberries in and then it's ready to go in the oven. That was nice and quick, wasn't it? Yes. Does that look mixed in? Yeah. Yes. So we're going to add the raspberries in now. Okay? Got to squish them like this. Can you do that with me? Squish. That's it, just squish it. Squish it like that between your thumb and your finger. Squish. That's it, you got it? You can wipe at the end. Squish, squish. I forgot to squish. You forgot to squish where? Hang on, let me get your cloth, there we go. I find the unsquished ones. You're good to go? Thank you. You are welcome. It smells so nice. It smells lovely and fruity. Yes, fruity. When will it be lunchtime? It's not lunchtime yet, but you can have a little treat after this. Yay. Let's see what mommy has done in here. We're going to make mix this in. Isn't it a lovely red color, Nora? The raspberries are a lovely color. Yeah, I love red. We've mixed all our ingredients, now we're going to pop it in the tin. Here's our lovely tin that you prepared for us earlier. If I hold it up, can you try and pour it in with the spoon? Use the spoon to tip it in. That's it, you go on. Careful, do it really gently otherwise it's going to end up on the floor. We don't want our yummy mixture going on the floor, do we? That's it, keep going. Good job. It's quite sticky, isn't it? Let me take these bits. Don't use this whisk. Okay. It's not a very important whisk. It's for me. It's for you? Should we put it in the oven like that? What do we need to do it? Spread it out. Spread it out, good girl. We're trying to fill the tin, push it out to all the corners. Muffins. Muffins? It's not muffins. Have we just made muffins? No. I thought we were making flapjacks? Flapjacks. Oh, no, it's a cake. Or is it a cake?\ No. It's pancakes. No. It's a loaf of bread. No. Beautiful red. It's nice, isn't it, with the red in, with the raspberries? Yeah. What do we need to do with this now, Nora? Put it in the oven. Put it in the oven, very good. So we're going to put it in the oven for about 20 minutes until it's golden brown on top but still lovely and gooey in the middle. Mommy put it in the oven because it's hot? Yeah? Good girl. Can I play now? So it's in. Okay. So that's in the oven, 20 minutes until it's lovely and gold and brown. Then we're going to decorate them, aren't we? Yeah. Yeah, we are. Our flapjack has come out of the oven and it's cooled down in the tin. Doesn't it look yummy? Yeah, yum, yum. What we're going to do now is we're going to cut it up. There are two ways that we can decorate our flapjack. There's one really easy way where we drizzle over some white chocolate. Then the other way we're going to turn our flapjacks into birds. This is all cooled down so I'm going to pull this out. There we go. Look at that, can you see the lovely color of the raspberries? I wish we had a red flapjack. You wish we had a red flapjack? Is that the wings? No. We're going to cut them out and we're going to turn each one into a bird. That might be tricky. That might be tricky. It actually will be tricky. I'm just going to cut these ones and we're going to drizzle on these ones. Hang on, I'm doing this by eye. I should probably measure it, but I'm not going to. You can do the split [inaudible]. You can do the split? Yeah, look. Oh, wow. Mommy can do the splits. I can't really. Can you do the splits? No. Okay. We're going to drizzle this over our flapjacks. Should I show you how to do it and then you have a go? What we're going to do is get a little bit white chocolate on our spoon, then we're going to drizzle it. That was a bit too much. Drizzle it over our flapjacks, like that. Mommy, what are you doing? I'd like you to have a try or are you going to turn them into birds for me? No. You have to help me make them into birds. It's part of the deal. I don't know how to [inaudible]. I'm going to show you, I'm not going to make you do it all by yourself, am I? Careful, Lucy, there's white chocolate on the loose. You don't have to put the white chocolate on if you don't want to, you can just leave them as they are. They're delicious just like that. I think that's enough white chocolate? A bit more? On all of them. Those are our white chocolate drizzled flapjacks, and then should I show you how we turn them into birds? Yeah. Okay, so what we need to turn them into birds, we need some strawberries cut up into slices like this, and some little pieces like that that look a little bit beak-shaped. Can I see? Yeah, you have a look at those. Then we need some blue berries and a banana. This is another way of adding some extra fruit, which is always great. So put those there. So it's nice and healthy. Exactly. Let's go for it, hang on. Pinky on the brain. Are you singing pinky on the brain? Yeah. Pinky on the brain. I wonder where you got that from. I know this song. You know this song, you do? Who taught you that? Daddy. It's daddy? You're ready make some flapjack birds? No, I'm singing pinky in the brain. You're singing pinky in the brain. Too busy singing. We've got our flapjacks. We're going to add our eyes first. So I'm going to slice the banana. Blueberry eyes. Well, blueberries are part of the eyes, yeah. Pinky on the brain. Should I show you how to do one of them then you can copy? Yeah. So the right eyes. That looks like an owl. Hang on, not done yet. That actually looks like an owl. That's the idea. Eyes. Is it going to be an owl? If we need to, if things won't stay on, we can use a bit of the white chocolate on a little paintbrush and that will help us stick it on, you see? So we'll do that. I know, clever right? There's the beak. Is it starting to look like a bird? Yeah. Yeah? Then we need some wings. One wing. That looks like an owl really. Then another wing. We might need to stick those wings on, I don't know if it's going to stay. It's a little flapjack bird. So what do we do first? What did mommy say first? Bananas. Banana eyes. [inaudible]. His eyes are on the side of his head. Then we need blueberries. Then what do we need next? Beak. A beak. Good girl. Wings. A little bit. Wings, find a couple of wings. The wings are a bit slippery. They're slippery, aren't they? On the other side. There we go. We've got flapjack owls and we've got flapjack drizzles. There we have it, Nora, flapjack owls and drizzly flapjacks. Do they look yummy? Yeah. Yeah? Awesome, that's our first bake done. High five. Don't leave me hanging, come on. Come on, give me a high five. Or at least give me a high five. Thanks so much for joining us for our very first lesson. Next up, we've got apple tarts. 8. Apple Tarts: Hello, and welcome to Lesson 3 of our fabulous fruity bakes. This time we are whipping up some delicious apple tarts. Now this recipe comes all the way down from my great-grandmother and is over 100 years old. I've given it a slightly modern twist, but it's still an age-old classic. We will be making our first lot of pastry in this lesson. There are some fun techniques to get the little ones fully involved. Traditionally you would use cooking apples in these tarts but I've swapped them out for eating apples because then you don't actually have to add any extra sugar to the filling. There are lots of different ways to decorate, so you can customize your tarts any way that you'd like, there's also an option if you don't have a tart tin, so don't worry if you don't have one. This step is probably best to do beforehand if you can, and prep it before you start making the tarts. What we're going to do is we're going to chop our apples up into small pieces. I'm going to start that now. Now, I'm not going to bother peeling because that's an effort you don't need to make. I'm just going to chop around the outside and then I'm going to chop the apples up into bite-size pieces. This knife is a bit rubbish. You want them lovely and small, bite-sized pieces and we're going to put those into a pan. That's all of our apples chopped. Making a mess, Nora is not even here. I'm going to cover them in some apple juice. Then I'm going to heat these for about ten minutes until they're quite nice and soft and they've soaked up a little bit of the apple juice. What are we going to make now? Can you remember? Papa? Pastry. Pastry. Now, this is called shortcrust pastry, this one. Oh, yeah, great reaction. In this, all we're going to put is some flour, some butter. This is called vegetable shortening, is a little bit like butter. But to make the pastry lovely and crumbly, we've got to rub the flour, which is self-rising flour, rub the flour and these together. Now that can be a little bit tricky. I see we have eggs here. Oh, yeah. Sorry. We're going to put the eggs in as well. My bad. We'll the eggs in as well. Well spotted. That's what we're going to put the tarts him. What we're going to do is a little trick that mommy picked up is we're going to pour all the flour and the butter in here, and then we tie it up and then we squeeze it around the outside to try and rub it in. Mommy, let me pick it up; it was stuck to that. Very good. We'll just unfold it a little bit and if you could hold it open, I'll pour the flour in. Are you ready? Yeah. Let's try not to get this everywhere. You got it? Yeah. Hang on. There we go. We've got all flour in there. Be very careful with that, don't drop it. You're in charge of that for a minute. If you could, what I'm going to do now is I'm going to chop up the butter, which is lovely and cold and chilled. I'm going to chop it into little cubes. Then I'm going to put it in the bag with the flour. All this is, is just a little food bag. You can get them in supermarkets. It looks like cheese. It looks like cheese. If you could open up, put the bag down and open it up. Can you eat butter by itself? You probably shouldn't, no. But you can help me if you want to, drop them in there. No, don't move it yet we've got quite lots of it. Can you help me put it in. You need to make sure you put it in a little bits though. Looks like little cheese. It does look like little cheese. That's it. Good girl. We want the little bits to go in. Looks like butter cheese. Can you just give that a little jiggle around so it covers the butter. That's it. Very good. Right you ready for the next bit? Careful, where you put the bag down again. Hang on. Careful because mommy needs to chop it first. Then that needs to go in. It's greasy. It is greasy. Exactly what it is. Butter is greasy too. It is. Very good. Cheese isn't. Cheese isn't. Not generally, no. Put these in. This mixture of butter and vegetable shortening is from my great-grandmother's recipe. It went down to my grandma, my nana. You mean your mommy. No. Your nana is my mommy. Yeah. That's it. Oop. That's it. It all goes in. [inaudible]. Make sure we push it into flour. The flour hands. I am going to make sure we break it up, we don't in too bigger lumps. Almost a bit. Greasy, greasy, greasy. You see what happens when you bake, you get mucky, don't you? That's okay, isn't it? You can just wash your hands. Exactly. What we need to do, so it doesn't go everywhere, I'm just going to get the air out. Puff, puff, puff. Then I'm just going to tie a knot, not tie a hole. Tie a knot, and then we're going to play a game. No, listen, just be careful because we don't want to poke a hole in the bag, okay? Okay. What you're going to do is you're going to find the butter. Can you feel it inside? Yeah. Yeah. So you find the butter and squish it. Found some butter. Can you feel it? Yeah. This is what we're doing, we're squishing the butter and the flour and the vegetable shortening altogether. Just squished them. Careful. Now, listen, don't burst the bag. Otherwise, it's going to make a horrible mess, isn't it? Next, turn it over. Try and find some over here. Can you still feel lots of big bits of butter? Yeah. I'm going to smash them. Smash them. Well done. Smash. Smash. Smash. Smash Careful. This is why you need to poke the air out before you do it because otherwise, it'll go poop, and then it'd be Nora covered in flour. Mommy. There's a big lump. Definitely getting that one. Let's have a feel. Squishing. Squish it. Squish it. Now we've done this Nora. That's the beginning of our pastry made. What we've done there is we've rubbed the flour into the butter. I found the big bag. Without making loads of mess and Nora has good fun doing it. It's quite a good little tip for rubbing stuff together. Let's pop it in a bag. Then what we're going to do now, Nora, we're going to pour it back into the bowl. What? Cut, cut, cut. Wait, be very careful. Pour it in. Okay. Very good. Look mommy, I just felt a big lump. It's all right. What we'll do is we'll check for any really big lumps and we'll get rid of those. But look, can you see? What does it look like now? Can you think what it might look like? Flour. Pastry. It does look like flour and pastry. It looks a bit like breadcrumbs, doesn't it? Don't you think? Yeah, look. Yeah and that's what we wanted it to look like. That's it. Very good showing people, well done. We want it to look like breadcrumbs. Would you say that looks like breadcrumbs? Yeah. Yeah, I think so. It feels so soft. With pastry, you've got to be very careful not to get it too warm because pastry doesn't like being warm. It likes to be nice and cold. Did you found the big lump? What else likes being cold? Did you? Squish it in if you find one. What else likes being nice and cold? Me. You? I was thinking a penguin actually. Yeah. Or a polar bear, maybe? That's what pastry. You got to think of pastry like a penguin or a polar bear, likes to be cold. That looks really good, Nora, you did such a good job there. Pick it up. Sorry. Hold the handle for me, please. We're going to crack in two eggs. What I'm going to do, I'm just going to whisk these eggs up and then you're going to pour them in and we're going to mix it using a knife. Do think it's a bit weird mixing it with a knife? Yeah. What would we normally mix with? A mixer? Yeah, a mixer or a whisk or spoon maybe. Can you pour that in for me, please? Ready, steady. All right, pour the eggs in. Go. Good job. The reason that we use a knife to mix it is so that it doesn't get too warm. Because what did I just say about pastry, it likes to be? Cold. Cold, yeah. With pastry, we've got to be careful not to play with it too much. Why? Because if we play with it too much, it gets all tough. What's nice about pastry is when it's lovely and crumbly. All we're going to do is we're just going to make sure it's come together. Just a few little turns like that. Can you see all the butter in it? Yum. Like that and then we're going to wrap this in cling film and pop it in the fridge for about 30 minutes because we want it to harden up a little bit. Pop it in the cling film because in a minute, it feels a bit soft. We wouldn't be able to make our pastry but we'll be able to make our apple tarts [inaudible] since it's a bit soft. I'm just going to pat it down, cover it with this, and then pop it in the fridge for a little bit. If you're in a hurry, you can put it in the freezer, but just keep an eye on it because it will go very hard very quickly. Mummy, the apples quick. Look. The apples, they've been doing that for about 5, 10 minutes now. These apples are looking ready now so I'm going to turn them off. I've taken the apples off the heat and then I'm just going to drain out any excess apple juice. We don't want lots of apple juice in our apple tarts. Do you know why? No. Because we don't what a soggy bottom. No soggy bottom. We've got another little help, haven't we? Who's helping us this time? Lucy. Lucy. She's got her own circle cutters, hasn't she? Yeah. Our pastry has chilled, our apples are drained, so we're ready to put together our tarts now. What we're going to do, we're going to do a bit of a team effort here, Nora. I'm going to roll it out and you and Lucy are going to cut the circles out. Deal? Okay. Awesome. Our pastry. I'm going to flour the surface. Flour, flour, flour. Flour, flour, flour. Do you know why we put flour on the surface? So it doesn't stick. Very good. Flour high five? [inaudible]. Good girl, Nora. She does, does she? No, she doesn't. So you flour on the surface and a bit of flour on top as well. We're going to roll our pastry out and we want it about as thick as a pound coin. With the pastry, try and keep moving it around because I can already feel it sticking because it's quite warm in here. Keep moving it around. Roll it out. Take your time. Crikey, that was way too much flour. Keep rolling it around. Make sure you keep using the flour to make sure it doesn't stick. First one we're going to need Nora, is we're going to need the biggest one. Can you find the biggest circle cutter for me, please? Lucy found it. Have you found it? Lucy found it. We're going to want to use as much as we can. Let's start cutting our circles. No, we want the round bit, sorry. That's it, lovely. Go. But I want it to be frilly. All right, sure, let's do it frilly. Just go with it, go with the flow. Push it down. You and Lucy push it down. That's it. Lucy can't, she's too small. That's it. Good girl. A nice little twist. Lovely. Nice and frilly. That looks really nice. Then we're going to pop that into our, it's a pie tin, I suppose. But any kind of tin with holes in basically is perfect. Then I'm just going to push it in like that, Nora, can you see? We pop it in, we push it in. We need some more of the big ones, okay? This is the big one. No, the blue one is the big one. Have I got flour on my face? I'll push it, mom. If you do some of those, I'll push them in. That's it, good girl. Nice and gently. That's it. There's another one. Good girl. Okay, girl. So we want to try and get as many as we can out of here. We can always re-roll. Easy with [inaudible] Can you get another five out Nora do you think? Is it helping? [inaudible] We want another five if we can, Nora. Then we put that last one in there. Well done. Done a good job there, pickle. Now, what we're going to do is we're going to put it all back together, that's it, and we're going to re-roll it out to get our lids. Is Lizzy helping? Thank you Lizzy. I think it's stuck in the pastry. They are stuck in Let's roll this out again. It's getting a bit hot can you see the pastry starting to stick to the rolling pin. Can you see? Yes. It's just because it's a bit warm. Pastry doesn't need to be warm. Pastry doesn't like warm, what is pastry like? Cold. Cold. We need 12 of the orange circles pickle, now stop. Listen, we want 12, so we need to get as many as we can in case you want to start from the outside and work your way in. I want really nice cutting. How many is that? One, count with me. Two. See, that was a lovely one look, you did that really nicely. Two, three. Three. Good girl. Then I'll move the pastry over a bit towards you. Don't squish it too much because it'll let you to squishing the sides, can you see? Four. Four. Cool, so we've got 12 lids and we've got 12 cups, and we've got our apples to go in. We can put these bits to one side and use them again, can't we? Now we're going to fill up our apple tots. If I fill them up and you put the lids on. Let's pop our yummy apples in our pastry. Then I've got a beaten egg in here, here's our egg-wash. What we're going to do Nora, is we're going to put a little bit around the outside because otherwise the lid won't stick and we don't want that, do we? Let me do that and then you can pop your lid on the top. Pop the lid on, let me do apples and egg-wash and you do the lids. I'm only doing one thing. There you go, just squish it down, up. Because what we want is we want the outsides of the lid to touch the outside of the bottom. We squish it down and make sure it touches. Then in a minute, we're going to put a little hole in the top to make a steam hole. Wow. Oh, l know. Why are we doing [inaudible] in the hole? Can you put on a lid for me, please? Apple. The reason we need to put a steam hole in is because in the oven when it gets hot, lots of steam comes out of the apples, and we don't want it all to stay inside our apple top because it will make it all soggy and horrible, we don't want that, do we? You got a little bit sleepy. Let's see, as I'm sure some of you know, sometimes kids just get a bit tired and a bit fed up. But that's okay, isn't it, Nora? Yeah. We'll have a little break in a minute, shall we? Ready, going to do this really quickly now. Quick, lid, go. Quick, lid, go. Quick lid, go. Did l get you? Quick, lid, go. Quick, lid, go. Go, go, go, with the lid, lid, lid. Mommy. What? Go, go, go. Great, go, go, go? Go. Now, we've gone for circulates, haven't we? Yeah. But if you want to, what looks quite nice on the top of these tots, is if you've got a little star cutter that's the right size, is you could do stars. So you can actually see inside the apple pies, which is quite nice because you can see the red, why do I keep calling them apple pies? You can see inside the apple tots, not pies, and you can see the red of the peel, which is really, really nice, looks really, really smart. Now, what did mommy say that what we got in quickly, so they don't get soggy. Steam hole. Do you know how we do that? You ought to use your teeth and bite a little hole in this. I'm only messing around. What I've done is I've pressed down the edges so that the egg-wash in between the pastry will stick it together so we don't have any gaps. We're going to make our steam holes. Because what do we not want? Steam. We don't want steam, we don't want soggies, so what we do is we put it in there, give it a little twist. Can you see now, the steam can get out. Yeah. Do you want to have a go? Go then in, squish it round, that's it, perfect. Try and do it in the middle, that's it, good girl. Lovely, lots of steam holes. Then we have to egg-wash the top. Why? So that they're nice and crispy. It's all right don't worry. That's it. Good girl. Want your mommy to finish them off? Yeah. Now you want to do them, do you? Make sure you cover all of the pie, okay? Okay. Good girl. [inaudible] We've egg-washed our tots and they're ready to go in the oven, aren't they? Yeah. They are going to go into the oven for 20-25 minutes until they're gold and brown. If you want a little bit of an extra special treat, you can give them a little bit of a sprinkling with caster sugar before they go in. Look at our lovely apple tots Nora don't they look yummy. Yeah. Mommy sprinkled on a little bit of sugar because it was a bit of an extra treat. Do they look yummy, yummy in your tummy? Yeah. We might want to let them cool down a little bit before we eat them though yeah, they're a bit hot now, aren't they? But can you see they're lovely and golden brown on top? Hot. Hot. These would be delicious with ice cream or custard. Yummy. Yum. If you want to mix it up a little bit, you could always add some raisins to the filling. Yum. Or some cinnamon to the pastry. Yum. Yum. Or some fresh blueberries on the side with your custard or ice cream. So there we have it. Yum ice creams. Yum ice-creams. So there we have it our apple tots. Next lesson we're going to be making some rough puff pastry for some delicious. Rough puff pastry. Sounds funny, doesn't it? Yeah. For some delicious blueberry pastries. 9. Blueberry Pastries: Wow, we're on a roll with pastry. We're going to jump into puff. Welcome to lesson 4, where we're going to expand our pastry repertoire by making puff pastry. Now, please don't panic. So many people think that puff pastry is too complicated and they couldn't possibly make it themselves, especially with kids, but it can be done and we aren't making a full puff, we're going to make rough puff. Rough puff. Does that sound a bit funny? Yeah. It does, doesn't it? Rough puff. does that rhyme, rough puff. It does rhyme, doesn't it? Rough, puff. Rough puff pastry. [inaudible]. What? Because it rhymes? Yeah. Now, it's so much easier than full puff pastry. Really easy to do and taste just as yummy. The key with rough puff, is that you have to put your butter in the freezer. You want it nice. What? I know. Because we want our butter nice and cold. Is it cold? Touch it. Is it cold? Yeah. We want our butter frozen solid before we start because like ice, because you know what we're going to do? We're going to grate the butter. Like cheese. I know, okay. Completely mental. So this rough puff pastry is so adaptable, you can use it with fruit like we're going to, but you can add some spices. You can make it savory with some cheese, or you can even add some veggies. All we need for our rough puff is 250 grams of plain flour, 250 grams of frozen butter, and some cold water. That's it. What we're going to do, is I've put our flower in there ready, I'm going to grate the butter and then you're going to mix it in, because it's going to look like grated cheese. Are you ready? It looks really funny. Careful. What did I just say? Be careful. Tip the wet stuff that is on your hand back into the bowl and then give your hands a good rub together. Just go buff, buff, buff and it'll come off. That's it. Here's the first bit. Look, it looks like cheese, doesn't it? Again, what is it about pastry? What does it like to be, pastry? It likes to be? Cold. Cold. So we want to do this as quickly as we can. That's looks like spaghetti. Were are going to do this as quickly as we can, Norah is going to mix it in. It does look like spaghetti. Give it a mix. We're going to do it as quickly as we can. Why? Because we don't want it to get too hot. We don't want the butter to melt because pastries doesn't like being hot, does it? No. No. That's it. It's hard work. If you've got older kids, get them to do this bit, it's a bit tough. You ready for some more? That's it. That's it. Pop it in. That's it. Good girl. Then you're going to keep mixing it for me until we've got it all in. So what we want is we want all the butter to be covered in our flour. That's it. We want it nice and small good girl. Do you feel how cold it is? Yeah. Try and scoop off from the bottom. Can you do that? Yeah. Maybe not. Yeah. We want all the butter covered in flour. We don't want to see any bits of exposed butter. Do you see any bits of butter that haven't got flour on? No. No? No. No. Now, Norah, we need six, well, between six and eight tablespoons of cold water, we've already done the butter. Do this very gently please. It's not quite full. I'll tell you what, you hold it over. Hold it over. Okay. Good. One, two. Let's do six for a minute. Three, four, five, six. Right right. We'll stop there just for a minute. Hang on. No, stop. You're thirsty? Maybe you'd like a minute, please. No, sorry. You okay? I'm going to use a knife again to give this a mix because we want to keep it as cold as possible. So we're just going to literally knife through. I think we're going to need a little bit more water. No. Crazy. Hang on. I'm going to do two more. Now you can add a bit of salt in this recipe if you want to, but for this course I've not added any salt to any of the recipes. But if you want to, for a little bit more flavor, you can add a little teaspoon of salt. We see if that's coming together. We're just going to try and squeeze it together. It's still quite dry, so I think we need some more water. Are you all right? I'm falling asleep. You're falling asleep? Yeah. I'm just tired. I don't think we had four tablespoons of water. But that's okay. Falling asleep. Falling asleep? That's quite a lot. Another two tablespoons. You basically add the water until you get the right consistency and it can be different on different days, depending on how humid it is, how hot your house is. As the same with the short crust, we don't want to overdo it with kneading. So as soon as it starts coming together, that's the point to stop. But it is starting to come together, it needs a tiny drop more cold water. Why do we use cold water, not hot water, Norah? Because pastry doesn't like hot water. Very good. You got it. You got it. Now, careful. Here we go. Yeah, that's the last bit that we needed just to get the last bit together. I'm going to tip it out now. I'm coming to get you. I'm going to get you with the pastry No, don't get me please. Yeah, I'm going to get you. So you can see that it's just come together. I'm only messing around. Just come together. I probably could have got away without that last tablespoon of water, but it's all good. No. We need to cool it first. As soon as it comes together, we're going to wrap it in cling film and chill it for about 15, 20 minutes. Again, you can pop it in the freezer if you need to speed chill, but just keep an eye on it, and then we're going to get it back out and make our delicious blueberry pastries, and Norah's gone to sleep. Our pastry has chilled. Our rough puff pastry is chilled. Is it cold? Yeah. I need to hold it. Okay. Well, we don't want to hold it too much because we don't want to get it warm, do we? Yeah. Okay. So pop it on the counter. Good girl. We're going to make our filling for our pastry. So we've got some cream cheese in here. This filling is super easy and you can mix it up with all different flavors, fruit, savory if you want to. So we've got some cream cheese, we're going to add some lemon juice, just a tiny little half a teaspoon of lemon juice. Are you laughing at me? Half a teaspoon of lemon juice. Are you laughing at me? Yeah. A tablespoon of honey. Can you help the spoon for me while I pour it in, please, honey? Honey. Did you get it? Did you see what I did there? Honey. Tip it and make sure it's all in. Keep tipping it. Take a few seconds to go in. That's it. Marvelous. Thank you, darling. Now can we unwrap this? Yeah. Two seconds. I'm just going to mix this in together. I'll start unwrapping it. Okay. You start unwrapping it. That's a good idea. I know how to unwrap it. I'm going to mix this in with our cream cheese. If you were doing a savory version, you can leave out the honey. Maybe still keep the lemon in, depending on the flavors you decide to go for. Then we've got some fresh blueberries to go on top as well. Not yet. We haven't done anything yet. I'm going to eat one. You're going to eat one? Yeah, you carry on. Here we go. I'm going to roll it out and you're going to help me do the the pastries. We've also got a baking tray lined with some baking pots ready to put our pastries on to go in the oven. You want to have your oven on at 180 fan, 200 conventional. Let's roll this out, shall we? Yeah. Yeah, let's do it. You're just going to sit there and eat blueberries? Yeah, that's fair enough. Are blueberries healthy? They are. They're very good for you. I have fun having them. You love blueberries, don't you? Yeah. Again, I've taped it onto a floured surface because we don't want it to? Stick. I'm just going to roll it. Whilst you're eating your blueberries, I'll do all the hard work, okay? I'm rolling my puff pastry out as much as I can, thank you, into a rectangle shape is what we want, Norah. Is this looking like a rectangle, do you think? You don't see my rectangle? It's almost like a rectangle. There's a few bits that are coming apart, but if we squidge them out together, it's fine. Squidge, squidge, squidge. That's right, [inaudible] Once we've rolled it out into a nice rectangle, we're going to fold over before we roll out to cut our pastries. We're going to fold over, like this, and this is what helps create the layers in the pastry. What's the layers? So when you make this kind of pastry. Like layers of the house. Like layers of the house. Yeah. Then I'm going to use a pastry brush just to brush off the excess flour. Can you see? Fold this end over on top. Brush off the pastry, brush off the flour mommy can't talk, and then we're going to roll it back out into a rectangle. Are you laughing at me again? Yeah. Then we're going to do the exact same thing again with the folding. We want to iron it into a nice rectangle. You want the rectangle to be about the thickness of a coin. That looks like a rectangle. Does it? Is that better than my last rectangle? Yeah. Good. I'm glad you approve. Then again, I'm going to fold this bit into the middle. It's like popcorn. The blueberries are like popcorn. Brush off any excess flour and then fold this over. It's like watching TV. What? Mommy doing this? Yeah. Brush off any excess flour. There we have our puff pastry is ready to use. Ideally, you'd want to pop this back in the fridge for 20 minutes or so just to rest, but we can crack on with this one. A bit more flour. Your job's coming up in a minute. I would get flour on you. I'm going to roll it out again. What is my job? Your job is to help me do the shapes. You want it to be nice and thin before you cut your shapes. Mommy. Probably a little bit thinner than [inaudible] coin. Yes, darling. If I eat so much fruit, will that make me grow pretty fast? Yeah, you want to eat plenty of fruit. Fruit and veg. It's good for you, isn't it? Yeah. Blueberries are really good for you. They are, you eat some more? You want it quite thin because otherwise, your rough puff will be too tall in the oven. There we go, we got our rough puff, nice and thin. I don't think it's sticking too much. Check it's not sticking. There we go. We're okay. We're going to do two different shapes here. We're going to do square ones. We can do square pastries and we're going to do a little lattice pastry. We're going to do some plaiting with pastry. What? What? Is that crazy? That is crazy. Mommy you want a blueberry? I'm all right, thanks puppet. Hang on. Just have one. Just have one? Just have one. You're force-feeding me blueberries. Thank you. If you got a square pastry cutter that's great, if not just cut out some. Don't have to be perfect, let's cut out some rough squares. Just going for roughly the same size. We're going to do three of each Norah, okay? I'm going to put my square of pastry on my prepared baking tray. What does that mean? Then I'm going to cut out some rectangles. Circles. No, rectangles, these ones. I'm just going to go up along here. That's a big rectangle. When you're baking with kids. Don't stress about it being perfectly accurate, because the whole point is that you're enjoying it. Mommy that's a big rectangle. It is a big rectangle, I'm going to cut it into smaller rectangles. I'm going to cut it along here, along here, and along here. For these rectangles, actually, hang on, let me think about this. We can only really fit two on here. We're going to pop two of these rectangles on here. Now we've got room for circles. No, we're not doing circles, we're just doing squares and rectangles. Is that funny? Are you ready to shape your pastries? Yeah. Are you ready? The first thing we need to do is we need to make some cuts. Mommy will do this because this is a bit sharp. I'm going to cut there, there, there, and there on the squares. Mommy's going to show you how we fold them. We're going to do the same on the other ones. So we've done that on our squares and then on our rectangles, we want to leave the middle third intact. I'm just going to do that so we know that's what we're going to put our filling. I want some chocolate chips now, please. In a minute. Okay? I'm now going to cut out from the middle out into. I love chocolate chips. Norah, can you see how Mommy is cutting strips? Yes. I like chocolate chips. You like chocolate chips? Yes. I'm shocked. That's the important bit. That's the important bit? You want chocolate chips? Can you take a spoon and I take spoon? We're going to take some of our cream cheese filling. Take a spoonful, that's it. I'll show you where to put it. On the rectangles, I want to put it in the middle and then spread out like that. Spread out, we don't want it too thick. I think I may have put a little bit too much on there. So cream cheese up there and just on the middle third for the rectangles. A bit help? That's it. Then what I'd love you to do, please, Norah, is poke some blueberries into the cream cheese. That's enough, that's enough that can go on the squares in the middle. You want to eat it? Yes, it's nice. The squares, we're going to put a dollop of the cream cheese filling into the middle. Teamwork. I'm going to eat it. You're going to eat it? I'm going to eat that bit. Yummy. Yummy? It tastes like normal cheese. That's what is it, it's cream cheese. Isn't nice? Yes. [inaudible] We're done now, we're good. We need the blueberries now. Can I eat it? Yeah, eat it. Sure go for it. That's a good sign. Go on then. It's cold. It's cold. Quick we need to get on because otherwise they're going to get too warm. What we need to do is we need to put blueberries along here now. You put some blueberries in the middle for me, please? Nose. Push them into the cream cheese. Nose. Eyes. You're making a face? This is multi-tasking. You push them in. That's right push them in. There we go. Let's put some on the others. You can really do this with any fruit. It can be strawberries and raspberries, blueberries, pop a couple of blueberries into the middle here. You can't fit as many blueberries on the squares as you can on the rectangles, but that's okay. You're just eating the cream cheese filling now. Now, we've got our egg wash here. This is just literally a beaten egg and a pastry brush. What I'm going to do is I'm just going to brush the bits of pastry I can see with my egg wash. Again and get the kids to do this bit if they're not eating the filling. You're going to help me with this bit, okay? What we're going to do is we're going to fold these bits over, so you fold one from that side, one from that side. See if you can do that for me? Then we'll put a little bit of egg wash on. I think it's time to put the spoon down now Norah, you can have some more after, okay? I'm going to egg wash as we go. That's it. Yes. You're going to get egg wash on my hands. It's fine and then you pick out that can you see it's forming a plait. You see? Mommy yes, no, making a plait. It is, it's a lattice. It's like a plait. What is a lattice? That. How you doing? Keep going. That's it. Over that way. You got it? I want some more cream That's the wrong way, where you going? That way over there, one from your side, you go down with it puppet. Down that way, down that way, that's it. There you go. One for my side. Last one from your side. Good girl. There we go. Straight back to the cream cheese. We've got our lattice there. I'm just going to cover that with egg wash. Then I'm going to do the other one quickly. Over that way, and over that way. For the squares, hang on, hang on, we're going to take one end and we're going to fold into the middle. Take one edge and push into the middle where the cream cheese is. Take one end, no, no, no wait. Push into the middle. No, no, no, Norah. I'm trying to help. I know you're trying to help darling but, can you see it makes a bit of a star shape? That's fine, that's done that one. Now you can do on this one ready? Fold this into the middle, hang on. Fold that bit into the middle. Fold that bit into the middle. Push it down. That's it. Is it getting stuck to your hand? This bit, just push it into the middle, this bit, squish it into the middle and this bit. Take it, squish it into the middle. Squish it, it looks like a starfish. Don't squish the ends like this. That's it, very good. It looks like a starfish. It looks like a starfish, does it? Squish, squish, squish, squish, squish, squish. You keep saying wish, wish, wish. Wish, wish, wish. Squish, squish, squish. Bit more egg wash on any pasting that you can see. You can as well if you want to sprinkle them with a little bit of sugar. Should we sprinkle them with some sugar? It looks like sprinkles. Just a little bit. It looks like sprinkles. It does look like sprinkles doesn't it? It's like sprinkles on your plait. It does. Then those are going to go into the oven for about 15 to 20 minutes until they are golden brown. Wow, look at these, Norah. Wow. Don't they look delicious? They're quite hot at the minute. Should we let them cool down a bit and then we can dig in? Yeah. See that was nice and easy, that rough puff pastry, wasn't it? Yeah. Delicious. 10. Summing Up Module 2: We've come to the end of our Fabulous Fruit Bakes module. I hope you've enjoyed it as much as I have. What have we learned? We've learned two different types of pastry, our rough puff and our shortcrust, we've learned how to decorate flapjacks as cute little animals, and we've learned how to mix it up using different fruits. Next up, it's chocolate charmers. 11. Chocolate Charmers - Introduction: Let's be honest, we all love a yummy bit of chocolate, and in this module, our bakes will all be designed around this cocoa-based treat. We will also be introducing a no-bake option as this can be a good thing to do with kids particularly younger ones. So let's get chocolaty. 12. No Bake Cheesecake: This recipe is a delicious one and is actually no baking involved. This is a great recipe to do with the kids, especially little ones as it doesn't involve the oven at all. This bake also involves some bashing up of biscuits with a rolling pin, which they love. This one is easy to make vegan as you can swap out the butter, cream cheese, and double cream for plant-based alternatives easily available in supermarkets. You can also swap out the icing sugar for agave syrup or stevia sweetener. Let's not bake a cheesecake. The first thing we're going to do is we're going to take our digestive biscuits, we're going to put them in the bag. Can you do that for me? Put them in the bag. Let me help. In the bag. All of them? Yeah. All the biscuits in the bag. That's it. Can we eat this bit? Yeah, go on then. We're going to put them in the bag and then we're going to twist them so they don't come flying out. Then Norah, what I'd like you to do, yeah, we don't want it to go everywhere, you need to leave enough space. Otherwise, when you bash the bag, they will come flying out. You ready to do some bashing? Can you whack those biscuits into crumbs, please? You okay? Go on. You might want to finish that and do it with your right hand. All right, go. That's it. Bash, bash, bash. You got my finger. They like this bit. Go on. Whack it, whack it. Whack, whack, whack. Whack those bits over. We're whacking the biscuit. No, we've got a leak. We have a hole. We have a hole. This does happen so just be aware of that so it doesn't come flying out. Don't hit my hands. That's a lot of trust. Did you hit your hand? Where did you hit it? Let me see. No, let me see. Have some more chocolate chips, it will help. Do you want mommy to finish? Okay. Right, does that look like crumbs to you? Yeah? Okay, right. We're going to pour this into the bowl. There we go. Yummy, yummy biscuit crumbs. Can you see any big bits in there that I need to bash out? Might be a few. I'm just going to bash out the final big bits. Any bits that you see that are bigger than a crumb, just give them a whack, that's it. That's it. Good girl. Very good. That'll do, I reckon. A bit there. That was a big bit. Now we've bashed up our biscuits. Can you pour our melted butter in, please? [inaudible]. Lovely. Thank you. What now do we put, chocolate chips? No, not chocolate chips yet. Not yet. We're going to mix in. Can you do that mixing for me, please? Mix, mix, mix. We're mixing together our biscuit crumbs with our melted butter. Let's give it a good mix. We're going to pour the crumb mixture into the bottom of our eight loose bottomed cake tin. Now, the reason you need a loose bottomed one or a spring one where you can open it up a little bit is because after it's set, you need to be able to get it out. You want something that you can push up from the bottom to get it out or open it up from the sides, ideally. We need to press it down into the bottom like that. Can you do that? Yes you can. I'm just looking. That's it, press time, press time, press time. This is a pancake. No, it's not a pancake. Pancakes. Pancakes. Do you know what we're going to do with this? Chocolate chips. Do you know what we're going to do with this? We're going to pop it in the freezer for 10 minutes while we mix our other bits together. What? That's our buttery biscuit base. Now, we are going to mix together our main cream cheese bit. We've got some icing sugar, some cream cheese, obviously. We've got some double cream, we've got some vanilla extract. Am I missing something? I'm sure there was something else that was meant to go in there. Chocolate chips. Yes, exactly that. Is that everything? Yes, cool. The first thing I'm going to do is I'm going to give my whipped cream a little whip. I'm going to whisk this until it's a bit fluffier. Here we go. If you've got an electric whisk, this will take a few minutes. You don't want it super thick, you just want it starting to thicken. Doing this bit helps it set, because obviously you're not baking it, there's no eggs in it. So whisking the cream helps it set. You can see it's already starting to thicken. That's all I want, it's just soft peaks, if you will. Norah we are going to mix everything together now, are you ready? We're going to pour our cream cheese in. You're going to do it for me? Cream cheese. Cream cheese [inaudible]. Were pouring in the double cream, our whipped double cream. Hang on. Try now. Ready? Bang the bottom for me. There we go. It's like, boom. It's like, boom. What was that? Anything important? Oat. Oats, oh, sorry. Now the cream cheese. If I loosen it, can you pour it in for me? That's loose now, so ready? Every time we do that, the icing sugar goes everywhere. I've got something a bit bigger I can mix it with now? I'm going to mix it in all. I'm going to start mixing this in because the icing sugar goes everywhere. I'm just going to fold in the icing sugar a little bit before I let you at it. Do you mean me? You? Yes, you. I folded in the cream cheese, but we need to give it a good whip. But before we do that, we're going to add some vanilla extract. Have a little smell. It's vanilla, smells lovely. I don't like it, it's liquid. Yeah but it smells lovely. But it's liquid. Teaspoon of extract. I'm not putting that in because it's liquid. Yeah it's liquid. It's just smelling lovely. It'll go everywhere, if you spill that liquid. That's a bit melodramatic but all right. Are you ready to put the chocolate chips in? All of them? No. Well, you've eaten half of them, so yeah. All of them? Yeah. Let me just get the last bits. All of them? I'm going to save some for me. Let me get the last bits. You're going to save some for you. Mommy I'm going to save some for me. Right. Chocolate chips in. Good work. I'm going to mix the chocolate chips in. I'm going to go and get the base from the freezer. Don't you dare shovel them in your mouth at once, Mrs. I'm not. Got the cream cheese. Does that feel cold to you? Doesn't feel cold? [inaudible]. If I hold this up, can you scrape it in, please? We're going to scrape the mixture, the cheese mixture into the now frozen base. Let me hold it like that; it might be easier. That's it. Norah do you think we should put it in the fridge like that? Now, what should we do? Spread it out. Spread it out, smooth it. Do you want me to do it? Okay. What I'm going to do is just spread. While I'm mixing a cake. Is it invisible cake? Yeah. All I'm doing is just spreading out the mixture so it's flatter. Ideally you want to leave this to chill overnight. But if you can't wait, try chilling it for a few hours or until it's firm enough for you to be able to get it out and slice it up. Should I put that in the fridge? Will you put my invisible cake in the fridge? Okay. Thanks. High five. Yeah. It's time to take our cheese cake out of the fridge that we made. Should we have a look? Yeah? You eating my chocolate chips again? Wow, look at that. Can you see it's got no halt. If you get it up, it won't come out. Yeah. The trick to getting it out with a loose bottomed tin, I'm just going to run a spatula. Run the outside. Is to use a glass. Now I need to do this carefully. This bit always makes me nervous. We push, it's stuck. Come on, cheesecake. Wow, look at that, doesn't that look yummy? Yes. Right, we're going to pop it on our plate. Then I need to sprinkle some chocolate chips on top. Think you can do that for me? Eyes. Cheese cake face. It's going to be a cat. It's going to be a cat or you could do chocolate chips into the leaves, couldn't you? Yeah. A cat cheese cake. Wow, that looks great Norah. Yeah. That's okay. Are you going to do the one up here? Well, soon as you get that one? That's it. That's the eye. Maybe another one for me? Maybe another one for you. I really think as a parent, it's really hard not to intervene when your child is doing something like this and getting creative. I find it really difficult not to, but [inaudible]. Look at that, beautiful. You are very creative. There's a chocolate chip come out there; let's put it back in. There we have it, our no bake chocolate chip cheesecake. Is that yummy? Yeah. Chocolate chips. Also yummy. Thank you. 13. Chocolate Chip Buttermilk Pancakes: This is one of my absolute favorite recipes, because the pancakes are absolutely delicious and you don't need any flour. You can use whizzed up oats and ground almonds, which means they are completely gluten-free. They taste yummy with chocolate chips, Nora's favorites, and lots of fresh fruit poured up to serve. There's even a cheeky hack if you can't get hold of any buttermilk. These are American-style pancakes, as they are gloriously fluffy and light. There's also a great opportunity, again, for a cheeky science lesson with the buttermilk and the bicarbonate and how it reacts. But we will get back to that later. Shall we make some pancakes? Yeah. I had one chocolate. You want one chocolate chip. I'm eating it now. Oh my goodness, I am shocked. The cheeky hack in terms of buttermilk, if you don't have buttermilk, all you need is 350 ml of whole milk or milk. Then you just need to squeeze in, careful, a tablespoon of lemon juice. The acidity in the lemon juice is what you need to make that buttermilk texture. You pop the lemon juice in, set it aside for five minutes, and you'll notice that the milk will curdle slightly, it will thicken, and that's what you need for your pancakes. Because you've got that lemon juice, that acidity, it still reacts with the bicarbonate of soda to give that lovely fluffy texture. Right then, are you ready? Okay. I'm using flower but you can use ground oats as I said, but we've got 150 grams of flour. Can you pour in the ground almonds, please? All of it? All of it. [inaudible]. I really like the ground almonds in it because of the texture. Yes, please. But if you've got an allergy, you can use 200 grams of ground oats or 200 grams of flour. It's purple there. That's nice. Yeah. Give it a good mix. Add the sugar, please. Little bit of sugar. Fifty grams. Get that a mix, please. Good girl. Now we need to have the bicarbonate of soda, because remember, the bicarbonate of soda, not quite that much we need. No. We need the green one, please. Two? Just one. Not that much. Hang on. Shake it off a little bit. There we go. Pop that in. Good girl. Shaky, shaky, shaky, shaky. We're whisking all our dry ingredients together. hold There we go. Right. Now we're going to add our butter milk. You ready? Do you want to add it? All of it? Yeah. Pour it in. Good girl. We're making pancakes. We are making pancakes. You are not wrong. Mix, mix, mix. Mix away. I said mix away. I'm going to drink my cup of tea while you're mixing all. That will teach me. Hold it. I'm going to give t a good mix, mix, mix, mix, mix, mix, and then we're going to pour our egg in. Can I? Thank you very much. All right. Break up the yolk and then mix it in. What's the yolk? It's the yellow bit in the egg. I like it. Can I have a go, please? Yeah Right. We want to get this lovely and smooth, okay? Yeah. Because we want nice, sorry. We want nice, smooth pancakes, don't we? It's like cake. It is. But it's bit runnier, isn't it? Right. Does that look smooth to you, Nora? Yeah. Okay, right. Once we've got it lovely and smooth, now I can't see some swelling, we're going to set it aside for five minutes now because we need the reaction from the acidity in the buttermilk and the bicarbonate of soda to produce those bubbles to make sure that lovely and fluffy. Can you see the bubbles? They're coming. Can you see them? These bubbles, if you look, they're popping up. It's the bicarbonate of soda reacting with the acid in the buttermilk and that is creating with these bubbles. It's cool, isn't it? That is science, that is, Nora. Are you ready for some pancakes? Yeah. Yeah. Right. Okay. So look, can you see, it's all bubbled up there. Yeah? That's going to make up. I've got the hiccups. You've got the hiccups. Can you see all the bubbles, Nora? Yeah, that is great. That is great, because that means our pancake can be lovely and fluffy. I'm going to bring the batter over here. You said batter. Yeah, that's what it's called. It's called pancake batter. Pancake batter. Why not? Because it's not a real word. It's a real word. It is, I swear. Batter [inaudible] We're going to do this on a frying pan, obviously, I'm going to use a non-stick frying pan, so I'm not going to bother putting any oil or butter or anything on. If you've got a pan that does stick, I would pop a little bit of oil on first. I'm also going to use an ice cream scoop. Do you know what for? The reason we are using an ice cream scoop, this is one of my favorite tools in the kitchen for baking, great for making cupcakes, but also great for making pancakes. Because you can scoop the batter out and you can make the same size pancakes. Batter. It's a word. Batter is a word. Batter. It's actually butter. This is called batter, Nora. It's called butter. Butter. So I'm going to use the scoop to make sure all my pancakes are the same size and also, it gets the batter. Butter. Also, it gets the pancake mixture nice and easily. Right, you ready? All right. Pan is getting nice and hot now. What, do you want to come over and see? Yeah. Just be careful not to get too close because it's hot. Have your chocolate chips next to you because we're going to need those in a minute. So scooping batter. Sorry, scooping mixture. Butter. Right. You ready? Don't say batter. I'm going to pop it in the middle of our pan. I'll just leave it. We're just going to leave it for a minute. How do you know to make pancakes? I learned how to make pancakes and know I'm teaching you, and we're teaching other people, aren't we? If you've ever made pancakes in your life, well, you know that the first one doesn't count, because it always goes wrong. But can you see all the bubbles,, Nora? That's great. Hey. That's great. That's great, is it? Once we've started seeing some bubbles pop up, do you know what we're going to do? We're going to sprinkle over some chocolate chips. Not too many, mommy put way too many in there. I'm going to put few. Careful, it's hot. Okay. Let's just check. Nora, I'm going to check to see if it's ready to flip it, yeah? Yeah, ready to flip. You ready? There we go. It looks like a real pancake. Are you surprised that mommy's made you a real pancake? Yeah. So little faith. Daddy. Nora, come back. Mummy is making a pancake. Remember the first one doesn't count? No. Because the first one is always the one that goes wrong. Well, this one doesn't look too bad. It's not too bad. I think we overdid it on the chocolate chip, so they're all coming out the side, but the first one doesn't count, as we know, as we're making pancakes, but that one doesn't look too bad. How many more do you want? Loads? That sounds good, get that little bit of pancake. It's a tiny pancake. Can I have that little bit of pancake? It's a bit at the minute. Just wait a second and it will find fine. I have a tiny pancake. Tiny, tiny pancake. It's a tiny pancake. Teeny-tiny pancake. Mommy made a tiny pancake. Bye, tiny pancake For the first side, before you flip it over, you want to see lots of air bubbles coming up through and you'll be able to tell because it will lift off the pan really easily. If you're still trying to get it like that and it's all still quite sticky, then it's definitely not ready to flip. So what you want is it you want your pancake to be brown on both sides. Nice golden brown. This one looks pretty good though, Nora. Yeah, can I eat it? Yeah. Right. Here we go. Ready? Incoming pancake. Let's turn it out that way. Doesn't that look yummy? I want to have some syrup on it. You want some golden syrup on it? Sure. Right. You dig into that one. Mommy, will you flip it? Yeah. It's probably still a little bit hot. Maple syrup, please. Not too much because as sweet as is. I'm going to walk through the rest of the mixture whilst Nora digs into this one. It's so good. It's gooder than the other pancakes I have. It's better than the other pancakes that you have? Yes. Yes. Can I get a high-five? What do you like? Chocolate chips, I'm guessing. Chocolate chips in. Mommy, I left a bit if you wanted to try. Thank you. Do you want to try it? It's so yummy. Look at these lovely pancakes. Don't they look delicious? Do you think we should top them up with some delicious fresh fruit and some syrup? Yeah,. Yeah. These pancakes are delicious served with lots of fresh fruit, maybe a little bit of cream. High five on the chocolate chip pancakes. Boom. I said bam and you said boom. Bam, boom. Bam, boom. 14. Chocolate Brownies: Brownies are so versatile and you can add things to them, you can adapt them, you can serve them warm with ice cream, or store them in an airtight container to draw over the following few days. These brownies are all in one bowl recipes, so there's minimal washing up. There are also some fun ways to make the brownies into animal shapes after as a little fun activity after the baking. All right, it's brownie time. Preheat your oven to a 180 degrees C Fan, or 200 Conventional. The first thing we're going to do is we're going to add our dry ingredients together. I've got my plain flour here, I'm going to add some ground almonds. I'm going to add some light brown soft sugar, and I'm going to give that a good mix up. Break up any big bits of sugar. We've got our dry ingredients altogether, I'm now going to add the wet ingredients. We've got some plain yogurt, we're going to add a couple of tablespoons of chocolate spread. Yummy, three tablespoons of chocolates spread. I'm also going to add some melted chocolate. What I'm going to do to melt these, a lot of people would melt it over a bain-marie, the boiling water and a bowl over the top. I actually prefer to melt chocolate in the microwave. But you have to be very careful and do it in 30 second bursts so that you don't burn the chocolate, so I'm going to do that now. I'm also going to add some coconut oil. Now, I've pre-melted my coconut oil. I actually managed to burn it a little bit, but that's fine because I was going to add some extra flavor to the coconut oil. You want it melted so that it mix in a little bit easier, okay? You want about a 150 mil of coconut oil. I'm just going to reuse this jug that have the yogurt in it, makes it a bit easier, take that spoon out. I'm going to pop my coconut oil in. Again to meltdown the coconut oil, you can just pop it in the microwave into a 30-second bursts and it shouldn't burn. Mine did a little bit, but that's fine. Adding a lovely flavor. You can see it's started to melt, but it's not quite there yet. I'm just going to mix it around a little bit, pop it back in for another 30 seconds and see how we go. Whilst that's heating up, I'm going to give this a good mix. This is something you can talk to your kids about, and decide what they'd like to put in their brownies. You can put a little bit of white chocolate in if you wanted to. You could add some fruit; cherries, raspberries, strawberries, all taste amazing in brownies. Just really go with what your kids favorite flavors are. You can also swap out the sugar if you want to, for some coconut sugar, and the flour if you want to go gluten-free and not include the flour. You can either use gluten-free flour or you could use some ground oats, which works really well. We're getting there, so it's melted a bit more. I'm just going to give it another stir. You want to make sure you mix it in-between each 30-second burst, again so it doesn't burn. Melting the chocolate is something you can do beforehand, so that all your ingredients and ready to go in. Or if you've got slightly older kids, you can task them with melting the chocolate. Oh, yeah, that looks good. You can see, nice and melted, but not burned, and it's definitely less fast than trying to do over boiling water. This recipe really, your kids can be doing all of this. They can be doing all the mixing, all the stirring. I'm sure there's a few bowls that they're going to want to help clean out. Extra chocolatey. Then the last thing that we're going to pour in, you might think I'm a bit bonkers, but in here I've got a 150 milliliters of boiling water and two teaspoons of decaf coffee. Now the reason for this is coffee really brings out the chocolate flavor. I've used decaf because it's a kid's recipe. But there's not really that much in a couple teaspoons of coffee in a whole bake. It just really gives it a lovely, lovely chocolatey flavor. You can't taste the coffee in it. I'm going to add that to the recipe as well, and that's all our ingredients. I'm going to give this a good mix. Now it will look a bit weird. Okay, it's going to look in a little bit weird initially, but you just got to power through and eventually the mixture will come together. If you wanted to add some fruit, this would be the time to do it. Again, you could add some raspberries, you could add some cherries, you could add some strawberries. We're just going to go for plain brownies for today. That's our mixture ready to go in our tin. I've just got a brownie tin here, I've lined it with parchment. I've not bothered greasing it, because this is a grease-free one, so it should be all right, and I haven't got no one here to assist me. I'm just going to pour in. Again, these are all the steps that your kids can be doing. Then I'm just going to give it a little push to the edges. That's all ready to go in the oven, it's going to go in for about 35-40 minutes. You want a skewer or toothpick to come out mostly clean, but you still want it a bit gooey in the middle. I'll show you when it's ready to come out what your skewer or your toothpick should look like. What you're looking for is your skewer, your random metal thing from your kitchen. Whatever it is you've poked in your brownie. You want it to come out with a little bit of something on it, but you don't want it to be covered. That means that it's still nice and gooey in the middle, that's what we're going for. I've done a really poor job of making them even, never mind. Brownie stack. It's like Jacko. Here are our lovely brownies. They've cooled down, I've chopped them into squares, and I've stacked them really high. These are lovely, light, gooey, delicious brownies, I'm sure your kids will love them, as much as they love making them. 15. Summing Up Module 3: We've come to the end of our chocolate charmers module, and look at our delicious treats that we've baked. What have we learned in this module? Well, we've learned about no-bake bakes and how good they are to do with kids, especially younger ones. We've learned about the science behind fluffy pancakes and the reaction that happens inside to get those lovely bubbles. We're going from chocolate now to vibrant veggie bakes, and trust me, they are yummy. 16. Vibrant Veggie Bakes - Introduction: Wouldn't it be great if kids want to eat veggies all the time without fuss? We can but dream as parents. Now I'm not saying these treats are a replacement for fresh fruit and veg in our little one's diets. But they are a great way to get them excited about vegetables, to get them engaging with the ways we can use them in all sorts of bakes, sweet, and savory. I hope these vibrant veggie recipes bring a smile to your faces, especially the pizzas, as me and Noah them. Let's veg it up. 17. Carrot Loaf Cake: This cake is my husband's favorite cake that I make. As you can imagine, I make quite a lot of cakes. It has some delicate spice which you can leave out if you think it wouldn't go down very well with the little ones. You can also swap out the nuts for some more raisins if you prefer or if anyone has an allergy. The icing on the cake is optional as well. I love it with the icing, but it's delicious without. If you can't get hold of a loaf tin, the recipe will work perfectly well in the cake tin. There are a few steps that can be prepared beforehand either with or without the kids, such as grating the carrot and chopping the nuts. The cake is naturally dairy-free without the icing. Let's make some carrot cake. I know the look on your kid's face when you say carrot cake. They're going to be like, "What? Carrot in a cake?" Tell them to trust you. It's going to be delicious. The first thing we're going to do is I'm going to grease and line my loaf tin. Again, this is a step you could do beforehand if you wanted to, but I find Norah quite enjoys this bit. A little bit of parchment paper in there. My loaf tin is lined and greased, so I can just put that to the side for one moment. Pop your oven on to 180 fan, 200 conventional, and we're going to start by mixing together the dry ingredients. In here, I've got some plain flour. I'm going to add a teaspoon of bicarb. I'm going to add some mixed spice. Now, you can if you want, just go with cinnamon. But I quite like the flavor of the mixed spice. So I'm going to add some mixed spice. Then we're going to add our sugars. Now I've got two types of sugars here. I've got golden custard sugar and soft brown sugar. If you can't get hold of these, just normal custard sugar is fine, but if you can get hold of these, these do make it taste a little bit more caramelly, gives it a little bit of added flavor. I'm going to put them in as well. Then I'm going to give it a good mix around. This is very much something that your little ones can be doing. Mixing it all up, making sure it's all combined. You can point out to them how it changes as they mix it. It goes from all different colors into one color. That's all our dry ingredients combined. Next, we're going to mix our wet ingredients together. Now, we've got some vegetable oil. We've got three eggs. Little tip for you, if you break your egg on a flat surface rather than on the edge of a bowl, you actually don't get any eggshell in with your eggs. Just don't hit too hard on the surface as I've done before or you'd end up with just egg everywhere. Just go gently. We're going to add a teaspoon of vanilla extract. You don't want essence, it's not the good stuff. You want vanilla extract. We're also going to zest and juice an orange. Norah finds this really fascinating that you can actually eat the outside of the orange. She just thinks that's a bit random. What I'm going to do is just use a little grater, and I'm going to grate the orange till you've got most of the zest off. Again, grating the orange can be quite a fun thing to do with the kids, just to show them that you can use all of the orange. You don't just have to eat the inside. Once you've got most of the zest off, we're going to add the zest to our wet mixture. Such a lovely, bright orange color, and just really adds that depth of flavor to the carrot cake. The kids will love it. They might not know why but they'll love it. Now I'm going to cut my orange in half and squeeze the juice in as well. Careful not to get any pits in there. If it's quite a small orange, you can do the whole orange. If it's a really big orange, probably just do half. Once you've got your wet ingredients in the bowl, here's Norah's tiny whisk, I'm just going to give it a good whisk. [inaudible] Mix it all together. That looks good to me. We're going to add our wet ingredients to our dry ingredients. Give it a good mix around. Something I like talking to Norah about while we're baking is all the textures. If it looks different all of a sudden, why is that? What's happened? What have we added to it? Just to try and keep their interests a little bit. Smells amazing. Again, another thing you can talk to the kids about is, what does it smell like? Can you smell the orange? Can you smell the spice? Can you smell the flour? Now, we're going to add some raisins, some walnuts, and our carrot. I've got some raisins here. Got some chopped walnuts. If there's an allergy for walnuts or they don't like walnuts, just add double the amount of raisins. Give that a mix. Now we're going to add our grated carrot. This is definitely something you can do before. You can grate your carrots beforehand just so they're ready to go in or you can get the kids to do it, maybe they can take turns. But it's just one of those things that's probably easier to have done before you start. I'm going to add my grated carrot. I would definitely challenge your little ones when they try the cake, can they actually taste the carrot in the cake? I bet you they can't. But they can just taste all those yummy, yummy flavors. Next thing we're going to do is we're going to pour our cake batter into our prepared loaf tin. These also work really well as cupcakes, muffins. Just going to pour in. That's our carrot cake ready to go in. It's going to go in at 180 fan, 200 conventional for about 35 to 40 minutes, again, until the skewer, this is the thing that runs through here, until the skewer comes out with a little bit on it, but mostly clean. Our carrot cake is out of the oven and it's cooled. Very important before you put the icing on. Now, I said that the icing is completely optional. Don't worry if you don't want to do it. It tastes just as yummy without. But I am a big fan of it with the icing. I think it just adds that extra little something. I'm going to get my cake out of the tin. Lovely, gently. Tricky bit when I'm getting the parchment paper off. The first thing I'm going to do is I'm going to beat my butter until it's really pale and fluffy before I add the icing sugar. I think this leaves you with a much smoother better icing. I need my electric whisk for this. Once your icing is a lovely pale color and it's all nice and smooth, that's the time to add your icing sugar. Now icing sugar does tend to go absolutely everywhere, but that's okay. The key here is to start very slow. I'm actually going to start off just by mixing it in a little bit without actually turning the mixer on at all. This icing is absolutely something you can prepare beforehand as well if you want and the kids can just spread it on, or they can get involved and make a little mess. I've put my icing sugar in. Now if I turn my whisker on now, it's going to go absolutely everywhere. I'm going to go really slow, but I have a feeling this is going to go everywhere. I'm just going to blend it in a little bit with a spatula before I give it a good beating with the whisk. Really nice and gentle. Just try and blend in the icing sugar a bit with the butter before you get the whisk on it. Do I risk it now? I think I'm going to. Most of the icing sugar is now blended in a little bit with the butter. Scraping that off. Start slow. Then when it's blended in a bit more, work it up and give it a good beating. Lovely and mixed in. It's still a little bit stiff to spread on because what will happen is, if it's too stiff, it'll pull the [inaudible] of the cake off and we don't want that. But we've yet to add our orange extract and our mixed spice. Half a teaspoon of mixed spice and half teaspoon of orange extract. Again, before we put the electric whisk in, I'm just going to give it a good mix-in so it doesn't go everywhere. It smells really yummy. Mix around and check the consistency. That feels quite nice and spreadable. Feels a bit softer. If your icing does feel really stiff for whatever reason, you can just use a tiny bit of milk, splash it in, give it another good beat and that should loosen it up for you. But I'd say that's a nice consistency. We've got our icing. It's ready to go and we've got some walnuts as well. You don't need any special equipment to put your icing on. But if you've got a spatula, that can be quite helpful but you can use the back of a spoon. Not a problem. I'm literally just going to, all of it on the top. I'm just going to spread it out. If this is too much icing for you, just half the recipe. Or if you want to go without icing, that's cool too. There's a few ways that you can finish the top. You can either use a fork and put some lines on it. I'm just going to go for this spatula, just a back and forth. Then you can either top it with some walnut halves. You can leave off the walnuts if you want, you just don't need it, or you can sprinkle up some walnut pieces. This is a good part for kids to do to finish up. They can get creative. I'm sure Norah would try and turn it into some kind of face or she probably ask me if we can add some sprinkles. What you know, you can if you want to. But I think topped with the walnuts is the perfect way to finish it. There we have it, our delicious spiced carrot cake. Remember to challenge the kids when they try some, if they can actually taste the carrot, can they taste the walnuts and the raisins? Thank you so much for watching this lesson. Our next lesson is pizza faces. I know. 18. Pizza Faces: This recipe really does what it says on the tin and kids love it. I make peace all the time with Nora and my niece and nephew because they really enjoy getting involved with the whole process, from making the dough to putting on the toppings. The recipe is so versatile, and you can have a lot of fun with it. It can also be used to make dough balls or sticks, as well as pizza. It's also a fab way to introduce yeast and how it works. The dough needs to be proofed so you can break this recipe up into two sessions, one to make the dough; one to shape the pieces and do the toppings. You can use any toppings you want, and it's a great way to sneak some veggies into their diet. It doesn't just have to be faces; you can create animals, planets, whatever you want. It's time to get creative. You can make butterflies. Sure. Why not? Or dogs. Yeah. Or rabbits. Yeah. Totally. I love rabbits. Our pizza dough is very basic. There's only a few ingredients in it. We've got some strong white flour or you could use strong wholemeal bread flour. The reason we want strong flour is because it's what extra gluten in it, which helps smooth gluten, that's a long [inaudible] We're not going to go into what gluten is. I think that's a little bit too complicated. But we need lots of gluten in it to make sure it's lovely and fluffy. I'll say gluten if I want to say gluten. We've also got here some yeast. Do you know what this is? Yeast. Yeast. Yeast is what we put in the dough to make it rise in the oven and make it grow. We'll put the yeast in. Can you open it Yeah. So I can pour it in? Oh, hang on. Let me get the scissors. Scissors. Okay. We're going to add the yeast on this side of the bowl or just everywhere. Right. The yeast, this is what we need to make our dough lovely and springy and rise up in the oven. Now, yeast is the very important part, and you can get easy-bake yeast from the supermarket, which is perfect. It comes in little seven-gram sachets, which is all you need for this recipe. That's very handy. The next thing we're going to add is some salt. Now, Nora, this is very important because we need the yeast to react with everything and bubble up. We need to be really careful where we put the salt because do you know what the salt does? The salt stops the yeast from working if it touches it too soon in the recipe. We're going to put it just down this side here because we don't want to stop it. We need the pink one, please. Okay. We need one pink one, and then just pop it. Make sure it doesn't touch the yeast on that side. Good girl. Very nicely done. It did not touch the yeast. Well done. What if we mix and it touch the yeast? That's okay, that's okay. When we mix it, it's fine. We just don't want to put it on the yeast straight away so it will stop the yeast from working, okay? Milk. Yeah, we're going to add our milk. Very good. Hang on a minute. We've got some warm milk here. I've just popped it in the microwave for 30 seconds. You don't want it boiling. Hot. You just want it nice and warm. Oh, if you could pull that in for me. Oh, love it. Just pour it in here. On the yeast. Yeah. Pour in. This just [inaudible]. It's fine. Yeah, it's okay. That's fine. Then, we also need a tiny bit of olive oil. Put that in. All of it. Yeah. All that in. Good girl. We're going to give this a good mix, okay? I'll use my pink one. Oh, you've got two. Yeah. This is nice, joint mixing. So it's easier. So it's easier. Yeah, I have two. You've got two, you do. So it's easier. All right. Okay. I can mix now. Okay. You want to pour in your warm water. Really important that the milk and the water is warm because this helps activate the yeast. We want to pop that in now. Very good. That's it. Now we're going to mix it again. I would use [inaudible] again. Okay. Right. Can you see it starting to form a dough now? Yeah. Here comes the messy bit. Right. We're got a tip our dough out onto our surface. Okay, you ready? Did you get your hands okay? Not yet. All right. Make sure we get all these bits as well. [inaudible] I'll help you. Thank you. Let's get all these dry bits off. What we need to do now is knead it. Well, you'll get your hand messy [inaudible]. You're going to do it too? Yeah. Sticky. Sticky, sticky. Sticky, sticky, sticky. Sticky, sticky, sticky. I'm kneading this little bit. Remember you made more pancakes. I did make tiny, tiny ones, didn't I? Yeah, they were so yummy. Now, this process takes about 5-10 minutes to knead it because you want it all nice and smooth and not sticky. As you can see at the minute, we're not there. If you've got a couple of kids, you'd always separate the dough and they can each have a bit and knead it. I'll make you one. But if it gets too sticky and it sticks to the table, you can add a little bit of extra flour. It's sticking to me. Sticky, isn't it? You want to put it on my face. Can I put it on your face? Just going to do a little sprinkling of flour to stop its sticking. Put some more on my hands. Hey, please. Thank you. It's not sticking Right. Another great thing about pizza dough or bread dough, in general, is that you can't overwork it really. It needs lots and lots of attention, lots of lots of kneading. That's it. Do you know what this is called? Do you know what this is called, Nora? No. It's call kneading. We need to knead the bread. I've been kneading the dough. Now, I have murky hands. You do. Mummy's got really murky hands as well. Not murkier than yours. Right. How's it looking, Nora? Good. I'm making a [inaudible]. Give it a good smack on. That's it. You can be really rough with the dough, which is nice. You can really throw it around; the kids can have a good play with it, get their hands in there. It's nice when it gets to this big so it doesn't to you, stick, does it? I say give it a good squidge. Slam it on the table. Let Mummy just have it just one moment, please. Just a minute, please, Nora. My dough. No. Forever. Forever. My dough. Sorry. Mummy Sorry. My dough. Right. Let me just do this. Just two seconds. My dough. Right. What you want your dough to look like after about 10 minutes maybe of kneading. It's lovely and soft. It's not sticky anymore. If you put your finger in it, it bounces back so it should be quite spongy. Can you put your finger on it? Good job. We're going to pop it in this bowl. Take the lid off first. Right. Hang on. I'm going to need to put some oil in it. You play with it a second. Yeah. Stretch. Stretch it. Drop it. I'm going to put a tiny bit of olive oil in here, just a little drizzle. Then, I'm going to use my fingers just to rub it around the bowl. This stops its sticking to the bowl when it rises. Dough, please. What are you doing with it? I'm kneading a cat. It looks like a cat. It does look like a cat. We need to get you on Junior Bake Off. When the dough is ready, we can make an actual cat and bake it if you want so it comes out like a little cat bread, yeah? Knead it into a ball like that. Then, we're going to pop it in our oiled bowl. Give a little shimmy around so the oil comes to the bottom. Shimmy around. Shimmy around, flip it over so you get some oil on the top as well. There we go. We're going to pop that in a warm place, wherever the warmest place is in your house, it could be your kitchen, it might be under the stairs, and you want it to double in size. That's going to take about an hour. Are you [inaudible] my hand? Are you ready to see what it looks like, the dough? It's been proofing for about an hour just in the kitchen here. It's quite nice and warm. Are you ready? Nora's already eating the [inaudible] topping. Yeah, go on then. Right. You ready? One, two, three. So big. It's got so big. Look at that. That's risen load and that's a good sign. That means that our yeast has worked and it's got to work, making the dough rise. I'm testing the ingredients. You're testing the ingredients. That's very helpful, very helpful. We've got a selection of toppings here, haven't we, for your pizza. But you could do any toppings that you want with your kids. It's what they really like. It's a good way of getting some extra veggie in them. Nice. [inaudible]? right. We've got to do this now. We've got to punch it. Can you do that for me? Punch it right in the middle. That's it. A bit more. Go. Push it all the way down. Punch. That's it. Again on that side, and again on that side. We'll get all the air out. All that lovely air we just put in, we're not going to get it out. [inaudible] it again. Good girl. It looks like a bomb. Well, let me get it out of the bowl then you can punch it some more. I'm testing the ingredients. You're testing the ingredients. Oh, there it is. Right. You want to punch all the air right? Olives again. You're going to test the olives again, okay? Punch all the air out. Give it a knead, just a quick one, just to make sure all the air's out. Just knead it for a minute or two. Hopefully, Nora wouldn't have eaten all the toppings by the time I finished this bit. What toppings have we got, Nora? Can you talk people through what we've got, please? When you finish, [inaudible] full of chorizo. Broccoli, olives, ham, chorizo, [inaudible] , cheese, pepper. That's just for extra flour for rolling. Flour. Yeah. What's that? Tomato sauce. Yeah. Can I have the tomato sauce? I don't want to test that. It's cold. You can if you want. For Nora's pizza, I use a kid's pasta source for the passata just because I think it adds a bit of extra flavor. I love it. Just one. It's just one from the supermarket. I mean, you can make your own if you want. That's perfectly acceptable. I've just kneaded the dough just for a minute so that it's back to this kind of texture again. Now, I'm going to split it. It looks like a brain. It looks like a brain. Oh, it looks like a brain. I'm going to split this into four because it makes four kids size or almost adult size pieces. I'm drinking it. You're drinking it? I'm going to chop my dough into four because this is about four pizzas worth. Make sure you pop your oven on now to 200 fan, 220 conventional because we want it really hot before we put the pieces in. I'm testing. You're just eating pasta sauce, Nora. I'm testing it. Don't eat too much of that, please, Nora. Why? Because it's just pasta sauce. Then just briefly need each culture of dough into a little bowl and taste in the cheese. How's that? It's a good cheese? So you should end up with four little balls of dough. So now we've got four balls of dough. Now if you don't want to make four pizzas, you could make a couple of pizzas. You could split this up, tear little bits by that size, roll them up, and that's a dough ball. You pop it in the oven as is. Really easy or you can make them into dough sticks. It's a really lovely, versatile dough. I'm just going to put these ones to the side. I'm going to put them back in my oiled bowl. Just while I'm not using them. Mommy, you can make pizza too. Well, I was just going to help you with yours. Don't worry, I can do mine [inaudible] you can do one too. Mommy, will you help me role mine out? So I can help you? Yeah, but just to role out. Then you can make one too. Oh, lucky me. Right. Okay, can I just show you quickly, please? Yeah. Right, so we've got a bit of dough here that Nora chose. We're going to get it into a nice ball again. So you're taking the outside of the dough and bringing it into the middle and then push it in. There we go. So now we need to make that into a flat pizza, don't we? So this can be quite tricky this bit and it takes quite a lot of rolling. But you can also use your fingers. So the first bit, we're just going to give it a bit of a row. We're just going to try rolling it for a bit to try to get some of that air right? If you think they're not going to have the attention span to do this little bit which happens. You can actually flatten out the pizzas and they can top them. They can help you make the dough. Then you can do this bit and then they can top them. It is all about making sure that they're engaged and that they're enjoying it. So I'm just literally starting the flattening out processes with my rolling pin. Nora is eating pasta sauce. So once it gets to this point, I'm going to transfer it to my baking tray. Now we're going to really stretch it out and get it nice and flat. So what we want to do Nora is we want to push it out like that. Can you do that? That's it. So we're just squishing it and hang on there. We want to push out a little bit more because we want it nice and thin in the base and a little bit thicker around the edges for the crust. Then I'm just going to lift it up to check it's not stuck, pop it back down and then do it again. You can also just slightly stretch it out. Bring it out. We're just aiming for a roundish shape. It doesn't need to be perfectly round. These are homemade remember. Homemade pizzas. Can you see we've pushed it right out? We flattened it down. You want to just make sure it's quite thin in the middle so that it cooks through. Right, what do you reckon? Do you reckon that's good? Yeah. Tomato sauce. Right. The first thing we do is put some tomato sauce. Yes. So we just got pasta sauce here. Nora is going to show you how to do this bit. Tell me how Nora. Put it down and then spread it out. Very good. You might need a bit more. We don't want to put the pasta sauce on the- that's it. We don't want to put the pasta sauce on the bit that's going to be the crust. Sometimes you make [inaudible] on it. Yes. Sometimes you do go on it but you just got try not to. Yeah. Like I just did right there. Looks alright. You're doing very well. Right we need to put cheese, don't forget the cheese on the pizza. Yeah that's a bit alright. Cheese. Cheese go. Cheese for the skin. Cheese for the skin, yeah that would work. This is just a grated cheese from the supermarket. It's a mixture of different cheeses. I think we need a bit more than that. We're going to cover it in cheese. We want to cover the tomato sauce in the cheese, don't we? Chorizo. Chorizo. What are you going to do with the chorizo? What's that going to be? Hair. Oh a hairband, how lovely. It's me. It's you, isn't it? It's me in my school hairband when I go to school. Oh lovely, right. Okay. We need some eyes. The olives for eyes. Yeah, go for it. Olives for eyes. Very nice. All right, what else do we need? We need a smile, don't we? Because you've got a lovely smile, haven't you? What could we do for your smile, could do pepper? Yeah. Probably pepper. What about red pepper? That'll be a nice small, won't it? If you do it like this. What do you think? Yeah? We need a nose. What could we do for a nose? Ham? Sweet corn? How are you going to make sweet corn a nose? I'm intrigued. That doesn't look like a nose You do sweet corn as freckles. Yeah. What about a broccoli nose? Oh, I didn't know you were going to put it in your mouth, I thought you meant for the pizza. Here we go, hang on. How's that for a broccoli nose? Yeah. Does that look funny? We should put a little bit more, some more freckles on. I said not too many. So are you happy with that face? I think that's super cute. That's a Nora design that is. A chorizo hairband, pepper lips, broccoli nose, olive eyes, and sweet corn freckles. Lovely [inaudible]. So once they've done their toppings, I just like to put some and then Nora can put whatever she wants on it really. So I'm going to put it in the oven for about 10 to 15 minutes on 200 fan, 220 conventional. What will happen is, is the outside will get quite brown. Sometimes the underneath isn't quite done, so just make sure that, lift it up. Check that the underneath is nice and brown as well before you take out the oven. If the top does start looking like it's going a bit too brown, you can always pop a little bit of foil over it to stop it burning. Right, should we put your face in? Yeah. Here we go. So here's our lovely pizza. It has come out of the oven, doesn't it look good? Yeah. It looks delicious and the face is still there. You've got your headband, your olive eyes, your broccoli nose, and your pepper mouth. Yeah. It looks yummy, doesn't it? The sweet cone freckles. The sweet corn freckles. How could I forget. Right. That looks yummy enough to eat, I think. What do you think? Yeah. Delicious. Right. So we'll see you in the next lesson. Bye. 19. Beetroot Soda Bread: We're making in this lesson, beetroot soda bread, Nora. Pink bread? Yes, please. This bread is the perfect first bread recipe for kids because it doesn't need to rest and proof and there isn't lots of kneeding. The beetroot gives it a really cool pink color, which goes down well with the little ones, but it doesn't have a particularly strong beetroot taste. It is yummy, warm, fresh out the oven or toasted the next day, you can add some goose cheese or cheddar if you like and this recipe is so adaptable and the beetroot can be swapped out for all sorts of different veggies. You could add in some carrots maybe instead, or some broccoli or some courgette. Shall we make some pink bread? Yeah. Have you got all your pink accessories there? Yeah, I have a pink flamingo, a pink kitty cat, a pink pony and ruby, and a pink passion, pink heart, a pink crystal, a pink brick and two more pink bricks. Wow, so pink. Do you know what we've got in here? Beetroot. Beetroot. And a pink spatula and a pink bowl, everything is pink, we've gone pink crazy. Pink crazy. Pink crazy. So what I'm going to do first is I'm going to wheeze up my beetroot. Now if you don't have a blender or a food processor, you can chop it really finely and then try to sort it a mash down with a fork or you could go down our favorite method of putting it in a bag and whacking it with a rolling pin, but I'm just going to use this hand blender. Look, can you see? Yeah. It's cool, isn't it? Squick, quick, quick, you just go like that, really quick. Well that's done. I know right? This is such a quick bread to make and it tastes absolutely yummy. This is one of daddy's favorites, isn't it? Right. First thing you need to do is, you do one of those, so a teaspoon of salt. That's a lot. Want to put that in? One. One. And then we need. Pink crazy! Pink crazy, teaspoon of bicarbonate of soda, this is called. I'll say one of those, please. Next one let's go purple crazy. Now this is all we need, right, put that in. Its quite right. Then we need to give that a mix around before we put the other bits in, okay? Sorry, put it there. Okay. Sorry, it's part of our pink, isn't it? Yeah. So give that a mix before we add the other bits. Don't forget to pre heat your oven to a 180 degrees C fan or 200 degrees C conventional. I need a baking tray to bake it on, right. Don't do that, it will be gross. It tastes horrible or you pretending? I'm loving it. All right, okay. The really fun thing about making soda bread is actually it got a bit of science in it, Nora. Okay, I know. So in this buttermilk, there's a bit of acidity, okay? What's acidity? Acidity, is a good question, I don't know how to answer it. What is acidity? In the buttermilk there's something called an acid, okay? What happens is, the acid in the buttermilk reacts with the bicarbonate of soda, okay? And it creates bubbles inside the bread and that's what makes the bread rise and have bubbles and taste too fluffy. That's pretty cool, isn't it? So Nora, have you mixed together the flour, the salt and the bicarbonate of soda? Yeah. Yeah, right? If you can pour the buttermilk in for me, please? All of it? Yeah. Yeah, I mean, can you [inaudible] the beetroot in? Beetroot is messy. They all in? Oh nope still some there. [inaudible] It starts turning pink. Pink bread or pink. Good mixing. That's it. It's turning pink. It's turning pink, everybody. Once you've mixed all your ingredients together, all you need to do is kneed it very briefly just to bring the dough together and you should have a very soft dough, should be quite squishy like that. Okay? I'm just going to tip it out onto the surface, so I'm going to kneed it say briefly and then shape it into a little ball and then we're going to [inaudible] before I do it. Looks like a brain. Looks like a brain, excellent. When our dough is finished no longer ingredients to mix together. We're going to kneed it very briefly. It'll be very soft and probably a bit sticky. We're going to shape it into a ball and then we're gonna pop it on our baking tray. I've popped a little bit of flour on the baking tray just so it doesn't stick. Then do you what we do? We need to cut a big cross in the top. Okay? I'm going to trust you to do this bit. Right, so you just going to cut a cross at the top. We go down and then we go across, there we go. See that was it. Just want to cut a cross in the top and then that's ready to go in the oven for about 40 to 45 minutes until it's risen and when you tap the bottom, it's hollow. Tap tap tap. Tap tap tap and it sounds hollow hollow hollow. You can add a really nice addition to this, if you sprinkle some seeds over or some nuts or bake goat's cheese, it'd be lovely. Goat's cheese. Goat's cheese. Right, I'm going to put this in the oven. Look at our lovely bread, Nora! It's not quite as pink as it was, but it's still a bit pink, isn't it? We can check that it's done by turning it over and listen to the sound. Do you hear that sound? It sounds hollow so that means that it's done. You're ready to try some? Yeah. Awesome. Pink bread, how cool is that? Yeah. Cut. 20. Summing up Module 4: That's our Vibrant Veggie Bakes module all done. We've made some really fun bakes this time. What have we learned? We've learned about bread dough and how it works with the yeast, and the warm milk and the warm water. We've also learned how veggies can make an amazing addition to sweet and savory bakes. Our next module is Holiday Bakes. 21. Holiday Bakes - Introduction: I love, love, love seasonal bakes, gingerbread houses, Easter biscuits, ghoulish pastries. It's the perfect time to get kids excited about baking because there is so much fun to be had. I wanted these bakes to be engaging and enjoyable for the adults as well as the kids. They also make really lovely gifts if you want to share them with the ones that you love. 22. Christmas Mini Gingerbread Houses: These gingerbread houses are so fun to make and the kids will love them. The gingerbread recipe is perfect for the houses, but also edible Christmas tree decorations. The royal icing is so easy to make, and this also gets the kids piping, which is the great skill to have. I love piping. Don't worry if you don't have any piping bags, a food bag works just as well. I also make these as little kits to give to family and friends so they can have a go at home as well. Should we make some gingerbread houses? Yes. Yes. Yes, I'm enough. You 're enough. We've got some butter in here and we're going to mix that with our sugar. We've got some light brown sugar. Pour it. Sorry, darling. Why did I do that? You can do that, can't you? Sorry, puppet. We're now going to beat it together until it's nice and smooth. Okay. Well, I'll do this quickly. Put your hands over your ears because you don't want noise, do you? Your batter should be at room temperature or slightly softened because then it makes it easier to mix it in. If it's rock hard from the fridge, it's not going to work very well. Once we've mixed our butter and sugar together, we're going to add our other ingredients. Could you add the flour, please? Just plain flour. All of it? Yes, go for it. Poof, done. Good job. Well, Nora, we don't need to mix here, we're going to put the spices in. What's a spice? They smell. You smell? If you'd use the pink one for this, please? Go and get it. We need two of these because this is the ginger and it's gingerbread. Yeah, one. One, two. Two. Good job. Then we're going to put some cinnamon in as well. Go and mix that. Don't worry. Then put one of those in, please. That's quite a big one. Going to be nice and cinnamony as well. Then we're going to mix it up, but you probably need a stirrer rather than your little whisk. Maybe the red one, that's nice and Christmasy. Your Nora spoon, what a good idea. Red, Christmasy. I'll hold it, you stir. Smell it, it smells nice, doesn't it? Mix it. You're just going to mix it gently until it starts to form a nice dough. Now I'm going to get my hands in there. I'm not. What's going to happen is your dough is going to come together perfectly, like that. It's quite a pale gingerbread. A lot of people put dark brown sugar in, but I quite like this light, it's a little bit lighter for the kids. Not too rich. Once our doughs come together, we're going to wrap it in cling film, or if you've got those really good beeswax wraps, they are pretty good. Better for the environment. Pop that in the fridge for about half-an-hour, because we want it to cool nicely. Now, a little tip. Gingerbread, a little tip for chilling it in the fridge. Don't put it in in one big blob like that. When you pop it on your cling film, press it down. Because that means when you go to roll it out, half the job is already done. I'm just going to squish it down and that's going to go in the fridge for about half-an-hour. Right then, we've got our biscuit dough out of the fridge. It's hardened up a little bit and it's ready to roll. So what we're going to do is, it might be a little bit brittle, so it might break a little bit. I'm going to put a little bit of extra flower on the surface. Why do we put the flour on, Nora? So it doesn't stick. Very good. It might be. It might break a little bit, but that's okay. I'm just going to flip it over. I've got flour all over me now. Careful. It's fine if it breaks up a bit, we can mush it back together as we roll it. It's not a problem if bits are broken off of it. But then to this size for a minute. Sprinkle a little bit on the top as well so the rolling pin doesn't stick, and then we're going to get our rolling pin and we're going to just gently push it down so it doesn't break up too much. Gently push it down. I should also be. What are you doing? Working on this dough. Working on your dough? Yeah. Is that your bit of dough? You're making the impressions in it. Yeah. If it's a bit sticky, just pop a bit of flour on top. Make sure there is flour underneath. Should we do the cutting out? Yeah. Now, we've got some little stencils here that I've cut out of cardboard. Mummy, can I see them? You can find these stencils in the workbook. They're just really simple little shapes. But what we're going to do is we're going to pop it on and then we're going to cut it using a knife. We're going to do it nice and carefully. Do you want to have a go? Yeah? Ready? This knife is probably way too big. Yeah. Isn't it? Like that, like that, and then like that. Lovely, and then we're going to take our first piece and we're going to pop it on our parchment paper. Now, for each gingerbread house, you need two of each shape. You need two square walls, two pointy walls, and two reef pieces, but that'll be clearly labeled in your workbook. Should we cut some more of these now? We need two of these. We need to do another one of these. Very careful. I am. Good girl. Hang on. Don't chop my finger. Mummy, you need to be mind about the way you [inaudible]. Good girl. I do mind to mind where you're cutting it. Lovely. Lovely job. Lovely job. Let's see. Cut down this side. Good girl. Well done. Be very careful, this is quite a sharp knife. Good girl. It's a really good exercise to help your children learn how to use knives carefully. Obviously, you want to keep a really close eye on them. Mummy, be careful with the knife. I'm sorry. You see? Mummy, be careful. I'll be careful up, I'll put it down. But you don't need a particularly sharp knife for them to cut the dough because it's quite soft. We're going to cut out a few more hoses and then these are going to go into the oven for about 10 minutes until they're browning nicely. You want the oven on 180 degrees fan, 200 conventional. Ho ho ho. That's it. Maybe point down with your big smile. A big smile. Our gingerbread biscuits are all nice and cooled down and ready for us to decorate. What's that? That's not real lipstick, is it? No, it's rubber. It's rubber, okay. Look, they're all ready to go. What we need to do now is we need to ice them. You put some lipstick on Leila, how lovely. I do find it helps keep them engaged sometimes if they've got one of their toys with them that bakes along with them. Just an idea. Should we decorate these biscuits? Yeah. Is Leila all ready? She's got her lipstick on, she's ready to go? Right. So first thing we need to do is make our icing. We've got some icing sugar in here and we're going to put in some egg whites. No, I want to crack. You're going to crack it? No, but mummy needs to separate out the egg white so it might be easier if mummy cracks it, or you crack it and then I'll separate it. Well done. Good job. Good cracking. What I want to do is I just want the white bit. I don't want the yellow bit, I don't want the yolk. You have to tell me if you see any yolk in there, Nora. I think we're okay. If you can pull that in for me, please, sweetheart. That's it. Can you crack the other one for me? You did that so well. Not too hard. You did it Well done. Now, I need to try to do this one as well without the yellow. I think we're okay. Can you do that one for me please too darling? Hold that one in. I find it best when you're separating eggs to do it into a couple of mugs or a couple of small bowls before you pour it in because I find sometimes the yolk cracks and it goes in and all sorts, so I just tend to break it into a mug beforehand and then also, Nora can't ever go cracking the egg and then pouring it in. Can you give it a whisk, please? Okay. Yeah, this is the icing. Let's give it a good mix. Then pop it in here. Then pop it in there? Yeah. Yeah, we need to give it a proper mix first. You want to give it a good beating. If you've got an electric whisk, the good thing to do is get the electric whisk out and give it a good beating until it's nice and sturdy. Will you please not do the electric way? Yeah, mummy is going to do it by hand. Right now the consistency of the icing is really important. Now it can change depending on the water content in the eggs, the size of the eggs, all sorts. Now, this is going to be too runny for us to build our houses. The best thing to do if it's too runny, it's not a problem at all, we're just going to add a little bit more icing sugar until we get it to the consistency that we want. At the same time, if it's too stiff and it's too thick, then you just add a little bit more egg white or a little bit of lemon juice so you can balance it out. I'm just going to go grab some more icing sugar, so we'll get into the perfect consistency and I'll show you. I'm just going to add a little bit more icing sugar. Mix. Mix, just do it a little bit at a time. Take your time. That's it. Oh, careful. Pipe. Pipe it. Pipe it. What are you doing? Don't do that to Lila. No, she go in there. She went in there. She went in there. I'll restore her again. That's looking a bit better. You're looking for a thick consistency and I need it to be nice and glossy. See that it's still a little bit too runny. They were obviously some very watery eggs. I'm going to protect myself. You're going to protect yourself from icing sugar. It does go everywhere, doesn't it? Mix please. Nora. I love mixing fast. No, don't you mix fast. You're going to get me covered in icing again. That's the problem with baking. What that you get messy? That's the fun of baking. Getting messy? Yeah, isn't it? I've got a hold of my electric whisk because I just need to give this a bit of a thicken. If it's not thickening enough with a few additions of icing sugar, we're just going to whisk up a little bit with our electric whisk. Hands over ears. Ready? Go. If your icing has gone a bit runny and you can't get it thick enough, you can just add more icing sugar but if you've got a hand whisk, just give it a quick blitz and that'll thicken it up for you as well. There we go. We've got a nice thick icing now. If you can see, when I lift up the whisk, it drizzles back in nicely but can you see it doesn't disappear straight away back into the bowl. You can see these lines across it. That means that you're at the right consistency. You're getting the piping bag ready for me. Yeah. Thank you very much. Are you ready to her open up her in? Yeah. Now, if you haven't got piping bags, you can use food bags and then just cut off the corner. If you're baking with your kids, I think it's a good idea to invest in some piping bags because they are great and you can get some really good reusable ones as well. You ready? Hold on. Here it comes. We don't want to put loads in. You don't want to put loads in the piping bag. We're going to squish it. You know what to do, squish it down to the bottom. Squish, squish, squish. Then we're going to give it a twist, aren't we? Yeah. Give it a twist so it doesn't all come flying out of the bottom. We can actually, because this is quite long, I might even just give it a little tie. Or if you've got a clip, I can't think of the word, if you've got a peg or something like that, you can pop it right there. If you just tie the top because otherwise what tends to happen is when they're piping, it all comes out the top rather than at the hole. We've got our icing, we've got our biscuits? Are we covering icing sugar? Yeah. We're ready to go. Awesome. Can you remember what I said we needed for each house. We need two? Of each one. Two of each one. Very good. Here we go. Here's one wall. Here's a square wall. Now, this is a bit of teamwork here. Don't worry if it will get a bit messy and goes a bit wonky, you will get there in the end. Now, are you ready for this? Yes, I need to snip the top. You're absolutely right. You're going to snip a little hole in the top, literally couple of millimeters across. Good. What we need you to do, Nora, what I need you to do, please, is to pipe down, there. I'll tell you what, I'll lie it down for you to pipe. You need to pipe along there and pipe along there. Those two lines please. Ready? Let's bring them all. Here it comes. That's lovely. Then down there as well. Lovely jobly. Lovely jobly. I don't know where you pick this up from? You. A little bit more up there. From me? I don't say lovely jobly, do I? You do. Stop. Very good. Lovely jobly. You said that. Now I'm going to stick that side on there. Now this is where it gets fiddly and you need about 10 hands, but mugs come in handy when you can't hold everything. Here we go. Come on. That's why you need five hands and not one and a half. I'm just going to stick that there. Can you do some icing down there for me, please? Squish it on all the way down, that's it. Squish, squish, squish. Lovely. Lovely jobly. Very good, that one's standing up. Don't do this when you're in a rush. Take your time. Lovely, perfect. Lovely jobly. Good girl. Get some more icing down there. That's it. Good job. Squeeze. That's it. Perfect. Well done. I'm trying to add him on. Quick. What we're going to do is we're going to cement he side. We've got our sides together now. What we need to do is you need to do some done there for me, please. That's it. All the way down. That's it. But you should go all the way right up to the biscuit. Stop. Should we put the roof on. Yeah. This is the risky bit. Wait. We're now ready yet. Here we go. We've got our roof tiles, so we need some along there, some along there and some along there. Good girl, you're doing a really good job. That's it. Really good, well done. Go on up the side. That's it. Lovely. Perfect. Very nice. Very nice indeed, good piping. Can I try it? You can try if you want. Now I'm going to add the roof. Can I squirt on my finger? Yeah. This is the point where it could all collapse. Now with the roof bit, you want to hold it on for a few minutes until it's set. If you've got older kids, you can task them with this bit, but I wouldn't task your younger ones with it. Hold it there while it dries for a minute. Is it nice? Good girl. That's it. Lovely, thank you. Be careful don't knock it darling. We've got a wall down. Wall down. Wall down. This will happen. You have to hold it for a minute or two until you hit the magic point. Now the magic point is where you can let go and the roofs don't start sliding down. That's the magic point where it's just sticky enough. I'm going to let go. We've got a house, Nora. That's lovely. So what could we do to this house to make it look really pretty? Decorate it. We could decorate it, what with more icing? Sprinkles. We could. We could decorate it with sprinkles or you could do some more icing. You could really do whatever you want here. You could add some sweets or some fruit even. You can really go crazy with these. What are you doing? Making the roof. You're making the roof? Yeah. Be really gentle with it because it's still quite wet, so just be careful. Just give them the piping bag and let them go crazy. Now the way that I would give these as gifts is once they're all baked, you can pack them up into a little bag, pop a bit of icing sugar, and a few instructions, put it in a gift bag and that makes a really nice present for adults and children at Christmas time. If you want to make the edible decorations, you just make the gingerbread dough as before, but cut out different festive shapes and use a straw to poke out a small hole in the top. Then you bake as above, decorate, tie a ribbon through the hole, pop them on your tree. They'll look fab. Here's a window and the curtains are on it. That's lovely. I'm spinning the plate round. Mummy didn't put that in the middle at all on the plate, did she? Also, a great way of covering up anything that you want to cover up is desiccated coconut. It looks like snow. So pop that over the top and a bit of icing sugar, that's a treat. You having fun? Yeah. Yeah, do you like decorating these gingerbread houses? Yeah. Awesome. There we go. There's Nora's gingerbread house. She loves all the icing but like I said, you can use sprinkles, fruits, sweets, whatever you want to decorate, or you can use them as little kids as gifts. What should we say for everyone? Merry Christmas,. Merry Christmas. 23. No Bake Easter Chick Cake Pops: It's Easter. Now, this is another recipe that doesn't actually involve any baking but does involve some very cute little chicks. It can get a bit messy, but the kids will love it. These are also great for adaptings made for other holidays. You can make Santas at Christmas, monsters at Halloween. If you can't get hold of any cake pop sticks, they work brilliantly without and make great Easter presents. That was a good little trick in here as well for how not to get food coloring everywhere. Shall we make some little chicks? Yes. You're going to eat that aren't you? You want that one. Yeah, I got them. What you need for this recipe is 12, or now 11 I've got because somebody has eaten one, ready-made cupcakes. Obviously, I haven't made these. I've bought these from the supermarket, it's about a quid. I just don't think it's worth making the cupcakes to then make the cake pops, you'll see in a second why. Because we're about to squish these into crumbs. I think just buy some ready-made ones from the supermarket, works brilliantly. Do you know what we're going to do with these? We're going to take them out and we're going to get up this. Can you do that? [inaudible]. All right. We won't squash your cupcake. I'll say rub it between your hands at that. Messy. Messy. I'm trying to get all in the bowl. Put in between your hands and just rub like that. If you can't get hold of the plain fairy cakes, you can always buy just a block of Madeira or some kind of plain sponge. You want to see the rest? Of course, you can darling. There's some big lumps. That's okay, we'll get rid of these bits in a minute. Shall we? Ready, steady. Ready, steady. I'm squashing the big bits. You're squashing the big bits? That's very helpful. That's it. The next thing we need to do is make sure we've got rid of all the big bits so it can make it squish. Squish. Rub them. Yeah, rub them. That's a good point actually. Rub them together. You see this is why I don't see that any point in making the cupcakes beforehand because then you just destroy them and all your loving hard work that went into making cupcakes. We're going to use a bit of cream cheese and icing sugar to bind the crumbs together. We're just going to use a little bit of cream cheese, little bit of icing sugar and we're going to mix it together. Literally, all it is, cream cheese bit of icing sugar. We're going to pop that into our mix and we're going to mush it around for a minute. You've got to be making sure you got all the crumbs. From in here. You're just mushing the cream cheese round. Ready? We're going to squish it. We want to squish it like this. Really squish your hands together like that. So it comes back to like a dough. You see? The cream cheese and the icing is going to act as a binding agent. Squish it all together. Can you squish it? They could really go to town on this squishing bit. It's fine if they go, squish it for five good minutes having a good old time, just really. That's absolutely fine. What are we making? Chicks. Chicks. You want this kind of consistency. You stole my mixture. Thief. Stick it all together. Yeah. Let me get this bit. Squish the one in the big bowl squish, squish. Very sensory this bit, which is really nice. Once we've cleaned the bowl and our mixture's all squished together. If they're enjoying it, stay with it. Is that fun? Yeah. Let's just say you can't over-squish this mixture. So squish away. Squish. I'm an ice cream machine. You're an ice cream machine, you're a big squisher. That's what you are. You did very well there. It's just literally gone back to a dough. Just very squishy, really easy to shape. I'm going to put that in there for a minute. We are going to make the yellow, no, we don't need that yet. What we need to do is we need to pour the coconut in here. You do that. Careful. Wait. Stop. All the coconut. Try that again. Taking your life in our own hands there, won't we, Norah? Right. Now what I need you to do is squeeze the yellow food coloring. This is the yellow gel food coloring. I want you to squeeze load. Yeah. You as much as you squeeze into there. More. That's it. Good job. Now these are going to be our feathers on the other side of our chicks. They look a bit like feathers, don't they? Yeah. I think that's probably all of it. Then we're just going to, hang on, wait. Just make sure our food coloring is covered. Then I'm going to do this. Norah, can you wrap the bag together for me lots. Like we did with the, like this. Yeah. I can do that. What we want is to make sure it's all yellow. Really going for it. Mummy, I can do it. It's starting to turn yellow, isn't it? Yeah. Yeah. Keep going. [inaudible] It's going to take a few minutes, so just going to squish it together until it's all yellow. It feels like I'm actually touching it, doesn't it? It does. Now be careful not to burst the bag. Don't squish too hard. You are you going to start making the beak, are you? Yeah. You are going to need some orange fondant to make the beak and the feet, Norah is already getting cracking on that. You need that to be quite smooth Norah. Maybe the size of a golf ball. You only need a really small beak. Yeah, that's it. It's looking chick colored. Chick. Chick. It's just coconut this is. I want to touch. Put it back it because we got it wrong. Is that yellow enough? Yeah. That looks lovely in yellow, that looks perfect chick yellow. That does? The next thing we've got to do, is make our little chick bodies. And feet. Yeah, we've got to make the bodies, the feet and the beak. We're going to get our dough, very expertly smushed earlier on. We need a bowl of dough, like this Norah. We're going to squish it. By the size of a golf ball, maybe smaller. Make the massive ones if you want, it's totally up to you, or you could do tiny little ones. We've got our bowl here ready and what we're going to do, Norah. I'm going to make another one. I'm going to do this for myself. I'm actually showing you what to do and then you can follow. I'm going to pop my ball in the coconut and I'm going to cover it in feathers. You see? Yeah. You have a go. That's it. Roll it round. You got be careful not to change the shape though when you put it in. Okay. It's not a ball anymore. Okay. That's okay though. Do you want me to reshape it for you? Yes. We're just going to shape it back into a ball and then pop it. Pop it in. Pop in here, make sure it's nice and covered. I did say it got messy. I wasn't lying about that. We need to make some beaks, don't we? Because birds have beaks. I'm going to need to make some feet, what do you reckon? Yeah. This is just in a big supermarket. You can get some black writing icing, which is really handy to have in the cupboard if you're baking the kids, it's perfect to decorate things with. I'm going to add some eyes to mine. Can we add some eyes to yours or can you do it? [inaudible] You want me to do it? It needs beaks. Don't we? One beak. That might be a little bit big. It's for yours. Awesome. That is great, Norah, I love it we're going to go with it. Yours only needs a little one. I would suggest you do little triangles for the beaks or you can just go with the flow, see what happens. Go with the flow. Go with the flow and then you just need little circles for the feet so you can just get a little ball like that and then squish it down. One foot. Just need a little ball. Roll into a little ball. Let's smooth and then squish, and that's your feet. Look, that's a little chick. What's it Norah? Little chick. Little chick. Do you like it? Yeah. Do you want me to make some feet for yours while you make the beak? Right then Norah, we've got two little chicks here, should we make the rest of the family? Yes. Yeah, let's do it. There we have it, our little no bake chicks. It's a bit messy, but it's really good fun. 24. Halloween Mummy Pastries: These mummy pastries are spookalicious and perfect for Halloween party. They are super adaptable and you can use whatever fillings you want. Pack them with veggies, red peppers, add an extra ghoulish touch, or ham and cheese. These use the same rough puff pastry as our blueberry pastries. But if you want to use shop puff pastry, go for it. There's absolutely no judgment here. Very important, make sure you put your butter in the freezer the day before because we need it frozen solid for this one. We've got our plain flour here, and now I'm going to grate the butter exactly the same as we did for the blueberry pastries, so make sure you got your arm muscles ready. Here we go. This is a great bit to get the kids to do because it saves your arm or it's something you can do beforehand. Grate the butter and then pop it in the freezer until you're ready to use it. I love the way frozen butter looks. I'm going to tip that into my flour and carry on with the rest. Now, remember that this pastry likes to be super cold. The quicker we can do this bit, the better. But don't worry, if it does get a bit warm, we're going to chill it down. My Fitbit thinks that I've just completed my steps today. Obviously grating counts as steps. I'm going to stop there because I'm going to rip my fingers. Once we've got all our butter in the bowl, a few bits have escaped, but that's fine. Once you've got all the butter in the bowl, I'm going to use a knife, a butter knife to mix it in. Now, this stops the butter warming up. If you're using a wooden spoon and not use your hands at this bit because it will melt the butter, so the kids always find it really fascinating this bit. Why on earth are you mixing with the knife? You can tell them, it's to keep the butter cool because pastry likes to be cold. What you're going for so that the butter is all coated in the flour. I'm going to add initially about six tablespoons of cold water. 1, 2, 3, 4, 5, 6. Then I'm going to use my knife again. Now, I think when you're adding tablespoons of anything, it's a perfect little counting activity to do with your really little ones. Again, just keep mixing it through with a knife and it will probably start coming together. I'd imagine you still going to have lots of dry bits, so I'm going to add a couple more tablespoons. 1, 2. Then at this point, it should all start coming together. Now, I've probably used the knife as much as I can, so I'm going to put my hands in now. But the longer you can mix with a knife, the better. Yes, still nice and cold. I'm actually just going to bring it together to see if it's forming a dough yet. We're not quite there, still dry a bit. So I'm going to add some more water. This can depend on how humid it is, how much water you need to add. Definitely depends on the day, so I'm going to add another two. Just do 6-8 tablespoons initially, and then add a tablespoon at a time until you get the right consistency, and I'll show you what that consistency should be. This is a great part for the little ones to do, you can add the water and they can see if it's at the right consistency. After you've made it a few times, they'll start to know what the consistency should be. You can see there that it's come together. It's still a little bit flaky at the sides, but that's absolutely fine. I'm going to stop there and not add any more water. I'm going to get my pastry out onto the surface, [inaudible]. Very briefly, I'm just going to shape it into a circle. I'm going to wrap that in cling film and I'm going to chill that for about 20 minutes. I'm using cling film here, I'm trying to use less of it for environmental reasons, and they do make lovely, lovely beeswax wraps, which are perfect if you're doing lots of baking, because they act like cling film. Really clever and you can reuse them time and time again. I'm going to wrap it in cling. As with everything when I chill it, I always just press it down a bit once it's in the cling film. Because if it's a bit flatter, the disk is a bit flatter, it will chill quicker and it's also done a little bit of the rolling for you. We're going to wrap that in cling and I'm going to pop that in the fridge for about 20-30 minutes until it's firmed up a little bit. Our rough puff pastry has chilled and we're ready to roll it out. This is a good time to pop your oven on to 180 fan, 200 conventional. Now, going to unwrap my pastry, lovely and chilled. I'm going to flour my surface. Might be a little bit too much flour. [inaudible] we're going to push some of the flour to the side, I can bring it in if I need it. The reason we flour our surface so that the pastry doesn't stick as it gets warm and I'm just going to sprinkle a bit of flour in it as well. Again, you can prepare this pastry in advance, and then the kids can just do the rolling out and the cutting, or just the cutting, or you can buy [inaudible] puff pastry. Seriously, no judgment. The kids will still really enjoy it. We're trying to roll all pastry out into a rectangle that's about the thickness of the pan coin. Don't worry about the size of the rectangle, just aim for a rectangle shape as best you can. That's about the thickness of a pan coin. Just make sure it's not sticking every now and again. We're going to need more flour under. Again, it's a good bit to do with the kids, what shape is it, what shape should it be. What you'll notice is your rough path will get neater as we fold it. The reason we fold it and this is a good one to tell the little ones, is that we want to add the layers. When it puffs up in the oven and you see those layers, that's what these folds are doing. I'm going to fold one-third over, stretch out a little bit, string up a little bit, then I'm going to brush off any excess flour. Brushed off, brushed off, brushed off. I'm going to fold this third over to that one. Stretch out a little bit, stretch it out in that way a little bit. Then I'm going to do exactly the same thing again. I'm going to roll it out into a rectangle about the thickness of the pan coin. You can see the rectangle has started to neaten up a little bit. That's a sign that you're on the right track. Again, don't worry about the size of the rectangle. Don't worry, just try and aim for a rectangle. Make it a little bit thinner, I think. You can see all the lovely butter marbled in the pastry, that's something to point out to the kids. But when you grated that butter earlier, that's what's happened now, it's marbling into the pastry. Again, that adds to giving us those layers. We're going to do the exact same fold. Fold that in third into the middle, press down, brush off the excess flour. I'm going to fold this third on top again, neaten it up a little bit, going to brush off any excess flour. Right, that is our puff pastry ready to use. If you do have time, pop that back in the fridge to chill for another 15-20 minutes, but it still feels nice and cold to me, so we could just crack on and use it. We're going to roll our pastry out. Again, do a rectangle shape. But this time, you want to go a bit thinner, more thickness, somewhere between a pan coin and a 50 PP side I'd say. I really think teaching kids to roll, use a rolling pin is really important because it does take a bit of practice. I'm teaching them as well to try and roll it out, so it's all the same thickness is what Nora tends to do with a rolling pin [inaudible] is she'll roll out 1/2, and then leave the other half unrolled. I'm trying to teach her that we need it all to be the same thickness. Again, you can see that lovely butter marbles through the pasty. Looks good to me. About the right thickness. Not sticking too much to my surface. Now, what I'm going to do is I'm going to cut out some rectangles, depends on what size you want your pastries to be. You could do big rectangles, you could do smaller rectangles. Mine are about 10 centimeters by about 20. [MUSIC] I'm doing this by eye though. I'm not going to worry about measuring it. Last time I checked, I don't think mummies are all the same size. This excess pastry, just pop it to one side side you can use it to make some little mini puff pastry things, or you can wrap it in cling film. Fold over nicely wrap it in cling film, pop it back in the fridge and use it at another time. I'm going to pop my rectangles onto bit of parchment on a baking tray, then I'm going to bring that in. Now it's time to make some mummies, this is the bit that the kids love. I'm just going to divide my bits of pastry into thirds. Here you go, you can see that. Again, this is very rough, I'm not going to stress about exact measurements, and then you want to cut slits from the middle third to the outer edge, and you want to do this on both sides. This is definitely something that kids can do. Again, it doesn't have to be perfect, they can be different sizes, it really doesn't matter. You don't need too sharp a knife to do it, but again, you can use a sharper knife, monitor them really closely, and helps with teach them to use knives sensibly, obviously. You'll be able to feel the pastry warming up at this point. Starts to get a little bit stickier, let's just keep going. I'm going to turn it around to do the other bits. They don't have to be even, don't have to be the same size. You're just going full strips because these are going to be the mummies bandages wrapped around mummies insides. For this filling, I'm going to use a little bit of cream cheese and some red peppers. You can put whatever you want in these, again, this is something that you can talk to your kids about what their favorite flavors, what's their favorite vegetables they'd like to put in here? You can make them sweets and put some cream cheese and maybe some raspberries. The reason I'm using red peppers because it just looks a bit ghoulish for Halloween, looks a bit like blood. The kids think it's a bit like [inaudible]. Again, you can have the same effect with some cream cheese squish up some raspberries and put them in or you can fit it with some meats, you can put some hot dogs inside, whatever you want. Again, you can see I'm not being overly neat here. Same way the kids do not need to be really neat here. Put this cream cheese on, and then on top of the cream cheese, I'm going to put my peppers. I've just got strips of peppers here, and I'm going to squish them down, squish them in. That's my filling, so simple, so easy cream cheese, bit of red pepper. Now I'm getting to egg wash, and what I mean by that is I'm going to paint the pastry with some beaten egg. Again, perfect job for the kids. Just the bits that you can see, egg wash them. This is going to help us stick our mummies bandages around the filling. There you go. Egg wash on. Marvelous. We're going to wrap the mummies up. All we're going to do is we're going to bring the pastry across and because these are mini-mummies, you can do this quite haphazardly. I'm going to do those first two. Excess flour there, and then I'm going to go a bit random. I'm going to put that one up there. These going to come down and go over there. Wanted to do two from the same direction. These going to come up over there. I'm going to expose a bit of the pepper there so you can see it. The kids can do this bit perfect for them because they don't have to worry about being neat. Just go for it. Now we've got our little mummy. I'm just going to do that with the others. [MUSIC] There we go. We've wrapped up mummies up. Like I said, haphazardly, that's the idea because it's meant to look like a mummy's bandages. Then I'm going to egg-wash. Paint them with egg has [inaudible] says, again. [MUSIC] Now there's two options for the eyes. I've actually bought some edible eyes from the supermarket. Again, just my local supermarket, most supermarkets have a great baking range these days. The other option is you can use black olives. Just cut them into little rings and put them on as eyes. Okay, they look nice and egg-washed, and I will press down, lovely. I'm going to put them in the oven for about 20 minutes or so until they're lovely and golden brown and risen. Wipe the flour at the bottom. Mummies are out of the oven. Here we go. I'm going to get them off the tray. They look yummy. Smell the pepper. They're all absolutely spooktacular. Mummy pastries wrapped up in delicious broth puff. They're filled with yummy red pepper and cream cheese. Happy Halloween. 25. Summing Up Module 5: That's the end of our holiday bakes module. We've made some lovely festive treats. We've got gingerbread house, we've got some spooky mummy pastries and some very cute little chicks. What have we learned in this module? We've learned the joy and flexibility of gingerbread. I really do love it. We've also learned about taking a pastry from our previous recipe, the blueberry pastries, and using it for a savory version, mixing it up a little bit. Baking with your family, especially at holidays, can be an awesome tradition. It's a really good way to get the kids engaged, they'll have fun and you can come up with some really lovely recipes together. 26. Level Up Bakes - Introduction: This course has been an absolute joy to put together for so many reasons, the main one being is that I'm thrilled to be sharing the love of baking with other families so that you can have as much fun and enjoy it as much as we do. This last module is all about building on what we've done in the course and even producing some next-level bakes. Don't be afraid, it doesn't have to be an insane construction. We're also going to look at using the bakes in the course to make your own recipes. Yes, it's possible, by looking into flavor combinations and what you can adapt in the treats that we've created. First up, let's have a go at some next-level bakes. 27. Tear and Share Rainbow Cupcakes: I love these stir and share recipes because they look fantastic, but they aren't too fiddly. I know I say this a lot, but they are very versatile too, and can be used for so many different designs. We're going to start with a rainbow because everyone loves a rainbow. They're colorful and are symbol of hope, which is always a good thing. The idea with this bake is to make a batch of cupcakes, then ice them as a whole, so it gives the impression of one big rainbow cake. This is a great recipe to develop the kids piping skills as well. Maybe even add a nozzle into the mix. Let's make a rainbow cake. This is an all in one sponge method recipe, which means we pop all the ingredients in a bowl, give it a good mix up, and then dish into the cupcake cases. I've got my 12 cupcake cases here, ready to go. I've got a nice rainbow colored effect for those as well, and my oven is on at 165 and 180 conventional. The all in one method is beloved by Mary Barry, and we've got Mary Barry because she knows what she's talking about. So I've got some self raising flour, castor sugar. I've gone for the golden just because I prefer it, but you can just use regular castor sugar, unsalted butter softened, eggs, escape shell. Teaching your kids to crack eggs is a really nice thing to do. I think it's a really good skill to have. I'm going to add a teaspoon of vanilla extract. Oops, teaspoon a little bit, and a little splash of milk. Ideally, you want to use an electric whisk for this. You can do it by hand or just give it a really good beating, until all comes together. But I'm going to use my electric whisk, so here we go. Now I can still see some lumps of butter in there, so I'm going to keep going until it's nice and smooth. Once you've got it to this consistency, then that's what you're going for. Once you've got your cake butter already, I'm going to use my trusty ice cream scoop. This really is just one of my essentials to have in the kitchen when you're baking, especially when you're baking with kids, because it gives you the perfect amount every time, so there's a few reasons why you want to have the same amount of butter in each cupcake case. One reason is that they all come out the same, which is what we want, and also you don't want to overfill the cupcake case. You don't want to fill it right to the top otherwise when it rises in the oven, it will bubble over the side, and you'll have a cupcake and then a pancake on the tray as well, so Here we go. I'm going to skip my butter ice cream scoop flattening off, and then pop in to the cupcake case. This is a great bit for the kids do because it teaches them if they want my cupcakes will be the same size. You need to be a bit careful about the amount of butter you're putting in each one. The great thing about baking as well, it's really good for little ones math skills. That can be lots of counting in it. Patterns all sorts. There we go. Those are my 12 cupcakes ready to go in. I'm going to bake them for about 15-20 minutes. Check on them, if they are risen and golden on top, they're ready to come out. Our cupcakes are cooked and cooled, and now we're going to make the icing. This is the really fun bit, and this is where it all starts coming to life with all the different colors. All we're going to do is make it very basic American buttercream, which is just butter, icing sugar, and a little bit of vanilla essence, maybe a little splash of milk of its bit too stiff, and then we're going to color it all our different rainbow colors. Setup our rainbow, and then we're actually going to pipe today. But there is an alternative to piping, if you'd rather not, you can just spread it on, it's all good. First thing we're going to do, is we're going to beat our butter, which is at room temperature. We're going to beat it until it's soft and fluffy, before we add the icing sugar. I'm going to use my electric whisk. You can use a wooden spoon to beat it. This just speeds up the process a little bit. With this recipe, if you'd rather prepare the icing beforehand and color it with your little ones, that's quite a good option, and all you can get them whisking and helping you make it. Now that's good to me. I've just beaten it for a few minutes until it's lovely and smooth, soft, and that just means it incorporates the icing sugar bit better. I'm going to add the icing sugar, be prepared for big puff of icing sugar. See, the adults make this as well. If I don't give a big woof of icing sugar over the kids face, but the best thing to do is to fold in the icing sugar before you pop the electric whisk in. I'm just going to do it really gently. Just press the icing sugar down, pull up some of the butter from underneath. This what you call a folding technique, which we've talked about before, which is just a very gentle way of mixing. I think it's good, because it teaches the kids a bit of patience. They've got do it gently otherwise, they'll end up with a face full of icing sugar. May end up with face full of icing sugar anyway. Once you get to this point where it starts to look quick crumbly, that's when you can bring it in the electric whisk. Start on slow. Once it's only cooperates and I'm going to add my vanilla extract, I give them another good mix. I'm just going to give it a mix round, see what we're working with here. It's looking good. You want all the icing sugar to be incorporated. You don't want any lumps. You don't want it to be too soft. I'm not going to add any milk to this one because it's a really nice consistency. It's spreadable, but also it's pipeable as well. We are going to add some food coloring which will loosen it up a little bit. That's the main buttercream made. In terms of using the electric whisk, I say it very much depends on the child. I think it's a bit heavy for Nora at the minute. She's five. It's a bit heavy and a bit powerful for her. So I tend to hold the whisk and she holds the bowl. If your kids are a little bit older, maybe they're a little bit sturdier than Nora, and would be comfortable holding the whisk, then there's no reason why they can't be the ones doing the whisking with the electric whisk. Very much is a case of try it and see how they get on. If it's a little bit heavy or a little bit too much for them, get them to hold the bowl while you whisk, or you could do it by hand. We're now going to divide up our buttercream into bowls so we can color them. Now, this is the bit that Nora loves. This is where it starts getting really colorful and our rainbow starts taking shape. You need five bowls to do all different colors. We're going to divide the icing up into six because we need a little bit of icing left at the end to put on the clouds, which we're going to attach the marshmallows to. Don't worry about being precise about this. Just sort a dollop in each one. We'll see how much we've got left at the end. Let's see if I can do a bit more. I'm just going to leave this bit in the bowl, which is about the same amount as the others. We'll come back to that later. Now we're going to add our food coloring. I use gel food colors because I find that they don't affect the texture of the icing too much. The colors come out a lot brighter, which is what we want. Our cupcakes are going to be wide enough for us to fit a full rainbow on. I've picked out a few chosen colors. I've gone for red, yellow, pink, green, and then blue. I've missed out orange and purple, but it will still look really pretty and rainbow-like. I'm going to color each bowl a different color. This is perfect for the kids to do. It's really fun. They love seeing the icing changing color. I'm going to use quite a lot because I want some quite vibrant colors. That's my red, yellow, pink, and green. Good opportunity to teach them the rainbow song if they didn't already know it. I have to sing the rainbow song as I ice, so I get them in the right order. You can always go back and add more icing in if it's not quite the right color for you. I'm going to mix these up now. This is a perfect job for little ones. It's really closing the icing change color. Let's give it a good mix until it's the color that you want. That's still a bit pale for red, so I'm going to add a bit more. There we go. We've got our rainbow colors. They look so pretty already. We're now going to put them into piping bags. If you don't have piping bags or you don't want to use piping bags, you can spread on the icing. That's absolutely fine. But this is quite a nice time to teach them some piping skills. Obviously you've gone through the course, they've learned loads of different skills and this is really nice time for them to really try a little bit more piping. Top tip for getting your icing into the piping bag is to pop it into a glass, then pull it over the edge. Pop your hand in to open it up a bit and then it's much easier, especially for kids, to put it in a piping bag. So I'm going to put each of my icings in different piping bags. Much easier than trying to hold the piping bag, and then once you've popped it in, pull it up, shake it down, and then squeeze it down as far as it'll go. Give it a twist at the top, then pop it to one side so we do the others. The kids can do this bit. There's no rush. The icing is not going to go weird if it takes them a little while to do it. Getting there. If you think your little ones are going to get maybe a bit bored of filling up the piping bags and it doesn't take ages, but it does take a few minutes. Then you can go for the smoothing on method rather than using the piping bags or give them a little break at this point and get them back to do the piping. Or you can talk about your favorite colors, what things are different colors, just have a little chat. There we go. That's all our icing in our piping bags. I'm going to clear these away and then we're going to get piping. Our icing is ready to pipe, so I'm now going to set up the rainbow on my board. You need just a chopping board or a big-ish board to put your rainbow on. I'll show you what formation you're going for. All you're doing is an arch of the cupcakes with a few extra ones at the bottom here. There will be a guideline in the workbook for you to follow. That's what it is. You're just putting it into a rainbow shape, and then these ones I'm going to use as clouds. There's our rainbow shape. It's easy as that in terms of setting it up. Now, we're going to add our rainbow colors. We're going to start on the outside and work our way in. I'm going to start with red. Now, you don't want massive blobs. I don't know what the official term for this piping technique is. I call them blobs. You don't want a massive hole for the blobs because you want them to be quite small. We've got a few colors to fit it in. You want to cut probably by half a centimeter in terms of the size of the gap across this. You want about half a centimeter, and then you want to give it a squeeze until the icing comes down. It's not quite wide enough. I'm being overly cautious. That gap's probably more like a centimeter. Just give it a squeeze. Now the best way to hold the piping bag is between your thumb and your forefinger. You're holding it. This is what you can tell the kids, I'm hopefully showing them how to do it. You hold the end of the piping bag in between those two, and then you put your fingers around it and that's how you pipe. You squeeze. I'll show you. You squeeze with your fingers, and that's the piping technique. Now, don't worry if it's too much to try and get them to do this. Nora just tends to hold it and do what she can to get the icing out, which is absolutely fine. If you get a clip, sometimes that helps or tie the top just to stop it all coming out on that end. That can be a really helpful thing to do. What I'm going to do is I'm going to pipe red blobs, my official term around the outside of the rainbow. Now because this is acting as one cake, it doesn't matter if you go over the edge. We're actually trying to cover the cupcakes up. So if you're piping in-between the cupcakes, that's fine because it's overall look of one big rainbow cake. She just squeeze, let go. Squeeze, let go. I'm just going to work our way around. There's a bit of a gap there, but I'm going to squeeze into it, until we get to the end and stop. Pop that to one side for a minute because we'll probably need that again, just to neaten up some bits at the end. Then we're moving on to our yellow. Again, about a one centimeter cut and holding the piping bag between your thumb and your first finger, and squeeze with your palm and your fingers. It looks like a rainbow. Fill in any little gaps I can see for the minute. We're going to stop there for the rainbow and let those ones dry a little bit while we do the clouds, and then we're going to add a few extra bits so it's a little bit smoother looking. The way we're going to do the clouds is the way that you can do the icing on the rainbow without using the piping bags. This is how you do it. You just get a little bit of icing. That needs a little bit of mix. If your icing has gotten a bit stiff, just give it a really good mix, just to smoothen it out again. I'm just going to get a little bit of icing. I'm going to pop it on. I'm just going to use the back of the spoon to smooth it out on the cupcake. These ones aren't actually attached to it so you can take it off if you need to. It doesn't matter if this is quite messy because we're going to cover it with marshmallows, and then once you've got the icing on there, we're going to add the marshmallows. The kids will love this bit. Just get them to work on the marshmallows, pop them on. Give them a squished down, make sure they stick to the icing. Nora I'm sure would be doing one for the cake, one for her. Her favorite method of adding marshmallows and chocolate chips. There's our first cloud. I'm now going to do the other cloud, and then I'm going to show you how to just finish it off by filling in the gaps. If you were doing the method without the piping bag, you can get a little bit of the colored icing on the back of a teaspoon and just spread it along. Spread it all the way around and then do the same with the other one. You don't need any fancy equipment, just the back of a teaspoon. If you think the kids would get on better with that or you don't want to use piping bags, that works really, really well as well. It's starting to look like a rainbow. Well, it does look like a rainbow in fact. Now, I'm just going to fill in the gaps. Because the icing has dried slightly, I can pipe over it and use it a little bit like scaffolding in-between the little gaps of the cupcakes, because obviously they're round, not square. I'm going to get my red. Just give it a little squeeze out into the bowl if it's still okay. I'm just going to pipe over these bits. You can see there. It's a slightly smoother edge. You don't have those indentations. I'm literally just piping on top of the icing until you can see it just rolls in a slightly smoother edge. If you don't mind about the indentations, don't worry about this bit, and that's it. Our rainbow tear and share cupcake cake. It's so cute, looks beautiful, and tastes amazing. Perfect for a celebration, a birthday maybe, or just because you can. Just maybe do it at the weekend or something. Really hope you've enjoyed this one. Next up, we've got our 3D farmyard biscuits. 28. 3D Farm Scene: Don't be alarmed by the term 3D. This is a straightforward biscuit recipe that you can build up into a show-stopping farm scene. Nora loves animals and she went mad for this recipe because she could get creative, build with biscuits, and then eat them at the end. But the first thing we're going to do is make our biscuit dough, really straightforward. We're going to beat some butter with some sugar. I've gone for golden castor sugar again because I just like it, I think it gives it that extra flavor. I'm going to use my electric whisk to beat this together until it's light and fluffy. If you don't have an electric whisk, you can beat it together with a wooden spoon. Just make sure you give it a good beating until all the sugar is incorporated. There are few options with this. You can make the biscuit dough in advance if you want, and then the kids can do the cutting out bit and the decorating, or you can get them involved in this bit as well. You can get them holding the ball while you hold the whisk or just get them to beat it by hand. What we're looking for there is it's all light and creamy and fluffy and ready for our next bit of ingredients. I've put the whisk away too soon. We're going to add one egg and a teaspoon of vanilla essence. Not vanilla essence, I keep saying that, vanilla extract. You don't want essence. That's not the real stuff, you want vanilla extract. Then we're going to mix it in, beat it again. The kids can do this bit by hand or you can get the electric whisker again. Now I can put the whisk away. The next thing I'm going to do is add my flour. This is just plain flour. I'm going to tip it in and then fold it in. This is a great technique to teach the little ones because it shows them that sometimes you can't just beat it furiously. You have to fold it in, otherwise, your flour will go everywhere. You just want to scrape right on the outside of the bow and then press in, scrape and press. It's just a more gentle way of mixing it in so that the flour doesn't go everywhere, and you'll start to see that it's coming together. I really like pointing out the different textures to Nora, and she'll often say things like, "Oh, it looks like popcorn" or "Oh, that doesn't look very nice," and you have to say, "Well, just wait a minute and it'll all come together." You can see it's starting to form a dough now. Scraping in from the outsides, making sure I get all these dry bits. Now that's like it's nearly there, so I'm going to take it out onto the surface. This is great to point out to the little ones. Because at the minute, you can see it all still looks quite crumbly, they might think, "How's that going to turn into biscuits?" I'm just going to squeeze it together gently. With biscuits, you don't want to be too rough because that, in turn, makes the biscuit dough quite tough. You want to be quite gentle with biscuit dough. You can be as rough as you want with bread dough but biscuit dough, you got to be a little bit more gentle. Just bringing it in, giving it a squish-down, and you can see now that it's turned into a biscuit dough, because that might look a little bit more familiar to them. I'm just going to bring it together, squish it down, do that one more time. Then, as with a lot of our bakes, I'm going to wrap it in cling film, pop it in the fridge for about 30 minutes because you want it to be quite firm when you roll it out. Because if it's too soft, it's not very easy to roll out the biscuits. To check my cling film I'm going to pop this on my cling film, or your beeswax wraps which are really good, then I'm going to press it down. I've said it before, but this really helps chill it quicker and more evenly. Also, when you come to roll it, for the kids, especially, if it's that beat flatter initially, it's just a lot easier to roll. Squish it down a bit more. Then that's going to go into the fridge for about half-an-hour to chill. I've got the biscuit dough out of the fridge. As you can see, it's firmed up nicely. I'm going to unwrap that now. The kids love this bit, it is the part where you actually have to cut out and make the animals and the bits around the farm. I'm going to put a bit of flour on my surface so it doesn't stick, and then a little bit on top as well. This is the point you need to pre-heat your oven to 180 fan, 200 conventional. I'm going to roll out my biscuit dough. It's still quite hard from the fridge, so I'm just going to give it a gentle nudge-down. Sometimes I find it's best to start off the rolling for Nora and then she can finish it off. Keep rotating it so it doesn't stick and you get a bit more of an even role. Don't worry if it breaks apart slightly at the corners, that doesn't matter. You want it about the thickness of a pine coin. It's pretty much there. I'm going to cut out my shapes now. I got these little farmyard cookie cutters on Amazon and they're going to be perfect for our farmyard scene. I've also popped some stencils in the workbook, so if you want to, you can print those out, cut them out on a bit of card and just cut around those. Or you can freehand if you're feeling very creative. I'm going to start cutting out my farmyards. I've got a chicken. I'm going to pop them onto my baking tray with some parchment. I'm going to do a couple of chickens. Got a little lamb. I'm going to do a couple of each, so I got a nice little selection. Nora absolutely loves this bit, the actual cutting out of the cookies. I've got a little pig here. I've got my animals. I'm now going to cut out a barn. I'm going to freehand this, but there will be a stencil in the workbook. All I'm doing is just cutting out, basically, a square with a triangle on top. This will be my barn. Then I'm going to make a fence as well to go on my farm. So I'm just going to cut out a few strips, quite thin. Again, I'm free-handing here. You can use the stencil. Some strips to go across my fence. I'm going to need some slightly thicker ones for my vertical bits. Those are the farmyard shapes that I'm going to do. You'll have plenty of cookie dough, so you can make as many as you want. You don't necessarily have to decorate them. Nora does love to snack on the biscuits that aren't decorated whilst we're decorating them. Or you can gather the dough back up together, wrap it in cling film again and pop it back in the fridge and use it another time. It will last up to a week in the fridge. You've got the dough ready to go there so you can just pop it out, make some biscuits with the kids, or for yourself, whenever you want. You just literally bring it back together, and I can wrap that and pop it back in the fridge. I'm going to pop my biscuits in the oven. It's 180 fan, 200 conventional, and they're going to cook for about 10 minutes. You might need to, after 10 minutes, take them out, take the smaller ones off and bake this one a little bit more, but we'll get back to that. Once you've cut out all your animals and your barn and your fence, very important, we need these little bits to make them 3D. Very, very easy, this bit, you can totally freehand it, but how ever many biscuits you've got, that's how many of those you'll need. The barn's a bit bigger, so I'm going to make a slightly bigger one. All I'm going to do is just cut out some strips, not too thick. These are going to be hidden behind the animals and the barn, so don't worry if they're not all the same size. Think about the size of your animal or your barn. Then I'm just going to cut out some little strips, like this. That's basically going to hold up the animal behind it. I'm just going to cut these out, and then I'm going to do a couple of bigger ones for my barn. Then those who cook really quickly, probably about six minutes, maybe seven minutes at the most. Put them in again, 180 fan, 200 conventional, but only for six or seven minutes. All obviously is a cooked, they've cooled down and they're ready to ice. We're going to make a royal icing, which is just egg whites and icing sugar. We're just going to add the egg whites to the icing sugar. As I've said before, if I were you, breaking up the eggs, break the egg white into a mug or a small bow first, just in case the yolk splits. I've had this happen so many times. Then you throw all the icing sugar awareness. They have a waste. There's one egg white, add another one. You can prep the icing in advance and then the kids can help you color it. If you want to do this bit before and have it ready to go, or the kids can help you. I'm just going to fold the icing sugar into the egg whites so that the icing sugar doesn't go everywhere. Every time that I felt like icing sugar myself. I'm going to give it a good mixing. Till you get to this point. Then I'm going to get my electric whisk and give it a bit of a beating. If you don't have an electric whisk, just give it a good beating with a hand whisk. If it is still quite runny like this, after you've beaten it, just add a little extra bit of icing sugar because eggs vary so much in size and how much water they've got in them. It might be that you need to add a little bit of extra icing sugar. Just pour in a little bit at a time. Make it back a good mix. Once they're coming up a bit now, still probably a little bit too running. I'm going to add another couple of tablespoons of icing sugar. There we go. That's looking like a lovely consistency. You can see it's a bit thicker now, it's not super running. If you lift the whisker and drizzle it back on, you can see that it doesn't go straight back into the icing in the bowl. Drizzle it on and you can see it just sits on the surface for a second or two, and that's the consistency that you're going for. Now, we're going to divide up our icing into different bowls because we're going to color it in different colors for the different animals. I'm just going to add a little bit of icing to each bone. Again, you don't need to be precise about this, just have to be in. I'm going to save some of the white in case we need to add more later. We need brown, black, pink, and green. So I need another one. I'm going to leave the rest in there as my white. In the case I need to top up. I'm going to add my food coloring. Again, I use gel food coloring because it gives a much brighter color. Pop the gel food coloring in. This is definitely a bit that the kids can do because they can see how it changes color. They can choose the colors that they want. If they want purple colors, do purple colors. Just roll with it. If you can't find brown food coloring or you don't have any, you can just add a little bit of cocoa powder in, I'll also give you a nice brown color. I'm going to set those two on the side for a minute. We've got our color dissect and we've got our base case. There's a few different ways that you can do this, but I think the best way to do this with kids is actually to paint the icing on. It sounds a bit mental, but it works really well, and it's not too fiddly. So the young ones they really, really love it. All I've got here's just a couple of paint brushes of different sizes. You can use the kids paint brushes, just make sure they're really clean before you use them. I've also got some of these which you can just get in most supermarkets now, they're edible pens. They're like little edible felt tip so you can add some details on with those afterwards if you want. I've got some googly eyes. Again, you can get those in most supermarkets these days. This is a black icing that you can write with supermarket in the baking hour, the home baking hours, its my favorite hour as you can imagine. A little toothpick just in case you need to add some details. I've got a few white marshmallows here which are going to go with my lamb. The other way that you can decorate is by getting some fondant icing, rolling it out and cutting out the shapes and then sticking it on top. But I find that using royal icing and painting on, you can get a little bit more creative, add a few more details, but you can't do it that way if you want to, let's paint some biscuits. We're going to paint them all that flat, we're not going to stand them up first. The first one I'm going to do is a little piggy, got a little piggy hanging at my pink icing. This is the perfect bit for the kids get really creative. I love this bit, Nora loves this bit. I'm going to get my paintbrush and it get some icing on it, and I'm just going to paint it on. It can be quite thick also of thin it out a little bit. It's completely up to you how you want to do it. Again, let the kids decide, let them get creative with it. Just cover it like that. You could leave it like that if you wanted to or let it dry and add some more detail. There's my piggy, I'm not going to put the googly eye on him. Think these once [inaudible] But you know what? I'm going to go with it. Hello little piggy, Here we go. There's my pig. Going to do now a cow. For this, I'm going to need the white icing. I'm going to add on some black spots. I'm just taking the black and just dipping it on a little bit. [inaudible]. I think my cow was probably a bit too small for me to put these ganglion is on. I mean, I'm tempted to anyway, he's going to be really funny looking guy. He looks like a funny cow. There's my cow. I'm going to do my lamb next because I'm using the white. I'm going to cover my lamb body and head in white. Leaves is so we can do them black, and a little tail never mind. Then I'm going to add some marshmallows to him his fluff. [inaudible] the official term. I just going to to add marshmallows. That's nice. He's going to crazy eyes too. Crazy lamb What I'm going to do for my fence is, I'm going to paint it brown. I want to leave it while it dries and I'm going to stick my little fence panels across. I'm going to do them slightly wonky. A little bit more farmy I'd like. I'm going to paint the top of those. I would definitely just let the kids go for it on this. Give them paint brushes and the icing and just let them have fun with it. Like I said, if they want to do pink cows, let them do pink cows. The point of this is that they can get creative and just enjoy the process of baking. The next time you suggest to them, "Oh, we should do some baking." They think, "Yeah baking's really fun. " To do the barn, I want my barn to be red which is what you see on those American posters with the barns on. They're usually like a bright red color with a bit of white on. I'm going to take my pink and add some red to it so we're not wasting that pink. Oh that's a good red. I'm going to add the details once the red has dried. A little trick if you need to dry your icing quickly, is if you have your oven on at the lowest temperature so it's just quite warm but not hot and then you pop them on a baking tray and put them in. Keep an eye on them but that will set the icing super quick so I'm going to do that. I'm just going to add a few more details on. You do not have to add these details. I really would just let the kids do what they want with these. I'm going to add a few details to my pigs. This is the black icing I was saying about that you can just buy in the supermarkets. It's just they call it writing icing generally. I'm going to add a little nose. She says, stay. This is where the tooth pick comes in handy if you need to put something where you want it to be or when we have something that shouldn't be there. I'm going to add some foot detail and add a curly tail. I'm happy with my animals. They're looking very happy, slightly crazy but happy. I'm now going to set up my plate or my board ready to put them on. You can use a cake board if you want for this bit or a chopping board. I'm just going to use a dinner plate. I'm going to cover it in green icing. Literally put a big dollop on. This is going to be the grass. Because this is quite a big area, I'm going to use a pastry brush for this bit. I'm literally just going to spread the icing around and give it a mush around the plate and once you've covered the whole plate, you can try adding a little bit of texture using the pastry brush. This is great to do with the kids, it's quite sensory. It teaches them about the different textures. How can they use the pastry brush to make it look more like grass? Move it around. It doesn't need to be thick. Okay. It just needs to cover the plate because this is going to be the base of our scene. Just give it a little bit of a dub all over. See what textures you can create. Make it look a little bit more grass-like. This is where your little bits that you made earlier, your little strips come in to make them stand up. You can just place them on if you don't want to make them 3D but I quite like them 3D because it makes it a little bit fun. I'm going to start with my pigs and all you're going to do is you're going to find a strip the right size. You have your little selection up in front of you. I'm going to go for a smallish one for my pig, he's about that size. I'm basically sizing it up, is it about the sameish size height-wise as the pig? Pick where I want my pig to be and pop him there. Hold on to him. Get a little bit of the white icing. If it's gone a little bit crusty, just give it a little mix and it'll come back. Just get a little dollop of the icing and pop it on the back of the pig and then you're going to get your little strip and prop the pig up using the little strip, so you're going to attach it. There's a little blob of icing there and I've propped the strip up and as you can see now, our pig is stood up. When you look at it from the front when they're all standing there, it's going to look like a proper little farm scene which is really cute. We might not have enough space for all of our animals on this bit but that's fine. If you've got a bigger plate at home or bigger board, you can make a full on farm scene with loads of animals. This bit you can absolutely do with your little ones, teaching them quite a fun little technique of getting them to stand up. You may need to just hold them together ever so slightly while the icing sets just for a few minutes. It depends if you let it go and it slides off. I would definitely do this bit with the kids but like I said, if they've got a bit fed up by this point and you think there's no way they're going to hang around and do the 3D bit, you can either do it or they can just be flat biscuits. Next we're going to add our fence. These are a bit taller so I'm going to use some slightly taller bits. I'm going to use these ones. I'm going to prop my fence in place. Again, I'm going to add my icing. It needs a little bit more icing on this one because it's a bit heavier. Don't mind if the icing's a bit messy on the back so you can't see it and I'm going to do that one on that side and that one on that side. This bit will take a little bit of patience. These also look really good on top of a birthday cake. If your child likes farmyard animals et cetera, these are a great topper for a cake. Before I put the barn on, I'm just going to add a really quick bit of detail. I'm just going to add a door and then a cross across it. I've seen this picture so many times. The barns in America, with these big crosses across. Line across here, I'm going to do a line on the roof. For the barn to stand up again I'm going to need my biggish stands. I'm going to go for these ones. Figure out where to pop him and icing. Just so you can have a look at the back. It's quite messy but it doesn't matter because no one can see it. You can see here where I've added the blobs of icing and then stuck the little strips to help pop it up. There's our gorgeous farmyard 3D biscuit scene. Isn't it bah-rilliant? Thank you so much for watching. Really hope you enjoyed it as much as I did and I really hope that your kids got creative and really enjoyed making it. 29. Coming Up With Your Own Recipes: One of my favorite parts about baking is being able to switch up the recipes and produce your very own creations with all your favorite ingredients. This can be a really creative process and the kids will love it because they can suggest their favorite ingredients, flavors, and they can be even prouder of the final product because they have given it their own flare. Let me go through a few examples. The blueberry pastries, for example, rough puff pastry is so versatile and worked beautifully with both sweet and savory bakes. If you like a certain fruit, have a look at the flavor charts in the workbook and see what other ingredients would go with that fruit. Could you try strawberries with coconut or Raspberry and mints? If you fancy trying a savory version, ask your kid what their favorite cheese or vegetable is, and then find some flavors that would compliment them. How about pea and bacon, or [inaudible]. Chocolate chip pancakes. You really can put anything in a pancake; sweet, savory, anything you want really. You could add apples with cinnamon or cherries and hazelnuts. If you take the sugar out the recipe, then you could have bacon and mushrooms with cream fresh or sour cream. The Easter chick cake pops, you can make so many different creatures using this recipe. You can dye the coconut, any color. You can make frogs or aliens. You can get googly eyes in most large supermarkets and they can really add personality to the cake pops. You could flavor the cake pops with lemon, almonds, or orange extract or use chocolate cake instead of sponge. The great thing about these tear and share cupcake designs is that you can shape them how ever you like. With a bit of imagination, your kids could come up with some really fun ideas. They could do different animals, a funny face, a spaceship. I find the best way to get the design right is to find a simple outline of whatever you want to make and use that as a starting off point. Then you can add the details using icing, sweets, sprinkles, fruit, whatever you want. 30. Summing Up Module 6: Look at our next level bakes, don't they look fab? I really hope that this module you've seen, the advanced baking, doesn't have to be crazy complicated. It can be bright, colorful, and the kids can get so creative. What else could you make 3D? What other shapes could you do with your biscuit dough? These are just cupcakes. You can rearrange them and come up with your own ideas for a tear cake. There's lots of fun to be had with these recipes. 31. That's A Wrap! - Nora's Take: Nora, look at everything that we've made. Wow. So much. It's so much. This isn't even all of it. Is it? No. Wow, you have done such an amazing job baking all of these things. Should we high five? Now, I really want to know what was your absolute favorite thing to make of all these? All of them. All of them? Yeah. You don't have a favorite? No, I like all of them. Oh that's brilliant and did you have fun doing it? Yeah. I like the pizzas best. You like the pizzas best. Good choice, good choice. I like these and the pizza and that and that and that. I love all of it. You love all of it. We want to say a big thank you for watching our course. Say thank you for watching our course. Thank you for watching our course. We've had such a lovely time baking and we've really hope that you have as well. Nora, what did you learn on what we've done? Can you think any thing that we've learned? I think she likes to be cold not hot. Very good. Awesome. Wow. We've learned a lot, haven't we? You could eat that pizza. The owls. We can make flapjacks into owls. Yeah, but we can't let the blue [inaudible] fall off the eyes. No, we mustn't let the blue [inaudible] fall off the eyes. No, that would be terrible. We wouldn't have an eye. We learn that you like cream cheese? Yeah. Which we didn't realize before, did we? We've learned so much and we've baked so much. So in fact, the bugs eat that pizza. Alright you have the pizza, all of the rest. Okay. Say thank you very much for watching. Thank you very much. Thank you very much for watching. Bye. Bye. Bye. 32. Briony's Take & Next Steps: The main thing I want to say now is a huge, huge thank you for doing this course with me and my little Nora. I really do hope that you've enjoyed it. What I wanted for you to get out of this course is to feel confident in the kitchen when you're baking with your children. I hope that they've picked up new skills, you've picked up new skills, and that you've really prepared and ready to do some more baking with your little ones. Don't forget you've got the bake book, and in the bake book, some are some pages in there to help you reflect on the course, to help your little ones reflect on the course. What was their favorite recipe? What would they maybe change about a recipe? Have they thought about coming up with their own ideas for their own ingredients? Remember, have some confidence in coming up with your own recipes. Take what we've learned on this course and adapt it a little bit. Swap some free time for something that you'd prefer. Swap those chocolate chips out for raspberries. Whatever you want to do, give it a go. If you've enjoyed this course, please tell other people about it. I really want to get the word out there about how much fun you can have when you're baking with your kids. This is the end of our course, but this really is just the beginning for your baking journey with your kids. You can join our Facebook group, which is full of like-minded parents and adults who have taken the course. You can share recipes, you can share ideas, thoughts, maybe some ideas about what courses you'd like to see next, and I'll be there to give some advice as well. So thank you again so, so much and happy baking.