The basic fairy cake recipe below is a perfect rainy day activity and a great way of introducing young kids to baking — just give them free reign!
I’ve found through trial and error that it’s fine to let the kids mix the ingredients any which way they choose, otherwise a lovely baking sessions will turn into a battle of wills rather than a fun activity, with countless ‘discussions’ about mixing the butter (or margarine) and sugar first. We’ve had half the flour mixed with the egg followed by sugar, then a little more flour, and the butter added last, and do you know what? They were still edible, especially if eaten straight from the oven, and the whole experience was much more joyful!
With younger kids I measure everything out into bowls so they are literally just mixing. You might need to keep an eye out for when they are cracking the eggs to make sure there’s no shell fragments. Older kids love getting everything out of the cupboards and measuring everything out themselves.
2 oz sugar
2 oz butter (or margarine)
2 oz self raising flour
Once you have the cake mixture (see my notes above about mixing in any order),
- Spoon into fairy cake cases or molds
- Place on a baking tray
- Place in a preheated oven at 350 degrees (gas mark 4) for 10 minutes.
Your kids can ice and decorate them as well; just mix icing sugar, hot water, a drop of food coloring, and give them a some Smarties or other candy (although it’s always a surprise if the candy actually makes it to the cakes!).
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.