Well, they do say you should never work with animals or children. What they don’t tell you is that you probably shouldn’t bake with them either. Something I quickly found out when myself, my husband Mark and our two ‘adorable’ children Georgia and Henry embarked upon some Easter baking and decorating at the weekend…
We love baking in our house, although it’s normally myself and my daughter Georgia who take to the kitchen (with her donning her favourite pink apron of course!) But last weekend we all decided we’d get involved making some old school favourite, chocolate crispy cakes. Those of you with men in your life (of any age I stress) will probably sympathise as I soon found out that dunking fingers into the chocolate (after burning it), using cupcake cases as ear guards and wrapping oneself in Easter bunting are all the rage for the male of the species.
Enjoying themselves immensely, my angelic children bickered joyously over who would stir the mixture, tip in the rice crispies and even how many chocolate eggs to top the cakes with – but as is always the case, the moment Mark and I thought we could take no more, they were all giggles and best friends again.
In true family style, the kids had an absolute whale of a time, whilst Mark and I wondered if it was too early for a G&T by 4pm in the afternoon.
One thing that did go to plan was the decoration – the Easter ‘Little Chick’ table decoration range and bunting proved so popular that the children now want to leave it up all year!
They only take minutes to make, but they’re such good fun! Here’s how to make our lovely chocolety crispie cakes:
- 50 g butter
- 4 tbsp golden syrup
- 100 g dark chocolate
- 75 g cornflakes
1. Gently melt the butter, syrup and chocolate in a small, heavy pan. Stir in the cornflakes.
2. Place large spoonfuls of the mixture into pretty cupcake cases, add Easter eggs and leave to set in the refrigerator.
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