- 4 oz butter
- 4 oz sugar
- 2 large organic eggs
- 3 drops of vanilla essence
- 4 oz organic self-raising flour
- Teaspoon of baking powder
- Rolled fondant icing
Butter Cream Icing
- 4 ounces of icing sugar
- 2 ounces of butter with a splash of water
- For chocolate: 1 teasp Cocoa or 25g/1oz Melted Chocolate?(for the centre)
- For vanilla: a few drops of Vanilla Extract (for the top of the cake)
When you’re baking with children, it’s easiest to get everything out of the cupboards and measure all the ingredients first. Two mixing bowls, one spoon, one fork and one cup.
Actively encourage children to do the weighing. This is a great skill for them to learn. It also helps promote growth and fine motor skills.
Blend together four ounces of butter and four ounces of sugar. Beat two organic eggs with three drops of vanilla essence, then measure out four ounces of organic self raising flour, with a teaspoon of baking powder. Mix everything together in a bowl.
Empty the mixture into a cake tin, 180 degrees for 25-35 minutes depending on your oven.
While the cake cooked, we set about preparing the butter cream icing, and we used the rolled fondant icing to make model pigs for the pigpen.
Next, and the most exciting bit for the children – we unwrapped 20 Kit Kats. The cake came out of the oven and let it cool down for 20 minutes. We sliced the cake in half to put the vanilla butter cream in the centre.
We then placed the Kit Kats around the edge and supported them with a beautiful ribbon. Chocolate butter cream was then poured into the top and the pigs were placed on top, with other little decorations. You can also use a chocolate ganache for the top of the cake, but this is a little rich for younger children.