Updated January 2024

This time of year, we have to do all things heart-related. And that includes decorating heart cookies!

It can be a fun way for the whole family to gather together and create some yummy Valentine treats for each other!

We like to decorate Valentine cookies for kids in the traditional way, with frosting and sprinkles, and we also like using food coloring to paint the cookies before baking.

How to Decorate Valentine Cookies

MATERIALS

• Uncooked sugar cookie dough (you can make or buy it)
• Heart-shaped cookie cutters
• Frosting (you can make or buy it)
• Sprinkles
• Food coloring
• Cotton swabs
• Parchment paper

We love making and decorating Valentine cookies as a family. It is a great way to connect and create together!

More Valentine Treats to Make with Kids

• Heart-Shaped Cherry Hand Pies
• Cranberry Oatmeal Heart Cookies
• DIY Heart Lollipops
• Kids’ Cake Decorating Tips and Ideas

Want even more creative ideas?

Check out our Hearts Activities pack!

We think you’re going to LOVE this sweet collection of adorable heart activities! This 32-page printable eBook is full of coloring pages, drawing prompts, games, and more!

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Updated January 2024

My kids are always so excited for the first big snow of the season, and we love to mark the occasion with a tasty tradition from my own childhood: Snow Ice Cream!

This simple recipe is so versatile and easy to make with kids of all ages. After enjoying a few bowls fresh, we scoop the rest into a freezer-safe container, mark it with the date, and forget about it until summer. 

Eating snow in July is a treat you don’t want to miss!

How to Make Snow Ice Cream

MATERIALS

• Large bowl
• ice cream scoop
• evaporated milk
• sugar
• vanilla

And here’s the recipe to save for the next snow storm!

Snow Ice Cream Recipe

• Author: Anna Harpe
• Prep Time: 5 minutes
• Total Time: 5 minutes

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Ingredients

• 1 12 oz can evaporated milk
• 1 cup granulated sugar
• 1 teaspoon vanilla
• Fresh snow, about 10 cups

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Instructions

1. Mix together the evaporated milk, sugar, and vanilla in a medium bowl.
2. Fill a large bowl with fresh, clean snow.  I try to think ahead a bit and put my biggest mixing bowl outside during a heavy snowfall.
3. Pour your milk mixture into the bowl of snow while gently stirring.  Feel free to add more snow if needed.
4. Scoop and top as desired.  I highly recommend sprinkles!
5. Enjoy immediately and store any leftover snow ice cream in the freezer.

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Notes

• You can substitute the evaporated milk for half and half, heavy cream, or a dairy-free milk.  Alternatively, you can omit the sugar and use sweetened condensed milk.
• The amount of snow you need may vary.  If your snow is light and dry, you may need more.  If your snow is heavy and wet, you could need less.
• Try different toppings and flavors!  You can swap out vanilla for peppermint or another favorite extract and add any kind of topping you like.

Have you ever tried making snow ice cream? We’d love to hear about it! Share your photo on Instagram with us and tag #artfulparent.

Don’t miss our cooking + baking with kids page filled with fun recipes for kids to try.

More Winter Activities for Kids

• 13 Winter Crafts for Kids
• How to Make Swedish Snow Lanterns
• 12 Winter Sensory Bins for Kids
• 31+ Best Winter Activities for Kids
• 30 Children’s Books About Winter
• How to Do a Winter Scavenger Hunt for Kids

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

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Updated March 2024

This spring cake is adorable! And perfect for your Easter dinner table.

The nest is a lemon bundt cake, the eggs are made out of ice cream, and the bird is a special kid-drawn addition.

We are big into nests right now. We have a couple (pretend ones) on our spring nature table. And we’ve also made edible bird nests with peanut butter playdough!

Spring Cake Decorating Ideas for Kids

For this cake, we chose this lemon cake recipe. We think that lemon is fresh and tasty and perfect for spring. But you can use any cake recipe you love. Be sure to bake it in a Bundt pan, so it looks like a nest!

If you have older kids, they can do much of the lemon zesting, measuring, and mixing. And if you’ve got avid bakers in your family, check out our printable eBook full of fun recipes and activities!

While the cake bakes, your kids can draw a bluebird (or any bird!) for the bird’s nest.

For the ice cream eggs, we used strawberry ice cream, oreo cookie, and vanilla. We used our hands to quickly shape a couple of large scoops of ice cream into each egg—a cold process! You could also try rolling them in coconut first, to make them easier to handle and shape.

The eggs go into the center of the nest and the bluebird can perch on the edge of the nest.

This nest cake was lemony delicious and perfect with the ice cream. And oh, so adorable!

More Baking Fun for Kids:

• Edible Spring Nests for Kids
• How to Make Peanut Butter Cups
• Raspberry Lemon Cream Cheese Coffee Cake
• How to Make Teddy Bear Bread

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

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The post Spring Cake Decorating Ideas: A Birds Nest Cake appeared first on The Artful Parent.

Updated October 2023

This time of year, we can’t get enough of pumpkin recipes! We’ve got great pumpkin waffle recipe. And this is the best pumpkin chocolate chip muffin recipe. It’s adapted from Pioneer Woman’s moist pumpkin spice muffins and it’s a winner: light, moist, and flavorful.

Whip up a batch for after-school snacks, or brunch on the weekends. You won’t be able to have just one!

The Best Pumpkin Chocolate Chip Muffin Recipe

INGREDIENTS

• 1 1/2 cups white wheat flour
• 1/2 cup sugar, plus extra for sprinkling on top
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice mix
• 1/2 teaspoon salt
• 4 tablespoons butter, cold
• 1 cup canned pumpkin
• 1/2 cup half-and-half or whole milk
• 1 egg
• 1 ½ teaspoon vanilla
• 1/2 cup chocolate chips
• Muffin tin
• Muffiin liners

Yum! You’ve got to try these muffins – trust us! And when you do, be sure to share and tag us on Instagram @artfulparent!

Printable Muffin Recipe:

The Best Pumpkin Chocolate Chip Muffin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jean Van’t Hul
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

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Description

Delicious all-time favorite pumpkin chocolate chip muffins!

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Ingredients

• 1 1/2 cups white wheat flour
• 1/2 cup sugar, plus extra for sprinkling on top
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice mix
• 1/2 teaspoon salt
• 4 tablespoons butter, cold
• 1 cup canned pumpkin
• 1/2 cup half-and-half or whole milk
• 1 egg
• 1 ½ teaspoon vanilla
• 1/2 cup chocolate chips

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit and grease muffin tin.
2. Add flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to a food processor. Mix. (Or you can just mix in a bowl.)
3. Cut butter into a few pieces and add to flour mixture. Pulse until the butter is pea sized or smaller. (If doing by hand, cut the butter in with a pastry knife.)
4. Dump the flour-butter mixture into a large bowl.
5. In a separate bowl, mix together pumpkin, half-and-half, egg, and vanilla.
6. Dump pumpkin mixture into flour mixture. Fold until mixture is just combined. Add chocolate chips and fold in.
7. Spoon the mixture into your greased muffin tin, filling each about half full.
8. Sprinkle with the sugar-cinnamon topping over each muffin.
9. Bake for 25 minutes. Cool in pan for ten minutes or so if you can bear to wait.

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More Fall Recipes

• Try This Delicious & Easy Apple Bundt Cake Recipe
• The Best Healthy Pumpkin Waffle Recipe
• Halloween Monster Bread
• Mini Halloween Gingerbread Houses
• How to Make Sugar Skull Cookies
• How to Make a Gingerbread Halloween House for Kids!

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

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Updated July 2023

Cherry pie is our founder, Jean’s, all-time favorite dessert.

She used to request cherry pie instead of cake for her birthdays growing up and still makes it not only for birthdays, but also for parties and almost all holidays.

She fiddled with various recipes over the years and finally settled on a version that is THE BEST CHERRY PIE RECIPE ever. It is adapted from a combination of others—primarily from the recipes in The Pie and Pastry Bible by Rose Levy Beranbaum and The Best Recipe by the Cook’s Illustrated folks.

It’s a canned cherry pie recipe, as canned cherries are readily available year-round, and most people don’t have a cherry tree in their backyard. However, please note that this cherry pie recipe uses cherries canned in water NOT canned cherry pie filling.

Here’s a brief video tutorial showing how to make the cherry pie. It might be helpful to watch before you get started.

Doesn’t that make it totally doable?! Now here are the step-by-step instructions. (Or jump down to the printable recipe at the bottom of the post.)

How to Make a Cherry Pie

But think of it as an opportunity to admire the pie on the table, take a few photos, and let the anticipation build.

And then… finally… Eat and enjoy! This sour cherry pie is especially delicious with whipped cream or vanilla ice cream.

Here’s the complete recipe! we hope you love it as much as we do!

The Best Cherry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jean Van’t Hul
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 1 Pie
• Category: Dessert

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Description

This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus, by using canned cherries, you can make it anytime of the year rather than waiting for fresh cherries.

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Ingredients

Pie Crust Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 12 tablespoons unsalted butter, chilled
• 8 tablespoons Earth Balance, or comparable vegetable shortening, chilled (or simply use all butter)
• 8 tablespoons ice water

Ingredients for Cherry Pie Filling

• 3 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries which are often with the canned fruit rather than in the baking aisle of the grocery store; you can also order them online)
• 4 tablespoons cornstarch
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• scant 1/4 teaspoon almond extract

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Instructions

How to Make the Pie Crust

1. Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)
2. Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.

How to Make the Cherry Pie Filling and Assemble the Pie

1. Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.
2. Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).
3. Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.
4. Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust.
5. Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.
6. If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.
7. Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.
8. Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!
9. Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.

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P.S. Cherry hand pies are delicious, too.

And, if you’re swimming in fresh cherries, you’ll want to check out 30 fresh cherry recipes and how to freeze them (on Peanut Blossom).

People Also Ask:

• What cherries are best for pies? For this recipe, we love using cherries canned in water (not cherry pie filling!) because we love the sour cherry taste AND because you can make it anytime of the year rather than waiting for fresh cherries.
• How do you make a cherry pie filling not runny? Adding the sugar and cornstarch to the 3 cans of cherries plus the juice from 1 1/2 cans and cooking over medium-low heat will help the filling to get nice and thick.

More Baking Ideas for Kids

• Try This Delicious & Easy Apple Bundt Cake Recipe
• Raspberry Lemon Cream Cheese Coffee Cake Recipe
• How to Make Teddy Bear Bread – An Easy Bread Recipe for Kids
• How to Make Cherry Hand Pies for Valentine’s Day
• The Best Blueberry Muffin Recipe
• We have a whole page dedicated to cooking + baking for kids.

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

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The post The Best Cherry Pie Recipe Ever (+ video!) appeared first on The Artful Parent.

Updated April 2023

We love blueberry muffins! Who doesn’t, really? How can one not love fresh blueberry goodness wrapped up in a muffin?

This is Jean’s recipe, adapted and tweaked from various other blueberry muffin recipes, until her kids said, “Mama, you make the best blueberry muffins!” And we have to agree. This is a great blueberry muffin recipe!

The Best Blueberry Muffin Recipe

Makes 12 regular-sized muffins and 12 kid-pleasing mini muffins

INGREDIENTS

• 2 cups all-purpose flour (or half all-purpose and half white wheat flour)
• 1/3 cup sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted then cooled somewhat
• 2 large eggs
• 1 cup plain yogurt
• Zest from one lemon
• 1 teaspoon vanilla
• 1 1/2 cups blueberries, frozen or fresh
• Muffin tin (regular size and mini; the mini muffin tin in these photos came as part of this Little Bakers Cook Set)
• Muffin tin liners (we love these silicone ones)

So, make these with your kids and then report back. Was it the best blueberry muffin recipe you’ve tried? Or do you have another favorite?

Here’s the printable recipe:

The Best Blueberry Muffin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jean Van’t Hul
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Makes 12 regular-sized muffins and 12 mini muffins

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Description

Delicious lemon-blueberry muffins!

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Ingredients

• 2 cups all-purpose flour (or half all-purpose and half white wheat flour)
• 1/3 cup sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted then cooled somewhat
• 2 large eggs
• 1 cup plain yogurt
• Zest from one lemon
• 1 teaspoon vanilla
• 1 1/2 cups blueberries, frozen or fresh

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Instructions

1. Preheat oven to 400 degrees fahrenheit and line or grease the muffin tins.
2. Whisk the dry ingredients together in a large bowl.
3. Whisk the melted butter into the eggs. Add the yogurt, zest, and vanilla, and whisk some more.
4. Combine the wet and dry ingredients, stirring just until combined. Fold in blueberries.
5. Divide batter between muffin tin sections and sprinkle with sugar.
6. Bake for 20 minutes. Test with toothpick; if it comes out clean, the muffins are done.

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More Recipes to Bake with Your Kids

• The Best Pumpkin Chocolate Chip Muffin Recipe
• Raspberry Lemon Cream Cheese Coffee Cake Recipe
• The Best Raspberry Oatmeal Scones
• Try This Delicious & Easy Apple Bundt Cake Recipe
• How to Make Cherry Hand Pies for Valentine’s Day
• Spring Cake Decorating Ideas: Birds Nest Cake with Ice Cream Eggs

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

SHOP NOW

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Updated April 2023

There are so many great scone recipes out there, but we always come back to these raspberry oatmeal scones because they are healthy, fresh tasting, and so yummy!

This is Jean’s recipe and she is known as a scone lover and baker. And the best part about them is that kids love them, too!

Raspberry Oatmeal Scone Recipe

Adapted from Annie’s Eats‘ Oatmeal Raspberry Scones

Note: You can find the printable recipe at the bottom of this post.

INGREDIENTS

• 1 2/3 cup flour (all-purpose or white wheat)
• 1/3 cup sugar plus more for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg or the zest from one lemon (depending on your flavor preferences of the day)
• A stick of butter (8 tablespoons)
• 1 1/3 cups old-fashioned oats
• Frozen raspberries, 1 to 1 1/2 cups
• 1 large egg
• 1/2 cup buttermilk

Enjoy fresh with coffee or the beverage of your choice.

P.S. If you have some left over the next day, just know that not-so-fresh scones can be improved by toasting them and adding butter.

Here’s the printable recipe:

The Best Raspberry Oatmeal Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jean Van’t Hul
• Yield: 8 Scones
• Category: Breakfast

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Description

Delicious and healthy! Recipe adapted from Annie’s Eats.

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Ingredients

• 1 2/3 cup flour (all-purpose or white wheat)
• 1/3 cup sugar plus more for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg or the zest from one lemon (depending on your flavor preferences of the day)
• 1 stick of butter (8 tablespoons)
• 1 1/3 cups old-fashioned oats
• 1 to 1 1/2 cups frozen raspberries
• 1 large egg
• 1/2 cup buttermilk

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pulse dry ingredients, except for oats, in a food processor.
3. Cut butter into pieces (about tablespoon size) and add to flour mixture in food processor. Pulse a few times to reduce the butter to pea sized or smaller pieces.
4. Pour flour-butter mixture into a large bowl. Stir in oats and raspberries.
5. Whisk egg and buttermilk together and add to dry ingredients. Use a sturdy rubber spatula to mix until a dough forms. Add a tiny bit more buttermilk if necessary.
6. Turn the dough onto a clean work surface and use hands to form it into a disk.
7. Cut into 8 wedges with a large knife. Brush with a little extra buttermilk (optional), then sprinkle with sugar.
8. Arrange scone sections about 2 inches apart on a parchment paper-lined cookie sheet. Bake for 18 minutes.
9. Cool for a few minutes on a metal cooling rack.

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More Great Recipes to Try with Kids

• The Best Pumpkin Chocolate Chip Muffin Recipe
• Raspberry Lemon Cream Cheese Coffee Cake Recipe
• The Best Blueberry Muffin Recipe
• Try This Delicious & Easy Apple Bundt Cake Recipe
• How to Make Cherry Hand Pies for Valentine’s Day
• Spring Cake Decorating Ideas: Birds Nest Cake with Ice Cream Eggs

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

SHOP NOW

Pin It for Later

The post The Best Raspberry Oatmeal Scone Recipe appeared first on The Artful Parent.

Updated December 2022

We like our celebrations around here. And for us a celebration is usually a good excuse to bake a pie or decorate a cake. And then balloons, flowers, and a dance party usually get thrown in, too!

Birthdays are obvious celebrations. But half birthdays can get celebrated, too (a half cake is extra fun), as well as the first or last day of school, a big milestone (lost tooth or big kid bed!), or even just having visitors.

Other times we bake and decorate a cake just because, and then it turns a non-occasion into a celebration.

Because we just LOVE cake!

But baking cakes can be intimidating, especially with children. So here are our ideas, tips, and tricks for successful baking with children of all ages.

Kids’ Cake Decorating Ideas

MATERIALS (A few basic products you might want to consider as you begin your cake decorating fun)

• Writer icing
• Decorating tips
• Food coloring (or you can try these natural options: McCormick Color from Nature or Watkins Food Coloring)
• Wilton Beginner Basic Gel Icing Colors Set
• Disposable Decorating Bags
• Real kitchen tools for kids

We’ve baked all kinds of cakes, starting when our kids were young, and have decorated them lots of different ways.

Here are 6 cake decorating ideas that are easy and fun for children:

1. Draw pictures on a frosted cake with writer icing (as with this outer space cake)
2. Decorate a frosted cake with small items such as sprinkles, tiny candies, dried fruits, fresh berries, nuts, or edible flowers
3. Add paper artwork to a cake with skewers (like this paper bird perched on top of a spring nest cake)
4. Make a mini bunting and hang it over the cake between two bamboo skewers
5. And, of course, kids can use a piping bag and decorating tips to make icing stars, flowers, and other piped designs on their cakes. Just remember this takes some practice, and no one (child or adult) should expect perfection their first few times!
6. If you have multiple kids as for a party or large family, you can decorate cupcakes, mini cakes (baked in child-sized baking tins), or a single cake layer.

Kids Cake Decorating Tips by Age

Little Kids (Ages 2 to 5)

Little kids LOVE to help in the kitchen! They can help you bake a cake, they can help spread icing on the cake, and they can decorate the cake.

• Think of process over product, as we do with kids’ art. Let the kids enjoy the process of decorating the cake and don’t worry if the finished product does not look like it belongs in a magazine.
• Offer small amounts of the decorating supplies, whether it is a small bowl of candies, sprinkles, or berries. ALL of what you offer is likely to be used.
• You can also have the already cake frosted and let the kids use it like a blank canvas.
• Consider outfitting the kiddo with a cooking apron and real child-sized kitchen tools.

Bigger Kids (Ages 6 to 8)

Big kids can own the process of decorating their cake, including applying the icing, choosing the decorations, and executing their vision. Again think of process over product, as mentioned above. They may welcome help and advice, or they may want to try it all themselves.

• Let them decide on their own vision for the cake. You can help by providing the materials, tools, and (sometimes) advice.
• Kids of this age can make the frosting with your help, and tint it with food coloring if appropriate.
• Big kids can frost the cake themselves but may appreciate learning a few techniques or your help ensuring that it’s evenly covered.
• If they want to make flowers, stars, and other designs, they can begin to use decorating tips.

Preteens and Up

Tweens and teens can own the entire process, especially if they have some experience in the kitchen. They can test and tweak recipes, take photos, and plan ahead to next time they want to bake and decorate a cake. And they can watch cake decorating tutorials for specific techniques or ideas.

One thing we can promise you is that the kids will LOVE baking and decorating their own cakes! Probably as much as eating them.

More Baking Ideas for Kids

• The Best Cherry Pie Recipe Ever
• 5 Christmas Baking Ideas for Kids this Holiday Season
• Raspberry Lemon Cream Cheese Coffee Cake
• How to Make Teddy Bear Bread
• Spring Cake Decorating Ideas: Birds Nest Cake with Ice Cream Eggs
• A Rainbow Bundt Cake to Celebrate

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

SHOP NOW

Pin It for Later

The post Kids’ Cake Decorating Tips and Ideas appeared first on The Artful Parent.

Updated December 2022

We seem to find a lot of excuses to make cake around here. Especially cake involving color and generous amounts of sprinkles.

We love to celebrate the little (or big!) milestones in life and cake always seems to be a part of those celebrations.

What better reason to celebrate than when a child finally transitions to a big kid bed?! And yes, there must be cake! But not just any cake, a rainbow cake!

How to Make a Rainbow Cake for Kids

MATERIALS

• Your favorite cake recipe (we used the yellow layer cake recipe from Baking Illustrated by the Cook’s Illustrated editors)
• Food coloring
• Bundt pan
• Frosting and sprinkles!

Here’s the cake recipe we used:

Yellow Layer Cake (Dyed to be Rainbow)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jean Van’t Hul

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Description

From Baking Illustrated: The Practical Kitchen Companion for the Home Baker by the Editors of Cook’s Illustrated Magazine

Note: I modified the recipe below only to turn it into a rainbow Bundt cake; but otherwise typed it out exactly (even though I don’t own a standing mixer and almost never sift flour).

Serves 8 to 10

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Ingredients

• 1 3/4 cups (7 ounces) plain cake flour, sifted, plus more for dusting the pans

• 4 large eggs, at room temperature

• 1/2 cup whole milk, at room temperature

• 2 teaspoons vanilla extract

• 1 1/2 cups (10 1/2 ounces) sugar

• 2 teaspoons baking powder

• 3/4 teaspoon salt

• 16 tablespoons (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces

• Food coloring

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Instructions

1.  Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously grease a large Bundt pan and dust with flour, tapping out the excess.

2.  Beat the eggs, milk, and vanilla with a fork in a small bowl; measure out 1 cup of this mixture and set aside.

3. Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat the mixture at the lowest speed to blend, about 30 seconds. With the mixer still running at the lowest speed, add the butter 1 piece at time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all the butter is added.

4. Add the reserved 1 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.

5. Add the remaining egg mixture (about 1/2 cup) in a slow steady stream, taking about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.

6.  Divide the batter between 6 bowls, with slightly less in each successive bowl. Use food coloring to dye each bowl of batter red, orange, yellow, green, blue, and purple.

7. Spread the red batter around the bottom of the Bundt pan. Add the orange batter next, making it a narrower strip inside the red batter. Add the yellow, keeping it inside the orange batter so that now you see the yellow batter with stripes of orange and red batter on either side. Continue with green, blue, and finally, purple.

8. Bake until a thin wood skewer inserted in the center comes out clean, about 40 minutes (The time for the layer cake baked in two cake pans is 20-25 minutes. I started checking the Bundt cake at 30 minutes, but it took a full 40 minutes before it was cooked through.)

9. Cool on a wire rack for 10 minutes. Invert the cake on the wire rack, jiggling a bit to loosen. Cool completely before icing.

10.  Frost the cake (we mixed 4 ounces cream cheese, 2 tablespoons butter, and 2 cups of powdered sugar in a food processor to create a quick frosting).

11. Cut the cake into slices and serve.

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The cake was sliced and served to the appropriate oohs and ahhs.

And we declared that it mostly looked like a real rainbow. And that it was delicious.

More Baking Ideas for Kids

• Kids’ Cake Decorating Tips and Ideas
• The Best Cherry Pie Recipe Ever (+ video!)
• Try This Delicious & Easy Apple Bundt Cake Recipe
• Raspberry Lemon Cream Cheese Coffee Cake Recipe
• How to Make Teddy Bear Bread
• 5 Christmas Baking Ideas for Kids

Want even more creative ideas?

Check out our Cooking Creativity pack!

Have a budding chef in the family? This 35-page eBook is ready for immediate download and includes a Family Meal Planner, Tips & Tricks, Easy Recipes, and more!

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The post How to Make a Rainbow Cake for Kids appeared first on The Artful Parent.

Updated August 2022

Gingerbread houses aren’t just a December activity! We’ve made full size Halloween gingerbread houses many times before, decorated with candy corn and and Autumn colors. They are fun and festive and a yummy treat!

But for this baking activity, we’ve decided to keep our houses small, so everyone can have their own to decorate with full artistic freedom.

Here’s how we made our cute little Halloween gingerbread houses…

Halloween Gingerbread House

MATERIALS

• Gingerbread cookie dough (see the printable recipe below)
• White icing (you can mix powdered sugar with milk and it works great, but you can also make royal icing with egg whites, too)
• Halloween candy (think candy corn, Reese’s Pieces, anything in autumn colors, and mini chocolate chips work well, too)
• Halloween sprinkles
• A piece of cardboard to assemble your house on (wrap in foil first, if you like)

You can also bake and decorate gingerbread people or animals to go with your houses! Or jack-o’-lanterns! Your home will smell delicious and you’ll have a fun little (temporary) Halloween decoration!

Here’s your recipe…

Mini Halloween Gingerbread Houses

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• Author: Jean Van’t Hul

Print Recipe

Pin Recipe

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Description

A delicious and easy gingerbread cookie recipe that works for both gingerbread houses and cookie shapes. Adapted from Food.com. 

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Ingredients

• 1/2 cup sugar
• 1/2 cup molasses
• 4 1/2 teaspoons pumpkin pie spice mix
• 2 teaspoons baking soda
• 1/2 cup butter (1 stick)
• 1 egg
• 3 1/2 cups all-purpose flour

Cook Mode Prevent your screen from going dark

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Instructions

1. Heat sugar, molasses, and spices to boiling in a medium to large pan.
2. Remove from heat and stir in baking soda, letting it foam up.
3. Add butter and stir occasionally as it melts.
4. Whisk in egg.
5. Add flour and stir with a wooden spoon (not all the flour will mix in).
6. Dump mixture onto counter and knead until the flour is incorporated.
7. Use a rolling pin to roll dough to approximately 1/4 inch thick.
8. If making gingerbread cookies, cut with cookie cutters.
9. If making gingerbread houses, print or make a paper template. Arrange the template pieces on the rolled-out dough and use a knife to cut them out.
10. Place gingerbread pieces on a parchment paper-lined baking sheet and bake at 325 degrees Fahrenheit for 12 minutes. Let cool on a wire rack.
11. Assemble and decorate with a simple icing (mix 4 cups powdered sugar with 1 teaspoon of vanilla and enough milk to give it a spreadable consistency).

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How about you? Would you make Halloween gingerbread houses with your kids? Or Autumn gingerbread cookies?

More Autumn Baking for Kids

• The Best Pumpkin Chocolate Chip Muffins
• How to Make Monster Bread
• Apple Bundt Cake
• How to Make a Halloween Gingerbread House

Want even more Halloween fun?

Check out our Halloween Creativity Pack!

This 45-page printable eBook is full of seasonal coloring pages, drawing prompts, games, and art projects.  It’s the simplest way to enjoy an October full of creativity!

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The post How to Make a Mini Halloween Gingerbread House appeared first on The Artful Parent.