Baking Activities 

Easter Rocky Road

Base Ingredients

390g Milk Chocolate (melted) 

75g Butter (melted)

5 Tablespoons Golden Syrup 

200g Shortbread (broken into small pieces)

50g Mini Eggs (broken up)

125g Fudge (diced)

Method: Combine all and mix into a bowl, pour and flatten into a 18X28cm lined (baking paper) tin, place in the fridge to cool and solidify. 

Topping Ingredients

150g Milk Chocolate (melted) 

15g Butter (melted) 

50g Fudge (diced) 

50g Mini Eggs (broken up or whole please note Mini Eggs are a choking hazard for little ones). 

Method: Combine melted chocolate with butter, take the base out of the fridge once cooled and pour the chocolate on top. Add the fudge and eggs to decorate. Cool in the fridge (keep in the fridge to last longer).  

3 Ingredient Biscuits


100g Butter (softened in the microwave) 

150g Self-raising Flour 

50g Caster Sugar 

(Pre-heat your oven 180c) 


- Place all ingredients in a bowl and mix together- get your toddler to mix with their hands and combine the mixture until a dough

- Roll out the dough into small balls

- Place on a lined baking tray (baking paper) 

- Push your thumb into the middle of the biscuits

-Cook for 15 minutes until golden brown 

-Allow to cool and add a topping if you want to

Mary Berry's Easy Bake Cupcakes

Ingredients (Makes 12 cakes)

100g Self-raising Flour

100g Butter (softened in the microwave) 

100g Caster Sugar 

2 Eggs

1tsp Vanilla Essence

1tsp Baking Powder

(We also add in half a bag of chocolate chips) 

(Pre-heat your oven 180c) 


- Place your cupcake liners on the tray

- Melt your butter in the microwave

- Combine all your ingredients and whisk

- Spoon into cupcake liners

- Place into oven to cook for 15/20 minutes

- Allow to cool and decorate

Banana and Chocolate Loaf


175g Plain Flour

150g Caster Sugar

125g Unsalted Butter (melted)

2tsp Baking Powder

1/2tsp Bicarbonate Soda

1/2tsp Salt 

1tsp Vanilla Essence 

2 Eggs

3 Small Ripe Bananas (mashed) 

1 Bag of Chocolate Chips (add after mixed)

(Pre-heat your oven 160c) 


- Place all ingredients in a bowl and mix together- Ezra adds all the ingredients including the eggs (I just scoop out the shell!)

- Add the chocolate chips and combine using a spoon

- Pour into pre-lined loaf tin (using baking paper) 

- Cook at 160c for 1 hour 15 minutes 

Chocolate Snack Drops


1 95g Bar of Chocolate Melted

Snacks of child's choice- marshmallows/ popcorn/ raisins etc. 


- Line a tray with baking paper

- Melt chocolate (microwave)

- Use a spoon to add a spoonful onto the baking paper and smooth 

- Add toppings of choice

Butterscotch Brownies/Blondies


115g Unsalted Butter

230g Light Brown Soft/ Muscovado Sugar

2 Large Eggs 

1/2tsp Vanilla Essence 

180g Plain Flour

1/2tsp Baking Powder

100g Chocolate 

Baking Tin (roughly) 20.5 x 25.5cm (greased and lined with baking paper) 

(Pre-heat your oven 180c) 


- Melt butter in a pan on a low heat once melted take off the heat and stir in the sugar 

- Add eggs and vanilla essence and beat for a minute

 - Sift the flour and baking powder into the mixture and stir in

- Add the chocolate pieces 

- Transfer into baking tray

- Cook for 25 minutes (until golden brown) 

Rainbow Cookies


1150g Unsalted butter, at room temperature

120g Golden granulated sugar

1 egg

2tsp Vanilla extract

220g Plain flour

1/2tsp Bicarbonate of soda

Pinch salt

2 x65g Tub mini rainbow chocolate beans

(Pre-heat your oven 180c) 


-Line a couple of oven trays with non-stick baking paper.

-Measure out the sugar and butter into a large bowl then beat with an electric whisk to combine.

-Break the egg into the bowl and add the vanilla extract too. Beat again with the whisk to combine.

-Sift in the flour, bicarbonate of soda and salt and gently fold in.

-Pour in the mini rainbow chocolate beans and stir until they are evenly distributed throughout the dough. -Scoop up small pieces of the dough and roll into balls.

-Place the balls of cookie dough on the baking trays, leaving plenty of space between them to allow for spreading. 

Unicorn Popcorn Bars


50g Unsalted Butter

X2 150g Mini Marshmallows 

180g Sweet & Salted Popcorn

Sprinkles to decorate


- Line a square/ rectangular tin with baking paper.

- Melt butter in a pan on a low heat once melted add the marshmallows and continue to stir until all melted. 

- Take the pan off the heat and immediately add all but a small handful of the popcorn,  mix until coated. 

- Spoon the sticky mixture into the tine and use a sheet of baking paper to place on top and push the mixture down into the corners. 

- Remove the paper, scatter the handful of popcorn left over and sprinkles.  

(Please be aware - popcorn can be a choking hazard for little ones- if you would prefer, you could use rice crispies).