Being a teacher myself, I recognise the importance and reward that comes from baking with children. Building a foundation of practical life skills, baking also introduces mathematical and science concepts such as time, measurement and the ability to follow the steps of a recipe. It’s also a great bonding activity, so I bake (and eat) with my little one every chance I get.
It doesn’t have to be complicated in any way, because after all it’s about the fun and experimentation too. So here I’ve put together an exciting yet easy child (and adult) friendly recipe that you can work together on after school, the weekends and also during school holidays.
This Funfetti Cookie Cake will be a party on the table, it’s colourful and even has the word ‘Fun’ in it! With a chocolate chip cookie base, it is then topped with a delicious cake full of colourful specks of fun. Then what kind of ‘Fun’ cake would it be if it wasn’t smothered with vanilla buttercream and more sprinkles! After making this, everyone deserves a slice, even mum or dad!
See below for details on a special giveaway!
- Cookie Base
- 115g Butter - Softened
- 30g Chelsea Caster Sugar
- 30g Chelsea Soft Brown Sugar
- 1 Teaspoon Vanilla Extract
- 260g Plain Flour
- Pinch of Salt
- 1 Egg
- 60g Chocolate Chips
- 165g Plain Flour
- 150g Chelsea Caster Sugar
- 2 Teaspoons Baking Powder
- 85g Butter - Softened
- 60g Sour Cream
- 60ml Milk - Room temp
- 30ml Water
- 3 Egg Whites
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons Sprinkles
- 75g Butter - Softened
- ¼ Teaspoon Vanilla Extract
- 2 Tablespoon Milk
- 340g Chelsea Icing Sugar
- To start, flick the oven onto 180°C bake and line a 20cm square can tin with baking paper.
- In a free-standing mixer or using a hand-held beater, cream together the butter and sugars until pale and fluffy.
- Beat in the egg, then on a low speed, mix in the flour and salt until the dough comes together.
- Fold in the chocolate chips with a spoon, then firmly press dough into prepared tin.
- Bake base for 20 minutes. After 20 minutes, remove from the oven and set aside. But while the base is baking, let's start on the cake.
- Again using the mixer, cream butter and sugar until pale and fluffy.
- Add vanilla and sour cream and beat until incorporated.
- On a low speed, add the one egg white at a time and beat until silky.
- In a separate bowl, sift in the flour and baking powder and set aside. Also measure out milk and water in a jug and set aside.
- On a low speed add half of the dry ingredients and mix until incorporated. Next, pour in the milk and water and continue to beat. Add second half of the dry ingredients and beat until smooth.
- Finally, fold through sprinkles. Making sure not to over mix them.
- Pour the cake mixture over top of the cookie base (the base should still be hot) and return to the oven and bake for another 35-40 minutes or until toothpick comes out clean.
- Set cake aside and allow to cool completely before icing.
- To make the buttercream, add butter to a mixer and beat for 5 minutes until pale.
- Scrape down the sides and sift in half the measure of icing sugar and beat for another 3 minutes. Add final measure for icing sugar and beat for another 3 minutes.
- Scrape down the sides once more and on a slow speed add the milk. Turn the speed back up and blast for another minute or so.
- Smoother buttercream over top of cake and then cover with plenty more sprinkles. Slice and serve!
Giveaway! – Closed
Thanks to Chelsea Sugar I have a $50 prize pack to give away to one lucky reader.
1. Like Baker Gatherer over on Facebook.
2. Leave a comment below with your favourite holiday baking ideas.
3. For a bonus entry, upload your holiday baking snaps to this Facebook post ‘here’.
One winner will be chosen at random and notified by Sunday 9th October. Open to New Zealand only.
Also don’t forget that the Chelsea website has lots of other neat baking ideas for weekends and school holidays. So jump on over and have a browse!
Thanks to all those who entered and shared there baking ideas over the school holidays, it was also great to see all the baking photos submitted over on Facebook too. If you missed out winning this time around, don’t let it keep you out of the kitchen, keep baking and get those little ones busy!
Congratulations to – Samantha Watkins!
Samantha, if you could please email me with your postal details and I’ll get your Chelsea prize pack sent out to you ASAP. Thanks again for entering.