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5 Festive Desserts To Make With Kids
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Sep 6, 2024
In this cake decorating tutorial I'll show you 5 festive desserts to make with kids, or for you to make yourself if you're looking for quick, easy but delicious desserts for Christmas! For my tutorial and recipe for 4 Minute Buttercream click here: https://youtu.be/MFKfXbnU1Lw and for my recipes click here: http://www.britishgirlbakes.com/recipes For my tutorial on Tray Bake Cakes click here: https://youtu.be/JuZMzmQe2s0 SUBSCRIBE to my channel for new cake decorating tutorials every week!
View Video Transcript
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Hi! I'm Emily of British Girl Bakes and I'm going to show you five easy desserts
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to make with kids or alone if you're looking for quick, simple, festive baking
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ideas. Cupcakes are a great choice because they're much faster to decorate
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than a cake and they're ready to go! No layering or crumb coating necessary. If
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you're not going to fill your cupcake tray, place the wrappers in alternating
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holes so that the cupcakes bake evenly. You can make batter especially for this
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or make extra batter for a cake and use the leftovers for this to save some time
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Baking your cupcakes will typically take 15 to 20 minutes depending on your
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recipe. Meanwhile prepare your buttercream and you can tint it different colours using gels. I'm using my 4-minute buttercream and I've put the
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link in the top of the screen and in the description below this video for the
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tutorial and the recipe. All you need for piping is a piping bag and a tip. A 1M
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tip is my favourite, most versatile tip. If you're making these with young
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children or if you're pushed for time, you can bake the cupcakes ahead of time
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and just decorate them together. Let the cupcakes cool completely and then hold a
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piping bag above the cupcake and squeeze the bag gently to pipe a ring of
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buttercream around the outer edge of the cupcake and maintain the pressure as you
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spiral the bag upwards, piping a smaller circle on top of the first one and a
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smaller one on top of that and then lift your wrist up at the same time as
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you release the pressure on the bag to make a nice peak on top of the cupcake
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The easiest way to get neat swirls is to stand directly above the cupcake so
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you're piping straight down instead of at an angle. Keep these simple by adding some Christmas coloured sprinkles and do this
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straight away or at least within a few minutes of piping while the buttercream
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is still sticky so the sprinkles don't bounce off. For a simple Christmassy
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design, use green buttercream and place some ball sprinkles around the sides of
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the swirl like Christmas tree decorations and then place a star-shaped sprinkle on top. Store these in a Tupperware at room temperature and they
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taste best if you eat them within two days. These little chocolate cups don't
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require an oven and you can get really creative with the fillings. You'll need a
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cupcake tray and wrappers, any kind of chocolate chips like semi-sweet milk or
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white and a spoon. Melt the chocolate. I put mine in the microwave at 60% power
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for a minute at a time and meanwhile line your tray with cupcake wrappers
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Stir the chocolate until it's smooth and spoon some into the base of a cupcake
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wrapper and use your spoon to push it up the sides of the wrappers, going up as
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high as you want but don't go all the way up to the top because you want to be
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able to remove the wrappers later and if the chocolate goes over the top it
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will crack when you peel the wrapper off. Be generous with how much chocolate you
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use because the thicker these are, the less likely to break when you peel the
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wrappers off or when you fill them later. Put them in the fridge for about an hour
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to set and then lift each one out of the cupcake tray and carefully peel the
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wrappers off, working your way around the wrapper and pulling off a section at a
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time. If they break you can put them back in the microwave and then follow
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the steps again to make a new chocolate cup, using a bit more chocolate this time
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so that it's stronger and doesn't break off the next time. Now you can fill them
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with whatever you like! Depending on what kind of chocolate you use, these chocolate
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cups can be very sweet so fruit is a nice filling to balance them out and you
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can find green and red fruit like grapes, kiwi and berries to make these festive
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Christmas coloured M&Ms or other candies are fun as well. You can have fun with
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these and use different fillings for each one, creating a platter so everyone
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can choose their own dessert. This next dessert is one of my favourites, a tray
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bake cake! It's the easiest way to make and decorate a cake that's still festive
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and delicious. Bake your cake in a baking tray or casserole dish, not filling the
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batter more than a third of the way up so that you have space for frosting and
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to place cling film over the top without damaging the frosting. I have a
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full tutorial on tray bake cakes and I've put the link in the top of the
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screen and in the description below this video. If you're using a cake mix from a
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box, one box fits perfectly in a 9 by 13 inch tray or most 6 inch cake recipes do
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as well. Let the cake cool completely and fill some piping bags with different
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colours of frosting. Here I'm using Wilton tips, numbers 4B, 1M and 125. Now
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pipe the frosting onto the cake. I'm starting with swirls with a 1M tip
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beginning with the piping tip in the middle of a swirl and working my way out
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and then changing to another colour. It's easiest to start with these big shapes
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first and then fill in the gaps with smaller shapes. If you're enjoying this
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tutorial please click the thumbs up button! Next I'm using my number 125
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petal tip to pipe some ruffles with the narrow end pointing upwards and I cover
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piping designs and lots of detail in my tray bake cake tutorial. Some 4B
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rosettes and 1M stars, covering up the whole cake with coloured shapes and then
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adding some nonpareil sprinkles and some larger ball sprinkles and if you do this
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you should do it straight away while the buttercream is still sticky so that the sprinkles stick to it easily. Finishing with some gold sanding sugar, also called
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edible glitter and you can cover this in cling film and store it at room
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temperature for a day or two or for longer, put it in the fridge and take it
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out at least two hours before you serve it so that it gets to room temperature
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For chocolate lovers, these shaped brownies are for you! Line a baking tray
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with parchment paper, shaping it to cover the bottom and the sides so that
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you can lift the whole brownie right out of the pan after you bake it. Pour your
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batter on top and spread it around evenly right up into the corners. I always bake
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from scratch but honestly a box mix of brownies works best for this because
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they're the most stable to cut into shapes later but if you want a recipe to
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follow instead, I've put the link for my sturdiest brownies in the description
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below this video. You need a cakey consistency rather than gooey for this
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project to work. If you want to add sprinkles, now is the time to do it
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because they'll stick to the brownies as they bake. Don't add them until just
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before baking so that they stay on the surface instead of sinking to the bottom
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I'm using sprinkles on half and sanding sugar or edible glitter on the other
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half so that you can see how both look after baking and you can see that the
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sprinkles are much more obvious than the sanding sugar. Let the brownies cool
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completely in the pan and then lift up the parchment paper to lift the whole
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batch onto a cutting board. Remove the parchment paper by flipping the brownies
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over and gently peeling it off. Then press cookie cutters into the brownies, angling them to try to get the
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most shapes possible out of your brownies, although really, snacking on the
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cutoffs is the best part so it's not a bad thing if there are lots of them. To
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get the brownies out of the cookie cutters, press gently around them going
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right up to the corners, pushing just a bit at a time so that the whole shape
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gradually moves downwards out of the cookie cutter. These are adorable and
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extra festive with the sprinkles, which are the quickest way you could possibly
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decorate them. If you want to, you can pipe on details using buttercream or
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royal icing instead. Okay our final dessert is peppermint bark, which you can
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adapt by using any other crushed chocolate or candy or some fun sprinkles
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You'll need parchment paper or wax paper for this and white or milk or semi-sweet
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chocolate in chips or in bar form, which you're going to melt and stir to get it
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a smooth consistency and then pour onto the paper. Use an offset spatula to
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spread it around, thick enough so that it doesn't melt in your hands when you eat
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it but not so thick that it's difficult to bite into. With these swiping motions
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you can smooth out the chocolate so it has minimal texture on top but you're
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going to cover it up anyway so don't worry too much about that. Then sprinkle
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on your topping of choice. I'm using crushed peppermint that I made by putting
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candy canes in a ziploc bag and banging them with a rolling pin. Crushed
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chocolate or candy bars work well for this too, or just a fun sprinkle mix to
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give the chocolate some colour and add a bit of crunch. You can leave this here to
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set, which might take an hour or two depending on the temperature of your kitchen, or you can slide a tray or cutting board underneath and move it to
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the fridge to set more quickly. When the chocolate is firm, dip a knife into hot
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water and cut it into triangles or blocks or whatever shape you like. I tried
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dipping cookie cutters into hot water and pressing them into the chocolate but
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even with all of my body weight on the cutter it's not a successful process
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The pieces you cut won't be perfect shapes, even with a hot knife, which is
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part of the beauty of peppermint bark I think, but if you want neater pieces you
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can score the chocolate while it's still melted, after sprinkling it with
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peppermint or whatever you're using, and then after it sets it will be easier to
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cut along those lines again and you'll have more control over the shapes that come out. You can put these in little cellophane or paper gift bags or place
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them on top of a dessert like a cake or cheesecake or crumble them on top of
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brownies! The possibilities are almost endless! I hope you found a fun dessert to make this Christmas season and I'd love to
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see your creations! Please tag British Girl Bakes on Instagram when you share
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your photos so I can see them and subscribe to my channel for a new cake
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decorating tutorial every week
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