Kids' Bake-it-yourself Cream Cakes
- ⅔ cup fresh Raspberries
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 1 tsp vanilla extract
- 2 large eggs
- To decorate
- 1.333 cups double cream
Children's difficulty rating: challenging Top tip: Be careful not to over-whip the cream as it will thicken some more as you pipe it.
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Reserve 12 raspberries for decoration and mash the rest with a fork. Put them in a bowl with the other cake ingredients then beat the mixture with a wooden spoon while you count to 50.
Fill 12 paper cases in a cupcake tray with the mixture then ask an adult to put the tray in the oven. After 15 minutes, they need to test the cakes with a skewer - if it comes out clean the cakes are done. Leave to cool completely.
Whisk the cream until it holds its shape, then spoon it into a piping bag fitted with a large star nozzle.
Pipe a swirl onto the cakes and top each one with a raspberry.