Children's birthday - delicious baking recipe blog

Peach Muffins

Ingredients for 12 pieces:

Dough:
150 g fresh peaches or apricots, diced
1 teaspoon of lemon juice
150 g of sugar
250 g flour
1 1/2 tablespoons of baking soda
1/2 teaspoon of cinnamon
1 egg
250 ml milk
50 g melted margarine

Moreover:
Butter for the form or paper cases

Preparation:
Lightly grease 12 muffin tins or line them with paper cases.
Preheat the oven to 180 ° C. Put peaches in a small key. Drizzle with lemon juice and sprinkle with 1 tablespoon of sugar. Mix flour, remaining sugar, baking powder and cinnamon in another larger bowl. Beat the egg in a medium bowl to a thick, pale yellow cream. Mix in the milk and margarine. Add peaches. Mix all ingredients very carefully, do not stir for too long.
Place the dough in the prepared forms and fill to about 3/4. Place on a wire shelf in the middle of the oven.
Bake for 15-20 minutes. Do the garden test. Let the baked muffins in the molds cool on a wire rack for 5-7 minutes. Serve warm or tumble onto the grill and let cool completely.

Shortcrust Easter Bunny

Ingredients:

Shortcrust:
500 g wheat flour
180 g of sugar
1 pinch of salt
1 egg
1 egg yolk
1 tablespoon of milk
250 g cold butter or margarine

Moreover:
1 egg white
200 g powdered sugar
colorful food color
couverture
Zuckerstreusel

Preparation:
Quickly knead a shortcrust pastry out of all the ingredients. Do not knead too long, otherwise the dough will later become "burnt" (burns too quickly in the oven). Then put the dough in the fridge for 1 hour.
Meanwhile, draw different rabbit motifs on a cardboard and cut out as a template.
Roll out 1 cm thick dough on a baking sheet with paper, place the rabbit stencils on the dough and cut out. Remove the remaining dough. Bake shortcrust pastries in a preheated oven at 180 ° C for about 10-15 minutes until golden brown. Let cool on a wire rack.
For the icing, beat the egg whites very stiffly, and stir in the sifted powdered sugar so that a thick pouring results.
Split the cast and color it with food coloring as you like. Pour the differently colored castings into a small freezer bag and cut off a tiny tip of each.
Decorate the rabbits with it.
Do the same with the melted chocolate coating.
Let the short pastry bunnies dry well.

Katja Obenaus kindly provided us with this photo. Thanks a lot for this.

Football cake / World Cup cake / European Championship cake

Ingredients for a baking sheet:

Biscuit:
6 egg yolks
3 tablespoons of water
260 g of sugar
1 packet of vanilla sugar
6 egg whites
150 g flour
75 g cornstarch
4 teaspoons of baking powder

Filling:
2 packets of cream pudding powder
4 tablespoons of sugar
1000 ml milk
500 g butter
3-4 tablespoons of powdered sugar

Decoration:
150 g coconut flakes
20 g pistachios chopped
1/2 tube of food color green
2 small goals, player and ball

Moreover:
diluted rum or rum aroma for soaking

Preparation:
Mix the egg yolk with the hand mixer and whisk until warm with warm water. Add about two thirds of the amount of sugar and the vanilla sugar and beat everything until the mixture is light creamy.
Now beat the egg whites until stiff, while pouring in the last third of the amount of sugar. Put the stiff egg white on the egg yolk mixture.
Mix the flour, cornstarch and baking powder well and sieve them. Gently fold everything in with a spoon.
Line a baking sheet (35 × 23 cm) with baking paper, pour in the dough immediately and smooth out. Bake in the preheated oven at 190-200 ° C for about 20-25 minutes.

Prepare the cream pudding powder with milk and sugar according to the package instructions. Then let it cool down. Take the butter out of the fridge. The cooled pudding and butter should be at approximately the same temperature before they are processed.
Mix the butter with the icing sugar until frothy and stir in the pudding in tablespoons.

Cut the biscuit horizontally and soak the bottom bottom with diluted rum or rum flavor. Put half of the butter cream on top and spread. Put the second plate on top and soak again. Brush all over with the remaining butter cream. Retain some cream for decoration.

For decoration, put the coconut flakes with the food coloring in a bowl and mix well. Add the ground pistachios and mix in as well. Sprinkle the cake thickly with it. Pour the remaining butter cream into a piping bag with a thin perforated nozzle and spray the markings on a soccer field onto the cake. Then let it cool well. Take out the cake, put two soccer goals and some players and a ball on the cake.

Tip:
Football accessories can also be ordered online. At http://www.hobbybaecker.de.

Americans / Boxers

Ingredients for 15 pieces:

Ingredients:
50 g margarine
100 g of sugar
1 packet of vanilla sugar
Slightly grated lemon peel
325 g of flour
2 egg yolks
1 egg white
3/4 packets of baking powder
175 ml milk

Black glaze:
25 g cocoa
60 g of sugar
50 g butter
10 g milk

White glaze:
150 g powdered sugar
Rum as needed

Preparation:
For the dough, mix the margarine with the sugar, vanilla sugar and lemon zest first. Gradually add the egg yolk and egg whites and stir until frothy.
Mix the flour with the baking powder, sieve and alternate with the milk to the dough.
Fill into a piping bag with a large perforated spout, and spray large spots (approx. 6 cm in diameter) on a baking sheet covered with baking paper. Put a maximum of 8 pieces on a tray, because the dough runs quite wide when baked.
Preheat the oven to 180 ° C and bake the Americans for about 15-20 minutes.
Place all ingredients for the black glaze in a small saucepan and heat while stirring until the butter has melted and the sugar has dissolved well.
Sift the icing sugar for the white glaze and make a viscous sugar mass with a few drops of rum (lemon juice for children). Half of the Americans first apply the white, then the black glaze and let it dry.

rainbowcake

Ingredients for 1 cake:

Ground:
4 egg yolks
2 tablespoons of warm water
130 g sugar
1 packet of vanilla sugar
4 egg whites
100 g of flour
50 g cornstarch
2 teaspoons of baking soda

Filling:
120 g strawberries or raspberries
120 g canned apricots or peaches
120 g green grapes
500 ml cream
400 g of yogurt
100 g of sugar
8 sheets of gelatin
Food coloring in red, yellow and green

Covering:
250 ml cream
30 g powdered sugar
1 packet of cream stiffener
1 packet of icing cake
200 g strawberries
200 g apricots or peaches
1-2 kiwi fruits

Preparation:
Mix the egg yolk with the hand mixer for the bottom and whisk until warm with warm water. Add about two thirds of the amount of sugar and the vanilla sugar and beat everything until the mixture is light creamy. Now beat the egg whites until stiff, while pouring in the last third of the amount of sugar. Put the stiff egg white on the egg yolk mixture.
Mix the flour, cornstarch and baking powder well and sieve them. Gently fold everything in with a spoon. Line the cake ring (diameter 27 cm) with baking paper and fill the dough immediately. Bake in the preheated oven at 180 ° C for about 20-25 minutes.
Let cool on a wire rack in the ring.
Puree the washed fruits separately for filling.
Whip the cream until stiff. Mix the yogurt with the sugar and fold into the cream. Finally, fold in the gelatin, which has been soaked in water and redissolved.
The filling is now portioned into 3 equal parts of 300 g each. If there is any remaining, just put it aside. Stir in the mashed fruit in each part so that there is a red, green and yellow filling. Possibly recolor the individual parts with very little food coloring.
Cut across the bottom once. A high cake ring about lay one half.
First spread the rest of the white filling on the floor, then put the green filling on it, smooth it out and let it set in the fridge for about 30 minutes.
Then carefully put the yellow filling on top and spread, put in the fridge again for 30 minutes.
Finally, carefully put the red filling on top and place the second half of the bottom on top.
Put in the fridge for a few hours, better overnight.
For the garnish, remove the cake from the ring and whip the cream until stiff with cream and icing sugar. Brush the cake completely.
Wash and clean the fruits. Cover the cake as a rainbow.
Prepare the cake glaze according to the package instructions and carefully brush the fruit with it.
Let the icing cool and serve.

Click pie

Ingredients for 1 cake:

Ground:
100 g of flour
100 g of sugar
1 teaspoon of baking soda
2 eggs

Filling:
1 packet of cream pudding
2 tablespoons of sugar
375 ml of water
4 apples
1 packet of click powder orange (e.g. "Quick" from Marco Polo available e.g. from Rewe)

Moreover:
250 ml cream
powdered sugar
1 packet of cream stiffener
Cocoa powder or grated chocolate

Preparation:
Stir the eggs until frothy, gradually add the sugar and keep stirring until everything has become light creamy.
Mix the flour with the baking powder and sieve into the egg mixture. Gently fold everything in with a wooden spoon. Fill in a springform pan and smooth out.
Bake in the preheated oven at 180 ° C for about 20 minutes.
Mix the water with the sugar and the cream pudding powder for the filling. Bring the rest of the water to a boil. Pour in the sugar-pudding mixture quickly and let it stir up a few times. Take off the stove.
Peel the apples, free them from the core and grate them. Put in the cooled pudding and stir in a packet of click powder. Mix everything well and spread on the cake base.
Let it harden in the fridge.
Whip the cream with icing sugar and whipped cream and spread on the cake and decorate with cocoa or chocolate flakes.

Lucky pig / marzipan pigs

Ingredients:

Marzipan:
100 g raw marzipan
50 g powdered sugar
A tube of food color red

Moreover:
4 half peeled almonds
clean mint coins
a little dark liquid chocolate coating
Bags for packaging

Preparation:
Knead a smooth dough from the raw marzipan and the icing sugar. Remove very little of it and set aside, we will need this white marzipan mass for the eyes later. Color the rest of the marzipan with 1 or 2 drops of red food coloring until the desired "piggy" color is obtained.
Now the piggy starts to shape.
For the sake of simplicity, we have created an image guide here:

1. Shape a ball

2. Shape the snout on one side.

3. Press a notch on the outside of the snout

4. In the notch with a thin, round object the nostrils
Push. Shape the mouth with a knife.

5. Press your eyes on the round side with a round object. On
the muzzle press 3 small notches with a knife.

6. At the bottom and at the top behind the eyes two half almonds
plug in.

7. Roll out a small piece of marzipan and shape it into a spiral. On
attach to the back of the piggy.

8. One small Shape the round ball out of the remaining marzipan and
press into the eye holes. The liquid chocolate coating in a small one
Fill the syringe bag and inject two pupils into the eyes. Finally
put the cent coin in the mouth.

Now the piggy can still be packed in a small plastic bag. Suitable for birthdays or as a lucky charm for New Year.

bear paws

Ingredients for approx. 24 pieces:

batter:
150 g butter or margarine
150 g of sugar
3 eggs
115 g of flour
45 g of ground almonds
2 tablespoons of cocoa powder
1 teaspoon of baking soda
grated peel of 1/2 untreated orange

Moreover:
200 g dark chocolate coating
Donated 50 g of almonds
1 madeleine mold for 12 pieces

Preparation:
Mix the fat with the sugar until creamy. Gradually stir in the eggs. Flour
mix with almonds, cocoa, baking powder and orange peel and gradually stir into the fat-sugar mixture.
Grease madeleinform, fill in the mixture and smooth out.
Bake in the preheated oven at 175 ° C for about 18-25 minutes.
Let bear paws rest in the baking sheet for a few more minutes, then plunge onto a wire rack and let cool.
Do the same with the rest of the mixture until it is used up.
Warm the chocolate coating in a water bath. Dip the front third of the bear paw in chocolate coating and
put the almond pencils on it as claws. The rest of the couverture in a small Fill the injection bag and spray thin strips into the grooves, let it dry.

shrapnel

Ingredients:

Dough:
150 g flour
4 teaspoons of baking powder
50 g butter
50 g of sugar
1 packet of vanilla sugar
4 drops of rum flavor
4 tablespoons of milk

Moreover:
125 g coconut fat
65 g powdered sugar
3 tablespoons of cocoa
1 packet of vanilla sugar
1 tablespoon of rum
1 egg
75 g almond sticks
400 g chocolate coating

Preparation:
Make a shortcrust pastry from the dough ingredients.
Shape the dough into a ball, wrap in aluminum foil and refrigerate for 30 minutes.
Preheat the oven to 180 ° C.
Sprinkle flour on a work surface and thinly roll out the dough.
Cut out with a cookie cutter (diameter 4 cm) and place it on a baking sheet lined with baking paper.
Cycle out the remaining dough into cookies.
Bake in the oven for about 10 minutes.
Melt the coconut fat and let it cool. Mix in the powdered sugar, cocoa, vanilla sugar, rum and egg. Crumble rubbed-out cookies and stir into the cocoa mass together with almond sticks. Spread the mass in a mountain shape on the round cookies, melt the couverture in a water bath, cover the top of the garnet fragments with it and let it dry.

Helga Reichart kindly provided us with this photo. Thanks a lot for this.