Children’s day: 5 sweet recipes to please the little ones

Children’s party is coming! Discover the sweet recipes that the little ones will surely love to eat on this more than special date

Children’s party is almost here! So, the time has come think of fun things to do with the kids on the date and even some delicious recipes for the little ones to makeIsn’t that it?

And there’s nothing kids love more than candy! That’s why we have separated some recipes to please the little ones on this Children’s Day.

Some are also very simple to make and you can even call the kids to help (and have fun!) With the preparation. Discover the recipes:

Pop cake

Time: 1h20 (+ 4h in the fridge)

Performance: 18 servings

Difficulty: easy

Ingredients:

• 3 eggs
• 1/2 cup (tea) of water
• 2 cups (tea) of sugar
• 1/3 cup (tea) of oil
• 2 cups of flour (wheat)
• 1/2 cup of chocolate powder
• 1 tablespoon of baking powder
• 4 tablespoons of chocolate powder
• 1 can of condensed milk
• 2 tablespoons of butter
• Oil and wheat flour for greasing
• 4 cups of chopped hydrogenated milk chocolate
• Colored sprinkles to decorate

Method of preparation:

Beat the eggs, water, oil and sugar in a blender. Transfer to a bowl, add the flour, chocolate and baking powder and mix with a spoon until the mixture is smooth. Pour into a 25cm x 35cm buttered and floured form and place in a preheated medium oven for 30 minutes or until an inserted toothpick comes out clean. Let cool, unmold and set aside.

In a pan combine the condensed milk, chocolate and butter. Put on medium heat, stirring constantly until it thickens slightly, set aside. Crumble the whole cake into a bowl. Pour in the already cold soft brigadeiro and mix with a spoon until a homogeneous mass is obtained.

Shape into balls of 7 cm in diameter with lightly greased hands and arrange them in a shape. Place a stick of ice cream in each ball, cover with plastic wrap and refrigerate for 4 hours. Melt the chocolate in a double boiler. Dip the chocolate balls into the melted chocolate and tap lightly to drain the excess chocolate. Decorate with sprinkles and leave to dry in the fridge. After drying, wrap in individual plastic bags and tie with bows. to serve.

Popcorn cake

Time: 30 minutes

Performance: 10 servings

Difficulty: easy

Ingredients:

• 1 sachet of natural flavored microwave popcorn
• 3 cups of milk powder (powder)
• 1 cup of chocolate powder
• 4 tablespoons of milk
• 1/2 can of condensed milk
• Chocolate chips colored to taste
• 3 tablespoons of colored sprinkles

Method of preparation:

Prepare the popcorn according to the instructions on the package, set some aside for decoration and let them cool. In a bowl, mix the powdered milk, chocolate, milk, condensed milk, sprinkles, and popcorn until incorporated.

Line a large hole in the center with cling film and pour the dough, squeezing it well. Unmold onto a plate, remove the plastic, sprinkle with the sprinkles, decorate with the popcorn kept aside and serve.

Rainbow Cake

Time: 2h (+ 2h in the fridge)

Performance: 10 servings

Difficulty: easy

Ingredients:

• 1 1/2 cups (tea) of sugar
• 5 tablespoons of butter
• 2 cups (tea) of milk
• 1 tablespoon of baking powder
• 1 box of strawberry flavored gelatin powder
• 4 cups of flour (wheat)
• 1 box of pineapple flavored gelatin powder
• 1 box of lemon flavored gelatin powder
• 6 eggs (egg whites and yolks separated)
• 1 box of tutti-frutti flavored gelatin powder
• margarine to grease
• Colored sprinkles to decorate

Filling and filling:

• 750 g of cream cheese
• 2 and 1/2 cups of powdered sugar
• 1 and 1/2 cups (tea) of cold fresh cream

Method of preparation:

With the electric whisk beat the egg whites until stiff. Add the egg yolks, sugar, butter and milk, whisking until creamy. Slowly mix the flour and baking powder with a spoon. Divide the dough into 4 parts and mix each with a different jelly flavor. Place each dough in a 22cm diameter mold lined with greased baking paper and place in a preheated medium oven for 25 minutes or until firm. Allow to cool and unmold.

Beat the cream cheese with the sugar in the mixer until smooth and airy. Add the cream a little at a time, beating until you get a smooth and frothy cream. On a plate, alternate layers of cake and cream, finishing with the cream and covering the surface and side of the cake. Decorate with sprinkles and refrigerate for two hours before serving.

Powdered milk cupcakes

Time: 1h (+ 1h in the fridge)

Performance: 12 units

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 3 tablespoons of oil
• 3 eggs
• 1 1/2 cups (tea) of wheat flour
• 1 cup of milk powder (powder)
• 1 tablespoon of baking powder
• White balls and rice flakes to decorate

Roof:

• 1/2 can of condensed milk
• 1/2 box of ice cream (100 g)
• 1/2 cup (tea) of butter
• 2 cups of milk powder (powder)
• 170 g of melted white chocolate

Method of preparation:

In a blender, beat the condensed milk, oil and eggs until creamy. Add the flour, milk powder and beat again. Add the yeast and mix with a spoon. Divide the batter between the cups lined with the paper cups, filling to half the capacity. Shape and bring to medium oven for 30 minutes or until golden brown. Allow to cool and unmold.

For the garnish, in the blender, beat the condensed milk and cream until smooth. Gradually add the butter, whisking. Add the milk powder and whisk until smooth. Add the melted chocolate and mix gently. Refrigerate for 1 hour. Place in a piping bag with a pitanga nozzle and decorate the cupcakes. Decorated with sprinkles and rice flakes. to serve.

watermelon flakes

Time: 10min (+ 2h in the freezer)

Performance: 8 units

Difficulty: easy

Ingredients:

• 8 cups of watermelon, diced and seedless
• 1/4 cup sweetener (tea).
• 170 ml of lemon juice
• 8 sprigs of mint

Method of preparation:

Separate the ingredients in the amount indicated. Place the watermelon in a large bowl, cover with cling film and place in the freezer for 20 minutes. In a food processor, place half of the frozen watermelon, half of the lemon juice and half of the sweetener. Whisk until lightly mashed. Transfer to a container and set aside. Repeat the procedure with the rest. Distribute the granita in individual bowls, garnish with mint leaves and serve immediately.

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.