Apple Dappy

Step 1

Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients. Put some baking paper on a baking tray.

Step 2

Put the flour and butter together in a bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Now stir in the caster sugar using the fork. Mix again. Add some (but not all) of the cream and mix until you get a soft dough. (You may not need all the cream).

Step 3

Carefully grate the cored apple. Add to a bowl with a pinch of cinnamon and a heaped teaspoon of demerara sugar. Mix well with the teaspoon.

Step 4

Sprinkle some flour on your work surface, roll out the dough like pastry to about ½ cm thick. Try to keep a rectangular shape.

Step 5

Spread the apple mix on top (try to leave the juice in the bowl), then roll up like a sausage along the long side. Cut into 7 thick rings. Place one in the centre of the baking paper making sure you can see the spiral. Then add the remaining six around the outside in a circle, almost touching each other.

Step 6

Sprinkle the top of the apple dappy with the rest of the demerara sugar.

Step 7

You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 20-25 minutes.

Step 8

Serve 1 spiral as a snack at tea time, or anytime

Strawberry Meringue Ice Cream

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Using the whisk, whisk the cream in the bowl, until it’s light and fluffy. If you don’t have a whisk, you can use two forks held together.

Step 3

Add the yogurt and icing sugar to the cream and whisk it more.

Step 4

Place the strawberries on a small plate and then mash them with the back of a fork until they are squishy. Pull out any green stalks. Now tip the mashed strawberries into the cream mix.

Step 5

Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

Step 6

Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Step 7

Once the Strawberry Meringue Ice Cream has frozen take it out of the freezer to soften slightly and eat it! Note: homemade ice cream should be taken out of the freezer and put in the fridge about 30 minutes before serving.

Step 8

Serving suggestion: serve the four portions with some fresh berries such as raspberries, blackberries or blueberries. This dish can be frozen for up to one month.

Splodge Cakes 


You Will Need:

• 100g butter 
• 100g sugar
• 100g sifted self raising flor
• 2 eggs
• cocoa powder
• food colouring
• cake cases









•   Cream together 100g of butter and 100g of sugar. You'll also need 100g of sifted self raising flour and 2 eggs. Pop both of those in with the creamed sugar and butter, and get mixing!
•   When mixed, divide the cake mixture into three equal portions.

•   Here's how to make these little cakes in camouflage colours.

•   For the brown, use a tablespoon of cocoa powder. Just add it into one of the portions of cake mixture.

•   And for the green, use concentrate paste or food colouring. Again, add to another portion of cake mixture, then mix.

•   Once the colours are mixed, you need to splodge! There are two ways you can do this - you can either get a spoonful and splodge it in or you can put your mixture into a bag, snip off one of the corners and squirt it in!
•   Because you're splodging the colours in, they don't get mixed up. And when you bake them, the colours will stay separate so that you get a really colourful cake.

•   When you've done them all, cook the cakes at 190 degrees celsius or gas mark 5 for 15 minutes.

•   Once the cakes have cooked and cooled, you can ice them. The design looks really complicated, but it's very simple! Start off by getting your icing in camouflage colours - brown, green and yellow.

•   Roll out one of the colours with a rolling pin, but remember to put some icing sugar down first so that it doesn't get stuck to the table!
•   Then, tear off blobs of the coloured icings. Place them on the rolled out icing, then if you roll again, you'll see the pattern start to emerge!

•   Next, get a cutter that's the same size as the top of your cake, and cut out a circle of icing.

•   Then just carefully place the icing on top of each cake, like a lid.

Mini Christmas Puds 


You Will Need:

• 175g plain flour
• 150g butter or margarine
• 150g Soft Brown Sugar
• ½ teaspoon mixed spice
• ½ teaspoon ground nutmeg
• 1 grated lemon rind
• 1 tablespoon black treacle
• 3 large eggs
• 40g ground almonds (optional)
• 50gm blanched almonds (optional)
• 250g currants
• 150g sultanas
• 75g raisins
• 50g glaced cherries
• 50g mixed peel









•   Grease a 7" tin and set oven at gas mark 1 or 140C.
•   Cream butter and sugar.

•   Add all dry ingredients and the black treacle.

•   Mix in the eggs and flour. Put mixture into the greased tin.

•   Cook for 3 hours on the middle shelf of the oven.

•   You need to wash your hands now. Break off a piece of the fruit cake and roll and squeeze it into a ball using your hands.

•   Keep going until you've used up all of your cake and made quite a few balls!
•   Now make up some icing by mixing icing sugar and water. Add the water gradually so that the icing doesn't become too runny.
•   Spoon a little icing onto the top of each of the balls of cake. Neaten and smooth with another (clean) spoon.

•   Now you can decorate your mini Christmas puds with berries and holly. You can cut these from coloured marzipan. Look at that! Realistic, eh!

•   If you don't like fruit cake you could use chocolate instead!
         

Edible Hedgehog

You Will Need:

• mashed potatoe
• spaghetti
• sausages
• cherry tomatoes









•   So - start off with some mash. You can use the instant kind, or the real stuff - it's up to you. The amount you need depends on the size of the hedgehog that you want to make. Carefully spoon about a third of the mash onto a baking tray.
•   Mould it into an oval with a fork, and add a nose shape at one end. With the back of a spoon, make a well in the mash.

•   Into the well, add some tinned spaghetti. Drain off most of the tomato sauce first, and take care not to overfill.

•   Take the rest of the mash and cover up the spaghetti, building up the rest of the shape.

•   The eyes and nose of the hedgehog are made from cherry tomatoes chopped in half. Or, if you're making a baby hedgehog, use peas instead!
•   When you've finished shaping the mash into the hedgehog's body, just give it a bit of a spiky texture with a fork.
•   Add on the eyes and nose and the legs. These are just small sausages.

•   Pop the hedgehog into the oven on Gas Mark 4 (180 degrees celsius) for about 25 minutes, or until the spikes brown nicely.

•   Plus, why not add some grated cheese for extra flavour or for an extra spiky hedgehog, stick in some savoury sticks after it's been baked.

•   And there's no reason not to experiment with different fillings. If you're not keen on spaghetti, how about baked beans?

Double Shape Cake

You Will Need:

• 200g butter
• 200g caster sugar
• 200g self raising flour 
• 4 eggs









•   In a bowl, cream together the butter and caster sugar.
•   Then into the butter and sugar, mix 4 lightly beaten eggs and the flour.

•   Give it all a good mix until it looks like this!

•   Divide the mixture equally into two.

•   This will be for the two different cake colours.

•   Choose any colours you like. Use a teaspoon of food colouring paste - this will give the cake a good strong colour.
•   You can buy food colouring paste in any catering or cake decorating shop.

•   Mix it well so that the colour spreads evenly.

•   Next, grease and flour two 20cm cake tins.

•   Do this by wiping some butter around them and then sprinkling some flour into them.

•   Dollop the mixture into the tins.

•   Cook the cakes at 180c or Gas Mark 4 for about 20 minutes - until they're springy to the touch!
•   Once the cakes are cooked and cooled down you can cut out the circles.
•   To make the circles, the best things to use are different size pastry cutters.

•   If you don't have any pastry cutters, you can make some card circle templates.

•   Simply put a template onto the cake and cut round.

•   The first cutter Stephen used is 15cm wide.

•   Put it on the cake and make sure there's an even space all the way around the cutter and the edge of the cake.

•   Then cut the cake with a smaller circle - this one is 10cm.
•   Use a final cutter of 5cm to cut a small circle in the middle.
•   Then do the exact same on the other cake.

•   Slot the circles of cake together like this alternating the colours as you go.

•   Spread some butter icing made from butter and icing sugar over one layer of the cake.
•   You could use jam if you want to.

•   Then carefully sandwich the other cake on top.

•   Use your favorite colour to make the cake.

•   Enjoy!

Chocolate Salami

You Will Need:

. chocolate
• apricots
• glace cherries
• raisins
• mini white marshmallows
• icing sugar.









•   Get started by breaking up the 200g of chocolate. You can either do this by hand, or by putting it into a polythene bag and giving it a good whack with a rolling pin!
•   Once you've broken up the chocolate, you need to melt it. Do this by carefully pouring some recently-boiled water into a bowl. Fill it to about a quarter full.

•   Put the broken chocolate into a smaller bowl and place it in the larger bowl. The heat from the water will melt the chocolate, you just have to give it an occasional stir.

•   While the chocolate is melting, you can prepare the rest of the ingredients. You need 50g of apricots, 50g of raisins, 50g of glace cherries and 50g of mini white marshmallows.When the chocolate has melted, take it out of the bowl with the water and add in the rest of the ingredients.

•   Give the whole thing a thorough stir until everything has been covered by the chocolate!
•   Now take some cling film or clear wrap and lie it flat on a chopping board. Now, spoon out the chocolate-covered mixture into a sausage shape on the cling film or clear wrap.

•   Fold the cling film or clear wrap up. This will help you to mould the mixture into a sausage shape. Twist the ends and tuck them underneath, then transfer the wrapped mixture into the fridge for about half an hour, until it's cool to the touch.

•   When it comes out of the fridge it'll be very firm. Peel off the clear wrap, then dust the sausage in icing sugar to make it look more like salami. Then put it back into the fridge for another four hours.
•   All you have to do then is slice and serve!

•   For a different - or more realistic - salami, why not try using white chocolate and adding some red food colouring?

Flower Pot Cookery 


You Will Need:

  
• terracotta flower pot
• 175g butter
• 175g caster sugar
• 225g flour
• 1 teaspoon baking powder
• 1 tablespoon cocoa powder
• 3 eggs
• 2 tablespoons milk
• cocoa powder
• sweets






   


•   First of all you need to make the cake, so here's the recipe to follow. It will produce enough mix to fill a 15cm flower pot:
•   Add the sugar and butter to a mixing bowl and cream the two together as smoothly as you can.

•   Add the 225g flour, teaspoon of baking powder and the big tablespoon of cocoa powder. The cocoa powder will give a soil-like colour to the cake mix!

•   Then add three eggs and the two tablespoons of milk. Once everything's in the mixing bowl, get stirring!

•   When the mix has become a nice chocolate colour, it's ready! Make sure your flowerpot is clean, then grease it well, and put loads of flour on the inside.


  
•   Most flower pots have a hole in the bottom. You'll need to cover this up to stop the mixture escaping! A small piece of foil will do the trick!
•   Carefully add the mixture to the flower pot. When done, it's time to put it in the oven. Get someone to help you with this. It needs to go in on 170 degrees or gas mark 3 for about 90 minutes.

•   While the cake is cooking you could be making some of the flower decorations for it. You'll need some lollies, some jelly sweets, writing icing and some fondant sweets!

•   Take a lolly and put a ring of writing icing around the edge. Diamond shaped jelly sweets stuck onto the icing make great petals!

  
•   Turn the lolly over and add some blobs of icing in the shape of two eyes and a mouth. Stick some fondant sweets onto the blobs to make a happy face!
•   Because you've made a flower pot cake, why not make some garden creatures out of icing or marzipan? How about these snails, worms, spiders and slugs!

•   When the cake has cooked and cooled, turn it upside down. If you greased it enough it should come out quite easily!

•   Now you need to make an edible flower pot - one that you can wrap around your cake. Make this from marzipan, but before you prepare it, dab jam around the edges of the cake to help it stick.

•   Wrap the marzipan around the cake and base. Cut off any excess to leave a nice flat top. Add another thin strip of marzipan around the top. This will look like a rim and add to the realistic look of your flower pot cake. Add your flowers to complete your flower pot cake!

Ball In A Bowl 

You Will Need:


• two one litre over proof bowls
• 250g butter
• 250g caster sugar
• 250g self raising flour
• five eggs
• bakeing powder
• vanilla essence
• strawberry jam
• white ready made iceing
• black ready made iceing









•   In a bigger mixing bowl, mix 250g of butter with 250g of caster sugar. Add to this 250g of self raising flour, five eggs and two and half teaspoons of baking powder. Drop in a dash of vanilla essence too, then mix thoroughly.
•   Lightly grease your oven-proof bowl(s) and lightly cover the inside with flour.

•   Divide the mixture evenly between the two bowls. If you haven't got two bowls, the mixture will keep perfectly well in the fridge whilst the first cake cooks.

•   Cook for 45 minutes on 150 degrees celsius (gas mask 3) until they're well risen and firm to the touch.


•   Strawberry jam makes a great filling. Just add a generous amount to the flat part of one cake, then spread it out to the edges using a back of the spoon.
•   When done, add the second cake on the top, like this.

•   Next comes the icing. You need some white, ready-made icing for this. Roll it out into a circle.

•   The easiest way to pick it up is to lay it over a rolling pin, Lay it over the cake.

•   Tuck in the icing, all the way round the base, as neatly as you can. If there's any excess, just trim it off.
•   The hexagon shapes for the icing are made from black ready-made icing.

•   Stick on the hexagons by dabbing on water with a pastry brush. That completes the cake!

Plastic Bag Bag

You Will Need:
Old plastic bags
Old shoelaces
An iron and ironing board
Grease-proof paper
Strong tape
Stiff cardboard 

Shred the plastic bags into small strips and lay these between two sheets of grease-proof paper. Mix coloured strips to create a pattern for your bag.

With the help of a grown up, set the iron to a low heat and move it gently over the top sheet of the grease-proof paper – as it warms the pieces of plasctic bag it will fuse them together.With the help of a grown up, set the iron to a low heat and move it gently over the top sheet of the grease-proof paper – as it warms the pieces of plasctic bag it will fuse them together.

Using the same process, iron the plastic bag pattern you have created to a thicker plasctic bag –such as a bin liner. Repeat this process, adding more layers, until you have created a thick patterned sheet from which to build your bag.
Using the same process, iron the plastic bag pattern you have created to a thicker plasctic bag –such as a bin liner. Repeat this process, adding more layers, until you have created a thick patterned sheet from which to build your bag.


Create templates from stiff cardboard. You’ll need two equal sized squares for the front and back of your bag and three equal sized rectangles (the same length as the squares) to make the sides and bottom of your bag. Lay each of the templates onto your patterned sheet and cut around them to create the sections of your bag.


To finish your design, cut out a skull and crossbones from another old plastic bag, and repeating Step 2, iron it to the front section of your bag.


Stick the sections of the bag together using strong tape, then make holes at the top and thread shoelaces through to create a handle.
You can use the same process to make a pencil case or even an apron.

Chocolate Burfi (Indian Fudge)

You Will Need:

400g tin of sweetened condensed milk
A flat metal baking tray
Large bar of chocolate
25g of butter (plus some to grease the baking tray)
100g of icing sugar



Break the chocolate bar up into squares and place in a saucepan on a low heat, along with the butter. (Get an adult to help you)

Add the tin of condensed milk and keep stirring the mixture for a minute, then add the icing sugar. Stir the mixture until it's smooth and then take it off the heat.

Grease a flat tray with a very thin layer of butter.

Turn the mixture out onto the tray and spread evenly. Smooth out any bumpy bits with a flat spatula. Add nuts or coconut to the top to decorate.

Allow to cool in the fridge for about one hour.  

When your chocolaty mixture is completely cool, cut it into shapes. Diamond shapes are traditional but you can do any shape you like!

Splat Pizza

You Will Need:

• pizza base
• tomato base
• cheese
• toppings of your choice
• boiled eggs
• olives


•   Place an ordinary pizza base onto a baking tray and cut all the sides off, like this. Don't throw the offcuts away - you'll need them soon to make the hedgehog's legs!
•   Now you can add whichever pizza toppings you like. In the studio, Stephen used a tomato base and then added mushrooms and cheese. But it's really up to you - use your favourites!

•   Make legs by cutting down the offcuts of pizza base, and place them on the baking tray too.

•   For eyeballs, use two slices of boiled egg and then slice an olive to make the pupils for the eyes.
•   Add another olive for a nose then bake!
•   The Splat Pizza goes into the oven on gas mark 7 (240 degrees celsius) for 10 minutes.

•   Once it has cooked, transfer it to a plate and put the legs in position.

Safari lunch Box

You Will Need:

• crocodile sandwich:
• submarine roll
• cheese squares
• sliced tomato
• stuffed olives
• cardboard box
• chocolate mud huts:
• 2 tsp golden syrup
• 2 tsp milk
• 50g mini marshmallows
• 100g broken-up chocolate
• 100g cornflakes
• 4 little pots
• crepe or tissue paper
• cocktail sticks
• elastic bands









•   Cut your roll in half, the way you normaly would, and pop some butter in! Then, make a slit on an angle about two thirds of the way along. Don't cut all the way through it, though!
•   Squeeze the olives into the slot to make a pair of beady eyes!

•   For the spikes across the crocodile's back, make another slit, lengthways, at the other end of the roll. Cut some spikes into the cheese with a knife or scissors and pop it in!

•   At the front, make some teeth in the same way. All the extra bits can go inside the sarnie, with some more cheese and tomato for the filling!

•   If you like, you could make him a crate to sit inside so that he won't eat the rest of your lunch! This is just a paper box decorated with a wood design and some danger signs.

         

•   For the chocolate mud huts you'll need to mix the syrup, milk, marshmallows and chocolate in a pan over a low heat until it has melted. Or, you could pop it in a microwave for 45 seconds instead.
•   Add the cornflakes, and stir in well, so that each flake is coated with the chocolate mixture!

•   Dollop the mixture into the little pots, and put them in the fridge to cool down and firm up!

•   To make the roof of the hut, put some paper round the cocktail sticks, held in place with a single elastic band at the top. Feather the paper out carefully with some scissors, and stick the sticks into your chocolate mud huts!

•   For the drink, why not make a Jungle Juice label, like this one?

Ghoulish Goodies

You Will Need:
• Witches brew drinks:
• tall glass
• ice cream
• jelly snake
• limeade
• strawberry sauce
• spider web cakes:
• 150g Softened Butter or margarine
• 150g caster sugar
• 2 eggs
• 150g self raising flour
• 4 tablespoons milk
• For the icing:
• 115g icing sugar
• 1 tblsp water


•   Put the butter into a mixing bowl and beat until soft.
•   Add the caster sugar and beat again.

•   In a separate bowl, beat the two eggs together and then gradually add them to the mixture in your bowl.

•   Sift in the flour and enough of the milking to make the mixture dropping consistency.

•   Fill the cake cases two thirds with the mixture.

•   Bake in the oven for 15 minutes.

•   Put on a cooling rack to cool before icing.

•   Sift the icing sugar into a bowl and gently add water drop by drop until the mixture is spoon able.
•   Once you've got your cakes, ice them with the ordinary white icing. As you've seen, this is just icing sugar mixed with water.
•   While the white icing is still wet, add a black spiral with some tube icing. Start in the center and work your way towards the outside.

•   Now take a cocktail stick, and starting in the center  drag out the lines to create a web effect. Finally add a toy spider to finish - but don't eat it!

Freezer Cookies

You Will Need:
• 110g self raising flour
• 50g softened butter
• 70g caster sugar
• vanilla extract
• cocoa powder
• chocolate chips

•   To make the white chocolate mixture you'll need 110g of self raising flour, 50g of softened butter and 70g of caster sugar. Pop it all into a bowl and mix it all together with a wooden spoon.
•   Add a few drops of vanilla extract for flavouring, and a good handful of white chocolate chips. Once you've added these things, mix again!

•   The milk chocolate mixture is made in exactly the same way but with one difference - it contains cocoa powder. You need to add about a tablespoon of cocoa powder. Before you do, take a tablespoon of the self-raising flour out of the mixture.

•   When you've added the cocoa powder, mix again then add in the milk chocolate drops.

•   When the cookie dough is thoroughly mixed, roll it out into a fat sausage shape. You can add a touch of milk if it gets a bit dry.
•   When you've rolled it out, wrap it up carefully in a sheet of cling film.

•   Make sure that both cookie dough rolls are the same size, then pop them both into the freezer for about half an hour.

•   Once they're well chilled, take them out of the freezer, unwrap them carefully and dip a knife into some warm water. Then slice the dough rolls straight down the middle.
•   Place the two contrasting halves together and then you can slice off as many cookies as you want!
•   Pop the cookies onto a greased baking tray and remember to leave plenty of space around them, because they get bigger as they cook. Bake them at 180 degrees celsius or gas mark 4 in the oven, for about 20 minutes.

•   You can wrap the dough rolls back up in cling film and pop them in the freezer, where they can stay for up to a month. And that's it - freshly baked cookies whenever you want!

•   For other ideas, how about adding some orange or apricot pieces to the mixture?

Mexican lunchbox

You Will Need:

• prairie pudding:
• half a packet of jelly
• 100g digestive biscuits
• 50g melted butter
• 200g creme fraiche
• apple sweets
• chicken fajitas:
• tortillas
• cooked chicken
• sliced tomato
• sour creme
• kitchen roll tube
• crisp tube
• egg box





•   Use half a pack of jelly, and half the recommended amount of water for that amount of jelly, because you want to make it double the strength. Give it a stir regularly.
•   Next, crumble up 100g of digestive biscuits in a bowl. Add 50g of melted butter, and mix well.

•   Pour some of the mixture into a small dish. Pack it down well. This will be the base of the pudding. The mixture will be enough for four servings.

•   Once the jelly has cooled, add in 200g of creme fraiche.

•   Next, get a whisk and give it a good mix! Then carefully pour the mixture over the top of the base and leave it to set.

•   Once set, add some orange and lemon sweets then get some sour apple sweets and arrange them in a cactus formation!
•   Next, here's how to make the chicken fajitas. For these, you'll need some tortillas.

•   For a filling, you'll need some cooked chicken, sliced tomato, shredded lettuce and some sour cream - or you could use mayonnaise if you like.

•   Simply arrange the fillings in the centre of the tortilla then carefully fold in the top and bottom to stop the filling from falling out.and then just roll it up!

•   Now you need some cling film. Lay it out on a flat surface, and then wrap it around the tortilla. This will allow it to slide into the snake tube.
•   Which is simply half a kitchen roll tube, painted with a snake and pattern design.

•   To make a cactus cooler drink, just recycle any old drinks bottle by washing it out thoroughly. Soak the label off with warm water and when dry, fill with any drink you like. Finish by sticking on a drawn "Cactus Cooler" label!

•   For somewhere to store your tortilla chips. What better place than a sleeping Mexican sick the wraparound to the outside of a crisp tube, and make a hat from brown paper. The pointed part of the hat is just a piece from an egg box.

Iced Cocktails

You Will Need:


• ice cube trays
• cocktail glass
• Straw





•   Start off with two ice cube trays, and two bottles of different coloured fizzy pop.
•   Fill one ice cube tray with one coloured drink and the other tray with the second colour.

•   Put the trays into the freezer When the ice cubes are frozen, put one set of coloured ice cubes into a freezer bag. Crush the ice cubes by bashing them with a rolling pin.

•   Do the same with the other colour ice cubes. Then find yourself a long glass to put the ice in.

•   Layer the ice in the glass, like this. Remember to work fairly quickly - otherwise the ice will melt! Keep going until you've filled the glass.

•   If you're a bit of a smoothie (!), why not make a delicious striped cocktail from frozen yoghurt.?
•   Make the crushed ice in exactly the same way but this time use two colours of yoghurt instead of fizzy drinks.

•   A cocktail is not a cocktail without some decorated swizzle sticks and some funky stirrers!

•   To make a decorative, fanned swizzle stick all you need are two strips from an A4 sheet of paper and a wooden skewer.

•   You might need to trim the skewer down to size to fit your glass.

•   Then fold both of the strips of paper into concertinas. To do so: make one fold, turn the paper over and make another fold, turn it over again and make another fold etc etc.
•   Use double-sided tape to stick one strip of paper at the top of the skewer.

•   Bend it round and attach the other end of paper in the same way.

•   Decorate other skewers by tying on some tinsel! Or thread some beads onto a piece of string and tie it on another skewer.

•   You could also jazz up your cocktail with this fantastic edible glitter. The glitter looks great in ice cubes as well.

Meringue A Tang


You Will Need:

• cling film
• bowl safe to out in a freezer
• meringue nests
• three ripe bananas 
• some ice cream 
• some chocolate buttons
• some grapes


•   Start by putting four meringue nests safely to one side - these will be the eyes and the ears which you'll make later.
•   Grab another four meringue nests and put them in a bowl. Carefully crush them up with a wooden spoon.

•   When done, add in two of the ripe bananas, chopped up. Also, spoon in some ice cream and give the whole mixture a good stir.

•   When it's all mixed together, carefully spoon it into the bowl lined with cling film. When done, put the bowl into the freezer for a couple of hours.

•   Before you take the bowl out of the freezer, you need to make a base for the face. So, get hold of the meringue nests that you saved, and arrange them like so that they look like eyes and ears.


•   When the bowl has been in the freezer for a couple of hours, take it out. Lift the frozen mixture out of the bowl, and carefully place it over the eyes and ears. When you're happy with the position, you can peel away the cling film.
•   Add grapes to the eyes to make pupils. A couple of chocolate buttons make great nostrils!

•   For a finishing touch, slice the remaining banana in two and add one half for the mouth, and another for the eyebrows.

•   If you don't like bananas, why not add raspberries to the meringue and ice cream mixture?

Island desserts


You Will Need :


• a flat round dish
• a cake
• 2 ripe bananas
• 75g soft margarine
• 175g self raising flour
• 2 eggs 
• 50g light muscovado sugar 
• 1 tablespoon demerara sugar 
• oil for greasing


•   To make it, you need to get a dish. Ideally, a flat round one although any sort will do
•   Pre-heat oven to gas mark 4/180C/350 F. Grease and line 18cm (7 inch) square shallow cake tin.

•   Place bananas in a large mixing bowl and mash them with a fork. Add all the remaining ingredients except the demerara sugar and beat with a wooden spoon until well mixed.

•   Pour the mixture in the prepared tin and level the top. Sprinkle with the demerara sugar.

•   Bake in the centre of the oven for 25-30 minutes, or until springy to the touch and the cake begins to pull away from the edges of the tin.

•   Cool on a wire rack

•   Once you've got a cake, pop it into the centre of the dish.

 •   For rippling waves, mix up some jelly according to the instructions on the packet. Leave it to cool, and whilst you're waiting for that to happen, you can make some sealife!
•   These fruit fish shapes have been cut from slices of nectarine, although you can use orange if you like.

•   Once the creatures are in position, add the jelly before it sets. Pour it right up to the rim of the dish. Leave the jelly to set.

•   To decorate, add some squirty cream for waves. And how about some neach towels made from paper napkins, for the island dessert castways to lie on? Shady palm trees made from straws with crepe paper leaves look very realistic.

•   And you could even have a chocolate raft made from chocolate fingers for the castaways to float around on!

Lemonade Ice Igloo

You Will Need:


• two freezer safe bowls one bigger than the other
• lemonade
• ice cream
• wooden chip shop fork
• oven bake modeling clay
• small beads


•   Fill the large bowl half way up with lemonade. Rest the smaller bowl inside the bigger one. Keep it as central as you can, and use masking tape to secure it in place, leaving a gap all around the edge and underneath.
•   Pour some water into the smaller bowl to prevent it from floating to the top.

•   Pop the bowls into the freezer for a couple of hours. When done, take out the middle bowl.

•   Fill the middle section with ice cream. The flavour is completely up to you!

•   Next, take a board or plate and pop it on top of the bowl, turn it upside down and pop the igloo out!

•   If you like, why not make a penguin pick so that you can chip through the igloo and get to the ice cream!
•   The pick is just a wooden chip shop fork. The penguin is made from oven-bake modelling clay. Start by moulding a skittle shape around the chip fork using white.

•   then cut out a black circle of modelling clay and mould it around the white skittle shape. Pinch at the back to make a tail.

•   Add feet using orange modelling clay.

•   Use small beads to make great little eyes. Make a beak from orange modelling clay and bake according to the instructions on the modelling clay packet

I Will Eat My Hat 

You Will Need:
• cling film
• kitchen towel
• rice paper
• food flavouring
• food colouring
• sweets
• iceing

•   Start off by getting a bowl that's slightly smaller than the hat you'd like to make. Turn it upside down on a piece of clean plastic.
•   Build up the shape around the bowl by folding up sheets of kitchen towel and sticking them on with tape. Cover the whole bowl this way.
•   When that's done, make it waterproof by adding a couple of layers of clear wrap or cling film over the top. Tuck underneath the bowl to secure in place.
•   The hat is made from rice paper which can be bought from most supermarkets. You'll need about two packs.
•   You'll use the rice paper in a similar way to paper maché - but you don't need any glue, just water!Fill a jug of cold water, and if you like, add some drops of liquid food flavouring to give your hat a taste!
•   Tear up the sheets of rice paper into strips, and paste them over the mould you've made by using a pastry brush dipped in the water.
•   Cover the whole hat in this way. Also, depending on the design of hat you want, remember to carry on over the plastic. As you can see here, this one is a baseball hat and has a peak.
•   When the pasted rice paper has dried you can start to decorate the hat. Use food colouring instead of paint. Use it undiluted and paint it on with a pastry brush. When you're finished, leave it to dry.
•   When it's dry, carefully peel the hat off the plastic and bowl mould.
•   Now you can now decorate your edible hat! All you need are colourful sweets and tubed icing which works very well as a sort of glue to stick them on with.
•   Stick the sweets on by putting a blob of icing on the hat first and then sticking the sweet in place.
•   For added realism, you can use black or dark-coloured tubed icing, or liquorice threads to represent any stitching.
•   That completes your edible hat. Highly fashionable, and yummy too!

Stainless Biscutes 
You Will Need:• 100g flour• 50g caster sugar• a pinch of salt• 50g butter• 1 egg• selection of boiled sweets

•   First, put the flour and caster sugar in a mixing bowl. Add the pinch of salt, and then add the 50g of butter. The butter needs to be chopped up into pieces before it goes in. Then work the whole lot together with your finger tips!•   When it looks like crumble, it's time to add an egg yolk. (To separate the yolk from the clear part of the egg, just drain the egg through your finger tips over a dish. The clear bit should drain through.)
•   Add the yolk, and start to mix again. You want the mixture to hold together. When it does, scoop it into a bowl and put it into the fridge for about half an hour.
•   When it comes out of the fridge, roll the dough onto a board like this. Then cut out the shapes that you want. Pastry cutters work best but you could use a blunt knife instead. Whatever shape you cut, remember to put a smaller shape in the middle, for the sweet!

•   And when you've made the shapes you want, transfer them onto a baking tray that's covered in baking paper.•   Add the sweets next, by just putting them into the holes in the pastry shapes.
•   If you've got a big hole to fill, use two sweets. And don't worry about trying different colours together - experiment!
•   If you want to hang any of your stainglass biscuits up, it's a good idea to make a small hole with a cocktail stick at this point, before they're baked. You'll find it much easier to hang them up this way!
•   Now you have to bake the stainglass biscuits. They go into the oven on 180 degrees or gas mark 4, for about 15 minutes. When they've cooked, put them aside and don't touch them for at least an hour - because they'll be very hot!
•   But, once they have cooled down, hang them up, and enjoy them for as long as you can.