Playing With Food - Fun Recipes For Parents And Kids 9781733496018, 1733496017

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LOVED BY OVER 40 MILLION FANS!

PL AYiNG

WITH

FOOD

Fun recipes for parents and kids

Welcome to So Yummy's Playing with Food: Fun Recipes for Parents and Kids! This book is for our youngest fans, who are learning that the kitchen is a playground, and creativity rules. And it's for their grown-ups, who want to encourage a positive connection with food and an appetite for trying new things. Most of all, this book is about kids and parents spending time together, and it's guaranteed to be 100% fun. In the first few pages, you'll find a guide to cooking safely, which is a must-read with your crew before you choose your recipe or gather your ingredients and tools. Next up, step-by-step instructions for giggle-inducing breakfasts, irresistible lunches, silly snacks, and destined-to-disappear dinners. And finally, treats, treats, treats! We've got pirate and princess birthday cakes, paint-your-own cookies for an edible art project, cupcakes that look like donuts, and donuts that look like flamingos! And much, much more. When you're finished cooking, baking, and decorating, don't forget to check out the end of the book, where you'll find stickers, a word search, and pages to jot down notes. After all, you're making more than just food, you're making memories. Whether your kids are born broccoli lovers or they don't stray far from a chicken nugget, the way to get them interested in food is to get them involved in the process. Which is why this book is also totally interactive— scan dishes to access them on your mobile device, and look out for Exclusive Content icons on brand-new recipes and QR codes for our first-ever how-to videos hosted by So Yummy experts. You won't find these anywhere else! For more recipes and videos visit So Yummy on Facebook, Instagram, and at SoYummy.com.

PL AYiNG

WITH

FOOD

Fun recipes for parents and kids

Dedicated to our fans big and small who love having fun in the kitchen together

Contents

06

Kitchen Tools



08

Prep and Safety



09

Fun with Melted Frosting



10

Pancake Pals

18

Monster Smoothie Bowl

24

Awesome Lunch Box Inspo



28

Snack Time Creatures



34

Pink Spaghetti



38

Chicken and Waffles



42

Tiny Burgers



46

Lasagna Cupcakes



50

Shake It Up Soft Serve



54

Tie Dye Yogurt Pops



58

Cha-Cha Chicken Donuts



62

Tickled Pink Flamingo Donuts



66

Over the Rainbow Donuts



70

Sesame Street Donuts



74

Donut Worry Be Happy Cupcakes



78

Cute Baby Animal Cupcakes



84

Reinvent the Color Wheel Cupcakes



88

Pirate Ship Cake



92

Cutting Hacks For Number Cakes



114

Butterfly Garden Cake



118

Under the Sea Cake



122

Fairy Tale Castle Cake

126

I Scream Cake



130

Connect A Cake



136

Frog + Fish + Fidget Spinner Cookies



142

Cookie Art



154

Coloring



155

Word Search

dorable a d n fi l 'l ou y s u l P ocket ! p ck a b e th in rs e stick

Ice cream Scoop

Box Grater

Spatula

Kitchen Tools turner Spatula

oven mitt

Pastry Brush

Strainer Spoon

Measuring Spoons

Rolling Pin

Wooden Spoon

Piping Bag & Tip

Tongs Whisk

PREP AND SAFETY Show of (clean) hands … who's ready to cook? Since safety is the number-one rule, we have some points to review first, so everyone knows what to expect. WASH UP! Make sure everyone has freshly washed hands and fingernails. Tie back long hair. Use aprons to protect clothing if you like. READ YOUR RECIPE Read each step of your chosen recipe out loud together. This will ensure there are no surprises. ASSEMBLE YOUR TOOLS Set up your workstation—cutting boards, measuring tools, bowls, etc. Review all the tools together and be clear about what's safe to touch and what requires assistance from a grown-up. Include a sturdy stepladder for kiddos unable to reach the counter on their own. Discuss the dangers of a hot stove, hot pot handles, sharp objects, kitchen appliances, etc. GATHER INGREDIENTS Measure your ingredients and set them up, ideally in the order you'll be using them. Make sure to wash your vegetables and fruit. If handling raw meat, wash hands thoroughly with soap and warm water afterward. GET COOKING! This is where the real fun starts!

K IT C H EN SA FE TY 10 1

Sc an and wa tch an exc lus ive vid eo abo ut ho w to kee p yo urs elv es and on e ano the r saf e wh ile coo kin g!

8

Fun with

melted frosting! Throughout the treats section of this book, you'll find donuts, cookies, cupcakes, and cakes that call for this super-simple, kid-friendly decorating technique using store-bought frosting. The result is a smooth, shiny, professional-looking finish. Here are some tips on how to pull it off! TIP ONE Heat the frosting tubs in 15- to 30-second increments. TIP TWO The frosting should be mixable but not hot or runny, or it won't stick. TIP THREE When ready to frost, place your baked goods on a baking rack set over a sheet pan. The pan will catch the frosting. When the frosting tub is empty, lift the rack, scoop up the excess frosting and return to the tub to reuse. TIP FOUR Before decorating, let the frosting cool a bit, so the sprinkles won't fall off!

F R O S T IN G 10 1

Sc an he re an d w e' ll sh ar e al l ou r fa vo rit e tip s an d tr ic ks fo r w or ki ng w ith fr os tin g!

9

Pancake

Pals

When you're up with the birds, invite them (and the lions!) for breakfast. Fruit and nuts make adorable faces.

10

11

Lovable Lion

12

20 MIN SERVES 2

e v i s u l c Ex ! T N E T N CO

iNGREDIENTS 2 pancakes Blueberries Strawberries Banana Orange slices

directions 1.

Use a heart-shaped cookie cutter and a small circle cookie cutter to create the head and ears from your pancakes.

2.

Slice and arrange the fruit to make a face, ears, and mane!

13

Adorable OWL

Watch the recipe video

14

10 MIN SERVES 1

iNGREDIENTS Pancake Kiwi Blueberries Banana Almonds Pecans

directions 1.

Slice and arrange the fruit and nuts to create eyes, a beak, wings, and feet!

15

Precious Penguin

Watch the recipe video

16

10 MIN SERVES 1

iNGREDIENTS Pancake Nutella Strawberries Orange slices Blueberries Marshmallows, large and small

directions 1.

Spread the Nutella to completely cover one side of your pancake.

2.

Slice and arrange the fruit and marshmallows to create a hat, eyes, beak, belly, wings, and feet!

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Monster

Smoothie

Bowl

Scare up a quick, vitamin-rich breakfast and deliver greens with a side of giggles.

19

15 MIN SERVES 1

iNGREDIENTS 1 cup seedless green grapes

Dried mango, cut in small strips

1 medium cucumber, diced

Green apple slices

½ green apple, cored

Raspberries

1 cup baby spinach

Blueberries

1 large stalk celery, cut into 3-inch pieces

Watermelon slice

1 cup honeydew pieces

Slivered almonds

1 cup kale, stems removed 2 cups almond milk

20

directions 1.

Assemble the grapes, cucumber, apple, spinach, celery, honeydew, kale, and almond milk.

2.

Place them all in a blender and blend until smooth. Pour the smoothie into a medium shallow bowl.

3.

Place the dried mangos as eyebrows and the apples as eyes. Insert a blueberry into a raspberry, and set the raspberry into the center of an apple slice. Repeat. Place the watermelon as the mouth and line the edge with the slivered almonds as teeth. If you have some smoothie left over, give the little monster a friend!

STEP 1

STEP 2

STEP 3

21

22

CREATE YOUR OWN SMOOTHIE CHOOSE YOUR LIQUID

JU

WATER

ICE

MILK

COC O WATE NUT R

CHOOSE YOUR FRUIT OR VEGGIES

BE

S RRIE

SPINA

KALE

CH

PEACH

GRAPES

PINEA PPLE

CUCUM

BER

CARROT

KIW I

AV O CA DO

BANAN

A

B E E TS

CHOOSE MIX-INS FOR EXTRA NUTRITION, FLAVOR, AND TEXTURE

CINN

AMON

N U TS

O A TM E A L

MINT

NUT BUT

CHIA O FLAXS R EED

HONEY

TER

YOGURT 23

e v i s u l c x E ! T N E T N O C

Awesome!

Lunch box ! o p s n I

Packing lunch on the daily can feel like a chore. Try these creative ideas to make the process fun instead of fraught!

24

25

10 MIN SERVES 1

Cute shapes!

Invest in a set of tiny cookie cutters for making lunch box staples like turkey, cheese, and veggies feel special. Stacks and rollups are also appealing.

Varied textures!

Mix it up. Pair crunchy carrots and pretzels with creamy hummus. Crisp apples and cucumbers with tender boiled eggs. Chewy salami and dried fruit with crumbly or soft cheese.

26

The ultimate finishing touch? A personalized note!

Bright colors!

We love yellow, it's the color of sunshine. But nothing's less inspiring to eat than an all-yellow meal. You don't have to banish the cheese and crackers, but pump up the hues (and the nutrition) around them with some green, blue, purple, or red.

Themes!

This one might feel a bit extra for every day, but you can pull it off once in a while. Rainbows? Outer space? Use your imagination! Your little will be so impressed.

27

Eat, play, snack, repeat. Snack time! Creatures great and small inspire healthy choices.

28

29

Dandy Lion Dip

30

10 MIN SERVES 6

e v i s u l c Ex ! T N E T N CO

iNGREDIENTS Round package of hummus Yellow, red, and orange bell peppers Cucumber slices Radish Blueberries Chives

directions 1.

Open the hummus and set it in the center of the serving tray.

2.

Slice the peppers evenly into strips and surround the hummus bowl with them.

3.

Use the cucumber, radish, blueberries, and chives to create the ears, face, and whiskers. Roar!

31

Fruit & Veggie Cutie Bugs

32

e v i s u l c Ex ! T N E T N CO

10 MIN SERVES 6

iNGREDIENTS Celery

Kiwi

Peanut butter

Oranges

Cream cheese

Grapes

Cherries

Cherry or grape stems

Grape tomatoes Candy eyes

directions 1.

Slice the celery into 2 to 4 inch pieces. Spread them with peanut butter or cream cheese.

2.

Place cherries or grape tomatoes as the heads. Add candy eyes (use some peanut butter or cream cheese as glue).

3.

Create snails by using kiwi or orange slices. Make caterpillars using tomatoes or grapes! Add leftover stems to give each bug its antennae.

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Pink

spaghetti Bring art and science to meal-prep—use beets to dye oodles of noodles!

35

25 MIN SERVES 4

iNGREDIENTS 1 large beet, sliced 12 oz box spaghetti 2 tbsp unsalted butter 1/2 cup goat cheese Chopped parsley, for garnish Salt and pepper, to taste

directions

36

1.

Bring a large pot of salted water to a boil. Skewer the beet slices and set them into the water. Allow the beet to steep and dye the water for about 10 minutes, then remove.

2.

Add the spaghetti to the water and cook for 7 to 8 minutes, until al dente. Reserve about 1 cup of the starchy pasta water, then drain the pasta.

3.

Heat a medium pan over medium-high. Add in the butter and cook until it starts to lightly caramelize and smell nutty. Whisk in half the goat cheese and the reserved pasta water to make a creamy sauce.

4.

Add the cooked pasta to the pan and toss to coat in the sauce. If the sauce becomes too thick, stir in a tablespoon of water at a time until you reach the desired thickness. Divide among your bowls and garnish with the remaining goat cheese and a sprinkle of chopped parsley.

STEP 1

STEP 2

STEP 3

STEP 4

Be mindful of where you're prepping the beets—your surface, your cutting board, even your clothes— because they will stain!

37

chicken and waffles Two no-brainer kid faves join forces for sticky, crispy, sweet, and savory sliders.

Watch the recipe video 38

39

30 MIN SERVES 8

me

Plus marinating ti

iNGREDIENTS

If you don't have time to marinate and fry, substitute pre-made chicken nuggets!

1 lb chicken breast, cut into 1-inch pieces

1/2 tsp paprika

Salt and pepper

3 eggs, lightly beaten

2 cups buttermilk

Vegetable oil

11/2 cups all-purpose flour

1 can refrigerated biscuits

1 tsp garlic powder

Maple syrup, for serving

directions

40

1.

In a medium bowl, season the chicken pieces with salt and pepper. Pour in buttermilk and mix with tongs. Refrigerate for about 2 hours to marinate.

2.

In a small bowl, combine the flour, garlic powder, paprika, salt, and pepper. Coat each piece of chicken with flour mixture.

3.

Dip each piece in egg wash, then coat again in flour mixture.

4.

Heat oil to 350°. Fry until chicken is cooked through and golden brown, about 4 minutes. Drain the fried chicken on paper towels.

5.

Cut each biscuit in quarters and roll each piece into a ball. Place balls onto the squares in the waffle iron.

6.

Bake the waffles until golden brown.

7.

Assemble your sliders and top with maple syrup for serving.

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

STEP 7

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y n i t

e s e e Ch s r e g r u B Carrots and broccoli amp up the nutrients in these pint-size burgers. If your babes aren't fans of veggies, grate them super fine and they won't even notice.

43

35 MIN SERVES 3

iNGREDIENTS 1 lb ground beef, 80/20 mix 1 head broccoli, grated 2 carrots, peeled and grated Salt and pepper 1 package slider buns 2 cheddar slices, cut into quarters Ketchup

directions

44

1.

Preheat the oven to 375°. In a medium bowl, combine the ground beef, veggies, salt, and pepper.

2.

Using an ice cream scoop (or your hands) make little meatballs and place them in a muffin tin.

3.

Place a cheese slice on top of each meatball.

4.

Bake for 25 minutes. Meanwhile, prep the buns with ketchup and any other condiments you like.

5.

Assemble the sliders and serve.

STEP 1

STEP 2

STEP 4

STEP 5

STEP 3

45

a n g Lasa

cupcakes

Kids will be proud to open their lunch box and find cheesy bites they scooped and sprinkled and layered.

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47

45 MIN SERVES 6

iNGREDIENTS Cooking spray

2 cups pasta sauce

48 wonton wrappers

1/2 cup pesto

1/2 cup ricotta

1 cup sausage, cooked and drained

1 cup shredded Parmesan

1 package mini pepperoni

1/2 cup shredded mozzarella

1 cup sautéed bell peppers

11/2 tsp dried oregano

directions

48

1.

Preheat the oven to 350°. Spray a 12-cup muffin tin, and press a wonton wrapper into each cup.

2.

In a medium bowl, combine the ricotta, Parmesan, mozzarella, and oregano. Scoop about a tablespoon of the mixture into each cup.

3.

Top each cup with another wonton wrapper, and add your sauce.

4.

Add fillings if you like (we paired tomato sauce with sausage and pepperoni, pesto with bell peppers, and left one row classic with just cheese and sauce).

5.

Add another wonton wrapper and repeat the cheese mixture, then one more wrapper, another layer of sauce and toppings, and the mozzarella to finish.

6.

Bake for 20 to 25 minutes, let cool to a kid-friendly temp, and serve.

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

Keep a damp paper towel over the wrappers you haven't used yet so they don't dry out. Also have a small bowl of water ready for wetting fingertips as you work.

49

Watch the recipe video

50

SHAKE IT UP

SOFT SERVE Someone need to get their wiggles out? The bouncier the better with this ice-cream-making method.

51

10 MIN SERVES 2

iNGREDIENTS ½ cup canned coconut milk

directions 1.

In a large measuring cup, combine the coconut milk, maple syrup, and vanilla extract, and lightly whisk.

2.

Pour the mixture into a quart-size freezer bag.

3.

Add the sealed quart bag and the rock salt to a gallon-size freezer bag. Seal and shake for at least 5 minutes or until your soft serve forms.

4.

Snip off one corner of the bag, and pipe the soft serve into your cones.

5.

Decorate with toppings and serve right away!

41/2 tsp maple syrup ¼ tsp vanilla extract ⅓ cup rock salt 2 ice cream cones Sprinkles, chocolate sauce, caramel, nuts, for toppings 2 cups ice

52

STEP 1

STEP 2

STEP 4

STEP 5

STEP 3

More flavors!

Scan here for ways this technique will please any palate!

53

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Tie Dye Frozen

Yogurt pops Tots can transform their everyday yogurt into an icy, swirly summertime treat.

55

15 MIN SERVES 6

+ freezing time

iNGREDIENTS 1/2 cup acai juice 1/2 cup orange juice 1/2 cup pineapple juice 4 oz plain yogurt cups, pack of 6

directions

56

1.

Pour each juice into a small bowl.

2.

Scoop 2 of the yogurt cups into each juice bowl, and stir until thoroughly blended.

3.

Wash the containers and refill them, alternating spoonfuls of each yogurt mix to create a tie dye swirl pattern. Add a stick to each pop, and freeze until set.

4.

Gently remove the pops from the package and serve.

STEP 1

STEP 2

STEP 3

STEP 4

57

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Cha-Cha

Chicken Donuts A chirpy flock make the best guests for Easter morning or spring birthdays.

59

15 MIN SERVES 6

iNGREDIENTS 6 donuts 2 tubs white frosting Red, brown, yellow, orange M&Ms Pink and black pearl sprinkles 6 donut holes Yellow food coloring

directions

60

1.

Press two almonds into the sides of each donut. Microwave 1 tub of frosting for 30 seconds, or more if needed.

2.

Pour the frosting over the donuts. Let set 5 minutes. 

3.

Place 4 red M&Ms on the top of each donut to form the comb. Place brown M&Ms for the eyes, pink pearl sprinkles for the blush of the chicken, and a yellow M&M for the beak.

4.

Add yellow food coloring to the other tub of frosting, and microwave 30 seconds or more if needed. Pour frosting over the donut holes. Let set 5 minutes. Use black pearl sprinkles for the eyes of the chick, and orange M&Ms for the beak.

5.

Once the chicks are set, place one on each chicken.

STEP 1

STEP 2

STEP 4

STEP 5

STEP 3

See page 9 fo r t ip s on w o r k in g w it h m e lt e d fr o s t in g!

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tickled pink

flamingo Donuts Stand on one leg while eating these and just try not to fall over laughing.

63

ha ws in e h s a the c g! Br e a k o lon o t e y'r if the

10 MIN SERVES 6

lf

iNGREDIENTS Sweetened coconut flakes

6 donuts

Pink food coloring

6 cashews

1 tub white frosting

Chocolate bar, melted

3 pretzel rods, broken in half

Candy eyes

directions

STEP 1

64

1.

Combine the coconut flakes and pink food coloring for the feathers. Add pink food coloring to the tub of frosting and microwave 30 seconds or more if needed.

2.

Pour the frosting over the pretzel rods and the donuts. Let set 5 minutes.

3.

Take a cashew and dip the tip into the melted chocolate, and place it onto the rod. Add candy eyes. Sprinkle coconut over the donut. Let set. Place the dried pretzel rods inside the donuts. STEP 2

STEP 3

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e h t r e v o

w o b n i Ra

s t u n Do

Dreams really do come true when you wake up to this on your breakfast plate.

67

10 MIN SERVES 3-6

iNGREDIENTS 3 donuts

If y o u d o n't h a ve c o c o n u t, su b st it u te c o tt o n c a n d y o r m in i m a rs h m a ll o w s. Fo r th e ra in b o w it se lf , sp ri n k le s c a n a ls o b e u se d .

Fruity Pebbles cereal (sorted by color)

1 tub white frosting

Sweetened shredded coconut

directions

STEP 1

68

1.

Cut each donut in half and separate the pieces.

2.

Microwave the frosting for 30 seconds or more if needed. Pour frosting on the donuts. Let set 5 minutes.

3.

Line the donut with the cereal—starting with red on the outside, then orange, yellow, green, blue, and purple. Leave about an inch of room at the ends and press on a thin layer of sweetened coconut. Let set. STEP 2

STEP 3

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Sesame STreet

Donuts Everything’s A-OK with Elmo and Cookie Monster in the house.

71

10 MIN SERVES 6

iNGREDIENTS Red and blue food coloring 2 tubs white frosting 6 donuts Red and blue sprinkles Candy eyes Oreos 3 donut holes Mini chocolate-chip cookies

directions

72

1.

For Elmo, add red food coloring to a tub of frosting and microwave for 30 seconds or more if needed. Pour the red frosting over 3 donuts. Let set 5 minutes, and cover with red sprinkles.

2.

For Cookie Monster, add blue food coloring to the other tub of frosting and microwave for 30 seconds or more if needed. Pour the blue frosting over the other 3 donuts. Let set 5 minutes, then cover with blue sprinkles.

3.

Give all the monsters candy eyes. Break Oreos in half for Elmo's mouth, and place donut holes in the center for his nose.

4.

Place chocolate chip cookies for Cookie Monster's mouth.

STEP 1

STEP 2

STEP 3

STEP 4

Tu r n t o page 9 f o r t ip s on work in g w it h m e lt e d f r o s t in g !

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Donut Worry Be Happy

Cupcakes Are they donuts or are they cupcakes? No matter how you serve them, smiles will follow.

75

30 MIN SERVES 6

iNGREDIENTS Cooking spray 1 box cake mix, prepared Pink frosting Rainbow sprinkles

directions

76

1.

Preheat the oven to 350º. Fold a 10x10-inch sheet of aluminum foil in half, then in half again to form a long skinny piece. Fold it over on itself in the other direction to shorten. Roll the foil into a small tube shape. Repeat 6 times.

2.

Grease a muffin tin and your foil rolls, then place the rolls into the center of each muffin cup.

3.

Scoop the cake batter into a plastic bag and snip the corner. Pour the cake batter around the muffin tin in a circle to surround the rolls.

4.

Bake for 10 to 15 minutes. Let cool, and remove the foil.

5.

Microwave the frosting for 30 seconds or more if needed. Dip the donuts facedown in the frosting.

6.

Let set face up for 5 minutes, and cover with sprinkles.

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

77

cute

Baby Animal

Cupcakes Awww! It's a whole menagerie of sweetness you can assemble in minutes.

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5 MIN

panda

SERVES 1

Cupcake with white frosting Chocolate candy melts Chocolate chips Chocolate jimmies Candy eyes

cake in a Dip the frosted cup ar to coat! g su ow l l e y of l bow

Bumblebee Cupcake with white frosting Yellow sugar Chocolate frosting Chocolate covered pretzel twists Candy eyes

Penguin Cupcake with white frosting Oreos Candy eyes Orange M&M Green sour gummy Orange round candies

80

Bunny

To make bunny ears, cut the marshmallow on the diagonal before dipping in pink sugar. Tip: Dip your knife in powdered sugar first for an easy release.

Cupcake with white frosting Large marshmallows Pink sugar Black round candies Cinnamon candy

Puppy Cupcake with chocolate frosting Nutter Butter cookies Candy eyes Mini vanilla wafer

Use frosting as glu e to make your decorati ons stick!

Brown M&M

sheep Cupcake with white frosting Mini marshmallows Chocolate truffle Candy eyes

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Reinvent the Color Wheel

Cupcakes Set out all the sprinkles and let the kids take turns creating their own designs with this fun kitchen-tool hack.

85

10 MIN SERVES 12

iNGREDIENTS 12 cupcakes Vanilla frosting Sprinkles in various colors Jawbreaker candies

directions

STEP 1

86

1.

Using an offset spatula, cover each cupcake with vanilla frosting.

2.

Place an apple corer on top of the cupcake, and fill each segment with a different sprinkle color. Place a jawbreaker in the center.

3.

Remove the apple corer. Some sprinkles will fall into the spots where the apple corer was and that's ok! STEP 2

STEP 3

Kaleidoscope Cupcakes The more the merrier with this bright bunch! Scan here to watch the hack for getting super-smooth frosting tops.

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Pirate Ship

CAKE

Yo ho! Aspiring buccaneers will eat up a chocolate boat armed with treats and laden with treasure.

89

30 MIN SERVES 10

iNGREDIENTS 1 9 x 13-inch chocolate cake

6 chocolate Pocky sticks

1 loaf pan chocolate cake

1 Pirouette cookie

Chocolate frosting

1 box Whoppers

1 bag square pretzels Yellow frosting 6 mini Oreos

directions

90

1.

Cover the rectangle cake with chocolate frosting.

2.

Place the loaf cake on the right side of the cake, flush to one side.

3.

Cut a diagonal piece on each side of the cake to form a semi-triangle.

4.

Frost the entire cake.

5.

Place the square pretzels around the top of the cake. Using yellow frosting, pipe out a small yellow square and press a pretzel into the frosting to form windows. Press the Oreos into the side of the ship for portholes. Press in the Pocky sticks for the oars and the Pirouette into the front for the cannon. Place a few Whoppers to make a pile of cannonballs. 

STEP 1

STEP 2

STEP 4

STEP 5

STEP 3

Ay e ay e! A d o rn y o u r fi n is h ed sh ip w it h ch o co la te co in s, p ir at e fi gu ri n es , an d a p ap er Jo lly Ro ge r. U se fr o st in g as gl u e fo r th e fl ag an d an y o th er b o u n ty th at n ee d s st ic ki n g.

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Easy Cutting Hacks for

Number Cakes This is the ultimate guide to celebrating every age the best way we know how, with CAKE. You'll find diagrams for slicing and step-by-step assembly instructions for each number, plus the cutest Insta-worthy decorating ideas.

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ONE To make a giraffe, cover the cake with yellow frosting, pipe chocolate frosting details, and finish with fondant accents.

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45 MIN SERVES 10-15

iNGREDIENTS 9-inch square cake

directions 1.

Slice the cake along the dotted lines.

2.

Place the left piece horizontally underneath the middle piece. Place the top right piece horizontally above the middle piece (cut side facing left), and place the bottom right piece on top of that, facing the same direction.

3.

Decorate!

STEP 1

STEP 2

STEP 3

95

Two To make a rainbow sky, cover the cake with blue buttercream and M&Ms. Form clouds with jumbo and regular marshmallows.

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45 MIN SERVES 10-15

iNGREDIENTS 9-inch round cake 1 pound cake

directions 1.

Cut a circle in the center of the cake (we recommend using a glass or a really big cookie cutter). Remove the middle, and then slice the lower left quarter.

2.

Flip the quarter and place the pound cake underneath.

3.

Decorate!

STEP 1

STEP 2

STEP 3

97

Three To make the hungry caterpillar, cover the cake in green and red frosting. Finish with green Sour Power Belts for stripes, green gum-drop feet, matcha Pocky stick antennae, green and yellow Laffy Taffy eyes, and a chocolate chip mouth.

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45 MIN SERVES 10-15

iNGREDIENTS 2 9-inch bundt cakes

directions 1.

Slice one cake in half, and slice the top left quarter out of the other one.

2.

Place the halved cake at the top, and the three-quarter one below to form your number.

3.

Decorate!

STEP 1

STEP 2

STEP 3

99

four To make a unicorn, pipe dollops of vanilla frosting through a round piping tip all over the cake. Add the mane using pink and purple frosting with a star tip. Finish with fondant decorations.

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45 MIN SERVES 10-15

iNGREDIENTS 9 x 13-inch sheet cake

directions 1.

Cut the cake into three slices. Leave the right slice whole, then cut the middle slice in half. Cut the half in half. With the left slice, cut one quarter diagonally from the top and another quarter from the bottom.

2.

Discard the two diagonal quarters and one of the center middle cuts. Take the other middle cut and place it to the right of the right slice. Then move down the middle piece and connect the left piece to the top. Use the middle piece to connect the bottom of the left piece to the near bottom of the right piece.

3.

Decorate!

STEP 1

STEP 2

STEP 3

101

five

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For a dirt cake, cover with chocolate frosting, then cake crumbs from the discarded cake pieces. Create a garden wall with Pirouette cookies, then squish in strawberries to look like little patches of grass, and add candy rocks and gummy worms.

45 MIN SERVES 10-15

iNGREDIENTS 9-inch square cake 9-inch round cake

directions 1.

Cut the square cake into three slices, cutting the middle slice in half. Use a glass to cut the middle out of the circle cake and cut out the upper left quarter. Set aside both. Save your scraps for decorating!

2.

Lower the left slice and connect it to the circle, then rotate the middle piece horizontally and connect to the left slice.

3.

Decorate!

STEP 1

STEP 2

STEP 3

103

six For a 6-alarm fire truck, cover the cake in red frosting, make a ladder out of pretzels, add Oreos for wheels and a licorice hose!

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45 MIN SERVES 10-15

iNGREDIENTS 9-inch round cake 1 pound cake

directions 1.

Use a large glass to cut out the center of the round cake, then slice off a tiny bit of the upper left corner.

2.

Connect the pound cake to the cut corner.

3.

Decorate!

STEP 1

STEP 2

STEP 3

105

seven

To make a seven seas cake, cover the lower leg with blue frosting, and the upper with yellow frosting and graham cracker crumbs. Add Swedish Fish and Teddy Grahams in Lifesavers Gummies rafts. Use fruit leather squares for beach towels.

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45 MIN SERVES 10-15

iNGREDIENTS 9-inch square cake

directions 1.

Cut into three slices, cut the middle slice in half diagonally, and discard the right slice.

2.

Flip up the left slice horizontally and connect the other two slices beneath it.

3.

Decorate!

STEP 1

STEP 2

STEP 3

107

eight

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To make a race track, cover the cake in chocolate frosting, pipe some green grass, and use Good & Plenty candies for lines in the road. Add some Hot Wheels, and ready, set, go!

45 MIN SERVES 10-15

iNGREDIENTS 2 8-inch circle cakes

directions 1.

Cut out the centers of the circle cakes, and then slice two edges.

2.

Connect the cakes.

3.

Decorate!

STEP 1

STEP 2

STEP 3

109

nine

For an out of this world cake, cover the base with chocolate frosting, then swirl in blue and purple frosting and speckle it with white food coloring. Add candy planets and star sprinkles.

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45 MIN SERVES 10-15

iNGREDIENTS 9-inch round cake 1 pound cake

directions 1.

This one is the 6 cake flipped upside down. Cut out the center and slice off a tiny bit of the upper left corner.

2.

Connect the pound cake to the cut corner.

3.

Decorate!

STEP 1

STEP 2

STEP 3

111

zero

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For a pineapple cake, pipe yellow frosting through a small star tip all over the cake. Pipe some green leaves and a smile to finish!

45 MIN SERVES 10-15

iNGREDIENTS 9-inch round cake 1 pound cake

directions 1.

Slice the pound cake in half. Cut the center out of the circle cake and then slice it in half.

2.

Separate the circle halves and fill in the gaps with the pound cake halves.

3.

Decorate!

STEP 1

STEP 2

STEP 3

113

deo

Watch the recipe vi 114

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Butterfly Garden Cake Help kiddos spread their wings and learn a new craft—decorating with chocolate. A few tools, some candy melts, and some patience are all that’s needed.

115

30 MIN SERVES 6

What you'll need: nt paper, e m h rc a p s, p ti d n Piping bags a rawing and a butterfly d

iNGREDIENTS Candy melts (light blue, pink, yellow) 10-inch store-bought cake with white frosting

HOW TO DRAW WITH CHOCOL ATE

Scan here for an exclusive tutorial!

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STEP 1

STEP 2

STEP 3

STEP 4

te Make sure your chocola isn't too hot or the shape won't hold.

directions 1.

Melt the candy melts and place them inside piping bags. Place a piece of parchment paper over the butterfly drawing. Trace half the butterfly with candy melt.

2.

Fold the parchment paper in half.

3.

Open the parchment to reveal a full butterfly. Lay two spoons under the butterfly to help shape it. Let dry.

4.

Place your finished butterflies around your cake.

117

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uNder the sea cake

We got no troubles, life is the bubbles in our candy-covered tropical fishbowl.

119

1 HR SERVES 8

plus cooling time

iNGREDIENTS 2 boxes cake mix, prepared

1 box Rainbow Nerds

White frosting

4 sticks green licorice

Blue frosting

1 clear rock candy stick broken into pieces

Blue sanding sugar

Pearl sprinkles

1 box Rainbow Goldfish

directions

120

1.

Pour the batter into a single round cake pan to make an extra-thick cake. Bake according to box instructions and let cool. Cut about an inch off the top and the bottom of the cake.

2.

Stand the cake sideways and cover with white frosting.

3.

Cover ¾ of the lower half with blue frosting.

4.

Pipe a large circle to form the top of the fishbowl. Sprinkle blue sanding sugar to form water. Top the cake with a goldfish.

5.

Press Nerds into the bottom of the cake for the rocks. Press in cut pieces of green licorice to act as the seaweed. Place rock candy toward the bottom of the cake and start building up to form coral. Press the goldfish and pearl sprinkles into the cake for the fish and bubbles.

STEP 1

STEP 2

STEP 4

STEP 5

STEP 3

Get creative! Swap out the crackers for Swedish Fish, add starfish gummies, or use chocolate rocks!

121

Fairy Tale Castle cake

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Once upon a time, a fun-loving princess used ice cream cones, cookies, frosting, and cake to build the castle of her dreams.

123

STEP 1

STEP 2

STEP 4

STEP 5

a tall Place chocolate in ping. ip d e n co sy a e or f glass

124

STEP 3

1 HOUR SERVES 10 Make frosting grass by using a fork to poke holes into the corner of a sandwich bag.

iNGREDIENTS 5 sugar cones

Green frosting

Melted white chocolate

White candy melts

Purple frosting

Strawberry wafer cookies

5 pink ice cream cones

White pearl sprinkles

1 round cake with pink frosting

directions 1.

Dip sugar cones in white chocolate and let set.

2.

Pipe purple frosting around the inside of the pink cones.

3.

Place the chocolate-covered sugar cone on top of the purple frosting. Pipe around the top of the pink cone, and place dollop of frosting on the top of the sugar cone. Repeat 4 times for a total of 5 cones. Take the finished cone and press into the side of your pink cake. Place 4 cones in total around the cake. Take your last cone and press into the middle of your cake.

4.

Using a fork, poke a few holes into a sandwich bag. Place green frosting inside the bag and squeeze through the holes. This is how you will make grass around the castle.

5.

Lay white candy melts onto the grass for the road. Press 2 wafer cookies into the front of the cake for the doors. Add 2 pearl sprinkles to make door knobs (use frosting as glue). Place a princess figurine at the front of the castle. 125

I Scream e k a c

We all scream for a giant cake replica of everyone's favorite hot weather treat. This colorful mega pop is perfect for summer birthdays.

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127

STEP 1

STEP 2

STEP 4

STEP 5

128

STEP 3

35 MIN SERVES 20

You'll need a giant ice-pop stick, which can easily be found at the craft store.

iNGREDIENTS 1 rectangle cake Frosting (color of your choice) 2 cups chocolate ganache Sprinkles

directions 1.

Using a drinking glass, carve out two pieces on one corner of your cake. This will form the bite mark.

2.

Cover the entire cake with colored frosting.

3.

Pour chocolate ganache over ¾ of the cake. Using an offset spatula, create some drip marks.

4.

Toss some rainbow sprinkles over the ganache.

5.

Insert the giant ice pop stick in the end of the cake that's not covered in ganache.

129

connect A cake Everything is awesome when your bricks are made for eating! Frost them with your builder's favorite shades.

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131

15 MIN SERVES 15

iNGREDIENTS

If you like, decorate your creation with figures (just be sure to remove them before cutting the cake)!

1 square cake 2 rectangle cakes 16 mini cupcakes, unfrosted or with frosting removed 5 tubs frosting, in colors of your choice

directions

132

1.

Flip the cakes upside down on a baking rack with a pan underneath. On the square cake, place 4 upside-down mini cupcakes on top, evenly spaced. On the rectangle cakes, place 6 mini cupcakes on top.

2.

Microwave the frosting for 30 seconds. Add more time if needed—the frosting should be mixable but not too runny or it won't stick to the cakes. Add the food coloring, and pour the frosting onto the cake. Let dry for about an hour. For tips on working with melted frosting, turn to page 9.

3.

Stack the cakes on top of one another and serve!

STEP 1

STEP 2

STEP 3

133

134

135

frog fish + fidget r e n Spin cookies

136

Upcycle a soda bottle with a cookie-cutter hack that works 3 ways—and gives you 3 adorable treats.

137

Frog + Fish

Cookies STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

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30 MIN SERVES 6

iNGREDIENTS 1 roll store-bought refrigerated sugar cookie dough Orange frosting Green frosting

Step 1: Cookie Cutter Hack 20 oz plastic soda bottle Sharp knife (this part's for the grown-ups!)

Slice off the bottom of the soda bottle and smooth any sharp edges—you'll be using both pieces. Now you have perfect flower-shaped and circle cookie cutters. Bottle cap makes 3!

Black, pink, and white frosting, for details

directions 1.

Preheat the oven to 350°. Roll out the dough and use the round part of the cut soda bottle to make 6 circles.

2.

Re-roll the scraps and cut 3 flowers. Use a knife to cut each flower in half.

3.

For the fish, line up one flower half (with 3 petals) with a circle and press the seams together. Repeat to make 2 more fish.

4.

For the frog, line up one flower half (with 2 petals) with a circle and press the seams together. Repeat to make 2 more frogs. Bake all for 15 minutes, then let the cookies cool.

5.

Microwave the orange and green frosting tubs for 30 seconds each or more if needed. Pour the orange over the fish and the green over the frogs, and let set until dry. For tips on working with melted frosting, turn to page 9.

6.

Using the black, white, and pink frosting, pipe on eyes and smiley faces! 139

fidget spinner

Cookies STEP 1

STEP 2

STEP 4

STEP 5

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STEP 3

45 MIN SERVES 6

iNGREDIENTS 1 roll store-bought refrigerated sugar cookie dough 2 tubs frosting, colors of your choice

Make sure your frosting is completely dry before you spin!

directions 1.

Roll out the dough and cut out flower cookies. With the bottle cap, cut out 2 small circles for every flower.

2.

Punch a hole in the middle of each flower using a smoothie straw. Squeeze the dough out of the straw, cutting it at every inch. These are the plugs that will help the cookies spin. Chill 30 minutes, then bake at 350° on lower rack for 25 minutes.

3.

Let cookies cool. Microwave the frosting tubs for 30 seconds or more if needed. Pour one color frosting over the flowers, and let set 5 minutes. Use the other color for half the circles, and none for the plugs. Let them set 5 minutes.

4.

Take the non-frosted circle cookies, and dollop some leftover frosting on top, and stick the plug in. Let set to hold.

5.

Drop the flower over the plug and use the frosting to glue the other circle on top of the plug. Let set completely (ideally overnight) and then spin! 141

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Cookie art Arts-and-crafts playdate, right this way. Bake the cookies ahead of time, or make that part of the fun.

143

Bake and ice your cookies first! Turn to page 146.

Tie Dye Cookies iNGREDIENTS directions Food coloring, various colors

1.

In small bowls, dilute the food coloring with some almond extract to create your dyes.

2.

Give each kiddo a cookie or two and an eye dropper and let them get to work.

Almond extract Iced sugar cookies, turn the page for the recipe

STEP 1

144

STEP 2

Watercolor Cookies iNGREDIENTS directions Iced sugar cookies, turn the page for the recipe

1.

Pipe designs onto your cookies using the black frosting and let dry.

2.

In small bowls, dilute the food coloring with some almond extract to create your edible paints.

3.

Hand out the paintbrushes.

Black frosting Food coloring, various colors Almond extract

STEP 1

STEP 2

STEP 3

145

1 HR SERVES 12

Iced Sugar Cookies

iNGREDIENTS 31/2 cups flour

1 tsp vanilla extract

1 1/2 tsp baking powder

1/4 cup butter, softened

1 tsp salt

4 cups powdered sugar

11/4 cup sugar

3 tbsp meringue powder

1 egg

6 tbsp warmed milk

directions

146

1.

Preheat the oven to 350°. In a medium bowl, combine flour, baking powder, salt, and sugar.

2.

Add the egg, vanilla, and butter, and mix well. Refrigerate the dough for 30 minutes.

3.

Roll out dough on a floured surface until you reach the desired thickness. Cut with cookie cutters and place on a baking sheet. Bake for 10 minutes, then transfer to a cooling rack.

4.

In a medium bowl, combine powdered sugar, meringue powder, and milk. Whisk the mixture until combined.

5.

Fill the piping bag with the icing and pipe it onto the cookies. Use a skewer to help spread icing to the edges of the cookie. Let set.

147

Color Me Hungry Waiting for your first taste of your edible creation? Grab some crayons and decorate this peary cute duo.

154

WORD SEARCH Use your noodle to find and circle the terms below. All of them come from the recipes in this book!

G G I G R T G T S H P I A F M U N M N R Z S O I

S A Y P L N

Y E Y U G Z J P R I M O Q A E E U G B U T T E R F L Y F M K E O M G X N K P J

I C O M I C

Y J D M I F I N G U N M Q N I M D C H Y K C U P D I K D G H W O B N I A R C G L

I A L O C

M N Y T O I A W K N P R A E B L U U O M K B O Q E E G F J M F T G T E W M A U B N P H X D G L V M X S Q P H V W J A X D L

I

J W D V K J D S L A T E E

W P Y I G Z G H B B A L R Y B S W E E T F V H Y A C U W O B BEAR CUPCAKE FLAMINGO PENGUIN SWEET

BUTTERFLY DONUT FROG RAINBOW YOGURT

CHICKEN FISH MILK SPRINKLE YUMMY 155

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ISBN 978-1-7334960-1-8