Kids Baking Kits Bundle

£3.00

Cooking with children has some great educational benefits, from reading and practising maths skills to exploring different ingredients.   Let Green’s help you to introduce your children to the joys of home baking.  Our products are fun and easy to use, and taste great too.

This great value bundle offers a saving of over 45% off the recommended retail price and contains:
1 x Thomas & Friends Cupcakes    BEST BEFORE END: MAY 2023
1 x Gingersaurus Cookies  BEST BEFORE END: JULY 2022
1 x Sprinkle Buns  BEST BEFORE END: SEPT 2022

13 in stock

SKU: 6 Categories: , ,

Description

Ingredients

THOMAS & FRIENDS
SPONGE MIX:
Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Vegetable Oil (Rapeseed, Palm), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Flavouring, Stabiliser: E450.
ICING MIX
Sugar, Dried Glucose Syrup, Cornflour, Flavouring, Spirulina Extract.
WAFERETTES
Potato Starch, Water, Olive Oil, Glucose Syrup, Emulsifiers: E322 (Soya), E435; Colours: Anthocyanins, Riboflavin, Vegetable Carbon, Beetroot Red.

SPRINKLE BUNS
CAKE MIX:
Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Flavouring, Stabiliser: Disodium Diphosphate.
FROSTING MIX:
Icing Sugar, Dried Glucose Syrup, Flavouring.
SUGAR SPRINKLES:
Sugar, Rice Flour, Cocoa Butter, Thickener: Gum Tragacanth; Colours: Riboflavin, Cochineal, Beta Carotene, Beetroot Concentrate, Anthocyanins.

GINGERSAURUS
GINGERBREAD COOKIE MIX:
Wheat Flour, (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar,  Raising Agent: Sodium Bicarbonate, Ginger (Sulphites) (1%).
GOLDEN SYRUP:
Partially Inverted Refiners Syrup.
CHOCOLATE FLAVOUR SAUCE:
Sugar, Vegetable Oils (Palm, Rapeseed), Water, Cocoa Powder, Humectant: Glycerine; Dextrose, Fructose, Maltodextrin, Glucose Syrup, Emulsifiers: E471, E492, E322 (Soya) E473; Salt, Flavouring, Acidity Regulator: Glucono Delta Lactone; Preservative: Potassium Sorbate; Colour: Titanium Dioxide.

ALLERGEN ADVICE
For allergens containing cereals including gluten, see ingredients in bold.
THOMAS & FRIENDS CUPCAKES
Cake Mix – also may contain oats and egg
Icing Mix – also may contain wheat, oats, milk and egg.

SPRINKLE BUNS
Cake Mix – also, may contain egg and oats.
Frosting Mix – also, may contain wheat, milk, egg and oats.

GINGERSAURUS
Cookie Mix – also, may contain egg, oats and milk.
Choc Sauce – also, may contain wheat, egg and milk.

Nutrition Information

 

THOMAS & FRIENDS SPRINKLE BUN GINGERSAURUS
Typical Values Values Per 100g Values Per 100g Values Per 100g
Energy 1469kJ 1618kJ 1804kJ
348kcal 384kcal 428kcal
Fat 6.5g 12g 12g
of which saturates 2.9g 5.8g 6.7g
Carbohydrate 68g 67g 74g
of which sugars 54g 57g 34g
Protein 3.6g 3.2g 5.2g
Salt 0.44g 0.35g 1.16g
This information is based on the product made up according to the preparation instructions.

 

Good to Know

Store in a cool, dry place.

1 x Thomas & Friends Cupcakes    BEST BEFORE END: MAY 2023
1 x Gingersaurus Cookies  BEST BEFORE END: JULY 2022
1 x Sprinkle Buns  BEST BEFORE END: SEPT 2022

Preparation Instructions

THOMAS & FRIENDS
TO PREPARE THE CAKE
Pre-heat the oven to 185°C (160°C for a fan oven) Gas Mark 5.
Place 12 cake cases on a baking tray
Whisk the cake mix, egg and 35ml of water in a bowl until the batter is creamy
Spoon equal amounts of the batter into the cake cases and bake in the centre of the oven for 10-12 minutes until cooked.  Leave to cool on a wire rack
Put icing mix in a bowl and add 2tsp (10ml) of water, and mix until smooth
Decorate each cake with icing and a waferette.

SPRINKLE BUNS
Preheat the oven to 185°C (165°C for a fan oven), 375°F, Gas Mark 5. Place 12 cake cases on a baking tray.
Whisk the cake mix, egg and 35ml (7 teaspoons) of cold water together in a bowl until the batter is creamy.
Spoon equal amounts of batter into the cake cases and then bake in the centre of the oven for 10 – 12 minutes.
Once cooked, allow the cakes to cool before preparing the frosting mix.
Carefully cut the top off the frosting mix sachet and empty into a medium sized bowl – save the empty sachet for later.
Add 10ml (2 teaspoons) of warm water and 50g of softened butter to the frosting and mix until the frosting is moistened, then whisk until light and fluffy.
Place the frosting mix back into the empty sachet, taking care to ensure the mix is pushed to the bottom of the sachet. Carefully snip a small corner off (5mm) of the sachet to make a piping hole. Or, use a piping bag if you have one.
Finish decorating the cakes by topping with the sprinkles.

GINGERSAURUS
Pre-heat oven to 180°C (160°C for fan oven), Gas Mark 4. Grease a baking tray and wash the cutter in warm soapy water.
Place the syrup and butter in a pan and warm gently, stirring until the ingredients mix together.
Place the cookie mix in a bowl and add the heated mixture and the milk. Stir together with a fork until a dough is formed.
Turn out onto a lightly floured board and knead until smooth.
Roll out the dough to about 5mm thick.
Dip the clean cutter in flour and give it a gentle tap before using it to cut out your Dinosaur shaped cookies. Re-roll the dough until it has all been used up.
Place on the baking tray and bake in the oven for approx. 8-10 minutes. Once cooked, remove from oven and allow to cool.
Whilst the cookies are cooling stand the tube of chocolate sauce in a cup of warm water. This will make the sauce softer and easier to use.