Looking for easy desserts for kids to make? Read On!

Depending on the age of your child or children, you'll either have to hand the reins of baking to them or have them . You will also need to take over in certain areas like sanitizing whole eggs with bleach, placing and taking out baked goodies from the oven, and more. Allow your kids the joy of free rein and baking, helping them wherever necessary with these easy desserts for kids to make.

1. Marshmallow Easter Eggs

(Makes 3 dozen)

Ingredients

• 3.1 kg all-purpose flour, divided
• 1 large egg
• 30 gm unflavored gelatin
• 120 ml cold water
• 400 gm sugar
• 240 ml corn syrup
• 180 ml hot water
• 2 tsp vanilla extract
• 450 gm Cadbury Burnvile 70% dark chocolate, melted
• White chocolate, melted
• Multiple colors of food coloring

Instructions

1. Fill three 13x9-inch pans with 875 gm (7 cups) flour each and one 9-inch pan with 500 gm (4 cups) flour.
2. Sanitize a large egg in bleach solution (5 ml bleach to 1 liter warm water), and dry thoroughly.
3. Press the egg halfway into flour making impressions, spacing 5 cm apart.
4. Sprinkle gelatin over 120 ml cold water. Then in a saucepan, mix sugar with 120 ml corn syrup and hot water.
5. Heat mixture to 114°C (soft-ball stage), stirring constantly. Remove from heat; stir in the remaining 120 ml corn syrup.
6. Pour into a large bowl. Beat in gelatin one tablespoon, at a time, until thick and lukewarm (about 10 minutes). Add vanilla and mix.
7. Spoon the mixture into flour impressions, and dust with flour. Let it set for three to four hours. Then brush off excess flour, and dip in melted chocolate. Place on baking paper to set.
8. Now, melt a generous portion of white chocolate in the microwave. Split it into different bowls, and pick different food colors to dye the chocolate.
9. Once firm, drizzle with the colored white chocolate in patterns.
10. Let it rest until the chocolate sets completely.

2. Strawberry Carrot Bites

(Makes 18-24 pieces)

Ingredients

• 375 gm white chocolate, chopped
• A few drops of orange food coloring
• 1 tsp coconut oil
• 18-24 medium to large strawberries, rinsed and dried well

Instructions

1. Line the baking sheet with baking paper.
2. Microwave white chocolate in 30-second bursts, stirring between each, until smooth, about two minutes.
3. Mix in coconut oil and enough orange coloring for a bright carrot shade.
4. Dip each strawberry, swirling to coat completely. Let excess drip off.
5. Place on prepared sheet, drizzle remaining coating across strawberries for carrot texture.
6. Let it set for about an hour in a cool and dry place (not refrigerator).
7. Trim any uneven edges, and arrange them on a decorative plate. Consume fresh.

3. Chick Cereal Bites

(Makes 12 pieces)

Ingredients

• 55 gm salted butter, cut into pieces
• 285 gm mini marshmallows
• ½ tsp yellow gel food coloring
• 1.5-liter crispy rice cereal (can use popped rice too)
• Vegetable oil, for your hands
• 2 orange licorice twists
• 1 yellow licorice twist
• 45 ml vanilla frosting
• 24 mini candy-coated chocolates

Instructions

1. Line a baking sheet with baking paper.
2. Melt butter in a large pot over medium heat. Add marshmallows, and stir until completely melted.
3. Add yellow coloring until bright, remove from heat.
4. Stir in cereal until well coated.
5. With oiled hands, form 120 ml portions into smooth mounds. Press bottoms flat.
6. Cut orange licorice into 36 pieces (6-12 mm), and yellow licorice into 12 pieces.
7. Put frosting in a plastic bag, and snip off a tiny corner.
8. Pipe frosting to attach orange pieces for beaks and feet and yellow for top feathers.
9. Add chocolate candies for eyes with frosting dots.
10. Let set until decorations are firm.
    
    

4. Chocolate Donut Ice Cream Sandwiches

(Makes 20 sandwiches)

Ingredients

• 190 gm all-purpose flour
• 180 gm sugar
• 120 gm Cadbury cocoa powder
• 2 tsp baking powder
• 1½ tsp salt
• ½ tsp baking soda
• 360 ml sour cream
• 3 eggs, room temperature
• 55 gm butter
• 2-liter ice cream
• Rainbow Jimmies
• 340 gm Cadbury Bournville 70% Dark Chocolate
• 85 gm white nonpareils
• Cake decorating supplies
• 85 gm rainbow nonpareil sprinkles

Instructions

1. Heat oven to 200°C. Spray a donut pan well with cooking spray, or grease with butter.
2. Mix all dry ingredients in a large bowl.
3. Microwave 120 gm of dark chocolate with butter in 30-second intervals, until smooth.
4. Whisk sour cream, eggs, and melted white chocolate. Add to dry ingredients, and mix until just combined.
5. Fill donut cups until 3/4 full, and tap the pan gently to level the batter in the cups.
6. Bake for 9-11 minutes, rotating pan halfway. Tops should spring back when touched.
7. Cool for five minutes, remove from pan to cool completely.
8. Dip tops in melted remaining white chocolate, and decorate with sprinkles. Set 5-10 minutes.
9. Split donuts, add ice cream scoop, and sandwich carefully without spilling the filling.
10. Serve immediately or wrap and freeze for up to one week.