Recipes for delicious cakes for children for a children's birthday: fruit, chocolate, sponge cakes, with cream, mastic, curd, rainbow, soufflé, from baby formula Malyutka and Malysh, children's cookies. Easy

Cake recipes for children for the holiday.

Perhaps Birthday is the most beloved and long-awaited holiday for all children. On this day, caring and loving parents try to make all the dreams of their child come true. As a rule, in order for a beloved son or daughter to be satisfied with the holiday, they buy a lot of gifts and also set a sweet table.

Naturally, the most important thing on the festive table is a delicious and original cake, made with your own hands, of course. If you don’t know what kind of cake to please your birthday boy, then we offer you several simple recipes using which you can prepare a real sweet masterpiece.

An easy cake recipe that a child can make

Light marshmallow cake

If you want your baby to be able to make his own cake, then invite him to make it from ready-made products. You can try making, for example, a marshmallow cake and simply decorate it with nuts and chocolate.

However, keep in mind that this cake also needs time to brew. In order for all layers to become friends with each other, at least 4 hours must pass. In view of this, you can quite easily make the cake the night before and put it in the refrigerator to wait in the wings.

Light marshmallow cake

Products:

Marshmallow – 1 kg
Boiled condensed milk - 500 ml
Shortbread cookies – 600 g
Butter - 200 g
Chocolate bar
Any nuts - 250 g

Preparation:

First, lightly fry the nuts in a frying pan, and then chop them as finely as possible
Flour the cookies and add half the nuts
Melt the butter and add it to the dry mixture of cookies and nuts
Add all the condensed milk here
Mix everything thoroughly and set aside for a few minutes.
Divide all the marshmallows into halves and start assembling the cake
Place marshmallows as the first layer, and spread the previously prepared mixture on top.
Place marshmallows on top again and again coat it with a kind of cream made from condensed milk, nuts and cookies
After laying out the last layer of marshmallows, coat the entire cake with the mixture, including the sides
Melt the chocolate in a steam bath and pour it over your cake.
While the chocolate is still hot, sprinkle it with chopped nuts.

Fruit cake recipe for children with strawberries

Products for biscuit:

Eggs - 8 pcs
Flour - 4 tbsp
Sugar - 2 tbsp
Vanillin – 1 sachet

Products for filling

Strawberries – 1 kg
Gelatin – 10 g
Sugar - 100 g
Cream - 500 ml

Preparation:

At the initial stage, separate the whites from the yolks
Add a pinch of salt to the whites and start beating them.
When they turn white, start adding sugar to the protein mass.
Beat the whites for at least 10 minutes (until stiff peaks appear)
In a separate bowl, mix the yolks with sugar and grind them until a beautiful yellow color appears.
Next, combine the whites and yolks together, add flour to them and knead the batter
Pour it into a large round pan and bake at 180 degrees for 30-40 minutes
While the biscuit is cooking, start preparing the filling.
Cover the strawberries with sugar, add 2-3 tbsp. l water and boil for literally 10 minutes
Soak the gelatin, when it swells, melt it in a steam bath and combine with strawberries
Leave the berries to cool slightly, while whipping the cream with a little sugar
Cut the finished sponge cake into thin pieces and you can start assembling the cake.
Place the first cake layer on a plate, spread it with not yet completely hardened gelled strawberries, and place whipped cream on top of it
Alternate layers in this manner until the sponge cake is finished.
Leave the top cake without gelled strawberries and simply coat it generously with cream
Do the same with the sides of the cake.
Place it in the refrigerator for a couple of hours and garnish the top with fresh strawberries before serving.

How to make mastic for a cake

1. SUGAR MASTIC

20 g gelatin 9 tbsp. l. cold water juice of 0.5 lemon powdered sugar (as much as needed to obtain an elastic mass)

Rinse the gelatin and soak in cold water for 2-3 hours (it should swell). Then heat it to 55 degrees until it melts. Strain the hot melted gelatin, then cool to 25-30 degrees and combine with sifted powdered sugar, stirring constantly until a homogeneous mass is obtained. It should be elastic, not stick to your hands and not crumble. After this, add lemon juice.

2. Marshmallow mastic

per 1000 g: 470 g granulated sugar, 12.5 g gelatin, 2 egg whites, 1 g citric acid, 150 g water, 500 g powdered sugar. Soak the gelatin in cold water. Beat the egg whites until the volume increases 5 times. Make syrup from sugar and water. Add swollen gelatin, citric acid to the finished syrup and mix everything. Pour into beaten egg whites. Then add powdered sugar and stir. This mastic has a delicate structure; it should be stored in a container covered with a damp cloth.

3. SUGAR-GELATIN MASTIC

1 kg. powdered sugar 1.5 tbsp. l. gelatin 0.25 cups water

Gelatin is soaked in water (1:2) for 1 hour, put on low heat and heated with stirring until completely dissolved (I diluted it as indicated on the package). Then the mixture is filtered (if necessary?), powdered sugar is added and stirred. . This mastic dries VERY quickly. It’s more likely not mastic, but pastillage.”

4. MASTIC FOR COATING

powdered sugar 500 g gelatin 12 g cold water 35 g corn syrup 80 g (or any other without color) protein 1 piece coconut fat a little (1-2 teaspoons) lemon juice 1 teaspoon

1. sift the sugar powder 2. pour COLD WATER into a separate bowl, pour in the gelatin and mix until pureed 3. place the cup with gelatin in a steam bath, add a little coconut fat, stir constantly until the gelatin melts 4. add syrup and also constantly stir until it “melts”, the syrup should “mix” well with the gelatin 5. add the mixture with gelatin to the powder, mix a little and add the protein 6. knead until smooth (so that it doesn’t stick to your hands, grease your hands well with coconut fat) Place in a container or bag. leave for a day. Do not add powdered sugar, even if the mastic seems soft when kneading.

5. CHOCOLATE MASTIC

100 g dark chocolate 90 g marshmallows (color does not matter) 40 ml cream (30 1/2-1 tbsp butter 90-120 g powdered sugar 1-2 tbsp cognac

Method of preparation First, make the mastic: Place the chocolate broken into pieces into a saucepan and place on low heat. Melt completely. Without removing the saucepan from the heat, add marshmallows to the melted chocolate and constantly mix the mixture well with a spoon. When about half of the marshmallows have melted, pour in the cream, add butter and cognac. Stir continuously until a homogeneous thick liquid mass is obtained. Remove from heat. Constantly stirring with a spoon, gradually add sifted powdered sugar. When the mass turns out to be too thick and elastic and it is no longer convenient to stir with a spoon, do it with your hands. Add powdered sugar until the mixture feels like warm, tight, elastic dough. It does not stick to your hands at all - on the contrary - your hands remain clean, but greasy. Roll the mixture into a ball and place on baking paper. Cover with another sheet of paper on top. And roll out to the desired thickness. Remove the top sheet of paper. The mastic is ready. It turns out barely warm, very soft and tender. You can store it tightly closed in the refrigerator, and warm it up slightly in a micro before the next use.

6. CHOCOLATE-MARSHMALL MASTIC

150 gr. sah. powder 200 gr. bitter chocolate 180 gr. marshmallows (any color) 1 tbsp. l. butter or margarine or vegetable fat 3 tbsp. l. cream 1 tbsp. l. liqueur or orange juice (optional)

1. Melt the chocolate in a bathhouse. 2. Add marshmallows, mix with chocolate and continue melting. 3. Add cream and margarine. Interfere. 4. In a mixer (guitar attachment, that is, a dough attachment), prepare the sugar. powder and add liquid mixture. 5. Stir until the dough is homogeneous. The mastic is ready. Transfer to a bag and chill for a day. Then take it out, let it warm up and knead again. It is better to roll out on film. 6. Store in the same way as other mastics. With white chocolate: instead of cream I used milk and 1 tsp butter. Then you can mix it with marzipan, regular mastic, or gelatin.

7. SUGAR PASTE

Ingredients: powdered sugar 200 g vegetable margarine 50 g honey 1 tbsp. spoon food paint

Sift the powdered sugar and mix it with margarine and honey. Add coloring (optional). Roll the prepared mixture into a ball. If necessary, add more powdered sugar. Balls, flowers, etc. are made from this paste (you can use molds). If you are not going to use the paste right away, put it in the freezer and keep it there until needed.

8. GELATIN MASTIC

The recipe is very simple from freely available products, without any CMC and glycerols: Gelatin -12 gr. water - 50 ml egg white - 1 pc lemon juice - 1 tsp sugar powder - 1 kg cards starch - 100 g.

Add starch to the powder, then egg yolk. Soak the gelatin, add lemon juice, heat until it dissolves, pour into powder, water and knead into an elastic dough, let rest in the refrigerator.

9. How to make marshmallows at home

450g. sugar 15ml. glucose 8 drops van. aromas 25g. gelatin powder 2 egg whites 3-4 tbsp. l. starch 3-4 tbsp. l. sah. powders oil for mold

-Sugar, glucose and 200 ml. Heat the water and stir until the sugar melts. Cook with the lid closed for about 3 minutes. Add van. aromas. -Pour 100 ml gelatin into a metal bowl. water, melt in a water bath. -Whip the whites to peaks. -Pour the syrup into the whites in a thin stream, while stirring. Also gelatin. Beat for 10 minutes. until the mass is stable. -Mix starch and powder in a deep cup (will be needed later) -Grease a square mold with butter and sprinkle with the mixture (starch powder) -Pour marshmallow cream into the mold, level it and put in the refrigerator for 4 hours. -sprinkle the table with the mixture, place marshmallows on the table. You can squeeze it into a round shape or cut it into 3 by 3 cm squares. -Put squeezed or cut marshmallows into the bowl with the mixture and mix everything well so that they don’t stick to each other. -You can melt the chocolate and dip half of the prepared marshmallows into the chocolate and cool.

10. Marshmallow candy recipe

500 gr. sugar 350 ml. water 1 c. spoon of glucose 30 gr. gelatin 2 egg whites powdered sugar starch.

pour 200 ml. Bring sugar and glucose to a boil. Dissolve gelatin in the remaining water. and begin to beat the whites (turning the bowl over does not fall). mix the gelatin with the syrup and stir vigorously and pour in the egg whites without stopping (the mass will become thick). Cover the mold with parchment or sprinkle with powdered sugar mixed with starch in equal parts. put everything into a syringe and squeeze out balls or spread in an even layer

11. SUGAR MASTIC with molasses.

You will need: gelatin - 10 g, water - 150 g, powdered sugar - 930 g, molasses - 50 g, fruit essence - 0.5 g. You should get about a kilogram of mastic. The gelatin is washed by filling it with cold water, then the water is drained, and the gelatin is again filled with water (its temperature should not exceed 20-25 degrees C). Allow it to swell (about 2 hours), put it on low heat and heat until it is completely dissolved. The sifted powdered sugar is poured in a heap on a wooden or marble table (the aluminum makes the powder darker), a hole is made in it, into which molasses, dissolved gelatin and fruit essence are poured. Mix quickly to obtain a homogeneous white or slightly grayish mass. It is from this disgrace that they recommend making flowers.

12. MASTIC ON GELATIN

Required: 2 tbsp. l. cold water, 1.5 tsp. gelatin, 1.5 tbsp. l. liquid glucose, 2 tsp. glycerin, 450 grams of powdered sugar. Pour gelatin with water and let it swell. Then heat the gelatin on the stove until it dissolves, but DO NOT boil, add glucose and glycerin. Stir and gradually add sifted powdered sugar, knead the mastic first in a bowl, then on the table. Mastic from “Bird's Milk” candies Cut the frozen “Bird's Milk” candies into 2 by 2 squares, roll them in powdered sugar. Heat in the microwave, add powdered sugar and knead into a thick mastic. It is better to sculpt if it sits for 2-3 hours. Keeps for a long time. If it becomes too harsh, warm it up in the microwave for about 10 seconds. and you can sculpt further.

13. SUGAR-STARCH MASTIC

800 g sugar powder, 200 grams of corn starch, citric acid on the tip of a teaspoon, 1 glass of water. Dissolve a pinch of citric acid in a glass of water and bring to a boil. In 4 tbsp. l. cold water dissolve the starch and brew it in boiling water with acid. Add powdered sugar in small portions and stir until a homogeneous plasticine-like mass is obtained. At the end, dye is added. Elastic sugar mastic (for 1200 g of finished mastic) Water 80 ml Gelatin 7 g Glucose (sold in pharmacies) - 2 tbsp. spoons Soft margarine - 1 tbsp. spoon Powdered sugar 1 kg

Pour gelatin with water and leave for 40 minutes to swell. Heat the gelatin in a water bath; when dissolved, add margarine and glucose to the gelatin. Mix everything well. Pour into another container and leave to cool. Add a little powdered sugar to the cooled mass, start mixing, and continue adding powdered sugar little by little. When the mixture becomes thick enough to knead. Place on cutting table. First, pour a mound of powdered sugar on the cutting table, make a depression in the center of the mound, into which you place the mastic. Knead the mastic in the powdered sugar until it reaches an elastic consistency. You can prepare elastic sugar mastic in advance; it is well preserved in hermetically sealed plastic bags.

14. SUGAR-CUSTOM MASTIC

Ingredients: molasses 83 g corn starch 101 g powdered sugar 775 g water 202 g

The molasses and water are brought to a boil and, stirring, add the starch so that there are no lumps. Then add powdered sugar and knead until smooth, resembling plasticine. Brewed sugar mastic is more plastic; decorations made from this mastic are first dried and then used for decoration.

15. RECIPE FOR MASTIC FROM MARSHMALLOWS

marshmallows - 100 g - butter - 1 tbsp. l. -powdered sugar - 200-300 g -food coloring

Place the marshmallows in the mold, add butter. Microwave for 15-20 seconds. The mass should increase in volume. Place on the table, add dye, mix. Then add 100 g of powdered sugar and mix. Add powdered sugar until you get a mass similar in consistency to plasticine. Knead the mixture until it becomes sticky from your hands. Place the prepared mixture in the refrigerator for a couple of hours. Remove from the refrigerator and knead again to room temperature. When working with mastic, sprinkle the table and hands with starch.

16. HONEY MASTIC.

Ingredients for honey mastic

For 500 grams of powdered sugar 2 tbsp. spoons of honey 10 grams of gelatin 2 tbsp. spoons of vegetable margarine or creamy spread 6 tbsp. spoons of water Preparation As is customary when working with gelatin: soak the gelatin in water for 30-40 minutes. When the gelatin swells well, heat it in a water bath until dissolved and cool.

In a cup, stir honey, melted margarine or spread and cooled dissolved gelatin.

Start adding powdered sugar to the mixture little by little, stirring gently with a wooden spatula or spatula. When the mass becomes thick enough to knead, place it on a table sprinkled with powdered sugar and knead into an elastic dough.

Honey mastic for the cake should be elastic, so that it can be easily rolled out. If the honey mastic turns out soft, it will be impossible to work with it; it will stretch and tear greatly when covering the cake. Therefore, if your mastic is too soft, mix powdered sugar into the mastic to make the mastic stiffer.

I hope that you can choose from the proposed recipes for cake mastic that is suitable for yourself.

Fruit cake recipe for children with banana

For this cake, you can use a sponge cake, the recipe for which we introduced you to a little higher. If you want to diversify it a little, you can simply add 2-3 tablespoons of high-quality cocoa to the dough.

Products for filling:

Bananas – 4 pcs.
Cream - 600 ml
Sugar - 1 tbsp
Milk chocolate – 1 bar

Preparation:

Cool the biscuit and cut off the top
Then, arm yourself with a dessert spoon and carefully select the middle of the sponge cake, making sure that its bottom and sides are not damaged
Combine cream and sugar and beat until thick
Melt the chocolate in a steam bath and add a little of it to the bottom of the cake
Place a thin layer of cream on top of the chocolate.
Then, peel the bananas and, without chopping them, place them in the resulting depression.
Pour the remaining chocolate over them and let it set.
Grind half of the selected biscuit into fine crumbs, and mix the other half with cream
Place the mixture of cream and biscuit in a heap on the bananas and carefully sprinkle everything with dry biscuit.

Yogurt and buttercream for children's cake: recipe

Cream recipe

Buttercream recipe

Components:

Cream - 450 ml
Powdered sugar - 70 g
Zest of one lemon

Preparation:

Scald the lemon with boiling water, wait for it to cool and remove the zest from it.
Place the chilled cream in a deep bowl, add lemon zest and start beating at medium speed.
Literally after 1-2 minutes you can add powdered sugar and increase the speed
Beat the mixture to the consistency you want, and then put the cream in the refrigerator to cool for 10 minutes.
This must be done so that the zest gives the cream all its citrus aroma.

Yogurt cream recipe

Yogurt – 500 ml
Powdered sugar - 100 g
Bunch of fresh mint

Preparation:

Rinse the mint under running water and then chop it as finely as possible
Mix pre-chilled yoghurt with powder and mint, and beat until bubbles appear
If you see that the cream is watery, you can add a packet of thickener to it.

Sponge cake recipe for children

Components:

Flour - 400 g
Sugar - 300 g
Eggs - 6 pcs
Vanilla essence – 4 drops
Cream - 500 ml
Raspberries - 300 g
Strawberries - 2 large berries

Preparation:

Separate the whites from the yolks and beat them separately with sugar
Next, pour the flour into a large bowl, and then mix it first with the yolks and then with the whites
At the very end, add vanilla essence to the dough and you can put the sponge cake in the oven.
Whip the cream and sugar until thick
Next, cut the sponge cake into thin layers and soak them in syrup.
Spread each cake with cream and top with fresh raspberries
Leave the top of the cake without raspberries, and before serving, cut the strawberries into thin slices and place several fruit flowers out of them

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Chocolate cake recipe for children

Components:

Sugar - 250 g
Flour - 350 g
Cocoa - 4 tbsp. l
Eggs - 5 pcs
Chocolate – 200 g
Condensed milk - 450 ml
Butter - 200 g
Peanuts – 300 g

Preparation:

Fry the peeled peanuts until golden brown, remove and chop
Mix eggs with sugar and beat until persistent bubbles appear
Next, combine the flour and cocoa and mix everything thoroughly
Combine the egg mixture and dry ingredients together and mix everything again
Grind a chocolate bar and add it to the finished dough
Bake the chocolate cake for 30 minutes at 180 degrees, covering the pan with foil
Mix condensed milk and softened butter and cool it slightly
Divide the baked and cooled sponge cake into three layers and spread it with cream, be sure to sprinkle everything with chopped peanuts
Divide the nuts so that you can completely cover the top crust.

Rainbow cake recipe for children

If you want your child to remember the holiday for a long time, then prepare a rainbow cake for him. It is prepared from the simplest biscuit; you just need to add the desired coloring to each cake.

Components:

Flour - 400 g
Butter - 100 g
Sour cream – 150 ml
Eggs - 5 pcs
Soda on the tip of a knife
Lemon juice - 1 tsp
Dye - red, yellow, orange, green, blue, yellow, cyan
Yogurt – 200 ml
Cream cheese - 300 g
Powdered sugar - 200 g

Preparation:

Sift the flour through a sieve until it is filled with air.
Beat the eggs with powdered sugar, and then add sour cream and soda dissolved in lemon juice.
Melt the butter, add it to all the other ingredients and knead the dough
Divide it into 7 parts, paint each of them with dye
Bake the cakes separately at 200 degrees
While the cakes are cooling, prepare the cream
To do this, mix together yogurt, cream cheese and powder
Spread all the cakes with cream, and decorate the top of the cake with additional colorful candies

Cookies made from baby formula

All family members will enjoy these pastries and will complement tea drinking.

Ingredients:

120 g butter
120 g sugar
200 ml water
Handful of raisins
Baking soda
220 g flour
1 egg
200 g dry milk mixture

Cookies made from baby formula:

At the initial stage, you need to grind the eggs with sugar to obtain a homogeneous mass. There is no need to whip until foamy. Add melted butter, after cooling it, mixing it with water.
Add slaked soda to the mixture. Add raisins, mix flour with liquid, knead the dough, leave in the refrigerator for 20 minutes.
During this time, the mass will become viscous and it will be easy to make cookies from it. Roll out into a thin layer and cut out small circles. Bake at 220 degrees on greased parchment.

Baby food cake mastic: recipe

Mastic for cake from baby food

If you want to make any of the above-mentioned cakes more original, then try decorating it with fondant. We will now tell you how to make this culinary masterpiece as quickly as possible.

Ingredients for making mastic:

Condensed milk - 200 ml
Powdered sugar - 250 g
Dry baby food – 250 g
Lemon juice - 30-50 ml

Preparation:

So, first, mix the dry ingredients together.
Next, add lemon juice and almost all the condensed milk to them
There is no need to add it all at once, as there may be too much of it.
Start kneading the mastic, and when it becomes more or less homogeneous, add a suitable dye to it
Knead the mastic until the dye is evenly distributed throughout the mass.
Wrap the finished mastic in film and place it in the refrigerator for several hours.

How to choose baby formula

Ideally, a child should be fed breast milk until he is two years old[1], because it contains a whole range of vitamins and minerals that a baby needs. However, not every mother can breastfeed a child. The reasons may be different, but there is only one way out of the situation - the use of specialized milk formulas created specifically for babies. Baby food is developed together with nutritionists, nutritionists and pediatricians. It is ideal even for newborns, providing the body with essential nutrients. It is better to select formulas for children's diets together with a pediatrician. To find the ideal option, you should pay attention to the following parameters.

Compound.

In addition to the main nutrients, mixtures may contain additional components that promote better absorption. For example, probiotics for the formation of healthy intestinal microflora or fatty acids for brain development. Therefore, when choosing a mixture, you should definitely pay attention to the composition indicated on the packaging.

Child's age

. Mixtures are selected not only according to their composition, but also according to the age of the baby. Usually the packages are marked with special numbers that relate to a certain stage of artificial feeding:

1 (starting, or initial). Suitable for babies from birth, can be used up to six months.
2 (subsequent mixtures). They are recommended to be introduced into children's diets from 6 months. Feeding with this type of product can last up to 1 year.
3 (milk drinks). Often recommended for children from one to 3 years old, they can be used as an additional source of vitamins and minerals.

However, this is not the only “age” classification. For example, some formula milks are suitable for babies from birth to one year. There are also products labeled “PRE” that are intended for premature babies. Remember that the composition of infant formula is selected taking into account the nutritional needs of a child of a certain age.

Mixture form

. There are two types of product: infant formula is available in dry or liquid form. However, the second option is not very common in the Russian Federation. Dry milk mixtures are considered the most popular. They are more economical (due to their free-flowing form). It is enough to dilute the required amount of dry mixture in prepared water.

When choosing a suitable product, you should follow the doctor’s recommendations on the single and daily volume of formula for feeding, as well as monitor the expiration date and sequence of preparation.

Drunken cherry cake for children: recipe

Drunk cherry cake for children

If this is not your first time preparing such a delicacy, then you probably know that the cherries for it are pickled in alcohol. But since you will be preparing a cake for children, it is best to simply cover the berries with sugar and let them sit in it for a while. When the cherries release their juice, they can be safely transferred to the cake.

Cake components:

Flour - 300 g
Cocoa - 200 g
Sugar - 350 g
Vegetable oil - 70 g
Eggs - 3 pcs
Milk – 100 ml
Baking powder
Pitted cherries – 500 g
Fat sour cream - 500 ml
Butter - 25 g

Preparation:

10 hours before preparing the cake, add 150 g of sugar to the cherries and place in the refrigerator to steep.
Mix flour with 150 g cocoa, baking powder and 100 g sugar
In a separate bowl, beat milk with eggs and vegetable oil, combine everything together, knead the dough and bake it in the oven
Cool the sponge, cut off the top and remove the center
Strain the cherries and let them sit to remove excess juice.
Whisk the sour cream with the remaining sugar and mix it with a small amount of biscuit
Place the cherries inside the sponge cake and cover everything with the previously prepared mixture
Make icing from cocoa, butter and sugar and pour it over your cake.
Decorate it with biscuit crumbs and cherries and pitted

Cream cake recipe for children

Cake ingredients:

Flour - 3 tbsp
Sugar - 3 tbsp
Zest of one orange
Egg - 1 pc.
Milk – 200 ml
Powdered sugar - 100 g
Cream - 300 ml
Baking powder

Preparation:

Beat the egg with milk
Mix flour with baking powder and combine everything with egg-milk mixture
Remove the zest from the orange and add it to the dough
Bake the crust in the oven at 190 degrees
Whip the cream with powdered sugar and set everything aside
Cut the cake into several parts, spread everything with cream and decorate with fresh berries or multi-colored marmalade

Ingredients:

Milk formula “Malyutka” - 1 pack. (350 gr.) These mixtures come in No. 1 and No. 2, there is no difference. I haven't tried other mixtures. Although, logically, any milk formula should be suitable. Pay attention to the weight. You can also use dry milk or dry cream instead of formula.
Condensed milk - 1 can. It must contain only milk and sugar. Quality is important. I've never had any problems with condensed milk.
Powdered sugar - 350 gr. The powder should be very fine. This powder is sold in stores, but you can grind sugar at home in a coffee grinder. The main thing is that the quality of the powder is high, there should be no grains in it, otherwise the mastic will not have a uniform structure, it will tear and the figures will not turn out neat.

Cake recipe for children using baby formula Malyutka and Malysh

Components:

Dry baby formula - 500 g
Flour - 250 g
Milk – 150 g
Eggs - 2 pcs
Baking powder
Fat sour cream - 450 ml
Raspberry syrup to taste

Preparation:

Beat sour cream with egg
Mix flour, dry mixture and baking powder
Combine all ingredients together and knead the dough
Place it in the oven for 25-35 minutes
Cool the finished cake and cut it in half.
Whisk the sour cream, dry mixture and syrup, and spread the resulting cream onto the cakes.

Simple dessert with butter cream

For it you will need:

Three eggs. Granulated sugar in the amount of 200 g. Flour (one glass). Soda (half a teaspoon). Milk mixture "Baby" in the amount of 400 g. Butter - approximately 200 g. Six large spoons of water.

You might be interested in: “Pancho’s Cousin”: Pineapple Sponge Cake

A cake from baby formula “Malyutka” is prepared like this.

Eggs are combined with granulated sugar. Rub well. Add 200 g of the mixture, soda, flour, pour in water - three tablespoons. The resulting dough is divided into three fragments, each of which must be cooked in the oven at a temperature of about 200 degrees for 15 minutes. Then the dessert layers should be cooled.

To make the cream, beat the butter using a mixer. Add three large spoons of water and the remaining mixture. Beat the ingredients thoroughly. The dessert layers are coated with the resulting mass and connected to each other.

Ice cream cake recipe for kids

Ingredients:

Ready ice cream – 1 kg
Biscuit cookies – 500 g
White chocolate – 1 bar
Any fruit - 500 g

Recipe:

Let the ice cream sit at room temperature for 10-20 minutes.
During this time it should become soft (but not start to melt)
Next, take a baking pan and line it with cling film or parchment paper.
The next step is to place a layer of cookies in the pan.
Cover it with ice cream and sprinkle with fruit
Next, again alternate cookies, ice cream and fruits
Continue in this manner until the form is completely filled out.
After this you can put it in the freezer for a couple of hours.
20 minutes before serving, melt the chocolate and decorate your cake with it, and let it stand for a while in the refrigerator
When it becomes soft again, you can cut it and serve it to your guests.

No-bake cake recipe for children using baby cookies

Components:

Children's cookies - 450 g
Cream cheese - 300 g
Sour cream – 200 g
Sugar - half a glass
Milk - half a liter
Coconut flakes - 70 g

Recipe:

Beat the sour cream with sugar, and then, reducing the speed, add cream cheese.
Pour all the milk into a bowl and dip the cookies in it
Don't overcook it because it will make your cake too wet.
Place a layer of cookies on a plate and generously spread it with cream.
Place another layer of cookies on top and spread the cream on top.
Alternate layers until you run out of ingredients
Cover the top of the cake with coconut flakes

Baby formula roll

It’s easy enough to make a tea roll from this product.

Grocery list:

3 eggs
180 g flour
200 g sugar
6 tablespoons dry mixture
Baking powder for the dough
Jam

Baby formula roll

In a small bowl, use a whisk to mix the liquid ingredients with a small amount of baking powder. After this, the milk mixture, sugar and flour are introduced. The result should be a dough similar in consistency to thick sour cream.
Pour the resulting paste on top of parchment or foil, greased with oil. Gently smooth with a spoon. Bake until light brown. While the cake is still hot, spread jam and condensed milk on it and gradually separate it from the parchment and roll it into a roll.
You can cover with a towel until it cools down. This will prevent cracks from appearing and the product from drying out prematurely. Children eat this delicacy with pleasure. In addition, it is natural and does not contain preservatives.

Children's soufflé cake: recipe

Products:

Ready-made biscuit - 300 g
Fruits – 250 g
Gelatin – 10 g
Sour cream – 700 ml
Sugar - 1 tbsp

Preparation:

Soak the gelatin in water and let it swell
When this happens, place it in a steam bath and dissolve completely
Cut the biscuit and fruit into pieces and place everything in a mold lined with cling film
Add sugar to sour cream and beat until thick
Add gelatin in a thin stream while continuing to beat.
Pour the mixture onto the sponge cake with fruit and place it in the refrigerator to harden.
After the mixture has set well, you will need to turn the cake upside down, remove the film from it and serve it to the guests in this form.

Chocolate cream

Many children love chocolate very much, and they eat chocolate desserts more readily than cream and fruit cakes. A good chocolate cream should have a rich chocolate taste and an appetizing dark color. For this cream you will need:

Dark chocolate – 600 g.
Tea with bergamot – ½ cup.
Orange zest.

The chocolate is melted in a water bath. Then strong tea is poured into it and orange zest is added. The resulting liquid cream can be used as icing for a cake, or you can put it in the refrigerator and let it harden. You can use this thickened chocolate cream for a children's cake as a layer.

Children's curd cake: recipe

Cottage cheese – 1 kg
Sour cream - 3 tbsp
Eggs - 2 pcs
Sugar - 2 tbsp
Baking powder - 1 tsp
Vegetable oil -75 ml
Vanillin to taste
Flour - how much will go in

Preparation:

Grind the cottage cheese through a fine sieve (2 times possible)
Add baking powder, sugar, vegetable oil and eggs to it and mix lightly
Next, add literally 1 cup of flour and start kneading a tight dough
If you see that it is not enough, then add a little more
You must knead the dough so that it is as elastic as possible.
Place the finished dough in the refrigerator to rest for half an hour
Next, divide it into 5-6 identical pieces and roll them into round pieces
Fry the cakes in a dry frying pan on both sides until golden brown.
Grind the cottage cheese through a sieve again, add sour cream and vanillin to it, and mix everything until smooth.
Spread the cakes with cream and let the cake soak

Composition of infant formula

The composition of the infant formula is optimally close to breast milk, but cannot fully satisfy the child’s needs. Experts believe that breastfeeding is many times better, since the mother’s body adapts to the needs of the child. The composition of milk changes over time, and gradually. The content of proteins and fats necessary for the growth of the child increases.

Composition of infant formula:

The protein content in regular breast milk is 0.8-1.2 g. This is the amount that most manufacturers of infant formula adhere to. However, many experts argue that cow protein, which is used in formula, is not completely absorbed in the child’s body, so more of it is needed to ensure the growth of the child’s muscle mass.
Therefore, some manufacturers add 1.4 g of protein to the milk formula. The fat composition is also low. Palm and vegetable oil are added to the composition to cover the need for fats.
The formula contains taurine, as well as fatty acids, which allow the child’s nervous system and brain to develop adequately.

Children's cake for the first birthday of a 1 year old child

If you are interested in the question of which cake is best to prepare for a one-year-old child, then we can definitely say that for its preparation it is best to use the most simple and understandable products for the baby. Of course, you can quite easily order a huge cake with mastic, decorated with overseas fruits.

But in the end, this delicacy is eaten by the guests who came to the holiday, but not by the birthday boy. In view of this, it will be better if you prepare a treat for your child from baby cookies, cottage cheese and a small amount of seasonal fruits and berries. If you still want to do something more original, then bake any of the cakes we introduced you to.

What recipe should I choose for a children's cake in the shape of a bee, bear, or dinosaur?

Bee Cake

As for which of the above-mentioned cake layers is most suitable for creating cakes in the form of figures, these are, of course, sponge cakes. Since such cakes always turn out fluffy and voluminous, you can easily cut out the necessary blanks from them, and then lay out the most complex shape. In view of this, if you are planning to bake something grandiose, then take the dough recipes presented in recipes 2, 3, 5 and 6 as the basis for this delicacy.