Get baking this summer with simple, safe recipes for kids

1. Measure the flour, cornflour, salt and vitamin C into a saucepan and stir to combine.

2. Add the water, oil and colouring and stir to make a smooth runny paste.

3. Put the pan over a medium heat and continue to stir as the mixture heats to a thick paste.

4. Lower the heat and continue stirring until a ball of playdough is formed.

5. Turn out the playdough onto a plate to cool.

6. When cold store in an airtight container until required for play.

1. Stand 15 fairy cake cases in the holes of the muffin trays.

2. Break the chocolate into small pieces.

3. Gently melt together the butter and golden syrup in a saucepan.

4. Remove from the heat, add the white chocolate and leave for 3 minutes. Stir until smooth.

5. Add the cereal flakes and dried cranberries and stir thoroughly.

6. Divide the mixture between the prepared cake cases.

7. Chill until set and store in an airtight tin.

1. Preheat the oven to 180°C/Gas Mark 6.

2. Stand the fairy cake cases in the holes of the mini tart trays or on a large baking tray.

3. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.

4. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

5. Sieve the flour into the bowl then stir it into the mixture.

6. Add the milk and vanilla extract and combine well.

7. Divide the mixture between the prepared fairy cake cases.

8. Bake for 18-20 minutes, until the sponge springs back when touched.

9. Cool the cakes on a wire rack.

For the topping

1. Put the icing sugar into a bowl and add drops of lemon juice, a little at a time, stirring to make a stiff icing.

2. Spread the icing over the top of the cold fairy cakes.

3. Cut the glacé cherries in half and before the icing sets, press half a cherry into the icing on each cake.

1. Rub some butter around the inside of an 18 x 23cm/7 x 9” baking tray or insert a baking liner.

2. Measure the supergrain hoops into a bowl.

3. Put the butter into a mixing bowl and microwave on full power for 10 seconds.

4. Add the marshmallows and microwave on full power for 50 seconds.

5. Remove the bowl, add the supergrain hoops and mix well.

6. Immediately tip the mixture into the baking tray, pushing it into the edges and flattening the top. Chill until set.

7. Cut into slices and store an airtight tin for up to a week.

1. Preheat the oven to 160°C/Gas Mark 4.

2. Rub a little butter around the inside of an 20cm/8” square baking tray or insert a baking liner.

3. Slice the strawberries into a mixing bowl, add the caster sugar and mix well.

4. Melt the butter.

5. Put the oats, brown sugar, melted butter, flour and syrup into a large bowl and mix together well.

6. Tip half the mixture into the prepared tin, spreading it out evenly and press flat.

7. Bake for 20 minutes.

8. Remove from the oven and spread the prepared strawberries over the oat base.

9. Tip the remaining oat mixture evenly over the strawberries and gently pat it down.

10. Bake for 35-40 minutes.

11. Remove from the oven and leave to cool in the tin.

12. When cold slice into squares or rectangles.