Are you running out of activities to do with the kids these school holidays? It’s time to bring back fond memories by cooking up a storm in the kitchen with the kids!

These delicious and fun recipes are in collaboration with CSR Sugar and Sydney Mum and passionate cook, Helen Vlahakis who runs Mumma’s Country Kitchen.

These tasty recipes provide the perfect opportunity to teach kids how to bake and also make for a sweet surprise for someone special.


Holiday Fun Chocolate Sheet Cake


½ cup hot (not kettle boiled) water

2 teaspoons espresso coffee powder

150g unsalted butter, melted and cooled

3 eggs, room temperature

1 cup CSR Caster sugar

½ cup full fat natural yoghurt

100g quality eating dark chocolate, melted

1 teaspoon vanilla bean paste

2 ½ cups plain (all-purpose) flour

¼ cup Dutch cocoa powder

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

½ teaspoon salt

1 packet CSR Buttercream Icing Mix Chocolate, made according to packet directions

Freckles, to decorate



  1.   Preheat oven to 170C for a fan forced oven. Grease and line a 24cm x 34cm sheet tray and set aside.
  2.   Combine the hot water and coffee and stir until the coffee has dissolved. Set aside to cool a little while you prepare the rest of the cake.
  3.   Place the butter, eggs, caster sugar and yoghurt in a large bowl and whisk until just combined. Add the melted chocolate, vanilla and cooled coffee water. Whisk again until also just combined.
  4.   Sift over the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Fold in with a rubber spatula until just combined.
  5.   Pour into the prepared tin and using the rubber spatula spread to the edges of the tin. Pop into the oven to bake for 20-22 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  6.   Cool the cake completely in the tin.
  7.   Prepare the chocolate buttercream in accordance with the directions on the packet. Cover the entire cake with frosting, levelling a little with an offset spatula.
  8.   Decorate with freckles, cut into squares and serve!

Note: Makes a 24cm x 34cm cake


Holiday Fun Jars


1 cup full-fat milk

6 large egg whites (3/4 cup), at room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

2 ¼ cups plain flour, sifted, plus a little extra for dusting the pan

1 ½ cups CSR Caster Sugar

3 teaspoons baking powder

½  teaspoon table salt

175g unsalted butter, at room temperature

1 packet CSR Buttercream Icing Mix Vanilla, made according to packet directions

1 packet CSR Buttercream Icing Mix Chocolate, made according to packet directions

1 packet CSR Buttercream Icing Mix Strawberry, made according to packet directions

Sprinkles or sugar balls (preferably brown, pink and white), to decorate:



  1. Set the oven rack in the middle and preheat the oven to 160C for a fan forced oven. Using canola spray, grease a large cake tin (35cm x 35cm), ensuring you grease the sides well so that the cake rises easily and neatly. Line the bottom of the tin with non-stick baking paper and then dust the tin with flour. Invert and sharply tap it on the bench to remove any excess flour.
  2. Pour the milk, egg whites and extracts into a 2 cup measuring jug and mix well with a fork until they are blended.
  3. Place the flour, sugar, baking powder and salt into the bowl of an electric mixer and beat on a low speed to allow the ingredients to mix well. Add the butter and continue to beat at low speed until the mixture looks like moist breadcrumbs and all floury streaks have disappeared.
  4. Add half the egg/milk mixture to the crumbs and beat on the low speed for 30 seconds (to allow the ingredients to incorporate without making a mess) before increasing the speed of the mixer to a medium speed. Beat for a minute and then add the remainder of the egg/ milk mixture. Beat for 30 seconds, stop the mixer to scrape down the sides of the bowl and then beat for a final 30 seconds.
  5. Pour the batter into the tin and, using a rubber spatula, push the batter to the sides and smooth the surface of the cake.


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