Tips and Tricks: Baking, Ice Cream and Co.

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The HABA product range now includes silicone molds that make it possible to shape magical cakes, muffins, puddings and ice creams. It's true that cookies and desserts are always a favorite with children and adults and a highlight at any children's birthday party. These simply delicious recipes give you a hint at what is possible with our cake, muffin and ice cream molds and will no doubt wet your appetite.
The recipes are easy to understand and can be made by children. In this way your little ones can take part in the preparation and learn to deal with fresh ingredients, step by step. It’s fun, boosts your child's self-confidence and fosters cohesion within the family.

Chocolate-Ice Cream

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Ingredients:
3½ fl. oz. cream (100 g)
1 tbsp. chocolate syrup

Preparation:
Pour the cream into a large bowl and beat it with the mixer until it is almost the consistency of whipped cream. Add the chocolate syrup and blend everything together with the mixer.
Then pour the ice cream mixture into  the hollow spaces of the ice tray, one by one.
Place the tray in the freezer for approx. 4 hours.

The ice cream will look particularly appealing if you use a HABA Family Food Stars ice tray.

Chocolate-Banana-Cake

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Ingredients:
1 cup (260 g) flour
3 tsp. baking powder
3 tsp. cocoa powder
1 cup (110 g) sugar
1/3 cup (75 g) butter (soft, at room temperature)
1/2 cup (100 g) natural yogurt
1 large banana or 1 1/2 small bananas
2 eggs

Chocolate coating:
approx. 1 cup (200 g) of dark or white chocolate

Baking time: approx. 40 minutes
Baking temperature: 350 ° F (180° C) regular oven or 320 ° F (160° C) convection oven

Dough Preparation:
Slice the bananas, place them in a bowl, and mash them with a fork. Add the eggs and blend with a mixer until the banana pieces are totally crushed. Now pour the sugar, butter, and yogurt into the banana-egg mix and blend everything well. Add the flour, the baking powder, and the cocoa and mix it up until it forms a smooth dough. Lightly coat the pan with a non-stick spray. Fill the cake-pan with the dough and bake the cake for approximately 40 minutes. Do a toothpick test to check if the cake is ready. After baking, the cake has to cool down so that you can take it out of the cake pan. When the cake has cooled down, carefully turn it upside down onto a cake plate. First slightly lift the rim of the cake pan so that the cake loosens; then lift the cake pan away from the cake.

Decoration:
Melt the chocolate. First pour hot water into a sauce pan and place it on a warm stove. Place a small bowl with the bits of chocolate into the pan. The bowl should float in the hot water in the sauce pan. The hot water makes the chocolate melt. Stir from time to time. Be careful and try not to let water get into the bowl.
When using a silicone mold, pour the liquid chocolate into it and then carefully press the cake into the mold. After one hour in the fridge, you can then loosen the silicone mold off the cake.
If using a metal mold, you can pour the liquid chocolate carefully onto the cake and spread it with a pastry brush. Tip! Place the cake on baking paper before pouring the liquid chocolate. 

The cake will look particularly attractive if you use a HABA Family Food Star cake mold. The different designs ensure a fantastic assortment on the dessert plate.

Soft vanilla-muffins

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Ingredients for the dough:
¼ cup (65 g) butter
¼ cup (60 g) sugar
2 eggs
1/8 cup (35 g) flour
1/8 cup (35 g) cornstarch
½ tsp. baking powder
1 tsp. vanilla extract

Chocolate coating:
approx. ½ cup (100 g) of dark or white chocolate

Baking time: approx. 25 minutes
Baking temperature: 350° F (180° C) regular oven or 320° F (160° C) convection oven

Dough Preparation:
Mix the butter, sugar, vanilla sugar, and eggs in a bowl. Add the flour, the cornstarch, and the baking powder and briefly stir well.
When making round muffins it is best to place a paper mold in each hollow. If you are using a silicone mold, you can fill it directly with the dough.
Now fill, half full, each hollow space of the muffin mold with the dough.  Bake the muffins for approximately 25 minutes.  Do a toothpick test to check if they are ready. After baking, let the muffins cool down so that you can loosen them easily from the mold. When they have cooled down, slightly press the hollow spaces from underneath. In this way they loosen making it easier to remove the cakes from the mold.

Decoration:
To melt the chocolate first pour hot water into a sauce pan and place it on a warm stove. Place a small bowl with the bits of chocolate into the pan. The bowl should float in the water in the sauce pan. The hot water makes the chocolate melt. Stir from time to time. Be careful and try not to let water get into the bowl.
When using a silicone mold, pour the liquid chocolate into it and then carefully press the muffins into the mold. After approximately one hour in the refrigerator, you can then the mufins out of the silicone mold.
If you use a metal mold, you can carefully drop the liquid chocolate with a teaspoon onto the muffins and spread it with a pastry brush. Tip! First place the muffins on baking paper. 

To get really original muffins, try using a HABA Family Food Star mold.