Send your child along to make a Mother's Day Flower Pot Cake, this is a fabulous cake made in a flower pot with a real flower in the top, a wonderfully unique Mother's Day gift.

The workshop takes place in Princes Risborough from 3-5pm. All our cookery leaders are CRB checked and fully insured. Aprons, ingredients and suitable containers to bring the cake home in will be provided. Suitable for children aged 5 upwards

This workshop is suitable for all ages as the children will be split into age related teams so your 15 year old won't be in the same team as the 5 year olds.

For ages 9-15 years including Duke of Edinburgh. Saturday morning Cooking Club run by our own Beverley Glock, The Times' and BBC Radio Oxford Family Food Expert.

The Club will be run from Beverley's lovely farmhouse kitchen in Princes Risborough and each week the children will make a different dish (mixture of sweet and dishes throughout the term), learn cooking techniques, explore different foods, run food experiments and take part in tastings. Beverley will be using seasonal fruit and vegetables where feasible. From the Easter/Spring holidays the children will be planting their own fruit and veg patch so they can see their plants growing and hopefully they will have some to eat or cook with before the summer holidays.  This term the children will make a selection of seasonal items including:

Coconut Kisses

Colcannon - St Patrick's Day

Brandy Snaps

Sushi

Easter Biscuits or Easter Eggs

The children will bring recipes home with them each week to put into their very own Splat Recipe Folder. The Club is aimed at children between the ages of 9-15 years old and will run for one hour 15 minutes each week from 9.45-11am, the children will bring home the goodies they have made each week as well as learning how to wash up and clean away afterwards, an essential part of cooking (!). All ingredients and utensils will be provided.

The course is booked for a half term in advance at the reduced rate of £12.50 per week but we're happy for children to join midway through the term or on a 'drop in' basis if there are spaces, this is at the weekly rate of £15. If you would like your child to 'try' out the course for one week then the charge will be £15, please call the office to discuss and check availability prior to booking.

The next course will run for 5 weeks from Saturday 25 February to 24 March inclusive, agreements must be signed before the children can take part.

Please note - if this class is full do get in touch as we do operate a waiting list for Saturday morning cooking clubs, please do register your interest if you'd like your child to go onto the list. If Beverley is unavailable due to other commitments another member of the Splat team will run the workshop if feasible. 

For ages 5-11 years, Saturday morning Cooking Club run by our own Beverley Glock, The Times' and BBC Radio Oxford Family Food Expert.

The Club will be run from Beverley's lovely farmhouse kitchen in Princes Risborough and each week the children will make a different dish (mixture of sweet and dishes throughout the term), learn cooking techniques, explore different foods, run food experiments and take part in tastings. Beverley will be using seasonal fruit and vegetables where feasible. From the Easter/Spring holidays the children will be planting their own fruit and veg patch so they can see their plants growing and hopefully they will have some to eat or cook with before the summer holidays. This term we will be making the following:

Coconut Kisses

Colcannon - St Patrick's Day

Brandy Snaps

Sushi

Easter Biscuits or Easter Eggs

The children will bring recipes home with them each week to put into their very own Splat Recipe Folder. The Club is aimed at children between the ages of 5-11 years old and will run for one hour 15 minutes each week from 11.30am-12.45pm, the children will bring home the goodies they have made each week as well as learning how to wash up and clean away afterwards, an essential part of cooking (!). All ingredients and utensils will be provided.

The course is booked for a half term in advance at the reduced rate of £12.50 per week but we're happy for children to join midway through the term or on a 'drop in' basis if there are spaces, this is at the weekly rate of £15. If you would like your child to 'try' out the course for one week then the charge will be £15, please call the office to discuss and check availability prior to booking.

The next course will run for 5 weeks from Saturday 25 February to 24 March inclusive, agreements must be signed before the children can take part.

Please note - if this class is full do get in touch as we do operate a waiting list for Saturday morning cooking clubs, please do register your interest if you'd like your child to go onto the list. If Beverley is unavailable due to other commitments another member of the Splat team will run the workshop if feasible. 

Mothering Sunday falls on Sunday 18 March so come along to this workshop and make your Mother some wonderful Spring Cupcakes. We'll use some of Beverley Glock's famous cupcake recipes to make and decorate her Heavenly Surprise Chocolate Cupcakes and Spring Daisy Cupcakes. We'll take you through different icing techniques including frosting, buttercream and fondant icing and inspire to create beautiful cupcakes decorations, you'll also make a Flower Pot Cake with a fresh gerbera to take home too.

The course takes place in Princes Risborough from 10am - 2pm, this is a hands on course, all ingredients, utensils and aprons will be provided. Splat reserve the right to reschedule workshops in case of illness or minimum bookings not being met. Once booked onto the course the place must be paid for in full and if you are unable to attend we're really sorry but you will not be refunded or be able to transfer to an alternative unless we can find someone else to take your place.

If you wish to travel down the evening before the course please call us for details of local hotels and bed and breakfast options.

Do you dream of making dreamily delicious cupcakes with the most incredible fantasy decorations, we'll show you how to make these easily and quickly with as little effort as possible. This is a hands on course so you'll try out and practice all the techniques yourselves and hopefully leave full of confidence to carry on when you get home. Whether you want to start you own cake business, make cupcakes for your wedding or just want to learn some techniques to impress the other Mums at your child's party this course will equip you with lots of ideas and skills.

We'll have some of the cakes ready made but we will start the day with you making up a batch too, then we'll move on to flavouring the cakes with sugar syrups and then onto icing. We will use a mixture of buttercream, fondant, royal icing and sugarpaste with the emphasis being on decorating the cupcakes although you will start the course by mixing up the basic cupcake mix for the cakes.

If you want a little more basic course with emphasis on making the cakes and icings in different flavours and filling then have a look at our Heavenly Cupcakes Course of if you would like to focus on miniature cakes rather than fairy cakes or have already done this workshop and want to learn new skills then the Miniature Cakes course is the next stage.

Let your imagination run wild and eat the results!

The course takes place in Princes Risborough from 10.30am - 2pm, this is a hands on course, all ingredients, utensils and aprons will be provided. Splat reserve the right to reschedule workshops in case of illness or minimum bookings not being met. Once booked onto the course the place must be paid for in full and if you are unable to attend we're really sorry but you will not be refunded or be able to transfer to an alternative unless we can find someone else to take your place.

If you wish to travel down the evening before the course please call us for details of local hotels and bed and breakfast options.

Healthy, seasonal recipes and homemade bread, just the ticket to warm you up on a cold winter's day, the children will go home with their own lunch and hopefully some to share with their families as well.

The workshop will take place in Princes Risborough from 10am-1pm and costs £37.50 per child and is suitable from age 6 and above

All our workshop leaders are CRB checked and fully insured. Aprons, ingredients and suitable containers to bring the food they have cooked home in will be provided. 

Molecular Gastronomy for children and young adults - in 2 hours we'll have them creating amazing food to rival Heston Blumenthal. Forget about missing out on lunch at El Bulli, send your children to this workshop so they can recreate these gastronomic delights and share the secrets of how to make them with you too.

Caviar pears, instant jelly and ice cream, fizzing chocolates, spherified fruits - all using molecular gastronomy ingredients and techniques

The workshop will take place in Princes Risborough from 3-5pm. All our team are CRB checked and fully insured. Lab coats, mad scientist goggles, ingredients and suitable containers to bring the food they have cooked home in will be provided. Suitable for children aged 9 upwards only 

Due to the complexity of the techniques and ingredients we will not accept children under the age of 9. 

Ingredients: Makes 12

good pinch of saffron

2 teaspoons milk, and a little extra

150g butter

150g caster sugar

3 eggs

500g plain flour

1 tablespoon mixed spice

1 teaspoon allspice

3 tablespoons currants

You will need … Weighing scales  plates  vegetable peeler  grater  vegetable knife  colander  chopping board  wok or large frying pan  Pestle and mortar     mixing bowl   weighing scales wooden spoons   baking trays     cooling rack   

How to make soul cakes… WASH YOUR HANDS

1.        Ask an adult to put the oven on to 180c / Gas Mark 4.

2.        Crush the saffron to a powder in the pestle and mortar, add the milk and pound to combine.

3.        Cream the butter and sugar until pale and fluffy, add the eggs, flour and spices, beat the mixture well.  Stir in the currants and add the saffron and milk mixture.  Add a little more milk if the mixture is too dry, it should form a soft dough.

4.        Turn out the dough onto a lightly floured surface and shape into flat cakes around 5-6cm across.  Place on a greased baking tray.

5.        Ask an adult to put into the oven and bake for 20-25 minutes until lightly golden.  Leave them on the tray to cool for 10 minutes before transferring to a cooling rack.

White with Gold Filigree folded tulip muffin wraps, 50mm x 75-110mm. Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 50 wraps

We've taken our popular classic cooking party and adapted it to appeal to budding Heston Blumenthal's, this is food science meets molecular gastronomy disguised as a cooking party complete with mad scientist goggles and lab coats.

Aimed at children aged 8 upwards who love cooking and like to experiment, they'll cook pizzas, jelly and ice cream for lunch or tea and discover why bread rises, what yeast is, how to make jelly and ice cream in less than 5 minutes and why it works.  They'll make cinder toffee to take home and understand what bicarbonate of soda and yeast have in common then they'll use molecular gastronomy ingredients to make instant sparkly tagliatelle jelly and caviar pearls using spherification techniques.

We're currently focused on Southern and South East England, London and the Home Counties with franchisees operating in Salisbury, Northampton, Devizes and Swindon, but are growing our network of Cookery Leaders so please Contact Us if you'd like us to run it for you.

Splattastic Parties include:

• Party Invitations
• Ingredients and Utensils
• Splattastic lab coats to use at the party
• Splattastic goggles to use at the party
• Party Bags
• Chefs Hats
• Laminated Recipe Card for each child

Please let us know if any children have allergies or specific dietary requirement and we can adapt the menus to suit. We use good quality ingredients, fair trade and organic where feasible, high cocoa content couverture chocolate, free range eggs always (we like happy chickens) and avoid the use of hydrogenated vegetables oils and fats where possible. If you wish the children can make the birthday cake too, there is an additional cost of £12.50 for this.

• Up to 6 children £165
• Up to 9 children £240
• Up to 12 children £285
• Up to 15 children £350
• More than 15 Children is subject to prior agreement £22.50 per additional child

Please call us for availability before booking, we will require a £50 deposit to hold the party time and date and allocate Cookery Leaders, once agreed we will send you out the invitations, one week before the party we will confirm the number of children and the outstanding amount will be payable. All our Cookery Leaders hold a current CIEH Level 2 Award in Food Safety as well as completing our own training course. Beverley also holds Advanced Food Hygiene Certificates. They hold CRB's and have full insurance for cooking with children. Depending on your location there may be a mileage charge, we will discuss this with you at the time of booking and do our best to allocate the closest Cookery Leaders possible.  Please note the menu is specifically designed to link with the experiments and is not suitable for changing but we can provide options for ice cream flavours.

Book one of our spectacular SplatSploding cooking parties complete with mad scientist goggles and lab coats, themed around dinosaurs, space, fashion or fairytales

Aimed at children aged 5 upwards who love cooking and like to experiment, they'll cook and decorate themed gingerbread biscuits to eat and make a salt dough volcano which will erupt at the end of the party!! Discover the incredible properties of everyday ingredients to make bouncy balls, edible slime and see if the party child can 'walk on custard'.  The edible slime is to take home as well as homemade themed chocolates.  We're happy for you to provide the party food for the children to eat if you wish.

We have cookery schools covering London and the Home Counties with franchisees operating across Wiltshire, Hampshire, North East Somerset, Northamptonshire and parts of Gloucestershire. We are growing nationwide so please Contact Us if you'd like us to come and run a party for you.

Prehistoric SplatSploding Parties include:

• Party Invitations
• Ingredients and Utensils
• SplatSploding lab coats to use at the party
• SplatSploding goggles to use at the party
• Party Bags
• Edible slime and homemade chocolates to take home
• Laminated Recipe Card for each child

Please let us know if any children have allergies or specific dietary requirement and we can adapt the menus to suit. We use good quality ingredients, fair trade and organic where feasible, high cocoa content couverture chocolate, free range eggs always (we like happy chickens) and avoid the use of hydrogenated vegetables oils and fats where possible. If you wish the children can make the birthday cake too, there is an additional cost of £12.50 for this.

• Up to 6 children £165
• Up to 9 children £240
• Up to 12 children £285
• Up to 15 children £350
• More than 15 Children is subject to prior agreement £22.50 per additional child

Please call us for availability before booking, we will require a £50 deposit to hold the party time and date and allocate Cookery Leaders, once agree we will send you out the invitations. One week before the party we will confirm the number of children and the outstanding amount will be payable. All our Cookery Leaders hold a current CIEH Level 2 Award in Food Safety as well as completing our own training course. Beverley also holds Advanced Food Hygiene Certificates. They have been CRB checked and have full insurance for cooking with children. Depending on your location there may be a mileage charge, we will discuss this with you at the time of booking and do our best to allocate the closest cookery leaders possible.  Please note the menu is specifically designed to link with the experiments and is not suitable for changing.

Molecular gastronomy mocktails and canapes for teenagers, we'll show them the awe inspiring secrets of the world's best chefs.  Heston Blumental, Herve This and Ferran Adria eat your heart out, the teenagers have arrived!

Aimed at children aged 11 upwards who love cooking and like to experiment, we'll show them how to make fruit  mocktails with caviar pearls suspended in the liquid, looks like juice, tastes like juice, moves like juice so how on earth do the caviar pearls stay at different levels?   We'll help them make reverse spherification coulis jellies with liquid centres, deconstructed blinis with basil oil powder and cream cheese, After Eight mints or Rolos and they'll take home chocolates that they've made at the party in shoes and handbag shapes.

We have cookery schools covering London and the Home Counties with franchisees operating across Wiltshire, Hampshire, North East Somerset, Northamptonshire and parts of Gloucestershire. We are growing nationwide so please Contact Us if you'd like us to come and run a party for you.

Mocktail and Canape Parties include:

• Party Invitations
• Ingredients and Utensils 
• Molecular Gastronomy lab coats to use at the party
• Molecular Gastronomy goggles to use at the party
• Party Bags
• Homemade chocolates with crackle crystals to take home.
• Laminated Recipe Card for each child

Please let us know if any children have allergies or specific dietary requirement and we can adapt the menus to suit. We use good quality ingredients, fair trade and organic where feasible, high cocoa content couverture chocolate, free range eggs always (we like happy chickens) and avoid the use of hydrogenated vegetables oils and fats where possible. If you wish the children can make the birthday cake too, there is an additional cost of £12.50 for this.

• Up to 6 children £180
• Up to 9 children £255
• Up to 12 children £300
• Up to 15 children £365
• More than 15 Children is subject to prior agreement £22.50 per additional child

Please call us for availability before booking, we will require a £50 non refundable deposit (£150 non refundable deposit for groups of 15 or over) to hold the party time and date and allocate Cookery Leaders, once agree we will send you out the invitations. One week before the party we will confirm the number of children and the outstanding amount will be payable. All our Cookery Leaders hold a current CIEH Level 2 Award in Food Safety as well as completing our own training course. Beverley also holds Advanced Food Hygiene Certificates. They have been CRB checked and have full insurance for cooking with children. Depending on your location there may be a mileage charge, we will discuss this with you at the time of booking and do our best to allocate the closest cookery leaders possible.  Please note the menu is specifically designed to link with the experiments and is not suitable for changing.

Splat Cooking's Special Biscuits

Ingredients: for 12 Biscuits

200g plain ‘OO’ flour

(Replace 50g flour with 50g cocoa powder for chocolate biscuits)

100g soft butter or margarine

100g caster sugar

1 egg

1 teaspoon vanilla essence - omit for chocolate biscuits

Grated rind of one orange (preferably an unwaxed orange)

How to make Splat Cooking's Special Biscuits ... WASH YOUR HANDS 

1.     Ask an adult to preheat the oven to 180oc/Gas Mark 4, put a shelf on the bottom runner. 

2.     Line the baking trays with sheets of baking parchment.  

3.     Cream the butter and sugar until the mixture just turns pale and fluffy.  Don’t mix it until it is very white and creamy or the biscuits will spread. Add the egg, grated orange and vanilla (omit the vanilla for chocolate biscuits) and beat again until well mixed.

4.     Add the other dry ingredients and mix to form a dough.   Split into two, wrap in cling film and chill in the fridge for at least 1 hour, to make it easier to roll out.

5.     Roll out the dough to 1cm thick, cut out the biscuit shapes and place onto the baking trays.

6.     Ask an adult to place the baking trays into the oven (Aga: Roasting Oven, shelf on oven floor) for 15-20 minutes (Aga for about 8-10 minutes).  When the biscuits turn golden brown they are ready.

7.     Ask an adult to remove the trays from the oven and leave to cool for 10-15 minute before moving them to a wire rack.  DO NOT attempt to remove them sooner or they will break. The biscuits can be stored in an airtight container for up to 1 month.

©Splat Cooking Ltd 2009

Dark Green folded tulip muffin wraps, 50mm x 50-80mm (it fits in your average muffin tray). Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 100 wraps

Light Green folded tulip muffin wraps, 50mm x 50-80mm (it fits in your average muffin tray). Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 100 wraps

Pastel Blue with White Spots folded tulip muffin wraps, 50mm x 50-80mm (it fits in your average muffin tray). Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 100 wraps

Lime Green with White Spots folded tulip muffin wraps, 50mm x 50-80mm (it fits in your average muffin tray). Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 100 wraps

British Asparagus Wraps

Ingredients:

1 bunch asparagus, ends trimmed

Pack of filo pastry

Garlic or rosemary flavoured olive oil for brushing

Parmesan cheese shavings

You will need....... Saucepan     Pastry Brush     Scissors    Baking Tray  An Adult 

How to make British Asparagus Wraps ... WASH YOUR HANDS 

1. Ask an adult to preheat the oven to 200oc/400oF/Gas Mark 6 and put a  

 shelf onto the centre runner.  (Aga Roasting oven - shelf on top set of runners) 

2.   Ask an adult to help you steam the asparagus for 3 minutes until just tender, drain, refresh in cold water and set to one side.

3.   Unwrap the filo pastry and cut in half lengthways, cover with a damp tea towel to make sure it doesn’t dry out.

4.   Take one sheet of filo at a time, lay it out flat and brush it with olive oil, sprinkle some parmesan cheese shavings in a row down the centre and lay 2-3 asparagus spears on top so that the heads are sticking out.

5.   Gently roll them up and lay then on a greased baking tray with the seam underneath.

6.   Brush the tops with more olive oil and sprinkle a little more parmesan over them. Repeat until you’ve used up all the asparagus.

7.    Ask an adult to put the tray into the oven for around 12-15 minutes until the pastry is golden brown. Ask an adult to remove from the oven and move to a wire rack to cool.  

©Splat Cooking Ltd 2009

Ingredients: Serves 2-3

350g medium egg noodles

Quarter green cabbage

1 carrot

2 spring onions

half red pepper

half a bag of beansprouts

2 tablespoons stir fry or sesame oil

Pinch salt

2 tablespoons soy sauce

2 cloves garlic

2 teaspoons grated ginger

You will need … Weighing scales  plates  vegetable peeler  grater  vegetable knife  colander  chopping board  wok or large frying pan

How to make chow mein… WASH YOUR HANDS

1. Start by preparing the vegetables, peel and grate the ginger, peel and finely chop or grate the garlic, peel the carrot and using the peeler again peel fine strips off the carrot, rinse the bean sprouts in a colander, trim the spring onions and cut them into 1 cm pieces.  Cut the pepper in half and remove the seeds, cut it into quarters and then into slices, shred the cabbage by slicing it thinly
2. Bring a large pan of water to boil to cook the noodles in, cook for 4-5 minutes or as per the instructions on the packet until just tender, drain the noodles and leave in the pan to keep warm.
3.  Place a wok or large frying pan on the stove to heat up, when the pan is hot add the sesame or stir fry oil, then add the garlic, ginger, soy sauce, carrots, onions and cabbage and sauté for 2-3 minutes until all the vegetables begin to soften, then add the peppers and beansprouts and cook for a further 2-3 minutes. 
4. Add the noodles and mix everything through so all the vegetables and noodles are mixed in together.  Add a little salt and pepper to taste.
5. Serve

The sweet potatoes make the cakes a lovely deep orange colour and make sure they are moist, blood oranges give a light pink icing and squeals of joy as you cut into the deep crimson flesh.

Ingredients: makes 12-16 cupcakes

120g soft butter

200g light brown soft sugar

1 large sweet potato, cooked and mashed*

2 large eggs

225g self raising flour

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon mixed spice

pinch of ground nutmeg

50g chopped walnuts (omit for people with nut allergies)

½ teaspoon vanilla

Finely grated zest of 1 orange

200g fondant icing sugar and juice and finely grated zest of 1-2 oranges

You will need… weighing scales  2 x medium mixing bowls   measuring jug   wooden spoon   grater  round bladed knife   cupcake cases   muffin tin    cooling rack   an adult

How to make sweet potato and orange cupcakes .WASH YOUR HANDS

1.   Ask an adult to preheat the oven on to 180c / Gas Mark 4.

2.   Cream the butter and sugar together until they are light and fluffy, add the mashed sweet potatoes and beat.

3.   Break the eggs into a small bowl and beat with a fork, add to the mixture.  Sieve in the flour and spices, fold into the mixture to mix, add the walnuts, vanilla and orange zest and gently mix.

4.   Spoon the mixture between the cupcake cases, the mixture should come halfway up the sides of the cake cases, if you have more mixture then use a second muffin tray.  This will depend on the size of the sweet potato used.

5.   Ask an adult to put the tray into the oven.  Bake for 20-25 minutes until golden brown and firm to the touch – cool on cooling rack.

6.   Sieve the icing sugar into a bowl, add sufficient juice to mix to a stiff paste then ice the cakes.

• To cook the sweet potatoes either bake in the oven in their skins for 40 minutes, split and scoop out the flesh or steam, DO NOT boil the potatoes as they soak up a lot of water and you will end up with a really soggy mix that that may not rise properly.

Beverley’s Apple Cake  

Ingredients: for 18cm cake 

150g butter, softened 

150g soft brown sugar 

3 x eating apples - chunked 

1 x teaspoon cinnamon 

2 x tablespoons demerara sugar 

3 x eggs 

150 g self raising flour 

You will need....... Weighing Scales 1 x Medium Mixing bowl    1 x Small 

Bowl Chopping Board Wooden Spoon  Sharp Knife 18cm Cake Tin    Wire Rack 

Tablespoon  An Adult 

How to make Bev’s Apple Cake ... WASH YOUR HANDS 

1. Ask an adult to turn the oven onto 180oc/350oF/Gas Mark 4 and put a  

 shelf onto the centre runner.  (Aga Roasting oven - shelf on oven floor) 

2. Grease and line cake tin.  Place butter and sugar into a mixing bowl and 

cream them with a wooden spoon until the mixture is light, fluffy and drops 

off the end of the spoon easily. 

3. Break the eggs into the small bowl (to make sure that you can scoop out 

any eggshell if you need to) and then pour the eggs into the mixing bowl. 

Add the flour into the mixing bowl as well.  

4. Toss apple in demerera sugar and cinnamon and add two thirds to the 

mixing bowl.  Mix all ingredients together and put into cake tin. 

5.  Scatter remaining apples on the top, sprinkle with demerera sugar and ask 

an adult to bake it in the oven for 50 minutes to 1 hour. 

6. Eat warm. 

©Splat Cooking Ltd 2009

Can't decide what to buy, you can now purchase one of our gift vouchers and pass that difficult decision on to the person you're buying the gift for, tee hee hee.

This voucher will be printed out and sent to you by post unless you request a different delivery address and a message to go with it so we can send it directly to your friend or family member..

Give a child the gift of a full day cookery workshop, these workshops are suitable for ages 8-16 and will involve real cooking, mixing, chopping, grating and heat work for appropriate ages and skill levels.

This voucher will be printed out and sent to you by post unless you request a different delivery address and a message to go with it so we can send it directly to your friend or family member.

This voucher is for any adult workshop to the value of £60 so includes our really popular Fantasy Cupcake workshops and Edible Christmas Pressie Workshop, if you would like a different value you can add to the vouchers under our Gift Certificates section

This voucher will be printed out and sent to you by post unless you request a different delivery address and a message to go with it so we can send it directly to your friend or family member.

This voucher is for any adult workshop to the value of £85 so includes our workshops where we cook and sit down and eat lunch together, if you would like a different value you can add to the vouchers under our Gift Certificates section

This voucher will be printed out and sent to you by post unless you request a different delivery address and a message to go with it so we can send it directly to your friend or family member.

This amazing cookbook has been compiled by 12 year old Georgie to raise money for the new Cupcake Ward at Great Ormond Street Hospital (GOSH).

The Cookbook is a collection of favourite recipes contributed by family, friends and celebrities inspired by Georgie's determination to buy equipment for this new ward and communications hub.

Georgie has a friend Lucy who has been in and out of GOSH since she was born and Georgie wanted to help Lucy's family equip the Cupcake Ward. However, Georgie soon realised that she would need to sell an awful lot of cupcakes to raise the £8,943 needed, so she decided to put a cookbook together. The recipes range from the heart rending (Richard E Grant) to the fun (Boris Johnson) interspersed with classic family and celebrity favourites. There are recipes from Delia Smith, Nigella Lawson, Raymond Blanc, Pixie Lott, Gino d'Acampo, Meg Cabot, Sophie Dahl, Patsy Kensit, Amanda Holden, Fearne Cotton, Divine Chocolate chocolatier David Greenwood-Haigh, Gleneagles Hotel head pastry chef Neil Mugg and our very own Beverley Glock.

It makes an gift and the whole £10 book price will go to GOSH Cupcake Ward.

This is Beverley's famous gingerbread biscuit recipe, if you or your children have been on the Posh Icing or Edible Christmas Present workshops this the recipe for the biscuits you will have iced and decorated. This is also the recipe we use at our Gingerbread House Workshops but not the one for our Designer Gingerbread Kits as that is a very well kept secret.

Ingredients: for 15-20 Biscuits

350g Plain Flour

2 teaspoons Ground Ginger

1 teaspoon Bicarbonate of Soda

100g butter

175g Soft Brown Sugar

1 Egg

4 Tablespoons Golden Syrup

Ingredients: for icing

4-5 Tablespoons Icing Sugar

Sprinkles, Silver Balls, Hundreds and thousands

Thin (2 mm wide) ribbon to hang the biscuits on the Christmas Tree

How to make Gingerbread Biscuits ... WASH YOUR HANDS

1.            Ask an adult to turn the oven onto 190^oC/Gas Mark 5. (Aga Roasting Oven - shelf on oven floor).  Weigh out the flour and butter.  Place these into the mixing bowl, measure out the ginger and bicarbonate of soda and add to the bowl.

2.            Rub the butter into the flour with your fingers until it is like fine breadcrumbs.

3.            Break the egg into the small bowl, scooping out any bits of eggshell.  Add the syrup to the egg and beat well with the fork.  Pour into the mixing bowl along with the sugar.

4.            Mix the flour and egg mixture together using the tablespoon until it forms a dough. You may need an adult to help.

5.            Sprinkle a little flour onto a clean work surface, put the dough onto it.

6.            ‘Knead’ the dough - squeeze the dough together, turning it and twisting it until it becomes smooth.  If the dough sticks to the surface sprinkle a little more flour onto it.  Use a little butter and grease the baking tray.

7.            When the dough is smooth, sprinkle a little more flour onto the surface, split the dough into two balls and roll out one ball of the dough until it is the thickness of a pencil, approximately 5 mm. 

8.            Cut out lots of biscuits with the cookie cutters and carefully place each biscuit onto the greased baking tray using the spatula. If you want to hang the gingerbread on the Christmas Tree ask an adult to put a hole in the top of each biscuit using a skewer.  Repeat with the second ball of dough.

9.            Ask an adult to place the biscuits in the oven for 10-15 minutes, until they are golden brown.  Ask an adult to remove them and re-pierce the hole in the top and let them cool on the tray for 15 minutes, then transfer them to the wire rack

10.            When the biscuits are cold you can decorate them with icing and sprinkles and carefully thread lengths of ribbon through the small hole in the top and tie with a bow or knot ready to hang on the Christmas Tree, or give them to friends and family as presents.

Drop scones or scotch pancakes are very quick and simple to make, using store cupboard ingredients they make a super tea time treat, serve with lemon and sugar or butter and jam

Drop Scones

Ingredients: for about 24

• 220g self raising flour
• 2 eggs
• 4-6 tablespoons milk
• 100g caster sugar
• Butter for pan

How to make drop scones - WASH YOUR HANDS

1. Sieve the flour into the bowl, make a well in the centre.
2. Crack the eggs into the jug and add the milk. Beat with fork until well mixed and add to the well in the flour.  
3. Start mixing the batter in the middle of the bowl and gradually draw in the flour from the edges. The batter should be thick.  
4. Ask an adult to put on the frying pan and add about a teaspoon of butter. When the butter sizzles the pan is ready, lower the temperature slightly and using a spoon lower a spoonful of batter into the pan, let it cook for 3-4 minutes and then turn over and cook the other side. When it is cooked move it to the plate and cover with tea towel to keep it warm. Cook the rest of the batter. 
5. Serve with butter, jam, syrup whatever you fancy! And enjoy

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 24 per pack. These are also available in bulk.

Pastel Pink with White Spots folded mini tulip muffin wraps, 30mm x 40-60mm (it fits in your mini muffin tray). Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 50 wraps

Red with White Spots folded mini tulip muffin wraps, 30mm x 40-60mm (it fits in your mini muffin tray). Cakes suddenly become even more exciting with all these different frocks to choose from, let your imagination go wild and dress up your cakes for whatever occasion. Pack of approx. 50 wraps

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 24 per pack. These are also available in bulk.

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 24 per pack. These are also available in bulk.

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 24 per pack. These are also available in bulk.

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 24 per pack. These are also available in bulk.

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 100 per pack.

These beautiful scalloped muffin cases will give your cakes a new dimension, the cases make even the simplest cake look exceptionally beautiful. 50mm diameter x 50-80mm high, approx. 100 per pack.

Ingredients: for 12 cupcakes

• 150g soft butter or margarine
• 150g caster sugar
• 3 eggs
• 150g self raising flour
• 1 tablespoon good quality cocoa powder
• 150g blackcurrants
• 1 courgette or beetroot, grated.

For the icing:

• 100g blackcurrants
• 2 tablespoons caster sugar
• 500g fondant icing sugar

How to make Surprise Chocolate Cakes… WASH YOUR HANDS

1. Ask an adult to put the oven on to 180c / Gas Mark 4.
2. Cream the butter and sugar until pale and fluffy.
3. Add the eggs, flour and cocoa and mix well, add blackcurrants and courgette or beetroot and gently fold in.
4. Split the mixture between the cupcake cases and Ask an adult to put the muffin tin into the oven for 20-25 minutes.
5. Ask an adult to heat the blackcurrants and caster sugar in a small saucepan and cook over a low heat until the blackcurrants ‘collapse’ and the juices flow.
6. Remove from the heat and sieve into a bowl, squashing the fruit down to extract as much juice as possible. 
7. Place the fondant icing sugar into a mixing bowl and gradually add the blackcurrant juice mixing until the icing sugar becomes glossy and sticky, add a little water if you need to but not too much as you want the icing thick and sticky. 
8. Ask an adult to remove the cakes from the oven and transfer to a cooling rack, ice the cakes and eat.

Cupcake Decorating Party - brand new, this is the party of the decade and will have all your friends desperate for an invite, including their Mums, but this is strictly under 16s only. (We have a similar option for grown ups who would like a cupcake decorating event/party - do call us if you would like details of that).  We will bring along to the party 6 premade delicious cupcakes for each child to decorate - there will be plain and chocolate ones!  We will also bring along homemade chocolate buttercream and fondant frostings with a choice of food colouring pastes so the children can mix up their own colours, please let us know in advance if you have any colour preferences as we bring along a maximum of 3 options. We can also provide an additive free option using natural fruits such as raspberries to provide a lovely rich pink colour and delicious additional flavour, if you are interested in this option please do let us know as it does incur a small additional charge.

The Cookery Leaders will bring piping bags and nozzles and show the guests how to make swirly whirly icing and cupcake rose icing. They will also be shown how to make sugarpaste roses in different sizes and how to cut and glitter sugarpaste shapes. Then it's down to the guests to ice their own cupcakes and have fun with sugarpaste. Their beautiful creations will then be placed into named cake boxes and ribboned up ready to take home.

The party activity lasts for 1 and a half hours, please note that we don't provide food for this option so that will be down to you.

(We are also happy to provide this activity for weddings and other events when you need a group of children entertained for an hour, such as during speeches).

All our cupcake decorating parties include:

• Party invitations 
• Ingredients and utensils 
• Aprons to use at the party 
• Chef's hats and party bag 
• Selection of Splat Cooking's fabulous sprinkles and glitters (including sprinkles and sugars with no artificial colours or totally additive free if you wish, please request this on booking)
• Party bag and cupcake boxes 
• Selection of 12 cake cases for the party bags;
• Laminated recipe card for each child 

Please let us know if any children have allergies or specific dietary requirement and we can adapt the cakes to suit. We use good quality ingredients, fair trade and organic where feasible, Divine cocoa powder and chocolate, free range eggs always (we like happy chickens) and avoid the use of hydrogenated vegetables oils and fats where possible, unfortunately this is an ingredients in sugarpaste and we can't avoid it here.

For a small additional charge we can bring blackcurrant muffins instead of chocolate fairy cakes and colour the frostings with fruit coulis rather than colour pastes. If you wish the children can make the birthday cake too, there is an additional cost of £12.50 for this. Up to 6 children £165 Up to 9 children £240 Up to 12 children £285 Up to 15 children £350 More than 15 children is subject to prior agreement and at a cost of £22.50 per additional child.

We provide Splat Cooking logoed pvc aprons for use at the party but if you would like the children to decorate their own white cotton aprons (using fabric pens) they can then wear these and take them home, this is an additional £4.95 per apron or if you'd like them embroidered with the child's name this will be an additional £10.95 per cotton apron. Please note that for the apron decorating we will add on an additional 30 minutes at the beginning of the party for the children to decorate their aprons and there will a charge of £12 in addition to the apron price.

Please call us for availability before booking, once we have agreed the time and date with you we will take a £50 non refundable deposit (£150.00 non refundable deposit for parties of 15 children and over) and send you out the invitations.  At least one week before the party we will confirm the number of children and the outstanding amount will be payable. All our cookery leaders hold a current CIEH Level 2 Award in Food Safety as well as completing our own training course. Beverley also holds the Advanced Food Hygiene Certificate. The cookery leaders are CRB checked and have full insurance for cooking with children. Depending on your location there may be a mileage charge, we will discuss this with you at the time of booking and do our best to allocate the closest cookery leaders possible.