Mini-Mos 2011 is the longest running community fun run in Australia. Organised almost entirely by volunteers from Mosman Public School – Sydney, this event is proud to support two children’s charities; Starlight Children’s Foundation and Giant Steps. Over 3000 runners will race in the 2km, 5km and 10km events and this year every registered entrant can fundraise for one of these two charities.

This is my last creation. A lot of fun to make, but took me about two days to finish. I made a couple of mistakes, but they were easy to fix. Very challenging since it was my first Lightning McQueen cake.

I took some photos while I was making the cake, which you can see in the video below.

I would love to hear your comments and questions. Big hug, Bruna

Hi there,
My name is Rebekah and I’m the contestant assistant for Ambience Entertainment on a new kids’ game show called Kitchen Whiz.  We are on the hunt for some fantastic kids aged between 11-13 who are passionate about cooking to come and audition to be on the show, and Tiddlers will no doubt be one of the places to find them! It is not a paid gig for the kids, but they do win some pretty exciting prizes as contestants.  At this stage the audition dates are yet to be finalised (they will be held in our studio at Fox Studios) – Rebekah Moore-  contestant assistant for Ambience Entertainment on Kitchen Whiz

KITCHEN WHIZ is a brand new kid’s game show being produced by Ambience Entertainment (makers of What Do You Know – ABC3, Pyramid – Ch 9 and Go Go Stop – Ch 7) that will air weekdays on Channel 9 at 4pm.

KITCHEN WHIZ is a new and exciting half hour game show which is a frenzy of food and fun! We’re looking for kids who love to have fun, make a mess and challenge their basic knowledge of food, nutrition, food science and cooking. There are no special skills required – just a love of food!

Our host Beau Walker (Nitro from The Shak) guides two competing teams through the game play and exciting activities. To assist the contestants in the kitchen with chopping and cooking is our very own Kitchen Ninja, a master in Kitchen Martial Arts….if you don’t believe us, just wait and see….
Sound exciting? Wanna play?

We’re looking for contestants now!
If you’re aged between 11 and 13, have a friend that you can team with and want to have some foody fun – we’d love you to hear from you!
We’ll be holding auditions in late Febuary with episodes to be recorded at Fox Studios in March & April.
You must be aged between 11 and 13 as at the record date (March-May). Please contact us if you are unsure whether you will be eligible.
Due to the varied ingredients used to create recipes in Kitchen Whiz, anyone with food allergies (nut, shellfish, dairy, citrus etc…), or any moral, spiritual, religious or dietary restrictions limiting their interaction with certain foods will not be able to take part. Thank you for your understanding.

KIDS DAY OUT MUSIC FESTIVAL- The ‘BIG DAY OUT’ for kids!

Looking for the ultimate day out for your kids that they’ll never forget? The Kids Day Out Music Festival to be held at Sydney Olympic Park Sports Centre on February 26 will not only feature a line up of Australia’s most popular children’s performers and live stage shows but also give your children the opportunity to meet their heroes!

For the first time in Australia over fifteen of the biggest name kid’s entertainers will be under the one roof including Hi-5, Yo Gabba Gabba, Ben 10™, Dorothy the Dinosaur, Bob The Builder™, Go Diego Go, Nickelodeon’s Slime time LIVE, SpongeBob SquarePants, Disney’s Cars 2 Touring Truck, The Powerpuff Girls, The Simpsons™, The Party Pirates, My Friend Mark, LA Talent Crew and many more. Not to mention all the activities including Tiddlers Cooking Classes, Action on Cue’s Performance Workshops, Animalates, The Tin Solider and Ballerina Workshops and more! Watch as your kids, sing and dance along with their beloved characters from three huge arenas.

Unlike other children’s concerts, kids will also get the opportunity to get up close and personal with their favourite stars with the opportunity for backstage meet and greets and also to have their photo taken with their ‘stars’ – all included in the ticket price!

The much anticipated event will also include a program of non-stop entertainment with free activity centres, workshops, rides and an exhibition hall packed with the best of everything for kids…and kids at heart!

Details:

TIME: 9:00 am to 5:30 pm VENUE: Sydney Olympic Park Sports Centre – Olympic Boulevard, Sydney Olympic Park INFO: www.kidsdayout.net.au
Facebook & Twitter: Kids Day Out – Music Festival COST: Tickets Normally – $55 each or $187 for Family Pass ( Admit 4 ) *

SPECIAL CCNSW offer $45 – Limited Quantities Available BUY NOW! Showbags – $20 Pre-sale/ $25 at Event

TICKETS AND SHOWBAGS FROM TICKETEK

http://www.ticketek.com.au/kidsdayoutccsw

This is a limited capacity event. DON’T MISS OUT.

*Babies 18 months and under at time of event do not need a ticket

INGREDIENTS

4 eggs
¾ cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
1/3 cup boiling water
10g butter
300ml carton cream, whipped

ICING
4 cups icing-sugar mixture
½ cup cocoa powder, sifted
2/3 cup milk
20g butter, melted
2 cups desiccated coconut

METHOD

1. Preheat oven to moderate, 180°C. Lightly grease 2 x 23cm sandwich pans. Line base with baking paper. Dust sides of pans with a little flour, shaking out excess.
2. In a large bowl, beat eggs with an electric mixer until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
3. Sift flour and cornflour together. Combine water and butter in a jug. Fold flour lightly into egg mixture, a little at a time, followed by water mixture.
4. Pour mixture evenly into prepared pans. Bake for 15-20 minutes until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes.
   Cool completely.
5. ICING. Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth.
6. Place over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency.
7. Spread icing all over cakes. Drain off excess. Coat in coconut. Place on a wire rack and leave to set.
8. Sandwich cakes together with half the cream. Serve in wedges with remaining cream. Serve with strawberries, if liked.

A history of Lamingtons

The chocolate lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the peach melba and Vegemite.

This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, is believed to have been created through an accident at work by a maid-servant to Lord Lamington, the thoroughly-British eighth Governor of Queensland. The maid-servant was working at Government House in Brisbanewhen she accidentally dropped the Governor’s favourite sponge cake into some melted chocolate. Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers. Lord Lamington devoured this new taste sensation with great delight and the maid-servant’s error was proclaimed a magnificent success by all!

Lord Lamington was born in London, England on 29 July 1860 as Charles Wallace Alexander Napier COCHRANE-BAILLIE holding the aristocratic title of Baron Lamington. He was Governor of Queensland from 9 April 1896 to 19 December 1901 and as a result, the lamington was considered 100 years old on 19 December 2001. After leaving Queensland, he went on to become the Governor of Bombay in India for 4 years. He died at Lamington House, Lanarkshire, Scotland, in 1940.

According to Hansardat the Australian Constitutional Convention in Canberra on 11 February 1998, Cr Paul Tully, an elected delegate representing QUEENSLANDERS FOR A REPUBLIC suggested that his extensive research of the Governors of the 6 Australian colonies and states had produced evidence of only “one, single, solitary, positive achievement of any Governor since the First Fleet arrived in 1788″ and that was Lord Lamington’s contribution to the culinary delights of the Australian nation!

Lord Lamington served Queensland for 5 years but despite all of his colonial, aristocratic pomp and ceremony, the only thing which Charles Wallace Alexander Napier COCHRANE-BAILLIE will ever be remembered for in Australia is the creation of the world-famous lamington.

Source: http://www.ipswich.qld.gov.au/division2/lamington.php

Would you believe that Ferguson Plarre Bakehouses have been around for as long as the lamington? We were established in 1901 and we’ve been making chocolate lamingtons for over 100 years! Percy Ferguson & Otto Plarre started working on our original cake recipes over 106 years ago and that’s why we recently won 1st Place for our lamingtons at the recent National Baking Competition held in Melbourne on the 27th of June 2007. Come in and try Australia’s best lamingtons!

Cupcake baking class

Date: January 30th – Sunday

Time: 1pm to 2:30

Local: rascals play centre , 5 vista st, Mosman

Price: by donation (minimum $25)

Cooking: Cupcakes

Four hours to make and 3 minutes to eat! ))

These doughnuts are baked, not fried, and any kid will be delighted to find one in their lunchbox!

Makes

12

Ingredients

• 1/2 cup (75g) plain flour
• 1/2 tsp baking powder
• 1/4 cup (55g) caster sugar
• 1/4 cup (60ml) milk
• 1 egg, beaten
• 1 tbs olive oil
• 1/2 tsp vanilla extract
• 25g dark chocolate melts
• 100s and 1000s or shredded coconut, to decorate

Method

1. Preheat the oven to 180°C.
2. Sift flour, baking powder and 1/2 teaspoon salt into a large bowl and stir in sugar. In a separate bowl, whisk together milk, egg, olive oil and vanilla. Add to dry ingredients and stir until smooth.
3. Fill a 12-hole mini-doughnut pan with mixture and bake for 8 minutes or until cooked (when a skewer inserted into centre comes out clean). Allow to cool slightly, then turn out onto a wire rack to cool.
4. Melt the dark chocolate in a bowl over a pan of simmering water (don’t let the bowl touch the water). Alternatively, melt it in a microwave on medium (50%) heat for 1 minute, stir, then cook in 30-second bursts, stirring after each. Dip half of each doughnut into the chocolate, then coat in 100s and 1000s or coconut.
5. Topping variations: Sift 1/2 cup icing sugar into a bowl with 2-3 teaspoons lemon juice and stir to dissolve. Dip 1/2 the doughnut in icing, then in 100s and 1000s.

Recipe by Valli Little

Our friends at Sydney Morning Herald and TimeOut Sydney were kind enough to include us in their articles about cooking and kids!

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