Baking a cake, or a batch of cookies, with your littles ones can make your Mother's Day an extra special occasion.

It's a great way to spend some quality time with them, while doing something fun and interactive.

However, picking the perfect recipe can be tricky, as you don't want to choose something too complicated and end up with a pile of mush.

To help you find the perfect bake we've handpicked some child-friendly recipes.

Browkies (cross between a cookie and a brownie)


For the Brownie Mix:

115g Dr. Oetker Fine Cooks' 72% extra dark chocolate

65g unsalted butter

1 medium egg, beaten

100g dark brown sugar

1tspl Dr. Oetker Madagascan vanilla natural extract

125g plain flour

1 sachet of Dr. Oetker baking powder

For the Cookie Dough:

100g unsalted butter

75g caster sugar

1 medium egg yolk

125g plain flour

1 sachet of Dr. Oetker baking powder

100g Dr. Oetker dark chocolate chips


  1. First make up the brownie mix. Break up the extra dark chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.
  2. Put the egg, sugar and vanilla extract in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.
  3. Now make the cookie dough. Line three large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.
  4. Sift the flour and baking powder on top and add the chocolate chips. Mix together to form a fairly firm dough,
  5. Divide the mixture into 12 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.
  6. When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, Gas Mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the two mixtures together then form into an overall rough round shape, but without flattening the brownie part.
  7. Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for five minutes then transfer to wire racks to cool. Delicious served warm or cold.

Rainbow rocky roads


3 bars of Dr. Oetker Fine Cooks' white chocolate

40g unsalted butter, cut into small pieces

150g shortbread biscuits, broken into pieces

100g dried apricots, chopped

100g glacé cherries, halved

100g dried cranberries

100g pistachios, shelled

75g pink mini marshmallows

2tsp Dr. Oetker Madagascan vanilla natural extract


  1. Grease and line a 20cm square cake tin. Break the white chocolate into pieces and place in a saucepan. Add the butter and put over a very low heat, stirring occasionally, until melted. Remove from the heat, transfer the melted mixture to a heatproof bowl and leave to cool for 10 minutes.
  2. Stir in the biscuits, dried fruit, nuts, mini marshmallows and vanilla extract. Mix well to make sure all the pieces are coated in chocolate and spoon into the prepared tin; press the top down to pack the mixture into the tin. Cool and then chill for at least two hours until set.
  3. To serve, stand at room temperature for about 15 minutes, then remove from the tin and peel away the lining paper. Using a large sharp knife, cut into 16 squares. Your rocky road squares are now ready to serve and enjoy!

Fruit scones


225g self-raising flour

1tsp baking powder

50g unsalted butter

1tsp caster sugar

150ml milk

75g raisins

1 egg, to glaze


  1. Set the oven to 220˚C. Line a baking tray with baking parchment or silicone paper.
  2. Sieve the flour and baking powder into a large bowl, then add the butter and “rub in” until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar and raisins. Now add just enough milk to bind the mixture to form a soft dough.
  4. Turn out onto a lightly floured surface and knead for 20 -30 seconds.
  5. Roll out to a thickness of 2-3cms. Then use a 6cm diameter fluted cutter to cut out rounds, and place on a baking tray.
  6. Brush the tops of the scones with beaten egg and then bake in a preheated oven for 20 minutes until golden and cooked.
  7. Serve with jam and clotted cream.

Celebration cupcakes


200g Trex

225g golden caster sugar

3 large eggs, beaten

2tsp vanilla extract

225g self-raising flour

Pinch of salt

For the icing:

200g butter, at room temperature

350g icing sugar

100g low fat cheese

100g pink food colouring

100g yellow food colouring

Edible glitter and decorations


  1. Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.
  2. In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the eggs. Stir in the vanilla extract and milk.
  3. Sift the flour and salt into the mixing bowl and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  4. For the icing, beat the butter and icing sugar together until smooth and creamy. Beat in the low fat soft cheese. Split the topping into two batches, mixing 2-3 drops of food colouring into each batch. Pipe or spread on top the cakes, then finish off with edible glitter and decorations.

Strawberry cream cake


A little Trex, for greasing

125g self-raising flour

1tsp baking powder

Pinch of salt

115g caster sugar

75g Trex, at room temperature

2 eggs

3tsp milk

½ tsp vanilla extract

2 eggs

1tsp finely grated lemon zest

To decorate:

3-4tsp strawberry jam

150ml double cream

150g strawberries


  1. Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease two 18cm sandwich tins with a little Trex, line the bases with circles of greaseproof paper, then lightly grease the paper.
  2. Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
  3. Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Put the tins onto a wire rack to cool for a few minutes.
  4. Remove the cakes from their tins and cool on a wire rack, then remove the lining paper. When completely cool, sandwich the cakes together with strawberry jam, whipped cream and sliced strawberries. Spread whipped cream over the top and arrange more sliced strawberries over the surface.