Children's Parties

A few ideas here to get you going!  The children can help you prepare this food too!

  1. Jelly Boats
  2. Chocolate Bean Party Cake
  3. Colourful Party Buns
  4. Rocket Biscuits with Windows
  5. Butterfly Fairy Cakes
  6. Popping Candy Fruit Salad

1. Jelly Boats

4 very large oranges
1 packet of jelly
tin foil, to shape little stands for each boat
cocktail sticks
coloured, shiny paper

What to do:
  1. Cut the oranges in half and very carefully scoop out the flesh (you can eat this later!) being careful not to pierce the skins or the warm jelly will run out.  
  2. Sit each half on a little 'stand' made and shaped out of tin foil.
  3. Make up your jelly according to the packet instructions.
  4. Pour the liquid jelly in to each boat, refrigerate and leave to set.
  5. Meanwhile, make little sails for each jelly boat by cutting out small rectangles of coloured shiny paper and pushing a cocktail stick through twice, as shown.....
    ....then stick into the jelly boats just before serving. 


200g (7 oz) gluten-free flour
2 1/2 x 5ml spoons (2 1/2 teaspoons gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
250g (9 oz) dairy-free margarine
250g (9 oz) caster sugar
50g (2 oz) cocoa powder, sieved
4 large eggs
few drops vanilla essence

gluten-free and dairy-free chocolate beans

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil a 9 x13 inch deep cake tin and line the bottom with parchment paper.
  3. In a large mixing bowl sieve the flour, gluten-free baking powder, xanthan gum and cocoa powder together.
  4. Add the dairy-free margarine, sugar, eggs, vanilla essence and whisk until light and fluffy.
  5. Pour into the prepared tin and gently smooth over the top.
  6. Bake for about 45-50 minutes or until a knife inserted into the center of the cake comes out clean.
  7. Leave to stand for 5 minutes then turn out on to a cooling rack.
Ingredients for the dairy-free milk chocolate butter icing:

200g (8 oz) dairy-free margarine 
450g (16 oz) icing sugar, sieved
8 x 5 ml spoons (8 tsp) cocoa
2 x 5 ml spoons (2 tsp) vanilla essence

What to do:
  1. Cream the dairy-free margarine.
  2. Sieve the icing sugar with the cocoa powder, then cream together with the margarine and vanilla essence.
  3. Use to completely coat the cooled cake.
  4. Cover the cake with gluten-free and dairy-free chocolate beans. 


4 oz (100g) gluten-free flour
1 x 5 ml spoon (1 teaspoon) gluten-free baking powder
1/2 x 5 ml spoon ( 1/2 teaspoon) xanthan gum
4 oz (100g) dairy-free margarine
4 oz (100g) caster sugar
2 medium eggs, beaten
1 x 5 ml spoon (1 teaspoon) vanilla extract
     For the icing:
100g (4 oz) sieved icing sugar
1 x 15 ml spoon (1 tablespoon) warm water
Pink, blue and yellow food colouring 
Decorations for the top of each bun

What to do:
  1. Preheat your oven to 190'C / 375'F / Gas Mark 5. Place 12 paper bun cases in patty tins.
  2. Sift the gluten-free flour, gluten-free baking powder and xanthan gum together. Using the all-in-one method for cakes, put the flour, dairy-free margarine and sugar in a bowl with the vanilla extract.
  3. Whisk until the mixture is light and fluffy.
  4. Divide equally between the 12 paper bun cases and bake for 15 minutes, until firm to the touch. Allow to completely cool.
  5. Meanwhile, make the icing by dividing the icing sugar into three lots and mixing with very little warm water and food colouring. Spread a little of each colour on the buns and place a decoration on top.


350 g (12 oz) gluten-free flour
½ teaspoon xanthan gum
1 x 5 ml spoon (1 teaspoon) bicarbonate of soda
½ x 5 ml spoon (½ teaspoon) salt
2 x 5 ml spoons (2 teaspoons) ground ginger
100 g (3 ½ oz) dairy-free margarine
175 g (6 oz) brown sugar
1 large egg, beaten
4 x 15 ml spoons (4 tablespoons) golden syrup
Packet of gluten-free boiled sweets of different colours

What to do:

  1. Preheat your oven to 180’C / 350’F / Gas 4.
  2. Line a baking tray with greaseproof paper.
  3. Place the coloured sweets in separate plastic zip-lock food bag and crush with a rolling pin.
  4. In a large bowl sift together the flour, xanthan gum, bicarb of soda, salt and ginger.
  5. Rub in the dairy-free margarine until it resembles breadcrumbs then stir in the sugar.
  6. In a separate bowl, beat together the egg and golden syrup then pour in to the flour mixture.
  7. Mix to make a dough, then knead lightly on a floured surface to bring together.
  8. Roll the dough to about a ¼ inch thickness, then cut out shapes with your rocket cutter.
  9. Place the biscuits carefully on to the baking tray and cut out the windows using a small knife.
  10. Fill the cut-out windows with the crushed, boiled sweets until they are slightly higher than the dough.
  11. Using a straw, make a hole near the top of each biscuit to be able to hang or thread ribbon through for presents.
  12. Bake in the middle of your oven for 10 minutes.
  13. When completely cold and the sweets have hardened again, lift from the baking tray and store in an airtight container.


100g (4oz) dairy-free margarine
100g (4oz) caster sugar
75g (3oz) gluten-free flour
25g (1oz) cocoa powder
1 1/2 teaspoons gluten-free baking powder
a pinch of xanthan gum or 1/8 teaspoon 
2 eggs, beaten
a few drops of vanilla extract
gluten-free sugar-paper butterflies, optional

For the buttercream:

50g (2oz) dairy-free margarine
100g (4oz) sieved icing sugar
flavouring or colouring of your choice - I added a tablespoon (15ml spoon) of cocoa powder for chocolate buttercream

What to do:
  1. Pre-heat your oven to 190oC / 375oF / Gas 5. 
  2. Place 18 bun cases in a patty tin or lightly grease the patty tins.
  3. In a bowl sift together the gluten-free flour, cocoa powder, gluten-free baking powder and xanthan gum.
  4. Add the dairy-free margarine, sugar, eggs and vanilla extract, then beat well until the mixture slightly lightens in colour.
  5. Divide equally between the 18 bun cases (they should be about half full) then bake for about 15 minutes until firm to the touch and transfer to a cooling rack.
  6. Meanwhile make the buttercream by blending all of the ingredients together. I whisk it to make it lighter. 
  7. Slice the top off each bun and cut it in half (this will make your fairy wings).
  8. In the cakes place a little of the butter cream and arrange the fairy 'wings' on top, as shown above.  
  9. Finally, lightly dust with icing sugar and if you like you can place a gluten-free, sugar-paper butterfly on top for extra decoration. 

Kids LOVE fruit salad and this is a fun way to serve it up at children's tea parties



Favourite fresh fruits like mango, clementine, banana, strawberries, raspberries, seedless grapes, kiwis and pineapple (or tins of fruit salad)

Dairy-free yoghurt, optional

3-4 packets of popping candy

What to do:
  1. Carefully peel and chop your fruit into bite-sized pieces (or open tins!), place into a large serving bowl or individual dishes and mix up evenly.
  2. Pour a little dairy-free yoghurt over the fruit (if using) and then JUST BEFORE SERVING sprinkle the popping candy over the top of your fruit salad.
  3. Listen to the fizzing and popping and eat immediately!