Kids Corner

Welcome to CRV’s Kids Corner!

Farm children may not get bored quickly with all the animals and activities around. But when they want something else to do, we’ve got you covered!

Don’t forget to send marketing@crv4all.co.nz pictures of your finished masterpieces!

 

Get colouring!

Make your world more colorful with our printable pages below.

Farm Animals

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Something a bit more challenging!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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DIY Cow Egg

Download printable instructions here

DIY Cow Easter Egg






DIY Cow Easter Egg

 

DIY Cow Easter Egg Tutorial

DIY Cow Easter Egg Tutorial

 

 

DIY Cow Easter Egg Tutorial

 

DIY Cow Easter Egg Tutorial

DIY Cow Easter Egg Tutorial

 

DIY Cow Easter Egg Tutorial

7.   
DIY Paper Egg Stand

8.

 

Sourced from www.inspirationmadesimple.com

Mothers Day Velvet Cupcakes

Download recipe here

Lara's Red Velvet Cupcakes

Ingredients

Cupcakes:
1 ¼ cups plain flour
¼ tsp baking powder
¼ tsp salt
1 Tbsp cocoa powder
60 g unsalted butter (at room temperature)
¾ cup Chelsea White Sugar
1 egg
½ tsp vanilla extract (or 1 tsp vanilla essence)
½ cup buttermilk
1 Tbsp red food colouring
½ tsp white vinegar
½ tsp baking soda

Cream cheese frosting:
225 g cream cheese (at room temperature)
½ tsp vanilla extract (or 1 tsp vanilla essence)
½ cup Chelsea Icing Sugar (sifted)
¾ cup cream

Method

Preheat oven to 180⁰C fan bake, and line 12 muffin tins with cupcake liners.
In a large bowl sift together the flour, salt, baking powder and cocoa. Combine with a whisk.
In a mixer (or with an electric hand mixer) cream the butter and Chelsea White Sugar. Add the vanilla extract and the egg and beat until light and fluffy.
In a separate dish mix together the buttermilk and the food colouring.
Alternately (in thirds) add the dry mixture and the buttermilk mixture to the creamed mixture. Scrape the sides of the bowl after each addition to ensure all ingredients are well combined. Mix well.
Remove mixing bowl from machine, and have a rubber spatula or wooden spoon ready to hand-mix with. Add the baking soda to the vinegar and quickly stir to dissolve baking soda. While still fizzing, add to the batter and mix through the liquid by hand.
Working quickly, spoon (or scoop with an ice cream scoop for even measures) the batter into the prepared cupcake liners (about ¾ full). Place in the oven, and bake for 18-20 minutes or until a skewer comes out clean when inserted into the centre of a cupcake.
Cool the cupcakes in the tin for 10 minutes before transferring to a wire rack to cool completely.
When cool, ice with cream cheese frosting.

Method for Cream Cheese Frosting:
In a mixer (or with an electric hand mixer) mix together the cream cheese, Chelsea Icing Sugar and vanilla extract. Whip the cream in a separate bowl. Fold the whipped cream into the cream cheese mixture by hand. The mixture should be thick and even in colour.
Spread on top of the cooled cupcakes, or pipe the frosting in swirls. Sprinkle crumbs of one of the cupcakes over the frosting for decoration (if you can bear to spare one!) or, use sprinkles of your choice.

Recipe sourced from www.chelsea.co.nz

Easter Chocolate Hot Cross Buns

Download recipe here

 

Prep time: 2 hours          Cooking time: 30 mins           Serves: 16

 

INGREDIENTS

2 teaspoons instant dry yeast
1 1/2 cups fresh milk, warmed
1/4 cup caster sugar
4 cups flour
1/2 cup cocoa powder
60g butter, chilled, chopped
1 egg, lightly beaten
1/2 cup Dark or Milk chocolate bits
1 teaspoon gelatine
1 tablespoon boiling water
butter, to serve

FLOUR PASTE
1/4 cup flour
2 teaspoons caster sugar

 

METHOD

Step 1: Grease a 6cm-deep, 23cm (base) square cake pan. Place instant dry yeast, fresh milk and 1 tablespoon caster sugar in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

Step 2: Sift flour and cocoa into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg and remaining caster sugar. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

Step 3: Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add choc bits. Knead to combine. Roll into 16 balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C/180°C fan-forced.

Step 4: Meanwhile, make paste.  Combine flour, caster sugar and 21/2 tablespoons cold water in a bowl. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Cook for 20 minutes or until golden and cooked through.

Step 5: Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Place buns, top-side up, on a wire rack. Brush tops with gelatine mixture. Cool. Serve with butter.

 

Recipe sourced from www.chelsea.co.nz

Spot the Difference!

Download page here

 

Download page here

Riddle me this…