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 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

DIY Paper Egg Stand



Sourced from

Easter Chocolate Hot Cross Buns

Download recipe here


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



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

1/4 cup flour
2 teaspoons caster sugar



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

Spot the Difference!

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