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Cake Batter Confetti Cookie Recipe-Kids Party Food Ideas

Sprinkles added to pretty much anything make you smile, right!?

This sprinkles cookie recipe makes the most delicious cookies. They are soft, chewy, and have a great dense feel.

The vanilla cake mix adds just the right amount of sweetness and the nonpareils add the color and fun. Don’t they just scream party to you?

Or you might want to make them just because… because let’s face it, you might not be able to help yourself.


Confetti Cookie Recipe


  • 1 1⁄4 cups flour
  • 1 1⁄4 cups vanilla cake mix (dry mix only)
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon coarse salt
  • 3⁄4 cup unsalted butter, room temperature
  • 1⁄2 cup white sugar
  • 1⁄2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1⁄2 cup 100’s & 1000’s


In a large bowl cream butter and sugar together until creamy. Add vanilla and egg. Mix until combined. In a small mixing bowl combine, flour, cake mix, baking powder, baking soda and salt. Mix.

Slowly beat together flour mixture with butter mixture. Adding a little of flour mixture at a time until completely combined. Fold in chocolate chips and sprinkles.

picture 2

Refrigerate the cookie dough, covered for at least 1­2 hours. Preheat oven to 350 degrees. Grease a baking pan.

Cookie Dough pic 3

Using a small scoop or tablespoon, scoop out the cookie dough onto the cookie sheet.

pic 4

Bake for 10 minutes. Cool cookies on wire rack.

Final picture


Pink Cups and DonutsOne Stop Kids Party Shop

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Kids Party Cakes/Kids Party Food Ideas-One Stop Kids Party Shop


At One Stop Kids Party Shop our most popular girls birthday party themes are rainbow party supplies and Fairy party supplies so we have come up with the perfect and relative easy party cake for either of those party themes it is the Fairy bread Shaped cake. It looks like a giant piece of fairy bread except it is actually a gorgeous yummy party cake. It’s easily made with an 8×8 square cake pan and a serrated knife. I used some brown fondant strips around the edges to give it an authentic-looking bread “crust”, but honestly, the cake was pretty cute without the fondant! If you are looking for Rainbow party supplies, fairy party supplies or Ballerina party supplies for your little girls birthday party then click on the home button at the top of this page which will take you through to our website where you can view our huge range of online party supplies.

Fairy Bread Party CakeOne Stop Kids Party ShopFairy Bread Party Cake 2One Stop Kids Party Shop

This is a nice little all-purpose single-layer white cake, simply use a vanilla cake mix my absolute favourite cake mixes for children’s birthday party cakes is Duncan Hines Vanilla cake mix it is so yummy and has a distinct creamy taste. So just follow the instructions and use Betty Crocker ready to spread vanilla frosting. Then cover in 100’s and 1000’s add the brown fondant strips to the outside if you desire and it is ready how easy it that  yet so unique and loved by all.

Fairy Bread CakeOne Stop Kids Party Shop



  • l 3 x 340g packets moist chocolate cake mix
  • l Ice-cream lollies, chocolate topping, waffle cone and multi-coloured florals, to decorate
  • Butter Frosting
  • l 350g unsalted butter, chopped, at room temperature
  • l 3½ cups icing sugar mixture
  • l Pink, sky blue and leaf green food colouring gel



  • Grease a 22cm round x 9cm deep cake pan. Line base and side with baking paper, extending paper 5cm above pan edge. Line one hole of a 12-hole muffin pan (¹/³-cup capacity) with a paper case.
  • Prepare cake mixes individually, following packet directions. Spoon ¼ cup of mix into paper case in muffin pan. Spoon remaining into round pan. Smooth over top.
  • Cook both pans in a moderately slow oven (160C) for 25 minutes. Remove muffin pan. Cook remaining cake for a further 1 hour, 10 minutes, or until a skewer inserted into the centre comes out clean. Stand for 30 minutes. Turn out onto wire racks to cool.
  • To make frosting, beat butter in a large bowl of an electric mixer until light and fluffy. Gradually add sugar, ½ cup at a time, beating until smooth. Divide evenly among three bowls. Tint one portion pale pink, one portion pale blue and remaining pale green.
  • Trim top of cake to sit flat. Invert onto a cake board. Starting from the centre of the cake and using a skewer, mark cake into three equal sections. Spread a different coloured frosting in each section over top and side. Arrange ice-cream lollies around base. Position muffin in centre.
  • Pour over topping to cover muffin and drip down side of cake as pictured. Top muffin with cone. Decorate with florals.

Melting PointOne Stop Kids Party Shop


Vanilla Marshmallow Cones

Vanilla Marshmallow Cones:One Stop Kids Party Shop


Get ready to party with these cute cones!


30 min | Stand 1 hr

Serves 12


  • 12 small flat-base ice-cream cones
  • 2 cups small mixed lollies
  • 1 tablespoon gelatine
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • coloured sprinkles, to decorate


  1. Stand cones upright in a tray. Divide lollies among the cones. Place 1/3 cup cold water into a small bowl and sprinkle over the gelatine.
  2. Place caster sugar and 1/4 cup water into a medium saucepan. Place over a low heat and stir until sugar dissolves. Bring to the boil and simmer for 5 min. Add gelatine and return to the boil. Remove from heat and pour into a large bowl. Let stand for 20 min to cool slightly.
  3. Using electric beaters, beat mixture for 10 min or until very thick. Add the vanilla extract and beat for 1 min. Spoon mixture into a piping bag fitted with a 1cm round nozzle. Working quickly, pipe the marshmallow onto cones then top with the sprinkles. Allow 1-2 hr to set to room temperature.





  • 1 butter cake, trimmed to the brick proportions on four sides
  • 8 marshmallows
  • Icing180g butter, softened
  • 3 tsp vanilla extract
  • 3 cups soft icing mixture, sifted
  • 3 tbsp milk + a little extra to thin the icing later
  • 2 tsp blue food colouring
  1. Cut your butter cake into the shape of a rectangular LEGO brick.
  2. Place the cake brick on a cake board or plate and place it in the freezer for 1 hour.
  3. While it is in the freezer, place the butter in a bowl and mix with an electric mixer until it is pale and fluffy. Add the vanilla and combine.
  4. Using half a cup at a time, add the icing mixture and beat well. As the mixture becomes stiff, add a little of the milk and the food colouring until all of the icing ingredients are combined.
  5. Remove the cake from the freezer and using a small spatula, coat the entire cake in a thin coat of icing (crumb coat) and return the cake to the freezer for 30 minutes.
  6. When the cake is chilled, mix the remaining icing again for 1-2 minutes and give the cake an all over smooth coat.
  7. Thin the remaining icing with a few drops of milk and place the marshmallows on a fork and dip into the icing. Slide the marshmallows onto the cake using a knife.
  • There is a way to make this without even cooking. You can buy a madeira cake from the supermarket and coat it in some Betty Crocker ready-made Vanilla Frosting. It is totally cheating and perfect if you can’t find the time to cook.
  • The crumb coat is a very important step if you are after a really smooth finish.
  • I used liquid Queen brand food colouring. You could also colour this yellow, red, white or green.




Polka Dot Rainbow Cake:One Stop Kids Party Shop


This impressive cake is a feast for the eyes as well as the mouth!


Prep 30 min | Cook 1 hr 15 min

Serves  12


  • 2 x 600g super moist vanilla cake mix, reserving frosting sachets
  • 1 cup milk
  • 7 eggs
  • 100g packet Instant Vanilla Pudding Mix, such as Cottee’s
  • assorted food colourings
  • 100s & 1000s, to decorate
  • Cream Cheese Frosting, to decorate (see below)



Preheat the oven to 180C (160C fan forced). Spray 18 holes of a standard cake pop pan (11/2-tablespoon capacity) with canola spray. Dust with plain flour, shaking out any excess. Grease 2 x 20cm round cake pans and line with baking paper.


To make cake balls, place 1 packet cake mix, the milk, 4 eggs, the pudding mix and 1/3 cup vegetable oil into a large bowl. Beat with electric beaters on low for 1 min, then increase speed to high and beat 2 min. Divide mixture between five bowls and tint each a different colour.

Spoon mixture into the cake pop pan until three-quarters full. Chill remaining mixtures. Bake for 11-13 min. Cool in cake pan for 5 min before transferring balls to a wire rack to cool completely. Repeat process two more times, greasing and flouring the pan each time until all mixture is used.



Prepare remaining cake mix according to packet directions, using 3 eggs, 1/3 cup oil and 1 cup water. Pour 1/2 cup of cake mixture into the base of each 20cm round cake pan and spread to cover. Arrange 22 cake balls tightly next to each other in each pan, keeping the remaining ones for decoration. Spoon remaining cake mixture over cake balls in pans, ensuring all cake balls are covered with some cake mixture.


Bake in oven for 25-30 min or until cooked when tested with a skewer. Cool in pans for 5 min before turning out onto a wire rack to cool completely. To serve, place one cake (base side up) onto a serving plate or cake stand.

Spread top with 1/2 cup Cream Cheese Frosting then sandwich together with remaining cake. Reserve1/2 cup of remaining Cream Cheese Frosting for decorating cake balls. Spread remaining frosting over top and sides of cake. Decorate top of cake with halved cake balls if desired.


In a large bowl, place 125g softened butter, 250g softened cream cheese, 2 cups of icing sugar mixture and 2 sachets of reserved vanilla frosting mix. Using electric beaters, beat until the mixture is pale in colour and the consistency is thick and creamy.

Polka Dot Rainbow Cake:One Stop Kids Party Shop




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Kids Party Food / Kids Party Recipes

Welcome to One Stop Kids Party shop, so here at One Stop we sell all the fun kids party supplies like party decorations, party invitations, kids party games, party favours, party bags and so on, but we know there is more to children’s birthday parties than the party supplies. The other very important component of a child’s birthday party is the kids party food. So we have started to compile a kids party menu if you like with all your traditional as well as modern kids party food recipes. We have tried to include a mixture of both “fun” maybe not so healthy kids party food recipes as well as healthy kids party food recipes. And of course always remember to check with parents as to whether or not any of the children attending your birthday party have allergies. In my personal opinion it is better to 100% stay clear of nuts then check for other possible allergies such as dairy, lactose and gluten intolerances. Ok now for the fun part the recipes.




What you need:

Mini mars bars

Honey Tiny Teddies

Coloured Smarties

Pre-made chocolate icing

To assemble:

Using picture as a guide…

Cut a slit in the mars bar and push tiny teddy into hole.

Attach 4 wheels and steering wheel to the mars bar in the appropriate place.


Kids Party Food Recipes




  • 3 Weetbix
  • 90gms (1 cup) desiccated coconut
  • 100gm (1/2 cup) brown sugar
  • 150gm (1 cup) self-raising flour
  • pinch salt
  • 150gm melted butter
  • 1 teaspoon vanilla extract
  • 220gm (1 cup) caster sugar
  • 1/3 cup cold water
  • 1 tablespoon gelatine
  • 1/3 cup hot water
  • 6 drops red food colouring (optional)
  • 1 teaspoon strawberry essence (optional)
  • Coconut or sprinkles for decorating (optional)


  1. Preheat oven to 190C.  Grease and line a 23cm square tin.
  2. Crush weetbix into a large bowl.  Add coconut, brown sugar, flour, salt, melted butter and vanilla extract and mix well.  Press into the base of the tin and bake for 15 minutes or until golden.
  3. For the topping; place the sugar and cold water into a large bowl and beat for 3-4 minutes with an electric mixer.  Add gelatine to hot water and stir briskly with a fork until gelatine has dissolved.  Add gelatine mixture to the sugar mixture and beat on high speed for about 8 minutes or until thick.
  4. Add colouring and essence, if using, and beat until combined.
  5. Pour marshmallow onto weetbix base, sprinkle with coconut or sprinkles and refrigerate until set.  Cut into squares.

Weet bix slice


Marshmallow Pops

bag of marshmallows (the round ones work best)
icing (I went for the shop bought version, pink colour, just some warming up and ready to go)
colourful sprinkles of all kinds

Now put a few marshmallows on the skewers. Have your icing and sprinkles ready for use.
Little bowl for the icing and a plate for the sprinkles.
Dip each marshmallow in the icing and right after that in the sprinkles.
Repeat until no more marshmallows left…

I put mine in a glass to keep them up and let the icing dry.

Done and really that easy and really that beautiful result and so many possibilities…

kids party food recipes


Strawberry Pancake Skewers

pancakes and if you live in The Netherlands you can get poffertjesas they are already in the perfect size – otherwise you can make them yourself or get/make pancakes and cut tiny ones with a cookie cutter

Now you slice your strawberries and heat up the poffertjes/ pancakes and assemble both on a stick.
Arrange on a plate and cover slightly with some icing sugar.
Done again and who does not love pancakes with strawberries? Exactly…

Healthy party food


Biscuit wands recipe

With this easy biscuit wand recipe, you can have heaps of fun baking with your little fairy. We’ve made wands in the shapes of stars, hearts and circles but you could cut out biscuit wands in any shape that takes your fancy!

Serving Size:

Makes about 20


  • 1 cup caster sugar
  • 125g butter, melted
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1 egg, lightly beaten
  • 20 icypole sticks
  • Assorted sprinkles


Line two baking trays with baking paper.

Place sugar in a large bowl, melt butter and pour over sugar.

Stir well and add remaining ingredients. Stir to combine.

Lightly flour a surface and roll the dough out to 8-10mm thick.

Cut out shapes. Use a metal slide/spatula to carefully lift onto prepared trays.

Repeat rolling, cutting and lifting until all dough is used.

Place 5cm apart on trays (I had them too close, see picture) to allow for spreading.

Carefully push an icypole stick into each biscuit.

Bake 15 minutes until golden brown.

Remove from oven, cool slightly before removing to a wire rack to cool completely.

Make a simple icing with 1 cup icing sugar and 1-2 teaspoons water. Spread each wand with icing and decorate with sprinkles.


  • Use non-coloured icypole sticks – we got ours from a craft shop. As much as the kids would love coloured sticks, they are probably not terribly nutritionally sound!
  • Recipe created by Melissa Hughes for Kidspot.

Kids Party Food


Baby sushi

Baby Sushi

Sushi is loved by children and adults alike – and this baby sushi is just perfect for little hands to hold. Roll fresh sticks of your kids’ favourite vegetables inside the nori sheets and you have an easy and healthy kids party snack.

Serving Size:


Special Info:

Egg free, Gluten free, Lactose free, Nut free


  • 1 cup sushi rice
  • 1 ½ cups water
  • 3 tbsp rice wine vinegar
  • 1 tsp sugar
  • 6 sheets nori (don’t mention it’s seaweed!)
  • bamboo mat
  • carrot sticks
  • cucumber sticks
  • cooked beef or chicken
  • avocado slices
  • soy sauce and pickled ginger, to serve


Place rice and water in a saucepan, cover and bring to the boil. Reduce heat to a simmer for 10 minutes. Turn off heat and leave for 10 minutes covered.

Spread rice into a container and allow to cool, then sprinkle with combined vinegar and sugar. Stir thoroughly.

Use scissors to cut a sheet of nori in half. Place nori shiny side down on the bamboo mat. Place some of the rice on the sheet, press down with wet fingers to a depth of 0.5cm, leaving a 1cm gap at one end. Arrange fillings in a line on top of the rice.

Start rolling up from the end with fillings. Lift the bamboo mat and roll tightly. Wet the strip at the end and push gently to seal the edges. Slice into six or eight pieces using a sharp, wet knife.

Place on a serving platter, cover with plastic wrap and refrigerate for 30-60 minutes to allow the nori to soften.

Serve with soy sauce and pickled ginger.


  • The kids will love helping prepare these sushi rolls. And the baby pieces are a great way to introduce sushi to the little ones. Although my daughter insists she likes the large hand rolls, like in the shops.
  • I like to lay the filling on top of the rice, but it might make it easier for the kids if you finely chop the filling and stir it through the rice. This would be a good way to sneak in some fish, prawns and ‘unmentionable vegetables’.
  • Leftover chicken strips were fantastic in these sushi rolls.
  • Recipe created by Melissa Hughes for Kidspot. .


Fruit kebabs with yoghurt dip

kids fruit kebabs

Fruit kebabs just say summer to me and you could not have a more healthy snack for the whole family. Here we give them a delicious yoghurt dip for a creamy flavour contrast.


  • 1 cup pineapple, peeled and diced
  • 1/2 cup blueberries
  • 1 punnet strawberries
  • 1 cup grapes
  • 2 oranges, peeled and diced
  • 2 x 60g Yoplait Petit Miam fromage frais


Take bamboo skewers and thread the fruit on in your preferred order.

Pour the Petit Miam into a dipping bowl.

Use half an orange to sink the skewers into for display.


  • You can use any fruit you have on hand or that is in season.
  • Make sure that you take into account the children’s age when making these. I like to make tiny kebabs for tiny hands. If I am serving these to children I also cut off the sharp tips with scissors.
  • This recipe was created by Jennifer Cheung for Kidspot,

Swirly sandwiches

kids party food
Slice the crusts off the bread and cut the loaf lengthways into four equal slices. Flatten each slice with a rolling pin.

Serving Size:

Makes 20


  • 1 loaf white bread, unsliced
  • 60g butter, softened
  • Green and blue sprinkles


Slice the crusts off the bread and cut the loaf lengthways into four equal slices.

Flatten each slice with a rolling pin.

Spread with butter and cover with sprinkles.

Roll up the bread lengthways; you might need to spread a bit more butter on the end of the roll-up to get the sprinkle-side to stick.

Slice each roll into five shells.


  • Make the sandwiches the night before or the morning of the party, place on a serving platter, cover with plastic film and refrigerate until needed.
  • I used green and purple ‘Twinkles’ and a mix of blue and green sprinkles.
  • For the adults I made a plain cream cheese version.
  • Recipe created by Melissa Hughes for Kidspot. .

Veggie pikelets

Kids Party Food
These veggie pikelets are packed full of healthy vegetables and your kids won’t even notice. Whip them up for afternoon tea or to pop into lunch boxes.

Prep Time:

10 mins

Cook Time:

10 mins


  • 2 cup self-raising flour – I use 1 cup wholemeal and 1 cup white self-raising flour
  • 6 eggs
  • 4-5 cups of grated zucchini, and corn
  • 1/2 – 1 cup grated cheese of your choice
  • salt and pepper, to taste
  • milk


Mix all ingredients together, adding milk last until mixture is slightly runny.

Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.

Cook until golden on each side.

Serve with sauce or a dip such as natural yoghurt flavoured with a small amount of curry.



  • These are lovely for breakfast.
  • Add one finely sliced, and deseeded birdseye chili and a handful of coriander leaves for an adult version. Top with sour cream.
  • Be sure to use a non-stick pan for this as things can get ugly with any other type of frying pan\.


Kids baked beanz party cups


Kids’ birthday parties need to be fun but don’t think you need to fill them up with sugary, salty foods to have fun! They’ll love these tasty little party cups filled with beans, ham, tomato and cheese and best of all, they’re no more effort to make than fairy bread!


  • 12 mini flour tortillas
  • 2 x 400g HEINZ BEANZ in Tomato Sauce
  • 100g sliced ham, chopped
  • 1 chopped tomato
  • 1 cup cheddar cheese, shaved using a vegetable peeler or grated


Heat tortillas in a microwave oven for 20 seconds then cut a small incision from the centre of the tortilla to the outer edge to enable you to form a neat circle when pressing into the moulds. Press flour tortillas into 12 x ½ cup capacity greased muffin pans and bake in a preheated oven of 160°C for 7 minutes.

Remove from oven and place 2 tablespoonfuls of HEINZ BEANZ into each tortilla. Return to oven for a further 10 minutes, or until the beans are hot and the tortillas crisp and lightly golden.

Divide ham and tomato between the 12 tortilla cups and finish with a few shavings of cheddar cheese.  Serve hot.


  • These cups are definitely best served hot – but you can do most of the work before the party begins and then just pop them in the oven when your guests are ready to eat.
  • You could try adding some more exotic fillings – but these ones here are guaranteed kid-pleasers!
  • This recipe was created by HEINZ BEANZ – fuel for Australian families.

Birthday biscuits for school


Serving Size:

20 – 24


  • 1 packet Marie biscuits
  • 2 cups icing sugar
  • red and blue food colouring
  • 1 packet pink and white marshmallows
  • sprinkles or coloured sugar crystals
  • 1 packet Freddo frogs


Place icing sugar in a bowl, add 1-2 teaspoons of water to make a smooth spreadable paste. Transfer half the icing to another bowl. Colour one bowl with red colouring and one with blue (my daughter helped me with this so we had very strong colours!). Spread half the Marie biscuits with pink icing. Cut marshmallows in half, press the cut side into the sprinkles or sugar crystals and then place sprinkle-side up on a biscuit. You need four marshmallow halves per biscuit.

For the Freddo biscuits, spread the blue icing on the remaining Marie biscuits and top with a frog. Leave for 30 minutes for the icing to set and then store in an air-tight container. These can be prepared the night before you are taking them to school.

Recipe created by Melissa Hughes for Kidspot.

Homemade rice puff bars recipe

Rice puff bars are very popular with kids of all ages. Now you can make your own with this easy recipe that includes Rice Bubbles, marshmallows and 100s and 1000s.

Serving Size:

Makes 16 bars


  • 6 cups Rice Bubbles
  • ½ cup 100s and 1000s
  • 1 pkt (250g)  marshmallows
  • 125g unsalted butter, melted


Grease a 16cm x 26cm slice tray and set aside.

Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles and 100s and 1000s.

Melt remaining marshmallows in a heat-proof bowl in the microwave (on high for 15-20 seconds). Add melted marshmallows and melted butter to the Rice Bubble mixture. Stir well to combine.

Transfer mixture into tray and press down with the back of a metal spoon. Refrigerate until set, then cut into 16 bars. Store in an air-tight container in the fridge.


  • Variations include using Coco Pops for chocolatey twist and drizzling with white or milk chocolate for an extra sugar hit.
  • I prefer to keep these bars in the fridge as they are a bit crumbly at room temperature.
  • Recipe created by Melissa Hughes for Kidspot.home  made kids party food

Apple cinnamon muffins recipe

These moist apple cinnamon muffins are so easy to make. Bake and store them in the freezer for a quick lunch box solution Or for Kids Party Food

Prep Time:

10 mins

Cook Time:

25 mins


  • 2 cups self-raising flour
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup milk
  • 1/3 cup oil
  • 1 cup tinned pie apples, chopped


Preheat oven to 180°C. Line a 12 cup muffin tray and set aside.

In a bowl, combine the flour, sugar, cinnamon and salt and mix.

In a jug, combine the egg, milk, vanilla, oil and pie apples.

Fold the wet ingredients into the dry ingredients using a spatula until all ingredients are just wet.

Using a 1/3 cup measure, fill each muffin cup and smooth the top.

Bake for 22-25 minutes. Leave to cool in the tray for 5 minutes and then transfer to a wire rack to further cool.


  • I like to make a double batch of these and wrap them indiviually and freeze. You just pop them into the microwave for a minute to defrost.
  • When making muffins you should only mix until the ingredients are just wet. Any more mixing gives you a heavy muffin.
  • I have used tinned pie apple for convenience but you may also use 1 cup of freshly grated apple.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.
 Kids Muffin Recipe