Baking is not just for grown ups.

Young ones can have exciting producing cookies and cakes whilst buying up academic concepts and existence abilities.

For Dr Susanne Ng, 40, a former scientist popular on social media for her chiffon cakes, which take the shape of cartoon people like Hello there Kitty and Pusheen, baking is a typical dwelling action she enjoys with her daughters Christine, nine, and Charissa, six, who like producing cookies and macarons. Her 11-calendar year-previous son Caleb joins in often.

“Young ones understand actually fast and they also can comprehend effectively if you make clear just about every move to them,” claims Dr Ng, who retains a PhD in biomedical engineering and previously worked at analysis company A*Star.

As baking requires specific measurements (“like a researcher undertaking a laboratory examination”), it turned a pleasurable way for Dr Ng to train her small children mathematics concepts these types of as introducing, subtracting and dividing.

It allows kids fully grasp sequencing and planning as “none of the techniques can be skipped”, states Dr Ng, who has prepared four recipe guides.

The young types also learn lifetime competencies these as endurance. When it can consider as small as 30 minutes to make cookies, cakes can acquire several hours whilst bread may possibly require up to a working day.

Then there is perseverance. “It normally takes follow to obtain the desired result. The children need to be ready to confront a couple of failures,” she states.

This yr, she is doing work with Japanese business Sanrio to train on the net courses on earning cakes in the form of My Melody, Minor Twin Stars and the most famed Sanrio character of them all, Hi there Kitty.

She shares recommendations on how you can introduce baking to youngsters:

For toddlers: Make some cupcakes and allow the young ones adorn them with colourful sprinkles and fruit toppings. They can get creative with their designs and have tons of entertaining.

For pre-schoolers: Try no-bake recipes these kinds of as individuals for snowskin mooncakes. Permit them knead, pull and shape the dough. This can make for a very good sensory working experience.

For primary schoolers: Start out with straightforward recipes so they can be involved from start to conclusion. They can measure the elements, do uncomplicated mixing and beautify their function. When they are a lot more self-assured at baking, train them state-of-the-art techniques this kind of as folding the ideal way so the batter will not be deflated.



• 2 egg yolks

• 13g castor sugar

• 28g vegetable or corn oil

• 26g water

• 4g vanilla extract

• 40g cake flour, sifted

• 3 egg whites

• Pinch of cream of tartar

• 30g castor sugar


1. Preheat the oven to 140 deg C utilizing top rated and base warmth. Prepare a 15cm spherical chiffon tube pan.

2. Put together egg yolk batter: Conquer egg yolks and sugar in a mixing bowl making use of a whisk. Add oil and combine effectively, followed by water and vanilla extract. Mix evenly. Add sifted cake flour and mix till no lumps are observed.

3. Get ready meringue: Whisk egg whites with a pinch of cream of tartar applying an electrical mixer, then include castor sugar step by step and whisk until firm peaks.

4. Gently fold meringue into egg yolk batter a single-3rd at a time.

5. Fill cake batter into chiffon tube pan until batter is 2cm from the rim of pan. Carefully tap pan on counter top to launch any air bubbles.

6. Transfer pan to oven and bake for 52 to 55 minutes or right up until a skewer inserted into the centre of cake arrives out clear.

7. Invert pan on a wire rack and permit great entirely right before unmoulding by hand or knife.

Will make a 15cm-extensive cake

•Recipe by Susanne Ng (@susanne.decochiffon)



• 120g sugar

• 1 egg

• 65g melted butter or corn oil

• 160ml milk

• 1/2 tsp vanilla essence

• A pinch of salt

• 140g simple flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 25g cocoa powder For the ganache

• 200g dim couverture chocolate

• 150g dairy cream

• 15g unsalted butter


1. Stir the sugar, egg, melted butter, milk, vanilla and salt in a big mixing bowl until finally most of the sugar is dissolved.

2. Sieve the flour, baking powder, baking soda and cocoa powder straight into the mixing bowl.

3. Use a hand whisk to stir until easy, but do not overmix.

4. Pour into the baking containers. Bake at 180 deg C in a preheated oven for about 20 to 25 minutes till cooked. Enable it neat down right before decorating it.

5. Put together the ganache: Spot the chocolate and dairy product in a bowl above a saucepan with simmering drinking water. Stir right up until the chocolate is entirely melted.

6. Increase the butter and stir via to make a sleek and shiny ganache.

7. Leave to interesting and thicken a little before pouring in excess of the cake.

8. Adorn with refreshing fruit and chocolate curls.

Makes two 10cm by 20cm loaf tins

•Recipe by Judy Koh from Artistic Culinaire The College