Page 1
™
Ultimate Baking
STARTER S ET
6
Egg Cracker (1)
Small Bowl (1)
Bowl Suction Base (1)
Measuring
Scoops (3)
Cupcake Mold (1)
Sparkle Cake
Mix (1 Pouch)
Chocolate
Frosting
(1 Pouch)
White
Frosting
(1 Pouch)
Sprinkles
( 3 Pouches)
Whisk (1) Spatula (1)
White Cake
Mix (1 Pouch)
Large Bowl (1)
Cupcake Liners (16)
Pastry Tip
& Ring (1)
Contents
Instructions
5
6
Remove and dispose the egg shells.
Do not crack more than one egg at a
time. Empty bowl before cracking
another egg.
Hand-wash Egg Cracker until the next use
(See Cleaning Information).
How to Make A Pastry Bag
1
2
3
CLICK
1
4
5
2
3
1
1
1
2
2
4
2
3
An easy and fun way to crack eggs without the mess!
Holding the Whisk in one
hand, stir in short and
brisk circles.
ONLY fill to the raised edge for
the correct measurement.
Do not fill to top!
Continue until yolk
and egg whites are
fully combined.
Have the handle up
and place the Suction
Base on a clean surface.
Push the handle down
and lock it into place.
Place either the Small or Large Bowl
on top of the Suction Base and twist
Bowl clockwise until it locks.
To remove Bowl from base, twist
counter-clockwise and lift up.
To release Suction Base, lift the locking
handle with one hand. At the same time hold the
clear suction tab up with your other hand.
How to Attach Bowl to Suction Base
Mix ingredients without having to worry about spilling!
Use this uniquely designed base that can be attached to the Large or Small Bowl.
Snip 1 ½ inch off from the tip
of the Pastry Bag.
How to Beat an Egg
How to Fill Measuring Scoops
For Small and Medium Scoops Only.
plastic lip
Place the Pastry Tip inside the
Pastry Bag at bottom opening.
Place Ring outside of the
Pastry Bag and twist to
tighten the Pastry Tip.
ADULT
SUPERVISION
REQUIRED.
Raised Edge
Pastry
Bags (4)
• Adult supervision & participation is required.
• Please retain all packaging & instructions for future reference.
They contain valuable product information.
• Remove all packaging before giving this product to a child.
• An adult should check toy to ensure there is no damage.
• Egg
• Vegetable Oil
• Milk
• Water
• Butter (softened)
• Vanilla Extract (optional)
Fresh ingredients (not included) are necessary for baking Cupcakes.
Before baking, you will need:
STOP: READ THIS BEFORE USING YOUR ULTIMATE BAKING STARTER SET
NOTE: If packaging or food pouches are damaged, please
do not use. Please contact customer service for replacement.
™
Watc h
online!
©2016 Skyrocket Toys LLC, Los Angeles, CA 90066 USA. All rights reserved. Real Cooking,
Chocolate Pen and Skyrocket and their respective logos are trademarks and/or registered
trademarks of Skyrocket Toys LLC. All other trademarks, logos and copyrights are the
property of their respective owners, and there is no relationship express or implied with
Skyrocket Toys LLC.
MADE IN CHINA
Questions or comments?
Please call 888-674-5650 or email
The information presented in these instructions is believed to be accurate and reliable; however no
warranty, either expressed or implied, is made. Any recommendations or suggestions are made
without guarantee, among other reasons, the conditions of storage and use are beyond our control.
Visit RealCookingKids.com for fun, helpful videos.
Learn how to pipe frosting, glaze donuts and more!
CLEANING INFORMATION:
• Wash all parts with damp sponge and mild soap before use.
• Do not use harsh chemicals to clean.
• Do not wash in dishwasher.
• Make sure all Ultimate Baking Starter Set components are completely dry before use.
IMPORTANT INFORMATION:
•
Adult Supervision is required.
•
Wash hands before use.
•
Wash all parts by hand thoroughly before use. Refer to cleaning information.
•
Avoid getting food in eyes. Rinse eyes with water and seek medical attention if necessary.
•
Food items may stain clothing, furniture, or carpeting.
•
Store in cool dry place.
•
Store homemade Cupcakes in sealed container, or re-sealable plastic bag.
•
Do not bake Cupcakes in microwave.
• Results will vary from product images depending on age, skill level and oven.
• Food pouches inside not labeled for retail sale.
• Toy parts made and assembled in China.
CHOKING HAZARD-
Small parts.
Not for children under 3 years.
WARNING:
Conforms to product safety standards ASTM F963.
Not suitable for children under 3 years due to small parts.
Contains Milk and Soy.
01609
Press the yellow button
down firmly with palm.
The yolk and egg whites
will drop down into the
bottom bowl.
Carefully, remove the bottom bowl
by pulling down from base.
Place egg horizontally
into Egg Cracker arms.
arm
arm
Attach the plastic lip to the
front of the Egg Cracker. Align
the clip to the notch to join.
How to Use the Egg Cracker
FOR VIDEO
INSTRUCTIONS
Baking Tips VISIT:
RealCookingKids.com
1 ½ Inch
ALSO AVAILABLE:
BAKING SET
Cake PopS Cones
MINI DONUTS
BAKING SET
CHOCOLATE PEN
TM
Use to decorate your
Real Cooking treats!
Page 2
1 1
Make the Chocolate
and White Frosting
Follow instructions on
reverse titled “How to Make
a Pastry Bag”. Set aside.
Recipe: Chocolate Frosting
1. Using the Spatula, combine ingredients in the
Large Bowl (once it’s been cleaned).
• Full Chocolate Frosting Pouch
• 1 ½ Tbsp. Milk (Add slowly)
• 1 Tbsp. Softened Butter (Do not melt butter!
Use soft, room temperature butter or
microwave for 7 seconds.)
• 4 drops Vanilla Extract (Optional, for taste)
2 . Mix and set aside.
Recipe: White Frosting
1. Using the Spatula, combine ingredients in
the Small bowl.
• Full White Frosting Pouch
• 1 ½ Tbsp. Softened Butter (Do not melt
butter! Use soft, room temperature butter
or microwave for 7 seconds.)
• 1 Tbsp. Water (Add slowly)
2. Mix and set aside.
Place the Cupcake Mold onto an oven safe
baking tray. Once ingredients are mixed, pour
1 Tbsp. of the batter into each Cupcake Liner.
Have an adult place the Cupcakes on the
baking tray inside the oven to bake for
approx. 9 - 11 minutes or until
toothpick inserted in center comes
out clean.
When ready, have an adult remove the
baking tray from oven and place on the
counter to cool for at least 5 minutes.
In the Large Bowl, combine these ingredients and
use the Whisk to mix.
• 1 Cake Mix Pouch (Use Sparkle Cake Mix
for Sparkle Surprise Cupcakes and White Cake
Mix for Tuxedo Cupcakes)
• 1 Tbsp. Vegetable Oil
• 1
½ Tbsp. of Beaten Egg
• 2 Tbsp. Water
Place 1 Cupcake Liner inside each Cupcake Mold and set aside.
Use your finger to poke a hole
into middle of an completely
COOLED Cupcake.
Fill the hole with
Crystal Sprinkles.
Frost the Cupcake using the
remaining Chocolate or White
Frosting Pastry Bag. Rewash and
reuse the Pastry Tip
from the Tuxedo
Cupcakes.
Tada! Bite into or cut open the
Cupcake to reveal the Crystal
Sprinkles inside!
Decorate with Star
Sprinkles.
Be Creative with Real Cooking!
Fold down a second
Pastry Bag and fill
with ½ the
Chocolate
Frosting.
Unfold Pastry
Bag and set
aside.
Repeat Step 3
and 4 with White
Frosting.
Snip 1 ½ inches off the tips
of both the Chocolate and
White Frosting.
Place both the Chocolate and White Frosting Pastry Bag
into the empty Pastry Bag you set aside. Tighten Pastry
Ring (See How to Make a Pastry Bag).
Twist the end of the bags closed
and maintain pressure.
Ready to frost. Hold the
combined Tuxedo Pastry
Bag Tip down 2 inches
away from cooled Cupcake.
Squeezing the Pastry Bag
slow and steady, frost
from the outside-in,
decorating in spiral
until you reach the
middle.
When you are done, release
pressure from the Pastry Bag
and lift the tip up gently.
Add Candy Pearls to decorate.
PRO-TIP: Hold the top of the bag in
your right hand – that's your squeezing
hand. Your left hand steers the bag.
(Lefties hold the bag with their left
hand and steer with their right.)
Have an ADULT preheat oven
to 350˚F.
How to Make Bake Your Cupcakes
Tuxedo Cupcakes:
How to Frost Decorate
No Cake on the
toothpick = Ready!
1 ½ Inch
(See Recipes).
Sparkle Surprise Cupcakes: How to Frost Decorate
S
U
R
P
R
I
S
E
!
ADULT
SUPERVISION
REQUIRED.
WHITE FROSTING
CHOCOLATE FROSTING
PRO-TIP: Make sure to leave enough Frosting
to make the Sparkle Surpise Cupcakes!
You will need to use 3 Pastry Bags:
• 1 for Chocolate Frosting
• 1 for White Frosting
• 1 to Combine and hold together (See Step 6)
PRO-TIP: Place the Pastry Bag, tip down, in a
tall glass and fold Pastry Bag around the rim.
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