Rilka Warbanoff ABC food guru shares her recipes and tips each fortnight with our readers making entertaining easy and fun

Rilka   What Kids love to eat As we are approaching the season of fun summer and the kids are looking forward to making the most of the school holidays let alone Christmas it made me reflect on the things kids love to eat and could make with some help. During this time lollies ice creams and cakes are every where and the school break up consist of not much nutrition but great sugar rushes. I though I would share a few ideas that I remember having and thinking about days gone buy   Rilka

FARIY CUP CAKES   Ingredients 100g caster sugar 100g very soft butter 100g self-raising flour 2 eggs 1 tsp vanilla extract For the Icing 200g very soft butter 200g icing sugar food colouring , marshmallows Method   turn the oven on to 180C. Using a muffins tray line the tray with party pans. Put the sugar and butter (properly) in a bowl beat. Add the flour. Add the eggs and vanilla beat well Divide the mixture into the cases and bake for 15 to 20 minutes. For the icing Mix the butter and icing sugar add colouring.   Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows                                                                                   Rilka Warbanoff The resident ABC food guru can be heard on Tuesday's with Lindy Burn, she is going to share her recipes and tips each fortnight with our readers and help  you make entertaining easy and fun.    Rilka holds cooking classes at home and shows how easy it can be to create a 3 course dinner or lunch without fuss or extravagant expense her website is www.realfoodwithrilka.com      Coconut icing Ingredients 250g sweetened condensed milk 250g icing sugar , sifted, plus extra for dusting 200g dessicated coconut pink edible food coloring Method Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined it is easier at this stage to use your hands Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. Store in an airtight container.