Mini Market's blogs
Get set to get wet is a game where you get a tall bit of plywood with a hole cut somewhere in the middle and the person that stands up behind the plywood sticks their face through the hole in the middle of the plywood and the customer tries to throw a sponge in your face and if they hit you right in the middle of your face they get a sherbet and lollipop and if they hit half of your face they win a small bar of chocolate and if you miss you would get a lollipop, 1 hit would cost you 1.00 and 2 hits would cost you 2.00 and 3 hits would 2.50 and up the front of the sponge throw will be a food stall where we will sell sherbet and lollipop for 2.00,lollipop for 50c,Choc bars for 1.50 and jelly oranges for 1.00 per piece and 2.00 for half a orange our goal is to try hit $275 dollars if we could that would be amazing if we do every body would get $50.My partners will be Luke lang and Jada kaipo / Harry Oliver.
Hi team!
In the past, all Mini Markets started with a date being set, then the planning took place.
Unlike most events where ADULTS pull them off; this event is pulled off by KIDS - planned by kids, for kids, but with adult guidance. The adults rely on the kids listening to the advice and making the most of the time given. Where this works well, we have great stalls and great market.
Experience has shown that lots of stalls become last minute panic stations; parents haven't got the letters they were lined up to get etc...
So now - dates will only be set when all's planned.
Times to plan will be in every lesson, where possible.Toffee Apples, different types of toffee apples such as, sprinkles and lollies or just plan.
We will need: lollies, toffee, apples, sprinkles, and iceblock sticks.
Recipe:
3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
1 Tbsp white vinegar
1 Tbsp butter
1/2 cup water
1/2 tsp cream of tartar
Few drops Red food colouring
8 apples
8 wooden ice-block sticks or wooden sticksPut the sugar, vinegar, butter and water into a saucepan. Heat gently, stirring constantly until sugar dissolves. Add cream of tartar and food colouring. Bring to the boil. Do not stir. Let mixture boil until the hard crack stage. (The hard crack stage usually happens at 146-154°C. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.
If the stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mould it. Or use a candy thermometer.)
While mixture is boiling, wash and wipe the apples dry. Push an ice-block stick into each stem end. Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place on a sheet of baking paper or non-stick foil. Repeat with remaining apples. Leave until cold and set.
