Easter Coconut and Vanilla Cupcakes

• 1 ½ cups Chelsea White Sugar (338g)
• 190g butter, softened
• 3 eggs
• 1 Tbsp vanilla essence
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• 2 ½ teaspoons Edmonds Baking Powder
• ¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar, sifted (450g)
• 3-4 Tbsp Meadow Fresh Original Milk
• 1 ½ tsp pure vanilla extract
• Sprinkles, to decorate (optional)

Dough

• 1 Tbsp sure bake yeast
• 1 Tbsp Chelsea White Sugar
• 1 tsp salt
• 3 cups Edmonds High Grade Flour 
• ½ cup Edmonds Wholemeal Flour
• 2 Tbsp oil (light olive or canola etc)
• 320ml water (room temperature)
• 1 egg

Later addition to dough

• 75g citrus rind (if desired)
• 1 Tbsp ground cinnamon
• 1 Tbsp mixed spice
• ¼ cup Chelsea Soft Brown Sugar
• ½ cup sultanas
• ½ cup currants

For the Crosses

• ¼ cup Edmonds High Grade Flour 
• ¼ cup cold water
• 2 Tbsp butter (melted)

For the Glaze

• ¼ cup Chelsea Caster Sugar
• 2 Tbsp warm water

Dough

• 2 ½ tsp dried yeast
• 3 ½ cups plain flour (520g)
• ¼ cup Chelsea Soft Brown Sugar
• ½ tsp salt
• 1 Tbsp mixed spice
• 1 cup sultanas
• 75g mixed peel (optional)
• 1 egg
• 2 Tbsp butter
• 310 ml water

Crosses

• ½ cup plain flour
• 80 ml water

Sugar Glaze

• 2 Tbsp water
• 1 Tbsp Chelsea Soft Brown Sugar

• 100g butter, softened
• ¾ cup packed Chelsea Soft Brown Sugar
• 2 large eggs, beaten
• 1 cup plain flour
• ½ tsp baking soda
• ¼ cup cocoa
• ½ cup sour cream
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon juice
• 1 tbsp milk
• Drinking chocolate to sprinkle on top

CAKE

• 170 g (6 oz) butter (at room temperature)
• 140 g (5 oz) Chelsea Caster Sugar
• 3 eggs
• 140 g (5 oz) self-raising flour
• 1 tsp vanilla extract
• 4 tbsp raspberry jam

ICING

• 80 g (3 oz) butter, at room temperature
• 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
• 1-2 tbsp milk

• 3 ⅓ cups (500g) bread and pizza flour (strong flour)
• 100g each sultanas and currants
• 1 Earl Grey tea bag
• 2½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp each ground allspice and ground cloves
• Finely grated zest and juice of 1 orange
• 100g Chelsea Caster Sugar
• butter, to serve

Yeast ferment

• 65g bread and pizza flour (strong flour)
• ¼ tsp Edmonds Instant Dry Yeast

Piping mixture

• ⅓ cup (50g) bread and pizza flour (strong flour)
• ½ tbs Chelsea Caster Sugar

• 250g softened unsalted butter, plus extra for greasing the bundt tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g Chelsea Caster Sugar
• 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
• 4 large free-range eggs, at room temperature

To serve

• 20g Chelsea Icing Sugar
• Crème fraîche
• Fresh berries

• 3 ¼ cups plain flour
• ¼ cup Chelsea Caster Sugar
• 3 tsp instant dried yeast
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• pinch of salt
• 1 cup milk, warmed
• 100g butter, melted
• 3 egg yolks, lightly beaten
• canola oil for deep-frying

To Garnish

• extra 1 cup Chelsea Caster Sugar
• 2 tsp cinnamon
• 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.

Flour Paste

• ½ cup plain flour
• 5 tbsp cold water

• 200ml milk
• 1 teaspoon Chelsea Caster Sugar
• 7g sachet dry active yeast
• 400g strong (baker's) flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 50g Chelsea Soft Brown Sugar
• 175g mixed dried fruit
• 50g unsalted butter, melted, cooled
• 1 egg, lightly beaten
• Butter, to serve

To decorate

• 2 tablespoons plain flour
• 2 tablespoons Chelsea Caster Sugar

Carrot Cake

• 2½ cups Edmonds Self Raising Flour
• 1½ cups Chelsea Caster Sugar
• ½ cup pecans, finely chopped
• 1 tsp cinnamon
• 1½ cups sunflower oil
• 4 extra large eggs
• 2½ cups grated carrot

Caramel Sauce

• ½ cup Chelsea Caster Sugar
• 1 tbs water
• ⅓ cup thickened cream

Spiced Buttercream Icing

• 150g unsalted butter, softened
• 250g Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 tsp mixed spice
• 3 tsp water

To Decorate

• Fresh bay leaves
• Candied or fresh orange slices

Dough

• 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
• 1 tsp Edmonds Standard Grade Flour (first measure)
• 1 tsp Chelsea White Sugar (first measure)
• 1 ¼ cup Meadow Fresh Original Milk, scalded
• 4 cups Edmonds Standard Grade Flour (second measure)

• 1 tsp salt
• 1 Tbsp mixed spice
• 1 Tbsp cinnamon
• 60g butter
• ¼ cup Chelsea White Sugar, extra (second measure)
• 1 cup sultanas or sultanas/currants/peel

• 1 egg, beaten

Cross Paste

• 1 cup Edmonds Standard Grade Flour
• cold water

Glaze

• 1 tablespoon Chelsea Caster Sugar
• 1 tablespoon water
• 1 teaspoon gelatine (optional)

• 125g butter, softened
• 1 cup (175g) Chelsea Soft Brown Sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon rind
• 2½ cups (375g) self-raising flour, sifted
• 2 teaspoons cinnamon
• 1 teaspoon mixed spice
• ⅓ cup (80ml) milk
• ½ cup (80g) sultanas

Icing

• 1 cup (160g) Chelsea Icing Sugar, sifted
• 1 tablespoon boiling water

• 1 ½ cups Meadow Fresh Milk, warmed
• 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
• ½ cup Chelsea Caster Sugar, divided
• 4 cups Edmonds Standard Grade Flour
• ½ cup cocoa powder 
• 60g butter, chilled, chopped
• 1 egg, lightly beaten
• ⅔ cup dark or milk chocolate bits
• butter, to serve

CROSSES

• ¼ cup Edmonds Standard Grade Flour
• 2 teaspoons Chelsea Caster Sugar
• 3 Tbsp water

GLAZE

• ¼ cup Chelsea Caster Sugar
• 2 Tbsp water