Gingerbread

• 375g unsalted butter
• 300g Chelsea Dark Cane Sugar
• 100g Chelsea Golden Syrup
• 50g Chelsea Blackstrap Molasses
• 900g flour
• 1 tbsp baking soda
• 2 tbsp Lebkuchengewürz spice
• ½ tsp salt

Caramel

• 1 cup Chelsea White Sugar

Royal icing

• 2 egg whites
• 2 ½ cups Chelsea Pure Decorating Icing Sugar

Buttercream

• 125g butter
• 2 cups Chelsea Icing Sugar
• Vanilla essence
• Cinnamon

Florentine

• 1 tin sweetened condensed milk
• ½ cup slivered almonds
• ½ cup glace cherries
• 2 tbsp glace ginger
• ½ cup desiccated coconut
• ½ cup dried peaches
• 250g dark chocolate

• 250g butter, at room temperature
• 1 cup (200g) firmly packed Chelsea Soft Brown Sugar
• 1 cup (250ml) Chelsea Treacle
• 2 egg yolks
• 5 cups (750g) plain flour
• 2 tablespoons ground ginger
• 2 teaspoons mixed spice
• 2 teaspoons bicarbonate of soda
• Plain flour, to dust

Royal Icing

• 2 egg whites
• 2 teaspoons lemon juice
• 2 cups Chelsea Pure Decorating Icing Sugar
• Food colouring
• Tubes coloured Writing Icing, from supermarket

Gingerbread

• 500g butter
• 2 cups Chelsea Caster Sugar
• 4 egg yolks
• 8 cups flour
• 4 tbsp cinnamon
• 2 tsp cloves
• 3 ½ tsp baking soda
• 1 cup Chelsea Golden Syrup

Caramel & Stained-glass Window

• 6 cups Chelsea White Sugar
• Food colouring

Royal Icing

• 4 egg whites
• 1kg Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice
• Food colouring gel (light blue, dark blue, green)

• 175g unsalted butter, softened
• 175g Chelsea Soft Brown Sugar
• ¾ cup (255g) dulce de leche (a thick caramel made from condensed milk – from gourmet food shops or make the Chelsea recipe)
• 2 tsp vanilla bean paste
• 2 eggs, plus 1 egg yolk
• 2 cups (300g) self-raising flour, sifted
• ⅔ cup (165ml) buttermilk, at room temperature
• Chocolate meringues, to serve

CHOCOLATE ICING

• 500g cream cheese, at room temperature
• 75g unsalted butter, softened
• ¼ cup (25g) cocoa, plus extra to dust
• 1 cup (120g) Chelsea Pure Decorating Icing Sugar, sifted,
• plus extra 2 tbs to dust

Gingerbread

• 500g unsalted butter
• 400g Chelsea Dark Cane Sugar
• 350g Chelsea Golden Syrup
• 1200g plain flour
• 4 tsp bicarbonate of soda
• 9 tsp ground ginger

Royal icing

• 6 egg whites, at room temperature
• 8 cups Chelsea Pure Decorating Icing Sugar
• 1 tsp cream of tartar

Decoration

• Fondant
• Food colour gel

MACARON SHELLS

• 1 cup Chelsea Icing Sugar (150g)
• 1 cup ground almonds (120g)
• 3 large egg whites (115g)
• ½ tsp vanilla extract
• ¼ tsp cream of tartar
• ⅓ cup Chelsea Caster Sugar (75g)

FILLING

• ⅓ cup thickened cream (80ml)
• 200g white chocolate, finely chopped
• 6 paper straws (cut in half) or 12 ice cream sticks

TO DECORATE

• 1 egg white
• 1 ½ cups Chelsea Pure Decorating Icing Sugar or Chelsea Icing Sugar (225g)
• 1-2 tsp lemon juice
• Black gel food colouring
• Large round coloured sprinkles (for noses and buttons)
• Ribbon, to decorate