Nutrition Information
Ingredients: Cane Sugar
Serving size: 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1700 kJ (407 Cal) |
| Protein, total | 0g | 0g |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate | 4g | 100g |
|
4g | 100g |
|
4g | 100g |
| Sodium | Less than 5mg | Less than 5mg |
Products
Caster Sugar
comes in
500g, 4kg, 1kg
serving size
4g (1 level teaspoon)
Chelsea Caster Sugar is a must for recipes where it is beneficial for the sugar to melt and caramelise quickly and also recipes which call for short cooking times. Because of this you can substitute Chelsea Caster Sugar for Chelsea White Sugar but be careful substituting the other way round as your sugar may not dissolve properly and your baking will then have a gritty texture.
Ingredients: Cane Sugar
Nutrition Information
Ingredients Cane Sugar
Serving size 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1700 kJ (407 Cal) |
| Protein | 0g | 0g |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate, total | 4g | 100g |
|
4g | 100g |
|
4g | 100g |
| Sodium | Less than 5mg | Less than 5mg |
ingredients
- 150g butter, softened
- 1 cup Chelsea Caster Sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 ½ cups Edmonds Standard Grade Flour
- ¾ tsp Edmonds Baking Powder
Icing - 1 egg white
- 1 ⅓ cups Chelsea Pure Decorating Icing Sugar
- 1 tsp lemon juice
- Food colouring (optional)
ingredients
Cake One
- 1 cup Chelsea Caster Sugar (225g)
- 2 eggs
- 200ml neutral oil (i.e. canola or sunflower)
- 1 1/2 tsp vanilla essence
- 1 1/3 cups plain flour (200g)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2/3 cup unsweetened Greek yoghurt (160g)
- 8 drops pink gel food colouring (optional)
Cake Two
- 1 cup Chelsea Caster Sugar (225g)
- 2 eggs
- 200ml neutral oil (i.e. canola or sunflower)
- 1 1/2 tsp vanilla essence
- 1 1/3 cups plain flour (200g)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2/3 cup unsweetened Greek yoghurt (160g)
- 8 drops pink gel food colouring (optional)
- 24 drops pink gel food colouring (optional)
Icing
- 750g butter, softened
- 10 cups Chelsea Icing Sugar (1.5kg)
- 7 Tbsp cream
- 1 Tbsp vanilla essence
- 1/2 tsp salt
- icing whitener (optional)
- pink gel food colouring
- red gel food colouring
- white cachous / sugar pearls (large round sprinkles)
- white fondant
ingredients
Meringues
- 4 egg whites
- 1 1/3 cups Chelsea Caster Sugar (300g)
- 1 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
- food colouring (optional)
Strawberry Sauce
- 500g fresh or frozen strawberries
- 1/3 cup Chelsea Caster Sugar (75g)
- 2 tsp lemon juice
To Serve
- 2 cups cream (500ml)
- 3 Tbsp Chelsea Icing Sugar
- freeze dried raspberries, to decorate
ingredients
Base
- 250g butter crackers (i.e. Snax, Jazz, Ritz)
- 200g sweetened condensed milk (1/2 can)
- 85g butter, cubed
- 1/2 cup Chelsea Icing Sugar (75g)
Filling
- 1/2 cup Chelsea Caster Sugar (113g)
- 60g butter, cubed
- 1/4 cup full fat milk (60ml)
- 115g mini pink and white marshmallows
- 225g white chocolate, chopped into small pieces
- 3/4 tsp strawberry or raspberry essence
- 2-3 drops pink food colouring
- 1/4 cup 100s & 1000s sprinkles
Topping
- 100g white chocolate, roughly chopped
- 20g butter
- 4 tsp 100s & 1000s sprinkles
ingredients
- 2 cups fresh or frozen raspberries (270g)
- 1/2 cup Chelsea Caster Sugar (113g)
- 1 Tbsp lemon juice
ingredients
- 135g plain flour (3/4 cup + 2 1/2 Tbsp)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp Chelsea Caster Sugar
- 2 Tbsp butter (30g) + extra for cooking and serving
- 130ml milk (1/2 cup + 1 tsp)
- 1 large egg
- Chelsea Maple Flavoured Syrup, to serve
