• 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)

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

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

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

• 2 cups fresh or frozen raspberries (270g)
• 1/2 cup Chelsea Caster Sugar (113g)
• 1 Tbsp lemon juice

• 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