Basic Chocolate Icing

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Milk
• 1 ¾ cups Edmonds Standard Grade Flour (263g)
• 1 tsp Edmonds Baking Powder

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp butter, softened
• 1 Tbsp cocoa powder
• 2-3 Tbsp boiling water

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1-2 Tbsp hot water
• ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
• food colouring (optional)

• 3 eggs
• 2 cups Chelsea Soft Brown Sugar (400g)
• 1 cup Olivani Olive Oil Pure (250ml)
• 3 cups grated carrots
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• ½ cup Meadow Fresh Original Milk, warmed (125ml)
• 2 tsp Edmonds Baking Soda
• 2 tsp ground cinnamon
• 1 tsp salt
• ½ cup chopped walnuts (optional)

Cream Cheese Icing

• ½ cup Meadow Fresh Traditional Cream Cheese (125g)
• 50g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1 tsp vanilla extract
• 1-2 Tbsp Meadow Fresh Milk
• Chopped walnuts, to decorate (optional)

• 150g butter
• 2 cups of Chelsea Icing Sugar (300g)
• ¼ cup cocoa powder (20g)
• 1-2 Tbsp Meadow Fresh Original Milk

• 50g butter, softened
• 75g Meadow Fresh Traditional Cream Cheese
• 1 cup Chelsea Icing Sugar (150g) + extra ⅓ cup (50g) if using for piping

Muffins

• 2 cups self-raising flour
• ½ cup Chelsea Caster Sugar
• ½ tsp salt
• 100g butter
• 1 cup milk
• 1 egg
• 1 tsp vanilla essence
• 1 cup (2 or 3) mashed bananas

Chocolate Icing

• 1 ½ cups Chelsea Icing Sugar
• 2 Tbsp softened butter
• 2 Tbsp cocoa powder
• 2-3 Tbsp hot water
• Optional - extra sliced bananas to decorate

• 1 egg white
• 250g Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice

• 200g butter, at room temperature
• 1 ¼ cups Chelsea Icing Sugar, sifted
• 1 teaspoon vanilla essence

• 250g cream cheese, softened
• 65g butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla essence
• 5 cups (800g) Chelsea Icing Sugar

• 3 ½ cups Edmonds Standard Grade Flour
• 1 cup cocoa powder
• 4 tsp Edmonds Baking Powder
• 2 cups Chelsea White Sugar
• 250g butter
• 4 TbspChelsea Golden Syrup
• 4 eggs
• 3 cups (750ml) Meadow Fresh Original Milk
• 4 tsp Edmonds Baking Soda
• 2 tsp vanilla essence

Chocolate Buttercream Icing

• 400g butter, softened
• 3 ¾ cups Chelsea Icing Sugar (560g)
• ¼ cup cocoa powder (20g)
• ½ cup (125ml) Meadow Fresh Original Milk
• 2 tsp vanilla essence 

• 400g dark chocolate, broken into pieces 
• 1 cup cream 

• 1 cup Butter – Softened 
• 5 cups of Chelsea Icing Sugar
• 1 tablespoon of Lemon Zest
• ¼ cup of freshly squeezed Lemon Juice

• 2 cups Chelsea Icing Sugar
• 25g butter melted
• 2-3 tablespoons passionfruit pulp

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp cocoa powder (heaped)
• ½ cup milk
• 1 tsp vanilla extract

Buttercream Icing

• 50g cream cheese
• 100g butter (soft)
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp milk or water
• Vanilla extract (optional)

Cookies and Cream Cheese Filling

• 100g cream cheese
• 5 Oreo biscuits

White Chocolate and Raspberry Filling

• 100g white chocolate melts
• 2 Tbsp cream
• ½ tsp raspberry powder

• 150g butter
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla extract
• 2½ cups self-raising flour
• 1¼ cups milk

Topping

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 knob of butter, softened (approx. 10g)
• 2 Tbsp hot water (approx.)
• Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

• 1 cup berries
• 1 Tbsp Chelsea White Sugar
• 1 cup unsalted butter, room temperature
• 2-3 cups Chelsea Icing Sugar, sifted
• 1 tsp vanilla

• 250g Butter, softened
• 1½ Cups Chelsea Icing Sugar
• Optional flavours
• Vanilla - 2 Tbs Vanilla Extract (or Essence)
• Chocolate - 1 Cup Cocoa (start with ½ Cup and then add to suit your taste)
• Raspberry - 1 Cup Fresh Raspberries

• 225g unsalted butter
• 200g white chocolate
• 2 ½ tsp rosewater essence (or to taste)
• 100ml cream
• ½ cups milk (add only ¼ cup at a time)
• 2 tsp vanilla extract
• 6-8 cups Chelsea Icing Sugar

Cupcake

• 2 eggs
• 1 ¼ cups Chelsea Caster Sugar
• ½ cup canola oil
• 1 tsp vanilla essence
• ¼ cup coffee
• 1 Tbsp white vinegar
• 1 cup water
• 1¾ cup flour
• ¾ cup cocoa
• ¼ tsp salt
• 1 tsp baking powder
• 2 tsp baking soda

SYRUP

• ⅓ cup Chelsea White Sugar
• ⅓ cup brandy
• ⅓ cup water

Icing

• 1½ cups Chelsea Icing Sugar
• 225g butter
• 2 tsp caramel flavoured essence
• 1 tsp salt

• 450g Chelsea Pure Decorating Icing Sugar
• 2 egg whites
• 2 tbsp lemon juice
• 2 tsp glycerin

• 1 ½ tbsp water
• 10g butter or margarine
• 1 ½ cups Chelsea Icing Sugar
• Optional Food colouring to create coloured icing

• 50g butter, softened
• ½ cup Meadow Fresh Cream Cheese
• 2 cups Chelsea Icing Sugar
• 1 tsp vanilla essence
• 2-3 tbsps Meadow Fresh Original Milk

• 70g butter
• 1 cup Chelsea Icing Sugar
• ½ tsp vanilla essence
• 2-3 tsp very cold Meadow Fresh Original Milk

• 125g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• 2-3 Tbsp lemon juice
• 1/2 tsp vanilla essence