Berry Buttercream 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)

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

• 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

• 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

• 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
• Raspberry lolly drops to garnish

Berry Buttercream

• 150g butter, softened
• 2 cups Chelsea Berry Flavoured Icing Sugar
• 2-3 tablespoons hot water

• 3 tsp instant coffee granules
• ¾ cup water
• 2 cups Chelsea White Sugar
• 1¾ cups plain flour
• ¾ cup cocoa powder
• 2 tsp vanilla essence
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1¼ cups milk
• ½ cup sunflower or soya oil

Icing

• 200g frozen mixed berries (raspberries, blueberries)
• 150g cream cheese, softened
• 50g butter, softened
• 2 cups Chelsea Icing Sugar, sifted
• Zest and juice of a small lemon

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

• 200g Chelsea Caster Sugar
• 3 egg whites
• 250g unsalted butter, softened and chopped
• 1 tsp vanilla extract

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

Scrolls

• 1¼ teaspoons (7g) dry yeast
• ⅔ cup (160ml) lukewarm milk
• 3 cups (450g) plain flour
• ¼ cup (60g) Chelsea Raw Caster Sugar
• ¼ teaspoon salt
• 2 extra-large eggs, lightly beaten
• 125g butter, melted
• 2 teaspoons vanilla paste

Spiced Butter and Currant Filling

• 100g butter softened
• ½ cup (80g) lightly packed Chelsea Soft Brown Sugar
• 2 teaspoons ground cinnamon
• ½ cup dried currants

Lemon Drizzle Icing

• 1 cup (150g) Chelsea Icing Sugar, sifted
• 2 teaspoons boiling water
• 1 tablespoon lemon juice

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

Cupcakes

• 150g butter, softened
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

• 1 packet of plain sweet biscuits - crushed
• 1 packet of cranberries - about 250g
• ½ cup Chelsea Soft Brown Sugar
• ½ tin condensed milk
• 125g softened butter
• 1 tsp vanilla essence
• ½ cup shredded coconut

ICING

• 1.5 cups Chelsea Berry Flavoured Icing Sugar
• 2 Tbsp butter
• 2 Tbsp hot water
• Shredded coconut to sprinkle over

• 2 ½ cups plain flour
• 1 ½ cups Chelsea Caster Sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 Tbsp red food colouring
• 1 tsp of raspberry flavour
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract

For the meringue butter cream

• 200 g Chelsea Caster Sugar
• 3 egg whites
• 250 g unsalted butter, softened and chopped
• 1 tsp vanilla extract.

Cookie Dough

• 2 Cups Plain White Flour
• ½ teaspoon Baking Soda
• 1 Tablespoon Ground Ginger
• 1 Cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 150 grams Butter, cubed
• 1 Egg, beaten
• 1-2 Tablespoons Chelsea Golden Syrup

Icing for Piping

• 2 Egg Whites
• 2 Cups Chelsea Icing Sugar

• 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

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

• 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

• 1 ½ cups self-raising flour
• 125 g butter softened
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 2 eggs beaten
• ½ cup milk

Icing

• 1 cup Chelsea Berry Flavoured Icing
• 1 knob butter, softened (10g)
• 2 Tbsp hot water

• 1 cup Chelsea Dark Cane Sugar (200g)
• 100g butter, melted
• 3 eggs
• 3 bananas, mashed with a fork
• ½ cup Meadow Fresh Milk (125ml)
• 1 tsp Edmonds Baking Soda
• 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 Tbsp Edmonds Baking Powder

Caramel Cream Cheese Icing

• ½ cup Chelsea Dark Cane Sugar (100g)
• 60g butter
• 2 Tbsp Meadow Fresh Milk
• 200g Meadow Fresh Traditional Cream Cheese, at room temperature
• 2 cups Chelsea Icing Sugar (300g)
• Grated or finely chopped milk or dark chocolate, to decorate (optional)

• 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

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