Chocolate Buttercream Icing Layer Cake

• 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)

Cupcakes

• 150g butter, softened 
• 1 ½ cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 ¼ cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 ½ tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened
• A few drops of pink food colouring and raspberry or strawberry essence

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

• 1 Tbsp fresh lemon juice
• 1 cup Meadow Fresh Original Milk (250ml)
• 250g dark chocolate, roughly chopped
• 1 cup hot strong coffee (can be strong instant) (250ml)
• ½ cup vegetable oil (125ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
• ½ cup cocoa powder (40g)
• 2 tsp Edmonds Baking Soda
• 1 tsp Edmonds Baking Powder
• 2 eggs

CHOCOLATE GANACHE ICING

• 400g dark chocolate, broken into pieces
• 1 cup Meadow Fresh Original Cream (250ml)

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

• 1½ cups self-raising flour (225g), sifted
• ¾ cup Chelsea Caster Sugar (170g)
• 125g butter, softened
• 2 eggs, beaten
• ½ cup milk (125g)
• 2 tsp freshly grated lemon zest
• 1 cup lemon curd (250ml)
• Grated white chocolate, to decorate (optional)

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2 Tbsp lemon juice
• 1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

• 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

• 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

• 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.

• 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

• 4 large eggs
• 1 ½ cups Chelsea Dark Cane Sugar
• 1 cup full cream milk
• 120g unsalted butter
• 3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
• 2 cups of self raising cake flour
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 50g blueberries
• 50g of mixed blackberries and raspberries

For the buttercream

• 3 large eggs (whites only)
• ¾ cup of Chelsea Caster Sugar
• 250g of unsalted butter (room temperature)
• ½ teaspoon of vanilla extract
• A pinch of salt

• ½ cup margarine or softened butter
• 1 cup Chelsea Soft Brown Sugar
• 2 extra large eggs
• 2 tbs Chelsea Golden Syrup
• 2 cups self-raising flour
• 1 tbs ground ginger ¾ cup milk

Icing

• 250g Chelsea Vanilla Icing Sugar
• 150g butter, softened
• 3 tsp water
• 1 tbs instant coffee
• 2 tbs walnuts, chopped

• 2 cups raising flour
• ¾ cocoa powder
• 2 tsp Bi-carb soda
• 1 tsp salt
• 2 large eggs
• Buttermilk 1 cup of full cream milk and 1 tbsp white vinegar
• 1 cup of vegetable oil
• 2 cups Chelsea Demerara Sugar
• 1 cup of boiling water
• 2 tsp of vanilla extract

Buttercream

• 3 large eggs (whites only)
• ¾ cup Chelsea Caster Sugar
• 250g of unsalted butter (room temperature)
• ½ teaspoon of vanilla extract
• 1 ½ tsp of coconut extract
• A pinch of salt
• ½ cup of coconut flakes