Ginger Cake with Espresso Buttercream Icing

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

• 125g butter
• 1 cup Chelsea White Sugar
• 2 eggs beaten
• ½ cup Chelsea Golden Syrup
• 1 cup milk and 1 tsp baking soda mixed together
• 2 cups plain flour
• Pinch salt
• 1 tsp baking powder
• 2 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon

Ginger Butter Icing

• 2 cups Chelsea Icing Sugar
• 1 tsp ground ginger
• 25g butter, melted
• boiling water

• 4 eggs, separated
• 100g Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup
• 120g plain flour
• 1 tsp baking soda
• 1½ tsp ground ginger

Filling

• 125g cream cheese
• 30g butter, softened
• ½ cup Chelsea Icing Sugar
• 300ml cream, softly whipped
• Chelsea Icing Sugar to dust

• 125g butter
• 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
• 2 eggs, beaten
• ½ cup Chelsea Golden Syrup (180g)
• 4 Tbsp fresh peeled ginger, finely grated
• 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
• 1 tsp Edmonds Baking Soda
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 pinch salt

Ginger Butter Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 25g butter, melted
• 1 tsp ground ginger, plus a little extra to sprinkle
• Boiling water

• 175 g butter (at room temperature) , plus extra for greasing
• 75 g walnuts , plus extra to garnish
• 175 g Chelsea White Sugar
• 3 large free-range eggs
• 150 g self-raising flour
• ½ teaspoon baking powder
• 50 ml cold coffee

COFFEE FILLING

• 65 g unsalted
• 125 g Chelsea Icing Sugar
• 40 ml strong coffee

Coffee Icing

• 100 g Chelsea Icing Sugar
• 20 ml strong coffee

• 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

• 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

• 185g Butter
• 1 Cup Chelsea Brown Sugar
• 1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle
• 1 Egg
• 2 Egg Yolks
• 125g Preserved Ginger, chopped fairly fine
• 1 Cup Self Raising Flour
• 1 Teaspoon Ground Ginger
• Pinch of Cinnamon
• ⅓ Cup Milk

FLUFFY LEMON ICING

• 3 Tablespoons Softened Butter
• 3 Tablespoons Cream Cheese
• 1 Cup Sifted Chelsea Icing Sugar
• Grated Rind of 1 Lemon
• A Little Lemon Juice

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp custard powder (heaped)
• ½ cup milk
• 1 tsp lemon juice
• Zest of one lemon
• 2 tsp ground ginger

Candied oranges

• 2 cups Chelsea Caster Sugar
• 1 cup water
• 2 whole oranges, thinly sliced

Cake

• 1 cup pitted prunes
• ¾ cup boiling water
• 1 tsp baking soda
• 55g unsalted butter, softened
• ¾ cup Chelsea Dark Cane Sugar
• 1 tsp vanilla extract
• 4 eggs
• ¾ cup self-raising flour
• 2 tsp ground ginger, sifted
• ¼ cup Dutch cocoa, sifted
• 100g dark chocolate, melted
• ½ cup chopped crystallized ginger

Topping

• 440g Chelsea Raw Caster Sugar
• 250ml (1 cup) water
• 2 tsp vanilla bean paste
• 2 large oranges, very thinly sliced
• 6 pieces (approximately 1.5cm each) crystallised ginger, quartered

CAKE

• 4 eggs
• 220g Chelsea Raw Caster Sugar
• 1 tsp vanilla bean paste
• 150g self-raising flour
• 1 tsp ground ginger
• 150g butter, melted

For the cake

• 1 tablespoon coffee granules
• 225g self-raising flour
• 1 teaspoon baking powder
• 50g ground almond meal
• 50g walnuts, finely chopped
• 1 small pinch of salt
• 85g Chelsea Dark Cane Sugar
• 50g Chelsea Raw Caster Sugar
• 2 large eggs, beaten
• 250g Greek-style natural yoghurt
• 75ml walnut or sunflower oil

For the mascarpone coffee filling

• 2 teaspoons coffee granules
• 250g mascarpone cheese
• 1 tablespoon Chelsea Pure Decorating Icing
• ½ teaspoon vanilla extract

For the coffee icing

• 1 teaspoon coffee granules
• 140g Chelsea Icing Sugar, sifted
• 1 tablespoon very finely chopped walnuts

• 140g Unsalted butter
• 140g Chelsea Soft Brown Sugar
• 140g Chelsea Treacle
• 1 Orange zest, finely grated
• 1 Lemon zest, finely grated
• 2 Eggs
• 210g Plain flour
• 20g Ground ginger
• 5g Ground cinnamon
• pinch Ground black pepper
• pinch Salt
• 5g Bicarbonate of soda
• 170ml Milk
• 1 tablespoon Chelsea Icing Sugar (for decoration)

Cake

• Melted butter, for greasing
• 40g (¼ cup) hazelnuts
• 1 tbs instant coffee granules
• 1 tbs hot water
• 125g butter, at room temperature
• 150g (¾ cup, firmly packed) Chelsea Soft Brown Sugar
• 2 eggs
• 190g (1 ¼ cups) self raising flour
• 2 tbs chopped hazelnuts, extra, for decorating

Coffee Icing

• 190g (1 ¼ cups) Chelsea Icing Sugar
• 1 tsp instant coffee granules
• 1 tsp butter, at room temperature
• 1-2 tbs milk