Vanilla Bean Layered Cake

• 1 ½ cups Chelsea White Sugar (338g)
• 190g butter, softened
• 3 eggs
• 1 Tbsp vanilla essence
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• 2 ½ teaspoons Edmonds Baking Powder
• ¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar, sifted (450g)
• 3-4 Tbsp Meadow Fresh Original Milk
• 1 ½ tsp pure vanilla extract
• Sprinkles, to decorate (optional)

• 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 

CAKE

• 170 g (6 oz) butter (at room temperature)
• 140 g (5 oz) Chelsea Caster Sugar
• 3 eggs
• 140 g (5 oz) self-raising flour
• 1 tsp vanilla extract
• 4 tbsp raspberry jam

ICING

• 80 g (3 oz) butter, at room temperature
• 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
• 1-2 tbsp milk

• 250g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Dark Cane Sugar
• grated rind and juice of 1 small orange
• 4 eggs
• 1 cup sour cream
• 2 cups plan flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground ginger
• 3 tsp mixed spice
• ½ tsp salt
• ¼ cup milk

Orange Cream Cheese Icing

• 2 x 250g cream cheese, softened to room temperature
• 50g butter, softened
• grated rind of a small orange
• 1 tsp vanilla essence
• ½ cup sour cream
• 3 ½ - 4 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

• 10 egg yolks 
• 330 grams (1½ cups) Chelsea Organic Coconut Sugar
• 250 grams butter, plus extra, melted (optional) 
• 1 teaspoon vanilla paste
• 8 egg whites 
• 225 grams (1½ cups) plain flour, sifted 
• 1 teaspoon ground cinnamon 
• 1 teaspoon freshly grated nutmeg 
• 1 teaspoons ground cardamom 
• ½ teaspoons ground cloves

• 250g butter
• 3 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 3 eggs
• 3 Tbsp cocoa
• 30ml red food colouring
• 3 cup flour
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp baking soda
• 1 Tbsp white vinegar
• 2 x 20cm cake boards
• Lemon and Ginger Cake (see link to recipe below)
• Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).

Cream Cheese Buttercream Icing

• 500g Cream Cheese
• 250g Butter (soft)
• 1kg Chelsea Icing Sugar

Cake

• 2½ cups (375g) plain flour, sifted
• 1½ teaspoons baking powder
• 1¾ cups (400g) Chelsea Caster Sugar
• 250g butter, melted
• 4 extra-large eggs, lightly beaten
• 1½ cups (375ml) milk
• ½ teaspoon vanilla paste
• 3-4 drops pink food gel*

Buttercream

• 200g butter, softened to room temperature
• 3½ cups (530g) Chelsea Icing Sugar, sifted
• 4 fresh or frozen raspberries, mashed
• Strawberries for garnish

• 85g white chocolate
• 30g unsalted butter, chopped into bits
• ½ tsp vanilla essence
• ½ cup flour
• ¼ tsp salt
• 3 large eggs
• ⅓ cup Chelsea Raw Sugar

• 200g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 3 tablespoons cocoa

For the coconut fudge filling

• 2 cups coconut
• ½ cup milk
• 2 tablespoons Chelsea Caster Sugar
• 2 teaspoons coconut essence

For the chocolate fudge icing

• 2 cups Chelsea Icing Sugar
• 2 tablespoons cocoa
• 1 teaspoon soft butter or margarine
• ¼ cup boiling water

• 250g softened unsalted butter, plus extra for greasing the bundt tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g Chelsea Caster Sugar
• 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
• 4 large free-range eggs, at room temperature

To serve

• 20g Chelsea Icing Sugar
• Crème fraîche
• Fresh berries

Cakes

• 250g white chocolate
• 6 cups flour
• 2 tbsp baking powder
• 1 tsp salt
• 450g softened butter
• 3 ½ cups Chelsea White Sugar
• 8 eggs
• 1 ½ tsp vanilla essence
• 2 cups milk

Choc Buttercream

• 1 cup butter
• 3 cups Chelsea Icing Sugar
• ¼ cup whipping cream
• 1 tsp vanilla essence
• 150g dark chocolate

Ganache

• 1 cup cream
• 750g white chocolate
• Pink powder food colour

Chocolate Brushstrokes

• 250g white chocolate
• 250g dark chocolate

Chocolate Flower

• 500g white chocolate
• Silver cachous to decorate

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

• 125g Butter
• 1 Cup Chelsea Soft Brown Sugar
• ½ Teaspoon Vanilla Essence
• 2 Tablespoons Chelsea Golden Syrup
• 2 Eggs separated
• ¼ Cup finely chopped Walnuts
• 1 ½ Cups Self Raising Flour
• 1 Teaspoon Ground Cinnamon
• Pinch of Salt
• ½ Cup Milk
• 300mls whipped Cream

BUTTERSCOTCH ICING

• 2 Cups Chelsea Soft Brown Sugar
• 60g Butter
• ½ Cup Milk
• ½ Teaspoon Vanilla Essence