Cakes

• 250g dates
• 1 tsp baking soda
• 1 cup boiling water
• 50g butter
• ½ cup Chelsea White Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 egg
• ½ cup walnut pieces
• 1 tsp vanilla essence
• 1 ½ cups flour
• ¼ tsp salt
• ¼ tsp mixed spice

Rum Syrup

• 30g butter
• ½ cup Chelsea White Sugar
• ¼ cup water
• 1 tsp rum essence

• 1 Cup Butter
• 1 ¼ Cups Chelsea White Sugar
• 2 Eggs, lightly beaten
• 1 Cup Sour Cream
• 1 Teaspoon Vanilla
• 2 Cups Flour
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• Cinnamon Sugar

• 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

• 4 extra large eggs
• ½ cup Chelsea Soft Brown Sugar (firmly packed)
• 1 tsp vanilla essence
• ¾ cup cornflour
• 50 g melted butter
• 1 tsp cream of tatar
• ½ tsp bicarbonate of soda 

• Traditional filling Strawberry jam and cream
• Optional filling Poached pears with ginger marmalade & crème fresh 

• TOPPING OPTIONS
• Spun Sugar
• Sprinkling of Chelsea Soft Brown Sugar or sifted Chelsea Icing Sugar

• Melted butter or margarine, for greasing
• 225g (1.5 cups) self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• 200g (1 cup, firmly packed) Chelsea Soft Brown Sugar
• 3 eggs
• 250mls (1 cup) vegetable oil
• 250g (2 cups) grated carrot
• 120g (⅔ cup) raisins, chopped
• 80g (⅔ cup) walnuts, chopped

Lemon Cream Cheese Icing

• 100g cream cheese, at room temperature
• 60g (3 tbs) butter, at room temperature
• 1 tsp finely grated lemon rind
• 150g (1 cup) Chelsea Icing Sugar, sifted

• ½ cup coconut
• 125g butter
• 1 cup Chelsea Soft Brown Sugar (lightly packed)
• 1 tsp Chelsea Golden Syrup
• 2 eggs
• pinch salt
• ½ tsp vanilla
• 1 ½ cups self-raising flour
• ½ cup milk

Icing

• 1 cup Chelsea Icing Sugar
• 1-1 ½ tablespoons lemon juice
• 2 tablespoons of toasted coconut to sprinkle over top of icing

• 175gm butter
• 1tsp vanilla extract
• 1 ¾ cup Chelsea White Sugar
• 3 eggs
• ½c cocoa
• 2 c plain flour
• 1 ½ tsp baking powder
• ¾c milk
• 100gm dark chocolate
• 250ml cream
• 250gm dark chocolate melts

• 50g butter
• 2 Tbsp Chelsea Golden Syrup
• 1 egg
• ¾ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 cup self raising flour
• 1 tsp baking soda
• 1 cup milk
• 1 cup chocolate chips
• 1 cup crushed cornflakes

Base

• 250g crunchy Anzac biscuits (store bought, or make your own using this recipe)
• 80g butter, melted

Filling

• 500g full fat cream cheese, at room temperature
• ½ cup Chelsea Icing Sugar (75g)
• 2 Tbsp Chelsea Golden Syrup
• 175g white chocolate, roughly chopped
• ⅔ cup cream (167ml)

Topping

• ½ cup Chelsea Soft Brown Sugar (100g)
• ⅓ cup Chelsea Golden Syrup (120g)
• 50g butter
• ½ cup cream (125ml)
• Pinch sea salt (optional)

To Decorate (Optional)

• ⅔ cup cream (167ml)
• 1 Tbsp Chelsea Icing Sugar
• 3-4 crunchy Anzac biscuits, roughly crushed

• ¾ Cup chopped Hazelnuts
• 60g Unsalted Butter
• ⅓ Cup Chelsea Golden Syrup
• 125g Unsalted butter - extra
• ⅓ Cup Chelsea Golden Syrup - extra
• 1 Egg
• ¼ Cup ground Hazelnuts
• 1 ⅔ Cups Self-Raising Flour
• ⅓ Cup Milk

Cakes

• 4 eggs
• 2 cups Chelsea Raw Sugar
• 1 cup oil
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp ground ginger
• 3 cups grated carrot

Icing

• 250g white chocolate
• 250g cream cheese
• 100g butter
• 1-2 cups Chelsea Icing Sugar (optional)

• 250g Plain Flour
• 300g Chelsea White Sugar
• 75g Cocoa
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt
• 2 Eggs
• 1 Cup cold Coffee (instant, filter or espresso)
• 1 Cup Milk
• 100ml Vegetable Oil
• 2 tsp Vinegar

Icing

• ½ block dark chocolate
• 1 tablespoon butter
• ½ tub cream cheese
• 1 cup Chelsea Icing Sugar

Optional decoration extras

• 2 packs Chocolate Fingers
• 1 pack Baby Chocolate Fish

• 230g Whittaker's 72% Dark Ghana chocolate, chopped
• 230g butter, chopped
• 6 eggs
• 200g Chelsea White Sugar
• 60g flour
• fresh fruit and ice-cream to serve (optional)

• 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

• 2 cups Chelsea White Sugar
• 1 ¾ cup plain flour
• ¾ cup cocoa
• 1 tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• ½ cup oil
• 1 cup strong black coffee (cold)
• 1 cup sour milk or yoghurt
• 2 eggs

• 100g frozen blueberries
• 1 ½ cups plain flour
• ½ cups self-raising flour
• 1 tsp baking soda
• 250g butter
• ¼ cup Chelsea Caster Sugar
• 2 eggs
• 300g sour cream
• ¾ cup chopped walnuts
• 3 Tbsp Chelsea Soft Brown Sugar
• 1 tsp cinnamon
• Chelsea Icing Sugar for dusting