Cakes

• 1 pack Arnotts white chocolate fudge cookies
• 1 super king size bar Cadbury white chocolate, dream bar
• 200 ml cream, whipped
• 1 king size bar dark chocolate
• 100g butter
• 1 egg

• 250g butter
• 1 ½ cups Chelsea White Sugar
• 4 eggs, lightly beaten
• 400g Low-fat fresh'n fruity strawberry yoghurt (4 pottles)
• ¼ cup cooking oil
• 4 cups self-raising flour
• 1 teaspoon bicarb soda
• ½ cup low-fat milk
• 1 envelope of unflavoured gelatine soaked in milk to the cake batter, helps prevent the top of the cake splitting or cracking (optional)

Topping

• Chelsea Berry Flavoured Icing Sugar or fresh strawberries and Chelsea Icing Sugar

• 1 ½ cup self-raising flour (sifted)
• ⅓ cup cocoa powder (sifted)
• ½ tsp baking soda
• ½ tsp salt
• 1 cup Chelsea White Sugar
• ½ cup vegetable/rice bran oil
• 1 cup cold water
• 3 tsp peppermint essence
• 2 tsps vinegar

Chocolate Cake

• 145g butter
• 1 ½ cups Chelsea White Sugar
• 3 eggs
• 1 ¾ cups plain flour
• 1 ¼ tsp baking soda
• ⅓ tsp baking powder
• pinch of salt
• ⅔ cup cocoa
• 1 ⅓ cups hot water

Honey Cake

• 215g butter
• 1 ¾ cups Chelsea White Sugar
• 4 eggs
• 1 ¾ cups plain flour
• 2 ¼ cups flour
• 3 ½ tsp baking powder
• pinch of salt
• ½ cup dark honey
• 2 tsp vanilla extract
• 240ml milk
• Italian Meringue Buttercream
• 8 egg whites
• 2 ⅔ cups Chelsea White Sugar
• 1kg butter
• Black and yellow food colouring
• 2 tsp vanilla extract

Sugar Wings

• 2 cups Chelsea White Sugar

Fondant

• Yellow fondant
• Black fondant
• White fondant
• Pink fondant
• Purple fondant
• Green fondant

Cake

• 150g Chelsea Caster Sugar
• 250g butter
• 5 eggs, separated
• 350g flour
• 15g baking powder
• 300g passionfruit pulp
• 50g fresh breadcrumbs

Avocado Icing

• 1 avocado, mashed
• 75g Chelsea Icing Sugar
• 1 lime, juiced

Shortcake Base

• 125g butter
• 2 Tbsp Chelsea White Sugar
• 1 cup flour
• ½ tsp baking powder

Topping

• 1 cup Chelsea Soft Brown Sugar
• ½ cup coconut
• ½ cup chopped walnuts
• 1 Tbsp Chelsea Golden Syrup
• ½ tsp baking powder
• 1 egg
• ½ Tbsp flour
• Vanilla essence

Cake

• 250gm flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 200ml buttermilk
• 1 ½ tsp vanilla extract
• 125gm soft unsalted butter
• 200gm Chelsea Caster Sugar
• 3 large eggs
• 100gm milk chocolate buttons
• 30gm cocoa
• 150gm frozen raspberries
• 100gm Chelsea Icing Sugar

Buttercream

• 300gm butter
• 700gm Chelsea Icing Sugar, sieved
• 1 tsp vanilla extract
• 2 tbsp milk

CAKE

• 185 g unsalted butter
• 250 g dark chocolate, roughly chopped
• 3 eggs
• 1 ½ cups Chelsea Caster Sugar
• 1 ¾ cups self raising flour
• 1 cup water
• ⅓ cup cocoa powder

Ganache

• 250 g dark chocolate, roughly chopped
• 1 cup cream

Topping

• 1 x Jumbo bag of maltesers
• 2 x packets of chocolate fingers

• 250g sour cream
• 3 eggs
• 1 cup chopped walnuts
• 1 cup milo
• 1 cup flour
• 1 cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
• ½ cup oil

• 1 ½ cups Chelsea White Sugar
• 1 cup cold water
• 125g butter
• 2 Tbsp cocoa
• ½ tsp baking soda
• 2 eggs, well beaten
• 1 ½ cups self-raising flour

• 250g dark chocolate
• 125g soft, unsalted butter
• 6 eggs (2 whole, 4 separated)
• 175g Chelsea Caster Sugar
• 2 Tbsp orange oil/essence
• Whipped cream

• 100g butter, softened
• 1 ¼ cups Chelsea White Sugar
• 2 eggs
• 1 ½ cups flour
• ½ cup cocoa
• ¼ tsp baking powder
• 1 tsp baking soda
• ¾ cup water

Chocolate Frosting

• ½ cup butter softened
• ⅔ cup cocoa
• 3 cup Chelsea Icing Sugar
• ⅓ cup of milk
• 1 tsp Vanilla essence

• 50g cocoa
• 100g Chelsea Raw Sugar
• 250ml boiling water
• 280g unsalted butter, cubed
• 150g Chelsea Caster Sugar
• 225g plain flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp vanilla essence
• 2 eggs

Additional for the bottom layer

• 25g cocoa
• 100ml boiling water

• 180g butter, softened
• 1 ½ cups (315 g) Chelsea Caster Sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 ½ cups (375 g) self-raising flour
• 2 tablespoons cocoa powder
• 1¼ cup (250ml) buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon bicarbonate of soda
• 2 tablespoon red liquid food colouring

Golden Syrup Swiss Meringue Buttercream

• 4 egg whites
• ¾ cup Chelsea Caster Sugar
• 300 g unsalted butter, room temperature
• ¼ cup Chelsea Golden Syrup

Cranberry Jam

• 3 cups frozen cranberries, thawed
• 1 cup Chelsea Caster Sugar
• 1 cup water
• 1 tsp grated orange or lemon zest

Red Swirl Meringues kisses

• 1 egg white
• ¼ cup Chelsea Caster Sugar
• 2-3 drops vanilla extract
• Red gel food colour

Candied Rosemary leaves

• 6-7 fresh sprigs of Rosemary
• 1 egg white
• 4 cup Chelsea Caster Sugar

• 225gm butter
• ¾ cup Chelsea Soft Brown Sugar
• 3 eggs
• 1 ½ cups self-raising flour
• 1 ½ tbsp cocoa
• ¾ tsp ground cinnamon
• 2 cups feijoas, topped, tailed and diced with the skin on
• 1 ¼ cup chocolate chips

For the cake

• 2 cups (400 g) Chelsea Soft Brown Sugar
• 1¾ cups (220 g) all purpose flour
• ¾ cup (85 g) dark, unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup (240 mL) buttermilk or sour milk*
• 1 cup (240 mL) strong black coffee (1 cup water + 2 tsp instant espresso powder)
• ½ cup (120 mL) vegetable oil
• 1 tsp vanilla extract

For the frosting

• ½ cup (110 g) unsalted butter
• ⅓ cup (60 g) dark cocoa powder
• ⅓ cup (80 mL) milk
• 3 cups (375 g) Chelsea Icing Sugar
• 1 tsp vanilla extract
• ¼ tsp salt