Cakes

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

CAKE

• 50g plain flour
• 1 tsp baking powder
• 250g ground almonds
• 250g unsalted butter, room temperature
• 225g Chelsea Caster Sugar
• 1 Tbsp zest of orange
• 4 eggs

Decoration

• 80ml juice of orange
• 60g Chelsea Soft Brown Sugar
• 1 Tbsp marmalade
• Sliced almonds, toasted

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp backing soda
• ½ cup cocoa
• 4 eggs, separated
• 2 cups low-fat milk
• 2 Tbsp malt vinegar
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1½ cups oil (canola, soya or light olive oil)

Filling

• 150 ml cream, whipped

• 185g Dark Chocolate
• 185g Butter
• 185g Chelsea Caster Sugar
• 3 Large Eggs
• 185g Ground Almonds, toasted
• 90g Self Raising Flour, sifted
• 2 Tablespoons marmalade 
• Chelsea Icing Sugar

• 360 gm (3 cups) almond meal
• 220 gm (1 cup) Chelsea Raw Sugar
• 220 gm (1 cup) Chelsea Soft Brown Sugar
• 120 gm unsalted butter, softened
• 2 eggs, lightly beaten
• 250 gm Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg
• 45 gm (¼ cup) pistachios, coarsely chopped
• Food grade dried rose petals (can be found in most specialty food and tea stores) 

• 250g butter, diced and softened
• 1 cup Chelsea Caster Sugar
• 4 extra large eggs
• 1 ½ tsp vanilla extract
• 1 ½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ½ cup Meadow Fresh Original Milk
• ¾ cup boiling water
• 3 tsp quality instant coffee
• ⅓ cup crème de cacao
• 250g cream cheese, diced and softened
• 2 x 250g Chelsea Icing Sugar
• 2 tsp vanilla essence
• 1 cup cream, whipped
• Chocolate, grated

Cake

• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ cup cocoa
• ½tsp salt
• 1 ¾ cup Chelsea White Sugar
• 2 eggs at room temp
• ½ cup milk
• ½ cup sour cream
• ½ cup flavourless oil
• 1 tsp vanilla essence
• ½ cup hot black strong coffee
• 200 g melted dark chocolate

Chocolate Ganache

• 1 cup cream
• 400gm dark cooking chocolate, chopped

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

• 4 ozs (110g) Butter
• 4 ozs (110g) Chelsea White Sugar
• ½ cup Milk
• ¾ of a Ib (340g) Plain Flour (sifted)
• 1 cup Chelsea Treacle
• 1 ¼ tsp Baking Soda
• 1 tsp Ground Ginger
• ¼ tsp Cinnamon
• ½ tsp Salt
• ¼ tsp Ground Cloves

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

• 225g (1 ½ cups) plain flour
• 120g butter, chilled, cubed
• 1 egg yolk
• 2 tablespoons iced water
• Plain flour, to dust
• 315g (1 cup) raspberry jam

MOCK CREAM

• 80g (⅓ cup) Chelsea Caster Sugar
• 1 tablespoon milk
• 1 tablespoon cold water
• 1 tablespoon boiling water
• ½ teaspoon powdered gelatine
• 100g unsalted butter, at room temperature
• 1 teaspoon vanilla essence

ICING

• 230g (1 ½ cups) Chelsea Icing Sugar
• 2 tablespoons milk
• 1 ½ tablespoons cocoa powder
• 1 teaspoon milk, extra

Lamingtons

• 1 ⅓ cups (270g) firmly packed Chelsea Soft Brown Sugar
• ¾ cup (185ml) milk
• 125g butter, cubed
• ½ cup (50g) cocoa powder
• ¼ teaspoon bicarbonate of soda
• 1 cup (150g) self-raising flour
• 2 tablespoons plain flour
• 3 eggs, lightly whisked

Chocolate Icing

• ½ cup (80g) Chelsea Icing Sugar, sifted
• ⅓ cup thickened cream
• 80g dark chocolate, roughly chopped
• 1 cup (75g) shredded coconut

• 1 x sheet butter puff pastry (25cm x 15cm)
• 10-12 small choux buns (recipe link below)
• 4 eclairs (recipe link below)
• 1 batch of crème pâtissière (recipe link below)
• 1 batch of Chantilly cream (recipe link below)
• Caramel Cages (recipe link below)
• Nougatine decoration (recipe link below)

• ¼ cup cocoa powder, sifted
• 2 Tbsp Chelsea Icing Sugar
• ½ cup boiling water
• 1 cup desiccated coconut

Sponge

• Cooking spray
• 3 x 50g eggs, at room temperature
• 1/³ cup Chelsea Icing Sugar
• 1 tsp vanilla essence
• ⅓ cup wholemeal plain flour

Cake

• 1 tbsp butter, melted
• 2 oranges
• 4 eggs
• 1 cup Chelsea Caster Sugar
• 300g almond meal
• 1 tsp Edmonds Baking Powder
• Slivered toasted almonds, to serve

Orange syrup

• Zest and juice of one orange
• ⅓ cup Chelsea Caster Sugar

Caramel

• 150g Chelsea Caster Sugar
• ¼ cup water

Pineapple

• 1 pineapple, peeled and sliced to your liking

Cake

• 250g butter
• 250g Chelsea Soft Brown Sugar
• 4 whole eggs
• ½ cup room temperature milk
• 1 tsp vanilla extract
• 200g plain flour
• 1 ½ tsp baking powder
• 50g ground almonds
• 50g coarsely ground walnuts