Cakes

• 3 Large Eggs
• 155g Chelsea Caster Sugar
• 90g Self Raising Flour
• 2 Teaspoons Ground Cinnamon
• Peach Jam
• 425ml Thickened Cream
• 1 Punnet Strawberries
• Chelsea Icing Sugar

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

• Plain flour, to dust
• 125g butter, softened
• 1 cup (220g) Chelsea Caster Sugar
• 1 tablespoon finely grated mandarin rind
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 2 eggs
• 1 cup (150g) plain flour
• 1 cup (150g) self-raising flour
• ½ cup (140g) Greek-style yoghurt
• Greek-style yoghurt, extra, to serve

Poached mandarins

• ½ cup (125ml) mandarin juice (about 2 mandarins)
• ½ cup (125ml) Chelsea Caster Sugar
• 4 mandarins, zested, peeled

• 200 grams dark chocolate
• 200 grams butter
• ¼ cup strong coffee
• 6 eggs
• 1 ½ cups Chelsea White Sugar
• 2 tsp vanilla
• 1 cup plain flour
• Chelsea Icing Sugar to dust, with shreds of dark chocolate and cocoa powder.

BASE*

• Pkt Plain Biscuits
• 100 gms of Butter

FILLING

• 225 gms of Cream Cheese
• 1 Tin of Condensed Milk
• 1 Tbsp of Gelatine
• ¼ Cup of Hot water
• 75 mls of Lemon juice

TOPPING*

• 1 pkt of Lime Jelly

• Oil cooking spray to grease pan
• 1 ½ cups plain flour
• ¼ cup Dutch cocoa powder
• ¾ tsp bi-carb soda
• 1 tsp coarse salt
• 175g unsalted butter, room temperature
• 1¼ cups Chelsea Raw Caster Sugar
• 1 vanilla bean seeds scraped
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 120g bittersweet dark chocolate (61% cacao), melted and cooled

Filling

• 4 punnets fresh raspberries (6 cups)
• ¾ cup plus 2 tbsp Chelsea White Sugar
• Pinch of coarse salt
• 2 tsp fresh lemon juice

Icing

• 1 cup chocolate hazelnut spread
• 200g dark chocolate, melted & cooled

• 4 Eggs
• 1 Tablespoon Butter, melted
• ¾ Cup Chelsea Caster Sugar
• 4 Tablespoons Hot Water
• 1 ½ Cups Self Raising Flour
• 2 Teaspoons Ground Ginger
• Whipped cream, Chelsea Icing Sugar, to serve

• 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)

• 175g butter
• 1½ cups Chelsea Raw Sugar
• 2 eggs
• 2 Tbsp Chelsea Golden Syrup
• 2 heaped cups flour
• 2 Tbsp cocoa
• 2 level tsp baking powder
• 2 cups warm milk
• 1 heaped tsp baking soda

Boysenberry Ripple Cake

• 345g butter
• 2 ½ cups Chelsea White Sugar
• 3 tsp vanilla extract
• 6 eggs
• 2 ½ cups milk
• 3 ¾ cups flour
• 1 tbsp + 1 tsp baking powder
• 1 ½ tsp salt
• ½ cup crushed pistachios
• 400g frozen boysenberries

Boysenberry Jam

• 700g frozen boysenberries
• 300g Chelsea Caster Sugar
• 1 cup lemon juice

Raspberry Jam

• 175g frozen raspberries
• 75g Chelsea Caster Sugar
• 1 cup lemon juice

Italian Meringue Buttercream

• 5 egg whites
• 2 ⅔ cups Chelsea White Sugar
• 650g butter
• 2 tsp vanilla extract

Biscuit Chips

• 230g butter
• 1 cup Chelsea White Sugar
• ⅛ tsp ivory food colour gel
• 1 egg
• 2 ½ cups flour
• ¼ tsp baking powder

• 2 tbsp butter
• 200g mini marshmallows
• 1 tsp vanilla extract
• 3 cups rice puffs

Decoration

• Red fondant
• White fondant
• Ivory fondant
• Cocoa for dusting
• Red food colouring
• Ivory food colouring
• Rose water
• ½ cup Chelsea Soft Brown Sugar

• 225g Self Raising Flour
• 10ml Baking Powder
• 10ml Ground Cinnamon
• 150g Chelsea Soft Brown Sugar
• 25g bran cereal
• 225g Carrots, peeled and grated
• 2 Eggs
• 30ml Chelsea Golden Syrup
• 150ml Vegetable Oil

Frosting

• 50g butter, softened
• 75g cream cheese
• 1 cup Chelsea Icing Sugar

• 3 eggs
• 200 grams Chelsea White Sugar
• 1 tsp vanilla extract
• 170 grams or ¾ cup chopped white chocolate
• 180 ml or ¾ cup milk
• 85 grams or 6 tablespoons unsalted butter
• 190 grams or 1 ½ cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt

• 100g Butter
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 2 eggs
• 1 cup Chelsea White Sugar
• A drop of vanilla essence
• 2 tablespoons Cocoa
• 2 cups High Grade Flour
• 2 teaspoons Baking Powder
• 2 tEaspoons Baking Soda
• 1 ½ cups milk

• 3 large pears, peeled & cheeks removed
• 150g butter, chopped
• 1 cup firmly packed (200g) Chelsea Brown Sugar
• ½ cup (125ml) Chelsea Treacle
• ½ cup (125ml) milk
• ½ cup (125ml) Chelsea Golden Syrup
• 3 eggs, lightly whisked
• 1½ cups (225g) plain flour
• ¾ tsp bicarbonate of soda
• 2 tsps ground ginger
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 200ml double cream, to serve
• ½ cup (125ml) Chelsea Golden Syrup, extra for drizzling

Torte

• 125g roasted hazelnuts
• 125g raw almonds or macadamias
• 250g dark chocolate, roughly broken
• 250g dates, chopped
• 1 tbsp baking cocoa, sifted
• 6 egg whites, at room temperature
• ½ cup (82g) Chelsea Icing Sugar
• extra Chelsea Icing Sugar, for dusting

Brown Sugar Mascarpone Cream

• 2 tbsps Chelsea Soft Brown Sugar
• 250g mascarpone cheese

Cakes

• 6 ½ cups standard flour, sifted
• 3 tbsp baking powder
• ½ tsp fine grain sea salt
• 2 ¼ cups milk
• 2 tbsp vanilla essence
• 1 ½ cups plus 4 tbsp butter, room temperature
• 2 ½ cups Chelsea White Sugar
• 10 large egg whites
• Gel food colouring (purple, green, pink, blue, yellow and orange)

Swiss Meringue Buttercream

• 8 large egg whites
• 2 cups Chelsea Icing Sugar
• 3 cups unsalted butter, room temperature & cubed
• 3 tsp pure vanilla essence

Decoration

• Bright sprinkles
• 2 waffle cones
• 115g dark chocolate, chopped
• 76g unsalted butter, chopped