Cakes

• 2 Eggs
• ½ Teaspoon Bicarbonate Soda
• ½ Teaspoon Cinnamon
• 2 Medium Carrots, grated
• 185g Butter, melted
• ¾ Cup Chelsea Soft Brown Sugar
• 1 Cup Wholemeal Self Raising Flour
• 1 Cup Self Raising Flour

• 215g butter
• 1 cup Chelsea Caster Sugar
• 1 egg
• 1 cup milk
• 1 Tbsp Chelsea Golden Syrup
• 1 tsp baking soda
• 1 ½ cups flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 ½ Tbsp cocoa

Icing

• 90 g cream cheese
• 90 g butter
• 1 tsp vanilla essence
• 1 tsp Chelsea Golden Syrup
• 1 ⅛ cups Chelsea Icing Sugar

• 125g butter
• 2 tablespoons cocoa
• 1 ½ cups Chelsea White Sugar
• 1 cup water
• 2 eggs
• ½ teaspoon bicarbonate of soda
• 1 ½ cups self-raising flour

Sponge

• 4 eggs
• 1 tbsp boiling water
• ¾ cup Chelsea White Sugar
• 1 tbsp Edmonds Standard Grade Flour
• 1 cup wheaten cornflour (minus 1 tbsp)
• 2 tsp Edmonds Baking Powder

Trifle

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 tbsp Chelsea Icing Sugar

• 15 egg yolks
• 100g Chelsea White Sugar
• 1 vanilla pod, seeds scraped out
• 60g plain flour
• 15g cornstarch
• 15g milk powder
• ½ tsp baking powder
• 1 Tbsp condensed milk
• 125g melted butter
• 2 Tbsp sifted cocoa powder
• 5 Tbsp Blueberry jam

Cake

• 2 cups water
• 3 cups Chelsea Caster Sugar
• 250g butter
• ⅓ cup Baking Cocoa
• 1 teaspoon bicarbonate of soda
• 3 cups self raising flour, sifted
• 4 eggs, lightly beaten
• Chocolate coated macadamia nuts

Chocolate Ganache Icing

• 150g dark chocolate, finely chopped
• ¼ cup cream

CAKE

• 2 Cups Chelsea White Sugar
• 1 ¼ Cups Bland Vegetable Oil
• 2 Cups Flour
• 2 Teaspoons each of Baking Powder and Cinnamon
• 1 Teaspoon Baking Soda
• 4 Eggs, beaten
• 3 Cups grated Carrot
• 1 Cup Chopped Pecans, Walnuts or Macadamias

GLAZE

• 1 Cup Chelsea White Sugar
• ¼ Cup Cornflour
• 1 Cup Fresh Orange Juice
• 1 Teaspoon Lemon Juice
• 2 Tablespoons each of Butter and Grated Orange Rind

Vanilla Cake

• 6 cups sifted all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 226g unsalted butter (room temp)
• 350g Chelsea White Sugar
• 12 large eggs (room temp)
• 4 tsp pure vanilla essence
• 240ml milk (room temp)

Chocolate Cake

• 1 cup all-purpose flour
• 100g Chelsea White Sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp espresso powder
• 60ml milk (buttermilk or almond or coconut)
• ¼ cup canola oil (or melted coconut oil)
• 1 large egg
• 1 tsp vanilla essence
• ½ cup boiling water

Icing

• 750g butter
• 1.5kg Chelsea Icing Sugar
• ½ cup cocoa
• Water to mix

Coloured fondant for assembly

• White fondant
• Red fondant
• Yellow fondant
• Green fondant
• Purple fondant
• Brown fondant

• Rice Bubble Cake
• 100g butter
• 800g marshmallow
• 400g - 500g rice bubbles

Raspberry Coulis

• 2 cups raspberries
• 1 ½ tbsp Chelsea White Sugar
• 1 tsp lemon juice

Sugar Cookie Fries

• 1 cup butter
• ½ cup Chelsea White Sugar
• 2 cups flour
• ½ tsp baking powder
• ½ tsp salt
• 2 tbsp milk
• ½ tsp vanilla essence

Cake

• Melted butter, for greasing
• 40g (¼ cup) hazelnuts
• 1 tbs instant coffee granules
• 1 tbs hot water
• 125g butter, at room temperature
• 150g (¾ cup, firmly packed) Chelsea Soft Brown Sugar
• 2 eggs
• 190g (1 ¼ cups) self raising flour
• 2 tbs chopped hazelnuts, extra, for decorating

Coffee Icing

• 190g (1 ¼ cups) Chelsea Icing Sugar
• 1 tsp instant coffee granules
• 1 tsp butter, at room temperature
• 1-2 tbs milk

• 125g butter
• 155g Chelsea Caster Sugar
• 1 large potato, cooked and mashed
• 60g plain (dark) chocolate, melted
• 3 Tbsp cocoa powder, sifted
• 2 eggs
• 1 Tbsp lemon juice
• 185g self-raising flour, sifted with ½ tsp ground nutmeg
• 60g walnuts, chopped
• 3 Tbsp milk

Icing

• 155g plain (dark) chocolate, melted
• 250g thick sour cream

Cake

• 3 cups flour
• 3 cups Chelsea Caster Sugar
• 1 ½ cups cocoa
• 3 tsp baking soda
• 2 tsp baking powder
• 2 tsp salt
• 4 large free-range eggs
• ½ cup canola oil
• 1 ½ cups buttermilk
• 4 tsp vanilla essence
• 1 ½ cups hot coffee

Truffle Filling Layers

• 3 cups cream
• 1 ½ cups unsalted butter
• 250g dark chocolate
• 250g milk chocolate
• 250g white chocolate

Chocolate Buttercream Icing

• 175g good quality dark 72% chocolate
• 115g unsalted butter (room temp)
• ½ tbsp milk
• 125g Chelsea Icing Sugar (sifted)
• ½ tsp vanilla essence

Chocolate Glaze

• 8 tbsp cream
• 200g dark chocolate
• 4 tsp glucose syrup

Decoration

• 200g white chocolate
• 250g dark chocolate
• 2 cups frozen raspberries
• 70g freeze-dried raspberries

Gingerbread Cookie

• 170g softened butter
• 225g Chelsea Soft Brown Sugar
• 225g Chelsea White Sugar
• 2 eggs (beaten)
• 112g Chelsea Blackstrap Molasses
• 1 tbsp apple cider vinegar
• 565g gluten free flour
• 2 tsp xanthan gum
• 1 ½ tsp baking soda
• 2 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves

Rhubarb Ginger & Custard Cheesecake

• 250g gingerbread cookies
• 60g unsalted butter (melted)
• 650g combined full-fat cream cheese & mascarpone combo
• 170g Chelsea Raw Caster Sugar
• 2 tsps ginger
• 3 eggs
• 1 egg yolk
• 1 tbsp cornflour
• 4 tbsp custard powder
• 1 tsp vanilla extract
• 200g sour cream

Rhubarb Sauce

• 600g rhubarb, roughly chopped
• 100g Chelsea Caster Sugar
• Juice of 1 lemon
• ½ tbsp cornflour
• 35g unsalted butter
• 1 egg (beaten)

Rhubarb Compote

• Ginger
• Spare rhubarb from making the sauce

Raspberry & White Choc Cheesecake

• 250g plain biscuits
• 60g butter (melted)
• 200g white chocolate (chopped into small chunks)
• 600g cream cheese (room temperature)
• 200g mascarpone
• 150g Chelsea Caster Sugar
• 2 tbsp custard powder
• 1 tbsp vanilla extract
• 1 tbsp water
• 2 eggs
• 2 egg yolks
• 250g fresh/defrosted raspberries (+ extra raspberries to decorate)

White Chocolate Temper

• 300g white chocolate

• 1 cup Chelsea Dark Cane Sugar (200g)
• 100g butter, melted
• 3 eggs
• 3 bananas, mashed with a fork
• ½ cup Meadow Fresh Milk (125ml)
• 1 tsp Edmonds Baking Soda
• 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 Tbsp Edmonds Baking Powder

Caramel Cream Cheese Icing

• ½ cup Chelsea Dark Cane Sugar (100g)
• 60g butter
• 2 Tbsp Meadow Fresh Milk
• 200g Meadow Fresh Traditional Cream Cheese, at room temperature
• 2 cups Chelsea Icing Sugar (300g)
• Grated or finely chopped milk or dark chocolate, to decorate (optional)

• 100g butter
• 2 eggs
• 1 cup Chelsea White Sugar
• 1 tsp of vanilla essence
• 1 cup of flour
• 1 tsp of baking powder
• ¼ cup of cocoa
• Walnuts

• 185g butter, softened
• 1 cup (220g) Chelsea Caster Sugar
• 2 eggs
• ½ cup (50g) cocoa
• 1 ¼ cups (185g) self-raising flour
• 1½ cup (375mL) buttermilk

CREAM FILLING

• ¾ cup (190mL) thickened cream
• 1 tbsp Chelsea Caster Sugar, extra
• ½ tsp vanilla

CHOCOLATE FROSTING

• 75g butter, softened
• 1½ tbsp. cocoa
• ¾ cup (120g) Chelsea Icing Sugar
• 1½ tbsp milk

• ¾ Cup Flour
• ½ Cup Cocoa Powder
• 1 Cup Chelsea White Sugar
• 1 tsp Salt
• 2 tsp Baking Powder
• 1 tsp Instant Coffee
• 75g Butter
• 2 Eggs
• ½ Cup Milk
• 1 tsp Vanilla Essence
• 1 Cup Berries (Optional)

To serve

• Ice or dust with a combination of Chelsea Icing Sugar and Cocoa powder