Cakes

• 500g Walnuts, coarsely chopped
• 1 Cup Sultanas
• 375g Mixed Peel, chopped
• 125g Coconut
• 2 Cups Flour
• 1 Teaspoon Baking Powder
• Pinch of Salt
• ½ Cup Butter
• 1 Cup Chelsea White Sugar
• 3 Eggs, well beaten
• 1 Teaspoon Lemon Extract or Grated Lemon Rind
• ½ Cup Orange Juice

Cakes

• 2 cups standard flour
• 2 cups Chelsea White Sugar
• ¾ cup cocoa
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 tsp vanilla

Chocolate Buttercream Frosting

• 1 ½ cup soft butter
• 1 cup cocoa, sifted
• 5 cups Chelsea Icing Sugar, sifted
• 2 tbsp milk
• 2 ½ tsp vanilla

Sugarwork Lava

• 500g Chelsea Caster Sugar
• 1 tbsp glucose
• ½ cup water
• Orange food colouring

Decoration

• Dry ice

• 3 cups plain flour
• 2 cupsChelsea White Sugar
• ½ cup cocoa
• 2 teaspoons bicarbonate soda
• 1 teaspoon salt
• ¾ cup sunflower or vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla essence
• 2 cups cold water
• Milk Chocolate Ganache
• 200g milk cooking chocolate, chopped
• ⅓ cup cream

Cake

• ¾ cup (185g) butter, softened
• ¾ cup (165g) Chelsea Caster Sugar
• 4 extra large eggs, separated
• 100g dark chocolate, grated
• ½ cup (75g) almond meal
• ⅔ cup (170ml) milk
• ¼ cup (40g) cocoa powder
• 1 cup (150g) gluten free plain flour
• 2 tsps baking powder

Icing

• ⅓ cup (85g) butter, softened
• 1 cup (150g) Chelsea Icing Sugar, sifted
• ¼ cup (40g) cocoa, sifted
• 60g dark chocolate, melted

• 1 cup Chelsea Caster Sugar
• 1 cup of cream (thick)
• 1 + ½ cups of self raising flour
• 2 eggs
• ¼ tsp salt

Icing

• Chelsea Icing Sugar
• 4 passionfruit

• 2 tablespoons vegetable oil
• ½ cup Chelsea Soft Brown Sugar
• 2 x 400g cans apricot halves in syrup, drained
• 10 - 12 pecan halves
• 4 eggs
• 1 cup Chelsea White Sugar
• 1 teaspoon vanilla essence
• 1½ cups buckwheat flour
• 1 teaspoon baking powder
• Extra ¾ cup chopped pecans

• 200g butter, softened
• 1 cup Chelsea Dark Cane Sugar
• 1 tablespoon instant coffee powder, dissolved in 1 tablespoon boiling water
• 1 teaspoon vanilla essence
• 2 tablespoons dark rum (or 1 teaspoon rum essence)
• 3 eggs
• 2 cups self raising flour
• ¼ cup milk
• 300 ml cream, whipped to serve

Syrup

• 1 cup Chelsea White Sugar
• 1 cup boiling water
• 1 tablespoon instant coffee powder
• 2 tablespoons dark rum (or 1 teaspoon rum essence)

• 6 Eggs
• 1 Cup Chelsea Caster Sugar
• 1 Tablespoon Orange Juice
• 1 Cup Self Raising Flour
• 1 Teaspoon Baking Powder

• PASSIONFRUIT CREAM
• 1 ½ Cups Cream
• 2 Tablespoons Chelsea Icing Sugar, sifted
• pulp of 2-3 Passionfruit

Sponge Base

• 5 eggs 
• 2 cups Chelsea White Sugar
• 1 tsp vanilla essence
• 1 tsp gluten free baking powder
• ½ cup cornflour

Raspberry Curd

• ¼ cup unsalted butter
• 140g frozen raspberries, thawed
• 3 large egg yolks (lightly beaten)
• ⅓ cup Chelsea White Sugar
• Pinch of salt
• 2 tsp fresh lemon juice

Lemon Curd

• 1 egg
• 1 egg yolk
• 82g Chelsea White Sugar
• 40g butter
• Zest & juice of 1 lemon

Filling

• 1 vanilla pod
• Grated zest & juice of 1 lemon
• 200g Chelsea Caster Sugar
• 50g cornflour
• 850g full-fat cream cheese (softened)
• 4 large eggs
• 375ml double cream
• 400g raspberries
• 150ml Chelsea Maple Flavoured Syrup

Garnish

• 2 cups fresh raspberries

Pastry

• 3 ¼ cups plain flour
• 3 tsps baking powder
• ⅔ cup Chelsea Soft Brown Sugar, lightly packed
• 1 cup almond meal
• 1 extra large egg, lightly beaten
• ½ tsp vanilla paste
• 250g butter, cut into cubes

Filling

• 800g fresh ricotta, from the deli
• ½ cup toasted pinenuts
• 1 tbsp dark rum or brandy
• ¾ cup Chelsea Raw Caster Sugar
• 1 cup dried apricot, halved

Topping

• ½ cup Chelsea Demerara Sugar

Chocolate Cake

• 2 cups Edmonds Gluten Free Flour
• ½ cup cocoa powder
• 1½ tsp Edmonds Baking Powder
• 1½ tsp Edmonds Baking Soda
• 1½ cups Chelsea Caster Sugar
• ½ tsp salt
• 2 eggs
• 1 cup Meadow Fresh Original Milk
• ½ cup Olivani Pure Olive Oil
• 1 cup boiling water

Buttercream

• 125gm butter, softened
• 1½ cup Chelsea Icing Sugar
• 1 tbsp Meadow Fresh Original Milk

To Serve

• Chelsea Icing Sugar for dusting

• ¾ cup Chelsea Caster Sugar
• 120g butter
• 3 eggs
• 200g plain yogurt
• 1 teaspoon vanilla extract
• 225g self raising flour
• 1 cup raspberry jam

Icing

• 120g dark chocolate, finely chopped
• 125ml thickened cream
• 1 cup moist shredded coconut

• 2 cups raising flour
• ¾ cocoa powder
• 2 tsp Bi-carb soda
• 1 tsp salt
• 2 large eggs
• Buttermilk 1 cup of full cream milk and 1 tbsp white vinegar
• 1 cup of vegetable oil
• 2 cups Chelsea Demerara Sugar
• 1 cup of boiling water
• 2 tsp of vanilla extract

Buttercream

• 3 large eggs (whites only)
• ¾ cup Chelsea Caster Sugar
• 250g of unsalted butter (room temperature)
• ½ teaspoon of vanilla extract
• 1 ½ tsp of coconut extract
• A pinch of salt
• ½ cup of coconut flakes

• 2 tbs coconut oil
• 1 large egg, lightly beaten
• 2 tbs plain flour
• 1½ tbs Chelsea Dark Cane Sugar
• 1 tbs cocoa powder
• ¼ tsp sea salt flakes
• ½ tsp vanilla extract
• 1 soft chocolate truffle of your choice (we used Lindt Lindor balls)
• chocolate sprinkles (optional)chocolate sprinkles (optional)
• Chelsea Icing Sugar (optional)
• Tip you will also need a large microwave-safe mug that can hold around 300ml of liquid

• Crumble

• ¼ cup butter melted 
• ½ cup quick oats
• 2 tablespoons Chelsea Soft Brown Sugar
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 1 teaspoon cinnamon
• pinch of salt

• Apple filling

• 2 apples chopped bite size
• 1 tablespoon flour
• 1 tablespoon lemon juice
• 1 tablespoon Chelsea Soft Brown Sugar
• 2 tablespoons chopped walnuts
• option to add cinnamon, nutmeg or all spice

• 1 ½ cups self-raising flour
• ¾ cup Chelsea Caster Sugar
• ½ cup desiccated coconut
• ¾ cup light sour cream
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 425 g can mangoes, drained, chopped
• ½ cup slivered almonds
• ¼ cup shredded coconut
• Chelsea Icing Sugar to dust