Cakes

Lemon Cake

• 3 ½ cups Chelsea White Sugar
• Rind of 6 lemons
• 4 eggs
• 2 cups oil
• 1 tsp salt
• 1 cups plain green yogurt
• 6 tsp squeezed lemon
• 4 cups flour
• 4 tsp baking powder

Apple Cream Cheese Mousse

• 75g apple & elderflower juice
• 50g lemon juice
• Zest of 1 lemon
• 100g Chelsea White Sugar
• 26g cornflour
• 10g gelatin (sprinkled over 40g cold water)
• 300g whipped cream
• 500g cream cheese

Buttercream

• 500g unsalted butter (softened, room temp)
• 8 cups Chelsea Icing Sugar
• 2 tsp vanilla essence
• 4 tbsp cream

Green Apple

• 200g white chocolate (tempered & green food colouring added)

Mousse for Apple Shell

• 1 cup cream
• 1 egg white
• ¼ tsp peppermint extract (can be replaced with 1 tsp apple syrup)
• Fresh mint leaves

Decoration & Structure

• Fondant
• Royal Icing (Egg Whites & Chelsea Pure Decorating Icing Sugar)
• Various food colouring
• White modelling chocolate
• 200g white chocolate
• Gum paste for flowers
• 1 fresh pineapple
• 1 cup frozen raspberries
• 1 cup frozen boysenberries
• 1 cup frozen blueberries
• Florist wire
• 200g 72% dark chocolate

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups Edmonds Self Raising Flour
• 2 tbs lemon juice
• 1 tsp finely grated lemon rind
• ¾ cup Meadow Fresh Traditional Sour Cream
• 125g punnet blueberries
• Chelsea Icing Sugar, for dusting

• 200g unsalted butter, softened, plus extra for greasing the pan
• 300g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 100g dark chocolate (70% cocoa solids), roughly chopped
• 1 tsp vanilla extract
• 160ml sour cream
• 55g cocoa powder
• 400g Chelsea Caster Sugar
• 3 medium free-range eggs, at room temperature

• 250g butter
• 250g Chelsea Icing Sugar
• 4 eggs
• 185g self raising flour
• 60g unsweetened cocoa
• ½ cup rum
• pineapple, apricot and passionfruit Jam
• 200g dark chocolate
• 30g butter

• 100g butter
• 3 eggs
• 250g Chelsea Caster Sugar
• 2 tbsp Chelsea Golden Syrup
• 150ml buttermilk
• 300g plain flour, sifted
• 2 tsp baking powder
• 1 tsp powdered ginger
• 1 tsp powdered cloves
• 2 tsp ground cinnamon
• Chelsea Icing Sugar, for dusting

• Cooking oil spray, for greasing
• ¾ cup self-raising flour
• ½ cup wholemeal self-raising flour
• ½ cup Chelsea Icing Sugar
• 2 tbsp poppy seeds
• 2 tsp finely grated orange zest
• ⅔ cup buttermilk
• ¼ cup freshly squeezed orange juice
• 30g 40% reduced-fat sunflower spread
• 2 x 50g eggs
• 1 tsp vanilla extract
• Extra Chelsea Icing Sugar, for dusting (optional)

CAKE

• 125g Butter
• ¾ Cup Chelsea Caster Sugar
• 2 Eggs
• 2 Cups Self Raising Flour
• ⅔ Cups Milk
• 60g milk Chocolate Melts
• 1 Tablespoons Green Food Colouring

FROSTING

• 375g White chocolate Melts
• 30g butter
• 1 Cup Chelsea Icing Sugar
• 6 Glace Red Cherries, halved
• Silver cachous

• 125g Butter
• Grated Rind of 1 Lemon
• ½ Cup Chelsea Caster Sugar
• 3 Eggs, separated
• 1 Cup sifted Self Raising Flour
• Pinch of Salt
• Pinch of Cream of Tartar
• 1 Cup Jam of your choice

• Raspberry Coulis
• 2 Tbsp Chelsea Caster Sugar
• 1 Tbsp water
• 125g raspberries

• Ice-Cream
• 450g plain unfilled double sponge
• 2L tub vanilla ice-cream, softened
• 125g raspberries

• Chocolate Sauce
• 80g dark chocolate, chopped
• 3 tbs cream
• 2 tsp Chelsea Soft Brown Sugar

• Meringue
• 1½ cups Chelsea Caster Sugar
• ¼ cup water
• 3 egg whites
• Pinch cream of tartar

Bread Loaf

• 60g Chelsea Caster Sugar
• 85g egg whites
• 60g egg yolks
• 20g honey
• 60g high grade flour
• 20g full-fat milk
• 1 tbsp instant coffee

Coffee Craquelin

• 75g Chelsea White Sugar
• 75g butter
• 75g flour
• 1 tsp coffee

Hazelnut Dacquoise 'Butter'

• 70g ground hazelnuts
• 100g Chelsea Icing Sugar
• 3 egg whites (room temp)
• 35g Chelsea Caster Sugar

Chocolate Honeycomb Crunch

• 200g Chelsea Caster Sugar
• 50ml runny honey
• 50ml water
• 1 tbsp glucose syrup
• ½ tsp bicarbonate of soda

Apple Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 125g butter
• ⅔ cup Chelsea White Sugar
• 2 large eggs
• 60ml milk
• 1 tsp vanilla extract
• 2 baking apples, peeled, cored and cut into ½-inch cubes

Rose Vanilla Tea Panna Cotta & White Choc Mousse Layers

• 20g Chelsea White Sugar
• 120g white chocolate, melted
• 10g gelatin sheets, bloomed in cool water
• 200ml full cream milk
• 3 rose vanilla tea bags

Ganache

• 650g white chocolate
• 200g cream
• 55g butter
• Yellow powder colouring

Chocolate Mousse

• 2 tsp powdered plain gelatin
• 2 tsp water
• 300g white chocolate
• 2 ¼ cup heavy whipping cream, divided
• 35g Chelsea Icing Sugar
• ¼ cup freeze dried feijoa

Orange Jelly

• 500g mandarin puree
• 500g orange juice
• 4 tbsp gelatin

Apple Jelly

• 200g apple juice
• 1 sachet vegetarian gelatin

Cakes

• 250g soft butter
• 1 ½ cups Chelsea White Sugar
• 3 eggs
• 3 tsp vanilla extract or 1 tbsp vanilla bean paste
• 275g self raising flour
• ⅓ cup plain flour
• ¾ cup Greek yoghurt
• 4 tsp raspberry essence

Buttercream

• 600g soft butter
• 8 cups Chelsea Icing Sugar
• 8-12 tbsp hot water
• Raspberry essence
• Food colouring (pink, violet, sky blue and yellow)

Unicorn Horn & Ears

• 600g white fondant
• Gold food spray
• Black icing tube or non-toxic food pen

• 1¼ cups plain flour
• 6 extra large eggs
• ¾ cup Chelsea Caster Sugar
• 60g unsalted butter, melted

• Filling & Decorating
• 125ml cream
• ¼ cup raspberry jam
• 2 cups Chelsea Icing Sugar, sifted
• ¼ cup fresh passionfruit pulp

Vanilla Bean Ombre Cakes

• 240g butter
• 400g Chelsea White Sugar
• 4 large eggs
• 375g plain flour
• ½ tsp salt
• 15g baking powder
• 200ml milk
• 10ml white vinegar
• 3 tbsp sour cream
• 2 tsp vanilla bean paste
• Food colouring (red, blue)

Blueberry Lime Buttercream

• 200g unsalted butter
• 500g Chelsea Icing Sugar
• ¼ cup cream
• ¼ cup blueberry puree
• 2 limes (juice & zest)
• 1 tsp blueberry extract

White Chocolate Blueberry Ganache

• 500g white chocolate
• 125ml cream
• ½ tsp blueberry essence

Decoration

• Fondant
• 500g Chelsea White Sugar 
• Modelling chocolate

• 200g dark chocolate, coarsely chopped
• 200g butter, chopped
• 125ml (½ cup) water
• 155g (¾ cup) Chelsea Caster Sugar
• 115g (¾ cup) plain flour
• 40g (¼ cup) self-raising flour
• 30g (¼ cup) cocoa powder
• 3 eggs, lightly whisked
• 80g white chocolate, at room temperature

Icing

• 75g milk chocolate, coarsely chopped
• 60ml (¼ cup) thickened cream

• 4 Granny Smith Apples
• 3 Eggs
• 250g Chelsea Caster Sugar
• 185g Butter, melted
• 250g Plain Flour
• 2 Teaspoons Baking Powder
• 3 Tablespoons Lemon Juice
• Chelsea Caster Sugar for sprinkling

• 225g unsalted butter, room temperature
• ½ cup Chelsea Icing Sugar plus 1½ cups more for rolling cookies
• 1 tsp vanilla extract
• 2 cups plain flour
• ½ tsp salt
• 1 cup almond meal/ almond flour
• ½ tbsp orange zest