Cakes

Cake

• 6 large eggs, at room temperature
• 2½ cups self-raising flour
• 1½ cups Chelsea Caster Sugar
• Zest of 1 lime
• 1 tsp vanilla extract
• ¼ tsp salt

Lime Glaze

• 1 tbsp egg white
• ¼ cup lime juice
• 1¾ cups Chelsea Icing Sugar
• Zest of 1 lime, to garnish

• Cake
• 1 beetroot (250g), peeled
• 3 extra-large eggs
• 1 cup sunflower oil
• ¾ cup Chelsea Caster Sugar
• ½ cup Chelsea Demerara Sugar
• 100g dark chocolate, melted
• 1¼ cups Edmonds Self Raising Flour
• ¼ cup cocoa

• Ganache
• 150g dark chocolate, roughly chopped
• 1½ tbs Olivani Extra Light Olive Oil 
• 2 tsp Chelsea Demerara Sugar

• 175g unsalted butter, softened
• 175g Chelsea Soft Brown Sugar
• ¾ cup (255g) dulce de leche (a thick caramel made from condensed milk – from gourmet food shops or make the Chelsea recipe)
• 2 tsp vanilla bean paste
• 2 eggs, plus 1 egg yolk
• 2 cups (300g) self-raising flour, sifted
• ⅔ cup (165ml) buttermilk, at room temperature
• Chocolate meringues, to serve

CHOCOLATE ICING

• 500g cream cheese, at room temperature
• 75g unsalted butter, softened
• ¼ cup (25g) cocoa, plus extra to dust
• 1 cup (120g) Chelsea Pure Decorating Icing Sugar, sifted,
• plus extra 2 tbs to dust

Orange & Lavender Sponge

• 200g eggs
• 150g Chelsea White Sugar
• Zest of 1 orange
• 200g soya bean oil
• 175g ground almond
• 8g gluten free baking powder (sifted)
• 3g lavender tea

Orange Marmalade

• Zest of 2 oranges
• 150g orange juice
• 75g Chelsea White Sugar
• 4g NH pectin

Orange Cream Cheese Mousse

• 75g orange juice
• 25g lemon juice
• Zest of 1 orange
• 50g Chelsea White Sugar
• 13g cornflour
• 5g gelatin
• 20g cold water
• 150g whipped cream
• 250g cream cheese

• 5 eggs, separated
• 110 g (½ cup) CHELSEA Caster Sugar, plus half cup (110g) extra
• 1 tsp vanilla bean paste, plus 1 tsp extra
• 150 g plain flour (sifted 4 times)
• 250 ml (1 cup) cream
• 250 ml (1 cup) evaporated milk
• 395g (1 tin) condensed milk

Topping

• 300ml cream, whipped
• 250g (1 punnet) fresh strawberries
• 250g (1 punnet) fresh blueberries
• CHELSEA Icing Sugar, to dust

• 4 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup sunflower oil
• ½ cup plain yoghurt
• Finely grated rind of 1 lemon
• 1 cup almond meal
• 1 cup plain flour
• 3 tsp baking powder

Lemon Thyme Syrup

• ½ cup Chelsea Caster Sugar
• ½ cup water
• 2 tbs lemon juice
• 3-4 sprigs thyme
• 1 tbs limoncello

Lemon Buttercream Icing

• 150g butter, diced and softened
• 250g pkt Chelsea Vanilla Icing Sugar
• ¼ cup of the lemon syrup

To decorate

• Roasted lemon slices
• Thyme leaves

Cake

• 2 cups self-raising flour
• 1 tsp salt
• ¾ cup cocoa powder
• 2 cups Chelsea White Sugar
• 250ml vegetable oil
• 250ml strong coffee, hot
• 250ml milk
• 3 eggs
• 1 tsp vanilla extract

Icing

• 80ml water
• 1 cup Chelsea White Sugar
• ½ tsp cream of tartar
• 4 egg whites

Cakes

• 2 ½ cups flour
• 2 cups Chelsea White Sugar
• ⅔ cups cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 cups warm water with 1 tsp coffee
• ⅔ cup vegetable oil (mix of olive & canola)
• 2 tsp vanilla essence
• 2 tsp apple cider or balsamic vinegar

Marshmallow Frosting

• 450g unsalted butter
• 2 tsp vanilla extract
• 2 198g jar marshmallow fluff or cream
• 1 ½kg Chelsea Icing Sugar
• 2-4 tsp cream
• ½ cup milk
• 1 cup frozen raspberries

Buttercream Frosting for Crumb Coat

• 1kg Chelsea Icing Sugar
• 250g soft butter
• ¼ - ½ cup milk

Decoration

• Food colouring (purple, teal & pink)
• White chocolate
• Modelling chocolate
• Gum paste
• Edible shimmers
• Alcohol

• 125g Butter
• 1 Cup Chelsea Soft Brown Sugar
• ½ Teaspoon Vanilla Essence
• 2 Tablespoons Chelsea Golden Syrup
• 2 Eggs separated
• ¼ Cup finely chopped Walnuts
• 1 ½ Cups Self Raising Flour
• 1 Teaspoon Ground Cinnamon
• Pinch of Salt
• ½ Cup Milk
• 300mls whipped Cream

BUTTERSCOTCH ICING

• 2 Cups Chelsea Soft Brown Sugar
• 60g Butter
• ½ Cup Milk
• ½ Teaspoon Vanilla Essence

• 2 ½ Cups Semolina
• 1 Teaspoon Bi-Carb Soda
• 1 ½ kg Mixed Dried Fruit
• ½ Cup Brandy
• ¼ Cup Sherry
• ½ Cup Orange Juice
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Nutmeg
• ¼ Teaspoon Mixed Spice
• ¼ Teaspoon Ground Cloves
• ¼ Teaspoon Ground Ginger
• Squeeze of Lemon Juice
• 125g Chelsea Soft Brown Sugar
• 125g Butter 
• 4 Beaten Eggs
• 1 x 90cm Square Calico
• ¼ Cup Plain Flour

• Melted butter, to grease
• 185 grams (1 ¼ cups) raw unsalted cashews
• 100 grams unsalted butter, at room temperature
• 150 grams (¾ cups) Chelsea Demerara Sugar
• 4 egg yolks
• 120 grams (⅓ cup) semolina
• 90 grams (¼ cup) honey
• 2 tsp rosewater
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 2 egg whites

• Chelsea Icing Sugar and edible rose petals, to serve

• 60g Plain Flour
• 60g Semolina
• 60g Ground Almonds
• 1 Teaspoon Baking Powder
• Pinch of Salt
• 120g Butter
• 60g Chelsea Caster Sugar
• 2 Eggs
• Vanilla & Almond Essence
• Chelsea Icing Sugar for decorating

Cakes

• 610g unsalted butter, softened
• 610g Chelsea Caster Sugar
• 150g self raising flour
• 460g plain flour
• 9 large free range eggs
• 3 tbsp milk
• 1 tsp vanilla extract
• Food colour paste (red, pink)

Raspberry Jam

• 500g frozen raspberries
• 500g Chelsea Caster Sugar
• 1 tsp butter

Stiffer Buttercream

• 150g unsalted butter, softened
• 500g Chelsea Icing Sugar, sifted
• 3 tbsp of milk

Softer Buttercream

• 300g unsalted butter, softened
• 680g Chelsea Icing Sugar, sifted
• 6 tbsp milk

White Chocolate Drip

• Food colour paste (pink)
• 250g white chocolate
• 125ml double cream

Decoration

• 1 waffle cone
• 1 packet edible silver beads
• Bright sprinkles

Base

• 300g dried dates
• 300g prunes
• 200g pistachios
• ½ cup coconut
• ½ cup cocoa nibs
• 1 tsp cocoa
• 1 tsp coconut oil
• Pinch of salt
• Vanilla

Pumpkin Ginger Cheesecake

• 250g cream cheese
• 250g sour cream
• 250g ricotta
• 1 cup Chelsea White Sugar
• ¼ cup cornflour
• 3 eggs
• Knob of fresh ginger
• Cup of cooked pumpkin

Honeycomb Topping

• 165g Chelsea White Sugar
• 125ml honey
• 40ml water
• 1 tbsp Chelsea Golden Syrup
• Vanilla
• 1 ½ tsp bicarbonate of soda
• 200g dark chocolate, chopped

White Chocolate & Tamarillo Cheesecake

• 500g white chocolate
• 500g cream cheese
• 4 eggs
• 300g sour cream
• Orange zest

Tamarillo Topping

• 8 ripe tamarillos

• 200 grams butter
• 90 grams (¼ cup) honey
• Finely grated rind of 2 lemons and 2 oranges
• 1 teaspoon vanilla paste
• 200 grams (1¾ cups) plain flour
• 150 grams (¾ cups) Chelsea Caster Sugar
• 3 eggs

• 185g Butter
• 2 Teaspoons grated Lemon Rind
• ¾ Cup Chelsea Caster Sugar
• 3 Eggs
• 1 Tablespoon Rum
• 125g Ground Hazelnuts
• 1 ¾ Cups Self Raising Flour
• ½ Teaspoon Cinnamon

SYRUP

• ½ Cup Chelsea White Sugar
• 3 Tablespoons Rum
• 3 Tablespoons Lemon Juice