Cakes

CAKE

• ½ Cup Butter
• 1 ½ Cups Chelsea White Sugar
• 1 Cup Mashed Ripe Banana
• 2 Eggs, beaten
• 4 Tablespoons Sour Cream
• 1 Teaspoon Each of Baking Powder and Baking Soda
• 1 ¾ Cup Flour, sifted
• 1 Cup Chopped Nuts, Pecans, Walnuts or Macadamias

ICING

• 1 ½ Cups Chelsea Icing Sugar
• 3 Tablespoons Softened Butter
• Grated Rind of ½ Orange
• Orange Juice

CAKE

• 4 Eggs
• ¾ Teaspoon Baking Powder
• Pinch of Salt
• ¾ Cup Chelsea Caster Sugar
• ¾ Cup Flour, sifted
• 1 Teaspoon Lemon Juice

FILLING

• 3 Eggs
• 1 Egg Yolk
• 1 Cup Chelsea White Sugar
• Grated rind and juice of 2 lemons
• ½ Cup Butter

• 250g Butter
• 250g Chelsea Caster Sugar
• 125g Self Raising Flour
• 60g Unsweetened Cocoa Powder
• 60g Ground Macadamia Nuts
• 4 Eggs
• Raspberry and Apricot Jam (see recipe below)
• 300ml Thickened Cream, whipped
• Chocolate Shavings

CAKE

• 2 ⅔ cups plain flour (400g)
• 2 ½ cups Chelsea White Sugar (560g)
• 1 ¼ cups cocoa powder (100g)
• 1 Tbsp baking soda
• ½ Tbsp baking powder
• ¾ tsp salt
• 3 eggs
• 2 cups milk (500ml)
• ¾ cup sunflower or canola oil (190ml)
• 1 Tbsp vanilla essence
• 1 cup boiling water

Icing

• 300g butter, softened
• 3 ⅔ cups Chelsea Icing Sugar (550g)
• ⅓ cup milk (80ml), divided
• 2 tsp vanilla essence
• ¾ cup cocoa powder (60g)
• 125g dark chocolate
• 2-3 drops green food colouring

To Decorate

• 200g chocolate finger biscuits
• 100g chocolate-filled sandwich cookies (i.e. chocolate Oreos), crushed into crumbs
• Small toy construction vehicles Small toy construction worker and road signs/cones
• Small toy trees (optional)

• 4 Egg Whites
• 250g Chelsea Caster Sugar
• ½ Teaspoon Vanilla Essence
• ½ Teaspoon Vinegar
• 125g toasted, ground Hazelnuts
• Rhubarb and Fig Jam
• 300ml Thick Cream
• Sifted Chelsea Icing Sugar

Lime Syrup

• ¼ cup Chelsea Raw Caster Sugar
• 2 tbsp lime juice
• 2 tsp finely grated lime rind

Mango Purée

• 1 mango
• 1 tbsp passionfruit pulp

Ice Cream

• 2 extra large egg whites
• ½ cup Chelsea Raw Caster Sugar
• 1 ½ cups green yoghurt
• 250ml thickened cream

To decorate

• 2 tbsp shredded coconut, toasted
• Mango
• Raspberries
• Passionfruit
• Mint

CAKE

• 1 ⅔ cups Chelsea Caster Sugar (375g)

• 4 eggs

• 400ml vegetable oil

• Zest of 1 lemon

• 1 Tbsp lemon juice

• 1 ½ tsp vanilla extract

• 3 cups plain flour (450g)

• 1 ½ tsp baking soda

• 1 tsp salt

• 1 cup unsweetened Greek yoghurt (250ml)

• ½ cup strawberry jam

• 1 ½ cups frozen strawberries (200g) Icing 450g butter, softened, divided

• 8 cups Chelsea Icing Sugar, divided (1.2kg)

• ⅔ cup milk (160ml), divided

• 4 tsp strawberry essence, divided

• Pink food colouring

To Decorate

• 1 doll (approximately 25cm tall)

• Large round sprinkles / sugar pearls (optional)

• 1 cup peeled, chopped feijoas (275g)
• 1 cup boiling water (250ml)
• 1 cup Chelsea White Sugar(225g)
• 50g butter
• 1 egg
• 2 cups Edmonds Standard Grade Flour (300g)
• 2 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda

• 2 tsp instant coffee powder
• 1 ¼ cups hot water
• ½ cup whisky or fruit juice
• 175g cooking chocolate
• 250g unsalted butter
• 2 cups Chelsea White Sugar
• 2 cups flour
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla essence
• Chelsea Icing Sugar to dust

Cake

• 125g Olivani Margarine, softened
• ¾ cup Chelsea Organic Coconut Sugar
• 3 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot coconut milk
• 1 cup ground almonds
• ¾ cup coconut flour
• 1 tsp Edmonds Baking Powder

Icing 

• 1½ cups Chelsea Icing Sugar
• 1tsp cocoa powder
• 1 Tbsp Olivani Margarine (softened)
• 1-2 Tbsp boiling water

Coconut Caramel

• 380gms coconut milk
• 80gms Chelsea Organic Coconut Sugar
• ½ tsp salt
• 1 tsp coconut oil
• 1 tsp vanilla extract

• 125g butter
• ¾ cup Chelsea White Sugar
• 2 eggs
• 1 ½ cups mashed feijoa pulp
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Original Milk
• 2 cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

ICING (optional)

• 2 cups Chelsea Icing Sugar
• 50g butter, softened
• Juice of 1 small lemon
• 3-4 Tbsp hot water

• 3 cups Edmonds Standard Grade Flour
• 3 tsp Edmonds Baking Powder
• ¼ tsp salt
• 250g butter, softened
• 1 ¾ cups Chelsea Caster Sugar
• 4 eggs
• 1 tsp vanilla extract (or essence)
• 1 cup Meadow Fresh Original Milk

Vanilla Buttercream Icing

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1-2 Tbsp hot water
• ½ - 1 tsp of vanilla essence

Cake

• 4 eggs
• 2 cups Chelsea White Sugar (450g)
• 1 ¼ cups vegetable oil (310ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 ½ tsp Edmonds Baking Powder
• 2 tsp Edmonds Baking Soda
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 ½ cups grated carrot
• 432g can crushed pineapple (well drained)
• 1 cup walnuts, chopped, plus additional as topping (optional)

Icing

• 250g cream cheese, at room temperature
• 75g butter, softened
• 2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
• Juice and rind of 1 small lemon

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• ½ cup raspberry jam
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour
• ½ cup cocoa powder
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• 1 cup milk, warmed
• ½ cup chocolate chips

• 1 ½ cups Chelsea White Sugar (338g)
• 125g butter, softened
• 2 large eggs
• 1 cup Meadow Fresh Buttermilk (250ml)
• 1 cup vegetable oil (250ml)
• 2 Tbsp red food colouring
• ½ Tbsp white vinegar
• 2 tsp vanilla extract
• 2 ½ cups Edmonds Standard Grade Flour (375g)
• 3 Tbsp Edmonds Fielder's Cornflour
• 2 Tbsp cocoa powder
• 1 tsp Edmonds Baking Soda
• ¼ tsp salt

ICING

• 1 cup Meadow Fresh Original Cream Cheese, at room temperature (250g)
• 125g butter, softened
• 3 cups Chelsea Icing Sugar (450g) + extra to decorate (optional)

• 1 ¾ cups Edmonds Self Raising Flour (260g)
• 1 tsp Edmonds Baking Soda
• 1 tsp mixed spice
• ¾ cup Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (150g)
• ½ cup desiccated coconut (40g)
• 2 eggs, lightly beaten
• ¾ cup coconut cream (190ml)
• ½ cup vegetable oil (125ml)
• 1 cup mashed banana (about 2 bananas)
• 432g can crushed pineapple, well drained

CREAM CHEESE ICING

• 125g Meadow Fresh Traditional Cream Cheese (room temperature)
• 2 cups Chelsea Icing Sugar (300g)
• 1 Tbsp lemon zest
• 1-2 tsp lemon juice
• ½ cup shredded coconut, lightly toasted (40g)