Cakes

• 3 cups grated carrot
• 400-425g canned pineapple pieces (include juice)
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 ½ teaspoons bicarbonate of Soda
• 2 level teaspoons gluten free Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Mixed Spice
• 1 level teaspoon Powdered Ginger (optional)
• ¾ cup coarsely chopped Walnuts
• ⅔ cup light cooking oil (sunflower or Safflower, any type of light oil)
• 50 Gms unsalted butter (softened)
• 2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
• 3 large eggs (room temperature) lightly beaten
• 2 ¾ cups gluten free flour

• 350g self-raising flour
• 50g cocoa powder
• 1tsp mixed spice
• 1tsp salt
• 175ml extra-virgin olive oil
• 375g Chelsea White Sugar
• 3 eggs
• 2 tsp vanilla essence
• 500ml grated courgettes (measure by volume in a measuring jug, about 2 medium courgettes
• 140g toasted hazelnuts, roughly chopped (optional)

Icing

• 200g dark chocolate , chopped
• 100ml standard or thickened cream

• 1.5kg mixed dried fruit
• 250g glace cherries, red and green mixed
• 100g mixed peel
• 1 Tbsp grated orange rind
• 1 Tbsp grated lemon rind
• ½ cup brandy or dark rum
• 500g butter
• 1 ½ cups Chelsea Dark Cane Sugar
• 8 eggs
• 2 bananas
• 1 tsp vanilla essence
• 4 cups flour
• 1 cup self raising flour

Sponge Cake

• 5 large eggs, at room temperature
• ¾ cup Chelsea Caster Sugar
• 60g butter, melted, cooled
• 150g self-raising flour

Chocolate Icing

• 3 ½ cups Chelsea Icing Sugar
• ½ cup cocoa
• 50g butter, melted
• ⅔ cup boiling water
• 3 cups desiccated coconut

• 440g can pineapple slices in juice
• ⅓ cup firmly packed Chelsea Soft Brown Sugar
• 90g butter, softened
• ½ cup Chelsea Caster Sugar
• 2 eggs, lightly beaten
• 1 ¼ cups self-raising flour, sifted

• 3 medium eggs
• 75 g Chelsea Caster Sugar
• 75 g Plain Flour
• 1 Teaspoon Chelsea Caster Sugar for dusting
• Sprinkle of Chelsea Icing Sugar for the final touches
• ¼ cup jam

Cake

• 600g white chocolate
• 400g butter
• 500ml milk
• 330g Chelsea Caster Sugar
• 1 Tbsp vanilla essence
• 4 large eggs, lightly beaten
• 200g self-raising flour
• 300g plain flour

Train Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla
• Food colouring of your choice

• 2 cups water (or 1½ cups water,½ cup green ginger wine)
• 2 cups prunes and/or plump dried apricots
• 2 tablespoons baking soda
• 3 cups flour
• 2 ½ cups Chelsea Caster Sugar
• 250g butter
• 2 eggs
• 2 teaspoons vanilla essence
• 2 cups peeled and diced apple

Topping

• 1 ⅓ cups Chelsea Soft Brown Sugar
• 120g butter
• 2 cups shredded desiccated coconut
• 175ml milk

• 5oz (150g) Butter
• 1 cup Chelsea White Sugar
• 1 dessertspoon Chelsea Golden Syrup
• 1 tablespoon Cocoa
• 1 ½ cups Flour
• 1 teaspoon Baking Powder
• ¾ Cup Dessicated Coconut

CAKE

• 170 g (6 oz) butter (at room temperature)
• 140 g (5 oz) Chelsea Caster Sugar
• 3 eggs
• 140 g (5 oz) self-raising flour
• 1 tsp vanilla extract
• 4 tbsp raspberry jam

ICING

• 80 g (3 oz) butter, at room temperature
• 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
• 1-2 tbsp milk

• 500g ricotta cheese
• 6 eggs, separated
• 1 ½ cups dried apricots, finely chopped
• 1 packet (approx ½ cup) crystallised mixed peel
• grated rind of 2 oranges
• ¼ cup fresh orange juice
• 1 cup Chelsea Icing Sugar
• ¼ cup maize cornflour
• ¾ cup rice flour
• ½ cup flaked almonds for topping

Apricot Sauce

• 1 tin of apricots in syrup (400g)

• Cake
• 2 cups flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tst cinnamon
• 1 - ¾ cups Chelsea White Sugar
• 1 cup vegetable oil
• 3 eggs
• 1 tsp vanilla extract
• 2 cups grated carrot
• 1 cup flaked coconut
• 1 cup walnuts
• 1 (8oz) can crushed drained pineapple

Icing

• 1 8oz cream cheese at room temperature
• ¼ cup butter at room temperature
• 2 cups Chelsea Icing Sugar
• few drops vanilla essence

• 2 apple large peeled cored finely chopped cored
• 1 cup dates chopped
• 1 tsp bicarbonate of soda
• 1 cup boiling water
• 125 g soft butter
• 1 tsp vanilla essence
• 1 cup Chelsea Caster Sugar
• 1 egg
• 1 ½ cup plain flour
• Topping

• 60 g butter
• ½ cup Chelsea Brown Sugar
• ½ cup milk
• ⅔ cup shredded coconut

• 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 Tbsp lemon zest
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 cups Chelsea White Sugar
• 2 large eggs plus 3 large egg yolks
• ¼ cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

Sponge Cake

• ½ cup Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ½ cup Edmonds Cornflour
• 6 extra large eggs, at room temperature
• 1 cup Chelsea Raw Caster Sugar
• 15g butter
• 1 tbsp boiling water
• 4 cups shredded coconut (could use desiccated if that works better)

Icing

• 100g dark chocolate
• ¾ cup water
• 2 cups Chelsea Icing Sugar, sifted
• 1 cup cocoa, sifted
• ½ cup Meadow Fresh Original Milk

Filling (optional)

• 300ml Meadow Fresh Original Cream, whipped
• ½ cup jam (raspberry works well)

Cake

• ¾ cup (185g) butter, softened
• ¾ cup (165g) Chelsea Caster Sugar
• 4 extra large eggs, separated
• 100g dark chocolate, grated
• ½ cup (75g) ground almonds
• ⅓ cup (170ml) milk
• ¼ cup (40g) cocoa powder
• 1 cup (150g) gluten free plain flour
• 2 tsp baking powder

Frosting

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