Occasion - Birthday

• 3 eggs
• 2 cups Chelsea Soft Brown Sugar (400g)
• 1 cup Olivani Olive Oil Pure (250ml)
• 3 cups grated carrots
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• ½ cup Meadow Fresh Original Milk, warmed (125ml)
• 2 tsp Edmonds Baking Soda
• 2 tsp ground cinnamon
• 1 tsp salt
• ½ cup chopped walnuts (optional)

Cream Cheese Icing

• ½ cup Meadow Fresh Traditional Cream Cheese (125g)
• 50g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1 tsp vanilla extract
• 1-2 Tbsp Meadow Fresh Milk
• Chopped walnuts, to decorate (optional)

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp Edmonds Fielder's Cornflour
• 300ml Meadow Fresh Original Cream, whipped
• Fruit, to decorate

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 1 cup Chelsea White Sugar or Chelsea Organic Raw Sugar (225g)
• 100g Butter, melted
• 3 eggs
• 3 ripe bananas, mashed with a fork
• ½ cup Meadow Fresh Low Fat Milk (125ml)
• 1 tsp Edmonds Baking Soda
• 150ml plain or fruit Meadow Fresh Yoghurt (apricot works well)
• 2 cups Edmonds Standard Grade Flour (300g)
• 3 tsp Edmonds Baking Powder

Lemon Icing

• 2 ½ cups Chelsea Icing Sugar (375g)
• 1-2 Tbsp lemon juice
• 50g Butter, softened

• 1 ½ cups Chelsea White Sugar (338g)
• 190g butter, softened
• 3 eggs
• 1 Tbsp vanilla essence
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• 2 ½ teaspoons Edmonds Baking Powder
• ¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar, sifted (450g)
• 3-4 Tbsp Meadow Fresh Original Milk
• 1 ½ tsp pure vanilla extract
• Sprinkles, to decorate (optional)

• 1 Tbsp fresh lemon juice
• 1 cup Meadow Fresh Original Milk (250ml)
• 250g dark chocolate, roughly chopped
• 1 cup hot strong coffee (can be strong instant) (250ml)
• ½ cup vegetable oil (125ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
• ½ cup cocoa powder (40g)
• 2 tsp Edmonds Baking Soda
• 1 tsp Edmonds Baking Powder
• 2 eggs

CHOCOLATE GANACHE ICING

• 400g dark chocolate, broken into pieces
• 1 cup Meadow Fresh Original Cream (250ml)

• 3 ½ cups Chelsea White Sugar
• 200g sweetened condensed milk 
• 125g butter
• ½ cup Meadow Fresh Original Milk
• 3 Tbsp Chelsea Golden Syrup (tin)
• ½ tsp salt
• 2 tsp vanilla essence

• ¾ cup Edmonds Self Raising Flour
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp Edmonds Baking Soda
• ¾ cup Edmonds Wholemeal Flour
• 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar
• ¾ cup chopped walnuts
• 2 cups grated carrot
• ½ cup sultanas or raisins
• 2 Tbsp desiccated coconut
• 3 large eggs
• 1 cup rice bran oil or Simply Canola Oil
• 1 tsp vanilla essence

Cream Cheese Icing

• 50g butter, softened
• 125g Meadow Fresh Cream Cheese, chopped
• 1½ cups Chelsea Icing Sugar 

• 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
• 125g butter, melted
• 1 packet lemon jelly
• ¾ cup boiling water
• grated rind and juice of 1 lemon
• 400g Meadow Fresh Cream Cheese
• ¾ cup Chelsea White Sugar
• 375ml can evaporated milk well chilled (keep in fridge overnight)
• 1 tsp vanilla essence

• 125g butter, room temperature
• 1 cup Chelsea White Sugar
• 1 ¼ cups self raising flour
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla essence
• Pinch of salt

Icing

• ¾ cup Chelsea Icing Sugar
• 5g butter
• 1 tablespoon boiling water

• 3 cups Chelsea White Sugar
• 200ml (½ a tin) of condensed milk
• 4oz butter (125gms)
• 1 teaspoon of Vanilla essence
• ½ cup milk
• 1 Tbsp Chelsea Golden Syrup
• Pinch of salt
• 1 cup of chopped nuts (optional)

• 4 egg whites
• 1 ½ cups Chelsea Caster Sugar
• 2 tbsp boiling water
• 1 tsp vinegar (I use malt vinegar)
• 1 tsp vanilla essence

• 4 large eggs, separated (room temperature)
• ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
• ¾ cup cornflour
• 2 Tbsp custard powder
• 3 tsp baking powder
• Chelsea Icing Sugar to dust

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 Tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 Tbsp Chelsea Icing Sugar
• 1 sponge cake

• 200g plain, sweet biscuits
• 80g butter, melted
• ⅓ cup of chocolate chips
• 500g cream cheese (full fat)
• 160g Chelsea Caster Sugar
• 3 eggs
• 250ml sour cream
• Zest and juice of 1 small lemon (or half a large)
• 230g raspberries (fresh or frozen)
• Extra raspberries for decoration

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

Butterfly Buttercream Icing

• 240g butter, softened
• 750g Chelsea Icing Sugar
• 60-75ml milk
• 3 tsp vanilla essence (or to your taste)
• Sweets to decorate (licorice straps, Maltesers, Smarties, M&Ms etc)