Occasion - Birthday

• 1 cup milk
• 75g butter
• 2 tsp Chelsea Caster Sugar
• ½ tsp salt
• 1 cup flour
• 4 eggs
• oil for frying

Cinnamon Sugar

• 1 cup Chelsea Caster Sugar
• 2 tsp ground cinnamon
• ½ tsp salt

Custard

• 2 cups cream
• 1 vanilla bean, halved & scraped
• 6 egg yolks
• ⅓ cup Chelsea Caster Sugar
• 3 tsp cornflour
• 2 cups cream, extra lightly whipped

Sponge

• 1 ¼ cup orange juice
• ¼ cup Cointreau
• 250g packet sponge finger biscuits
• 3 medium mangoes, sliced
• 6 passionfruit pulp
• 1 punnet blueberries, for garnish

• 3 cups Plain Flour
• 1 Tbsp Baking Powder
• 6 Tbsp Cocoa Powder
• 2 cups Chelsea White Sugar
• 1 Tsp Baking Soda
• 1 Tsp Vanilla Essence
• 2 Tbsp Vinegar (use one derived not from milk)
• ½ cup of Cooking Oil
• 1 cup Water

• ½ cup Chelsea Soft Brown Sugar firmly packed
• 1 cup Chelsea Caster Sugar
• 1 ½ Tbsp cornflour
• 6 egg whites (room temperature)
• Pinch of salt
• 2 tsp vanilla extract
• 2 tsp white vinegar

Filling

• 500ml cream
• 2 Tbsp Chelsea Icing Sugar
• 500g mixed fresh berries (raspberries, strawberries & blueberries)

• Caramel Sauce (optional)
• 1 cup cream
• 1 cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 1 tsp vanilla extract

• 2 cups orange juice
• ½ cup lemon juice
• 4 tablespoons Chelsea Caster Sugar
• 2 lemon, thinly sliced
• 2 oranges thinly sliced
• 1 bottle (750ml) Red Wine
• 1 litre sparkling mineral or soda water

• 225g dark chocolate
• 1 Tbsp water
• 4 eggs, separated
• ¼ cup Chelsea Icing Sugar
• ¾ cup Chelsea Caster Sugar

Chantilly Cream

• 300 ml cream
• 1 tbsp Chelsea Icing Sugar 
• 1 tsp vanilla essence

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 100g butter, melted
• 2½ cups flour
• 1 tsp baking powder
• ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 cup (150g) blanched almonds or nuts of your choice,
• coarsely chopped
• 150g chocolate, chopped
• 3 eggs, lightly beaten

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Strawberry Swir

• 1 punnet (250g) strawberries, cut into eighths
• ¼ cup Chelsea Jam Setting Sugar
• 1 tsp vanilla essence
• 100ml water

Filling

• 1 cup cream
• 2-3 drops rose pink food colouring
• 200g large store-bought marshmallows, halved
• 1 packet candy floss (try rose-flavoured Persian fairy floss)
• 1 cup pomegranate seeds
• Edible roses, to decorate (optional)

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp baking soda
• ½ cup cocoa powder
• 4 eggs, separated
• 2 cups low fat milk
• 2 Tbspn malt vinegar
• 2 Tbspn Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ cups oil (rice bran, canola, soya or light olive oil)

Filling

• 150ml cream, whipped

Icing

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

Mint Syrup (see below)

• 1 ltr pineapple fruit juice
• 1 large can diced peaches in syrup
• 1.25 ltr bottle lemonade
• 1 punnet of strawberries cut in quarters
• 1 packet of glace cherries
• Few sprigs of mint (for garnish)

Mint Syrup

• ½ cup Chelsea Caster Sugar
• 1 cup of water
• Few sprigs of freshly chopped mint

Cupcakes

• 125g butter
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup standard flour
• 2 tsp baking powder
• ¼ cup milk
• 1 heaped tsp ground ginger
• ½ tsp cinnamon

Icing

• 125g butter
• 200g Chelsea Soft Brown Sugar
• 80ml cream
• 2 cups Chelsea Icing Sugar
• 2 dessertspoons cream cheese

• 2 ½ cups self-raising flour
• 1 tsp baking soda
• ⅔ cup cocoa powder
• 1 ¾ cups Chelsea Caster Sugar
• 150g butter, softened
• 1 cup water
• 3 eggs, lightly beaten

To serve

• Whipped or thickened cream
• Chocolate icing (optional) 

CAKE

• 300g white chocolate
• 200g butter
• 250ml (1 cup) milk
• 165g (¾ cup) Chelsea Caster Sugar
• 2 tsp vanilla essence
• 2 large eggs, lightly beaten
• 100g (⅔ cup) self-raising flour
• 150g (1 cup) plain flour

Caterpillar Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla essence
• Food colouring, various colours of your choice
• Mixed sweets to decorate (licorice straps, Smarties, M&Ms etc)

• 125g butter
• 1 cup Chelsea Dark Cane Sugar
• 1 cup cream
• 1 Tbsp cornflour
• ½ cup cold water

BROWNIE

• 240g butter, cubed
• 125g dark chocolate, roughly chopped
• 1 ¼ cups Chelsea Caster Sugar (280g)
• ⅔ cup Edmonds Standard Grade Flour (100g)
• ⅔ cup cocoa powder (55g)
• 1 tsp Edmonds Baking Powder
• 4 eggs
• 1 tsp vanilla extract
• 100g milk chocolate, roughly chopped
• 100g white chocolate, roughly chopped

CHOCOLATE CUSTARD

• 3 Tbsp Edmonds Custard Powder
• 1 ½ Tbsp Chelsea Caster Sugar
• 3 cups Meadow Fresh Original Milk, divided (750ml)
• 150g dark chocolate, finely chopped

CREAM

• 600ml cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract

TO DECORATE

• Small chocolates, i.e. Maltesers, crumbled Flake bars, chocolate buttons
• Stars on skewers or sparkly candles (optional)