Occasion - Birthday

Base

• 250g crunchy Anzac biscuits (store bought, or make your own using this recipe)
• 80g butter, melted

Filling

• 500g full fat cream cheese, at room temperature
• ½ cup Chelsea Icing Sugar (75g)
• 2 Tbsp Chelsea Golden Syrup
• 175g white chocolate, roughly chopped
• ⅔ cup cream (167ml)

Topping

• ½ cup Chelsea Soft Brown Sugar (100g)
• ⅓ cup Chelsea Golden Syrup (120g)
• 50g butter
• ½ cup cream (125ml)
• Pinch sea salt (optional)

To Decorate (Optional)

• ⅔ cup cream (167ml)
• 1 Tbsp Chelsea Icing Sugar
• 3-4 crunchy Anzac biscuits, roughly crushed

Cakes

• 4 eggs
• 2 cups Chelsea Raw Sugar
• 1 cup oil
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp ground ginger
• 3 cups grated carrot

Icing

• 250g white chocolate
• 250g cream cheese
• 100g butter
• 1-2 cups Chelsea Icing Sugar (optional)

• 600 ml cream
• ¾ cup Chelsea Caster Sugar
• Grated rind of 2 mandarins
• Grated rind and juice of 2 lemons
• Whipped cream, lemon rind and mandarin segments to serve

• 6 blueberry muffins, either homemade or bought
• 6 Tbsp sherry or liqueur (or replace with orange juice)
• 1 small carton (500ml) prepared dairy custard
• 1 cup blueberries, fresh or thawed from frozen
• ¼ cup Chelsea Icing Sugar
• 150ml cream, softly whipped or substitute with thick natural yoghurt

• 2 tsp grated fresh ginger
• ¼ cup light soy sauce
• 2 Tbsp Chelsea Golden Syrup Easy Pour
• 2 Tbsp white wine vinegar
• ¼ cup oil

Cake

• 1 cup flour
• 1 tsp baking powder
• ⅛ tsp salt
• 56g unsalted butter, room temperature.
• ½ cup Chelsea White Sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ⅓ cup milk
• 2 large Granny Smith apples, peeled, cored & cut into thin slices

Topping

• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup flour
• 60g butter, cubed
• 1½ tsp ground cinnamon
• 40g hazelnuts

• 185g Flour
• 3 tsp Baking Powder
• 185g Chelsea Caster Sugar
• 80g Unsalted Butter
• ½ cup Buttermilk
• 3 Eggs
• 1 tsp Vanilla paste

• 250g tub sour cream
• 3 eggs
• 1 tub chopped walnuts
• 1 tub Milo
• 1 tub flour
• 1 tub Chelsea Raw Sugar 
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
• ½ tub oil

• 1 litre strong hot espresso coffee or strong plunger coffee
• 2 Tbsp Chelsea White Sugar
• 2 tsp vanilla essence
• 30g (3 sachets or 6 tsp or 6 clear sheets) gelatine
• 300ml cream
• 1 Tbsp Chelsea Icing Sugar
• 1 tsp mild curry powder (no kidding!)
• approx 3 tsp Chelsea Coffee Crystals to garnish

• 250g raw almonds
• ½ cup plain flour
• 3 lemons, finely grated rind & juice
• 300g fresh ricotta, drained
• 225g soft unsalted butter
• 1 ¼ cups Chelsea Caster Sugar
• 6 eggs, separated

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups Chelsea Caster Sugar
• 3 extra large eggs
• 2 cups plain flour
• 1½ tsp baking powder
• ¼ cup cocoa

• To Decorate
• 150g unsalted butter, diced and softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water
• Popcorn
• Caramel sauce or topping

• 250g dark chocolate
• 125g soft, unsalted butter
• 6 eggs (2 whole, 4 separated)
• 175g Chelsea Caster Sugar
• 2 Tbsp orange oil/essence
• Whipped cream

• 50g cocoa
• 100g Chelsea Raw Sugar
• 250ml boiling water
• 280g unsalted butter, cubed
• 150g Chelsea Caster Sugar
• 225g plain flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp vanilla essence
• 2 eggs

Additional for the bottom layer

• 25g cocoa
• 100ml boiling water

• 2 cups whole almonds (not blanched)
• 250g dark or milk chocolate
• 6 egg whites
• 2 cups Chelsea Caster Sugar
• 1 cup finely chopped pitted dates
• ½ cup sliced almonds to garnish
• 300ml cream

• 4 cups nuts (can use any mixture for example raw almonds, roasted peanuts, roasted mixed almonds, cashews, pecans etc)
• 1 cup water
• 1 cup Chelsea White Sugar
• 1 tsp vanilla extract
• Finely ground salt

• 125g butter, diced and softened
• ¾ cup Chelsea Raw Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk
• To decorate
• 1 cup raspberry jam
• 300ml thickened cream, whipped
• Chelsea Icing Sugar