Occasion - Birthday

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

Filling

• 150 ml cream, whipped

• 250g butter, diced and softened
• 1 cup Chelsea Caster Sugar
• 4 extra large eggs
• 1 ½ tsp vanilla extract
• 1 ½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ½ cup Meadow Fresh Original Milk
• ¾ cup boiling water
• 3 tsp quality instant coffee
• ⅓ cup crème de cacao
• 250g cream cheese, diced and softened
• 2 x 250g Chelsea Icing Sugar
• 2 tsp vanilla essence
• 1 cup cream, whipped
• Chocolate, grated

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• Oil cooking spray to grease pan
• 1 ½ cups plain flour
• ¼ cup Dutch cocoa powder
• ¾ tsp bi-carb soda
• 1 tsp coarse salt
• 175g unsalted butter, room temperature
• 1¼ cups Chelsea Raw Caster Sugar
• 1 vanilla bean seeds scraped
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 120g bittersweet dark chocolate (61% cacao), melted and cooled

Filling

• 4 punnets fresh raspberries (6 cups)
• ¾ cup plus 2 tbsp Chelsea White Sugar
• Pinch of coarse salt
• 2 tsp fresh lemon juice

Icing

• 1 cup chocolate hazelnut spread
• 200g dark chocolate, melted & cooled

• ⅓ Cup rolled oats
• ⅓ Cup Chelsea Soft Brown Sugar 
• ¼ Cup choc chips
• ⅓ Cup flour
• 1 heaped Tbsp Chelsea Golden Syrup
• 75g butter
• 1 Tbsp milk

• 1 cup Chelsea Dark Cane Sugar (200g)
• 100g butter, melted
• 3 eggs
• 3 bananas, mashed with a fork
• ½ cup Meadow Fresh Milk (125ml)
• 1 tsp Edmonds Baking Soda
• 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 Tbsp Edmonds Baking Powder

Caramel Cream Cheese Icing

• ½ cup Chelsea Dark Cane Sugar (100g)
• 60g butter
• 2 Tbsp Meadow Fresh Milk
• 200g Meadow Fresh Traditional Cream Cheese, at room temperature
• 2 cups Chelsea Icing Sugar (300g)
• Grated or finely chopped milk or dark chocolate, to decorate (optional)

• ½ cup margarine or softened butter
• 1 cup Chelsea Soft Brown Sugar
• 2 extra large eggs
• 2 tbs Chelsea Golden Syrup
• 2 cups self-raising flour
• 1 tbs ground ginger ¾ cup milk

Icing

• 250g Chelsea Vanilla Icing Sugar
• 150g butter, softened
• 3 tsp water
• 1 tbs instant coffee
• 2 tbs walnuts, chopped

Chocolate Cake

• 2 cups Edmonds Gluten Free Flour
• ½ cup cocoa powder
• 1½ tsp Edmonds Baking Powder
• 1½ tsp Edmonds Baking Soda
• 1½ cups Chelsea Caster Sugar
• ½ tsp salt
• 2 eggs
• 1 cup Meadow Fresh Original Milk
• ½ cup Olivani Pure Olive Oil
• 1 cup boiling water

Buttercream

• 125gm butter, softened
• 1½ cup Chelsea Icing Sugar
• 1 tbsp Meadow Fresh Original Milk

To Serve

• Chelsea Icing Sugar for dusting

• Raspberry Coulis
• 2 Tbsp Chelsea Caster Sugar
• 1 Tbsp water
• 125g raspberries

• Ice-Cream
• 450g plain unfilled double sponge
• 2L tub vanilla ice-cream, softened
• 125g raspberries

• Chocolate Sauce
• 80g dark chocolate, chopped
• 3 tbs cream
• 2 tsp Chelsea Soft Brown Sugar

• Meringue
• 1½ cups Chelsea Caster Sugar
• ¼ cup water
• 3 egg whites
• Pinch cream of tartar

• 1¼ cups plain flour
• 6 extra large eggs
• ¾ cup Chelsea Caster Sugar
• 60g unsalted butter, melted

• Filling & Decorating
• 125ml cream
• ¼ cup raspberry jam
• 2 cups Chelsea Icing Sugar, sifted
• ¼ cup fresh passionfruit pulp

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk
• 22 ice-cream cones

• To Decorate
• 150g butter, diced and softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water
• Red food colouring
• Flake chocolates
• Coloured sprinkles

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

• Buttercream Icing
• 150g unsalted butter, softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water

• 4 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup sunflower oil
• ½ cup plain yoghurt
• Finely grated rind of 1 lemon
• 1 cup almond meal
• 1 cup plain flour
• 3 tsp baking powder

Lemon Thyme Syrup

• ½ cup Chelsea Caster Sugar
• ½ cup water
• 2 tbs lemon juice
• 3-4 sprigs thyme
• 1 tbs limoncello

Lemon Buttercream Icing

• 150g butter, diced and softened
• 250g pkt Chelsea Vanilla Icing Sugar
• ¼ cup of the lemon syrup

To decorate

• Roasted lemon slices
• Thyme leaves

• 2 sheets, frozen butter puff pastry, defrosted 
• 2 Beurré Bosc pear (brown pears) - ripe, but still firm
• 70g butter, melted and slightly cooled
• ½ cup Chelsea Icing Sugar, sifted
• 1 teaspoon cornflour, sifted
• 1¼ cups almond meal
• 1 teaspoon vanilla bean extract or essence
• 2 large eggs
• 2 tablespoons flaked almonds, lightly toasted
• 3 tablespoons Chelsea Easy Pour Syrup warmed
• whipped cream or ice cream

Dry

• 2 ½ cups plain flour
• ½ cup Chelsea Soft Brown Sugar
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Wet

• 125g softened butter
• ½ cup Chelsea Treacle or Chelsea Golden Syrup
• 1 egg yolk

• ½ cup Chelsea Caster Sugar
• 2 Tbsp water
• ½ cup cream
• 200g milk chocolate, roughly chopped
• 1 tsp vanilla extract
• 1 tsp sea-salt flakes
• Extra 200g dark chocolate, broken into pieces