Occasion - Birthday - Kids

• 3½ cups Chelsea Dark Cane Sugar
• 125g butter
• 3 Tbsp Chelsea Golden Syrup
• ½ cup milk
• ½ tsp salt
• 200g sweetened condensed milk
• 2 tsp vanilla essence

• 1 tsp gelatine
• ½ cup cold water
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp cocoa
• 1 cup milk
• ½ cup full cream milk powder
• 1 tsp vanilla essence

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs beaten
• ¼ cup milk
• ½ tsp lemon essence
• 1 ½ cups flour
• ½ tsp baking soda
• 1 tsp cream of tartar
• 1 cup sultanas

• 90g unsalted butter
• ⅓ cup Chelsea White Sugar
• 1 tablespoon honey
• 4 cups cornflakes or rice bubbles

• 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

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp vanilla essence
• 150ml cream
• ½ cup berry jam
• Chelsea Icing Sugar, to dust

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

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

• 2 cups low fat milk
• 1 Tbsp cocoa
• 1 Tbsp Chelsea White Sugar
• ½ tsp vanilla essence
• 2 marshmallows (optional)

Cupcakes

• 150g butter, softened
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

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

Dusting Sugar

• 3 Tbsp Chelsea Icing Sugar
• 3 tsp cornflour

Marshmallows

• 300g packet of frozen raspberries, defrosted & strained (reserve juices)
• 5 tsp (20g) powdered gelatine
• 2 ⅓ cups (520g) Chelsea Caster Sugar
• 1 cup (250ml) water
• 2 egg whites

• 1 cup Chelsea White Sugar
• 2 cups self-raising flour
• 2 eggs, lightly beaten
• ½ cup light oil (i.e. canola, sunflower)
• ¾ cup milk
• 1 Tbsp finely grated orange rind
• ¼ cup orange juice

Jelly Bean Topping

• 2 cups Chelsea Icing Sugar
• 3 Tbsp orange juice
• 2 tsp butter
• 1 ½ cups jelly beans

• 200g flour
• 150g Chelsea Soft Brown Sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• Almonds to decorate 

Cakes

• 200g butter
• 1 ½ cups Chelsea White Sugar
• 2 eggs
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp baking soda
• 1 ½ cups self raising flour
• 2 Tbsp cocoa
• 1 ½ cups milk

Frosting

• 175g cooking chocolate
• ¼ cup water
• 3 egg yolks
• 250g butter
• ¾ cup Chelsea Icing Sugar