Occasion - Birthday - Kids

• 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

• 2 cups flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup butter, softened
• 1 cup (packed) Chelsea Soft Brown Sugar
• ½ cup Chelsea Raw Sugar
• 1 Tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups dark chocolate chips
• 1 cup nuts (optional)

• Packet of flavoured marshmallows
• To make the sherbet
• 1 cup Chelsea Icing Sugar
• 1 tsp baking soda
• 2 Tbsps Vitafresh drink power (any flavour)
• 1 tsp citric acid
• 1 tsp tartaric acid
• 1 toothpick per person (used to pick up the 'snowmen')

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk

Halloween Icing

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 teaspoon soft butter
• 1-2 tablespoons hot water
• ½ teaspoon black colouring

Chocolate Cake Mix

• 125g unsalted butter, softened
• ½ cup (110g) firmly packed Chelsea Soft Brown Sugar
• 1 egg
• ¾ cup (110g) Edmonds Standard Grade Flour
• ⅓ cup (35g) cocoa powder
• ¼ cup (35g) Edmonds Self Raising Flour
• 1 tsp Edmonds Baking Soda
• ¾ cup (160ml) buttermilk

Raspberry Butter Cream

• 250g unsalted butter, softened
• 3 cups (480g) Chelsea Icing Sugar
• 1 Tbsp Meadow Fresh Original Milk
• pink food colouring
• 10 fresh raspberries (45g), crushed

Chocolate Ganache

• ¼ cup (60ml) Meadow Fresh Original Cream
• 150g dark chocolate, chopped finely
• 2 Tbsp rainbow sprinkles for decoration

• 2 cups Chelsea White Sugar
• ⅓ cup unsweetened cocoa powder
• 125ml milk
• 125g butter, chopped
• 3 cups rolled (porridge) oats
• 1 ½ cups shredded coconut

• 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

Cakes

• 6 ½ cups standard flour, sifted
• 3 tbsp baking powder
• ½ tsp fine grain sea salt
• 2 ¼ cups milk
• 2 tbsp vanilla essence
• 1 ½ cups plus 4 tbsp butter, room temperature
• 2 ½ cups Chelsea White Sugar
• 10 large egg whites
• Gel food colouring (purple, green, pink, blue, yellow and orange)

Swiss Meringue Buttercream

• 8 large egg whites
• 2 cups Chelsea Icing Sugar
• 3 cups unsalted butter, room temperature & cubed
• 3 tsp pure vanilla essence

Decoration

• Bright sprinkles
• 2 waffle cones
• 115g dark chocolate, chopped
• 76g unsalted butter, chopped

Cakes

• 2 cups standard flour
• 2 cups Chelsea White Sugar
• ¾ cup cocoa
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 tsp vanilla

Chocolate Buttercream Frosting

• 1 ½ cup soft butter
• 1 cup cocoa, sifted
• 5 cups Chelsea Icing Sugar, sifted
• 2 tbsp milk
• 2 ½ tsp vanilla

Sugarwork Lava

• 500g Chelsea Caster Sugar
• 1 tbsp glucose
• ½ cup water
• Orange food colouring

Decoration

• Dry ice

• 4 glasses warm water
• Blue, yellow, red, green food colouring
• Chelsea White Sugar 

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

Cupcakes

• 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

To Decorate

• 150g butter, diced and softened
• 1 x 250g pkt Chelsea Icing Sugar
• 1 tsp vanilla essence
• 3 tsp water
• White marshmallows
• Liquorice strips
• Coloured sprinkles
• Orange smarties
• Edible eyes
• Pretzel sticks

• 800 grams Chelsea White Sugar
• 40 ml Chelsea Golden Syrup
• 40 ml water
• ¼ tsp salt
• 1 tsp raspberry extract
• 2 drops pink food colouring

• 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

• To Decorate
• 150g unsalted butter, softened
• 250g Chelsea Berry Flavoured Icing Sugar
• 3 tsp water
• Cachous
• Fondant crowns

Cakes

• 250g soft butter
• 1 ½ cups Chelsea White Sugar
• 3 eggs
• 3 tsp vanilla extract or 1 tbsp vanilla bean paste
• 275g self raising flour
• ⅓ cup plain flour
• ¾ cup Greek yoghurt
• 4 tsp raspberry essence

Buttercream

• 600g soft butter
• 8 cups Chelsea Icing Sugar
• 8-12 tbsp hot water
• Raspberry essence
• Food colouring (pink, violet, sky blue and yellow)

Unicorn Horn & Ears

• 600g white fondant
• Gold food spray
• Black icing tube or non-toxic food pen

Vanilla Bean Ombre Cakes

• 240g butter
• 400g Chelsea White Sugar
• 4 large eggs
• 375g plain flour
• ½ tsp salt
• 15g baking powder
• 200ml milk
• 10ml white vinegar
• 3 tbsp sour cream
• 2 tsp vanilla bean paste
• Food colouring (red, blue)

Blueberry Lime Buttercream

• 200g unsalted butter
• 500g Chelsea Icing Sugar
• ¼ cup cream
• ¼ cup blueberry puree
• 2 limes (juice & zest)
• 1 tsp blueberry extract

White Chocolate Blueberry Ganache

• 500g white chocolate
• 125ml cream
• ½ tsp blueberry essence

Decoration

• Fondant
• 500g Chelsea White Sugar 
• Modelling chocolate