Occasion - Birthday - Kids

• 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

Cakes

• 2 ½ cups flour
• 2 cups Chelsea White Sugar
• ⅔ cups cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 cups warm water with 1 tsp coffee
• ⅔ cup vegetable oil (mix of olive & canola)
• 2 tsp vanilla essence
• 2 tsp apple cider or balsamic vinegar

Marshmallow Frosting

• 450g unsalted butter
• 2 tsp vanilla extract
• 2 198g jar marshmallow fluff or cream
• 1 ½kg Chelsea Icing Sugar
• 2-4 tsp cream
• ½ cup milk
• 1 cup frozen raspberries

Buttercream Frosting for Crumb Coat

• 1kg Chelsea Icing Sugar
• 250g soft butter
• ¼ - ½ cup milk

Decoration

• Food colouring (purple, teal & pink)
• White chocolate
• Modelling chocolate
• Gum paste
• Edible shimmers
• Alcohol

• ¼ cup popping corn
• 1 teaspoon butter
• 1 tablespoon Chelsea Honey Maple Flavoured Syrup (or a little more or a little less depending on taste)
• ¼ teaspoon vanilla
• Dash of salt

• 2 egg whites (from 50g eggs) at room temperature
• ½ cup Chelsea Raw Sugar
• 3 Tbsp almond meal
• 1 Tbsp cocoa powder, sifted
• 100g milk chocolate buds, melted
• 24 almond flakes
• 24 currants
• Licorice, to make tails

• 4 egg whites
• 1 cup Chelsea Caster Sugar
• 2 tsp vanilla extract
• 1 Tbsp cornflour
• 2 tsp white wine vinegar
• Food colouring (pink and green)
• Hundreds and thousands

Cakes

• 610g unsalted butter, softened
• 610g Chelsea Caster Sugar
• 150g self raising flour
• 460g plain flour
• 9 large free range eggs
• 3 tbsp milk
• 1 tsp vanilla extract
• Food colour paste (red, pink)

Raspberry Jam

• 500g frozen raspberries
• 500g Chelsea Caster Sugar
• 1 tsp butter

Stiffer Buttercream

• 150g unsalted butter, softened
• 500g Chelsea Icing Sugar, sifted
• 3 tbsp of milk

Softer Buttercream

• 300g unsalted butter, softened
• 680g Chelsea Icing Sugar, sifted
• 6 tbsp milk

White Chocolate Drip

• Food colour paste (pink)
• 250g white chocolate
• 125ml double cream

Decoration

• 1 waffle cone
• 1 packet edible silver beads
• Bright sprinkles

• 2 tbs vegetable oil
• ⅓ cup popping corn
• 50 g butter
• 2 tbs Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon

• ¼ cup vegetable oil
• ½ cup popcorn kernels
• ⅓ cup Chelsea Caster Sugar
• ¾ teaspoon salt

CAKE

• 2 ⅔ cups plain flour (400g)
• 2 ½ cups Chelsea White Sugar (560g)
• 1 ¼ cups cocoa powder (100g)
• 1 Tbsp baking soda
• ½ Tbsp baking powder
• ¾ tsp salt
• 3 eggs
• 2 cups milk (500ml)
• ¾ cup sunflower or canola oil (190ml)
• 1 Tbsp vanilla essence
• 1 cup boiling water

Icing

• 300g butter, softened
• 3 ⅔ cups Chelsea Icing Sugar (550g)
• ⅓ cup milk (80ml), divided
• 2 tsp vanilla essence
• ¾ cup cocoa powder (60g)
• 125g dark chocolate
• 2-3 drops green food colouring

To Decorate

• 200g chocolate finger biscuits
• 100g chocolate-filled sandwich cookies (i.e. chocolate Oreos), crushed into crumbs
• Small toy construction vehicles Small toy construction worker and road signs/cones
• Small toy trees (optional)

CAKE

• 1 ⅔ cups Chelsea Caster Sugar (375g)

• 4 eggs

• 400ml vegetable oil

• Zest of 1 lemon

• 1 Tbsp lemon juice

• 1 ½ tsp vanilla extract

• 3 cups plain flour (450g)

• 1 ½ tsp baking soda

• 1 tsp salt

• 1 cup unsweetened Greek yoghurt (250ml)

• ½ cup strawberry jam

• 1 ½ cups frozen strawberries (200g) Icing 450g butter, softened, divided

• 8 cups Chelsea Icing Sugar, divided (1.2kg)

• ⅔ cup milk (160ml), divided

• 4 tsp strawberry essence, divided

• Pink food colouring

To Decorate

• 1 doll (approximately 25cm tall)

• Large round sprinkles / sugar pearls (optional)

• 3 cups Edmonds Standard Grade Flour
• 3 tsp Edmonds Baking Powder
• ¼ tsp salt
• 250g butter, softened
• 1 ¾ cups Chelsea Caster Sugar
• 4 eggs
• 1 tsp vanilla extract (or essence)
• 1 cup Meadow Fresh Original Milk

Vanilla Buttercream Icing

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1-2 Tbsp hot water
• ½ - 1 tsp of vanilla essence

• ¾ cup Chelsea White Sugar
• ¾ cup water
• Flavouring/Colour (ideas berry, coconut, blueberry, pineapple)
• Ice

• 1 ½ cups full fat milk (375ml)
• 1 Tbsp white vinegar
• 2 cups Chelsea Caster Sugar (450g)
• 175g butter, softened
• 5 eggs
• ⅔ cup vegetable oil (167ml)
• 4 tsp vanilla extract
• 3 cups plain flour (450g)
• 2 ¼ tsp baking powder
• ¾ tsp baking soda
• 1 tsp salt

Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• ⅓ cup milk (80ml)
• 2 tsp vanilla essence
• 110g white chocolates
• An assortment of colourful lollies and chocolates
• Sprinkles (approximately 150g)

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 1 egg
• 1 ⅓ cups plain flour (200g)
• ⅔ cup rice flour (100g)
• ¼ tsp baking powder

Icing

• 1 ¼ cups Chelsea Icing Sugar (188g)
• 2-3 Tbsp milk
• 70g white chocolate, melted
• 1-2 drops pink food colouring
• 3-4 Tbsp 100s and 1000s sprinkles

• 1 3/4 cups Edmonds Standard Grade Flour
• 1/2 cup cocoa powder
• 2 tsp Edmonds Baking Powder
• 1 cup Chelsea White Sugar
• 125g butter
• 2 Tbsp Chelsea Golden Syrup
• 2 eggs
• 1 1/2 cups Meadow Fresh Original Milk
• 2 tsp Edmonds Baking Soda
• 1 tsp vanilla essence

Icing

• 1 1/2 cups Chelsea Icing Sugar
• 1 Tbsp cocoa powder
• 50g butter, softened
• 2 Tbsp Water