• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened
• A few drops of pink food colouring and raspberry or strawberry essence

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 3 ½ cups Chelsea White Sugar
• 200g sweetened condensed milk 
• 125g butter
• ½ cup Meadow Fresh Original Milk
• 3 Tbsp Chelsea Golden Syrup (tin)
• ½ tsp salt
• 2 tsp vanilla essence

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)