Occasion - Easter

• 200ml milk
• 1 teaspoon Chelsea Caster Sugar
• 7g sachet dry active yeast
• 400g strong (baker's) flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 50g Chelsea Soft Brown Sugar
• 175g mixed dried fruit
• 50g unsalted butter, melted, cooled
• 1 egg, lightly beaten
• Butter, to serve

To decorate

• 2 tablespoons plain flour
• 2 tablespoons Chelsea Caster Sugar

Carrot Cake

• 2½ cups Edmonds Self Raising Flour
• 1½ cups Chelsea Caster Sugar
• ½ cup pecans, finely chopped
• 1 tsp cinnamon
• 1½ cups sunflower oil
• 4 extra large eggs
• 2½ cups grated carrot

Caramel Sauce

• ½ cup Chelsea Caster Sugar
• 1 tbs water
• ⅓ cup thickened cream

Spiced Buttercream Icing

• 150g unsalted butter, softened
• 250g Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 tsp mixed spice
• 3 tsp water

To Decorate

• Fresh bay leaves
• Candied or fresh orange slices

• 1⅓ cups Edmonds Standard Grade Flour
• 1 cup Chelsea Caster Sugar
• ¼ tsp bi-carb soda
• 1 tsp Edmonds Baking Powder
• ¾ cup salted butter, room temperature
• 3 egg whites
• 3 tsp vanilla bean extract
• ½ cup sour cream
• ½ cup Meadow Fresh Original Milk

Coconut Meringue Icing

• 4 egg whites
• 300g Chelsea Caster Sugar
• 1½ tbs glucose syrup
• 2 tsp coconut essence

To Garnish

• 1 cup shredded coconut
• 12 marshmallows cut in half diagonally
• Pink sprinkles

Sauce

• ¼ cup thickened cream
• 100g chocolate Easter eggs, chopped
• 2 tsp Chelsea Demerara Sugar

Crepes

• 1 cup plain flour
• 1 tbs Chelsea Demerara Sugar
• 1 ½ cups milk
• 1 extra large egg
• 20g butter
• Almond Flakes, for serving
• Blueberries, for serving

Chocolate Cake

• 2 cups Edmonds Self Raising Flour
• ⅓ cup cocoa powder
• 1 cup Chelsea Caster Sugar
• 4 eggs
• 500g butter, melted
• 1 tsp vanilla essence

Vanilla cake

• 2 cups Edmonds Self Raising Flour
• ⅔ cup Edmonds Standard Grade Flour
• 1 cup Chelsea Caster Sugar
• 4 eggs
• 250g butter, melted
• 2 tsp vanilla essence
• 1 cup Meadow Fresh Original Milk

Buttercream

• 125g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 1 tbsp Meadow Fresh Standard Milk

Chocolate Buttercream

• 125g butter, softened
• 1 cup Chelsea Icing Sugar
• ½ cup cocoa powder
• 1 tbsp Meadow Fresh Original Milk

Filling

• Coloured candy-coated mini chocolate Easter eggs
• Mini marshmallows

Cupcakes

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ¾ cup Meadow Fresh Original Milk

To Decorate

• 150g unsalted butter, softened
• 250g Chelsea Icing Sugar
• 1 tsp vanilla essence
• 3 tsp water
• 2-3 drops yellow food colouring
• white choc buttons
• edible eyes
• assorted decorating sprinkles

Cupcakes

• 200g butter, diced
• 1 cup Chelsea Soft Brown Sugar
• 100g dark chocolate, chopped
• 2 extra large eggs
• 1 tsp vanilla extract
• ¾ cup Edmonds Self Raising Flour
• ¼ cup cocoa

To Decorate

• 150g unsalted butter, softened
• 250g Chelsea Icing Sugar
• 2 tsp cocoa powder
• 3 tsp water
• marshmallows
• desiccated coconut
• sprinkles

• 150g butter, softened
• ½ cup Chelsea Icing Sugar (75g)
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Edmonds Fielder's Cornflour (75g)

To Decorate

• ½ cup Chelsea Icing Sugar (75g)
• 1 Tbsp water
• Candy eyes
• Sprinkles
• Mini m&m's

Cakes

• 250g butter, diced and softened
• 1 cup Chelsea Caster Sugar
• 4 extra-large eggs
• 2 tsp finely grated orange rind
• 1 ¾ cups Edmonds Self Raising Flour
• ½ cup desiccated coconut
• ½ cup Meadow Fresh Original Milk

Decoration

• 150g butter, diced and softened
• 250g pack of Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 tbs orange juice
• 100g white chocolate buttons, melted
• 1 cup shredded coconut
• Liquorice and marshmallow, for decoration

• ½ cup coconut oil (115g)
• ¼ cup Chelsea Golden Syrup (88g)
• 60g butter
• 1 tsp vanilla extract
• ½ cup Dutch cocoa powder (65g)
• ¼ cup Chelsea Icing Sugar (38g)

Dough

• 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
• 1 tsp Edmonds Standard Grade Flour (first measure)
• 1 tsp Chelsea White Sugar (first measure)
• 1 ¼ cup Meadow Fresh Original Milk, scalded
• 4 cups Edmonds Standard Grade Flour (second measure)

• 1 tsp salt
• 1 Tbsp mixed spice
• 1 Tbsp cinnamon
• 60g butter
• ¼ cup Chelsea White Sugar, extra (second measure)
• 1 cup sultanas or sultanas/currants/peel

• 1 egg, beaten

Cross Paste

• 1 cup Edmonds Standard Grade Flour
• cold water

Glaze

• 1 tablespoon Chelsea Caster Sugar
• 1 tablespoon water
• 1 teaspoon gelatine (optional)

• 125G BUTTER, SOFTENED
• 1 CUP (175G) Chelsea SOFT BROWN SUGAR
• 2 EGGS
• 1 TEASPOON VANILLA EXTRACT
• 2 TEASPOONS FINELY GRATED LEMON RIND
• 2½ CUPS (375G) SELF-RAISING FLOUR, SIFTED
• 2 TEASPOONS CINNAMON
• 1 TEASPOON MIXED SPICE
• ⅓ CUP (80ML) MILK
• ½ CUP (80G) SULTANAS

icing

• 1 CUP (160G) Chelsea Icing Sugar, SIFTED
• 1 TABLESPOON BOILING WATER

• 1 ½ cups Meadow Fresh Milk, warmed
• 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
• ½ cup Chelsea Caster Sugar, divided
• 4 cups Edmonds Standard Grade Flour
• ½ cup cocoa powder 
• 60g butter, chilled, chopped
• 1 egg, lightly beaten
• ⅔ cup dark or milk chocolate bits
• butter, to serve

CROSSES

• ¼ cup Edmonds Standard Grade Flour
• 2 teaspoons Chelsea Caster Sugar
• 3 Tbsp water

GLAZE

• ¼ cup Chelsea Caster Sugar
• 2 Tbsp water