Occasion - Halloween

• 250g butter, at room temperature
• 1 cup (200g) firmly packed Chelsea Soft Brown Sugar
• 1 cup (250ml) Chelsea Treacle
• 2 egg yolks
• 5 cups (750g) plain flour
• 2 tablespoons ground ginger
• 2 teaspoons mixed spice
• 2 teaspoons bicarbonate of soda
• Plain flour, to dust

Royal Icing

• 2 egg whites
• 2 teaspoons lemon juice
• 2 cups Chelsea Pure Decorating Icing Sugar
• Food colouring
• Tubes coloured Writing Icing, from supermarket

• 125g butter
• ½ cup Chelsea White Sugar
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• 2 cups plain flour
• 2 tsp cocoa powder
• 1 tsp each cinnamon, mixed spice
• 1 tsp baking powder

Decoration

• ½ cup Chelsea White Sugar
• ½ cup water
• 1 pack Fondant Icing (approx. 750g)
• Gel Food Colouring (green and orange)
• Black Gel Pen

Treacle cakes

• ½ cup butter
• ½ cup Chelsea Dark Cane Sugar, firmly packed
• ½ cup Chelsea Treacle
• 1¼ cups plain flour
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• ⅔ cup milk
• Licorice straps, cut into thin strips
• 1 tube white writing icing, for decoration

Caramel icing

• 60g butter
• ½ cup firmly packed Chelsea Soft Brown Sugar
• ¼ cup milk
• 1 cup Chelsea Icing Sugar, sifted

Pastry

• 1 ⅓ cups (170g) plain flour
• ¼ teaspoon salt
• 100g butter, cubed & chilled
• 1 egg, lightly beaten
• ¼ cup (40g) Chelsea Icing Sugar

Filling

• 600g peeled butternut pumpkin, peeled, cubed
• ½ teaspoon each ground ginger, nutmeg and cinnamon
• 2 tablespoon Chelsea Treacle
• ½ cup (125ml) thickened cream
• 2 eggs
• 1 cup (160g) lightly packed Chelsea Soft Brown Sugar
• Whipped cream, to serve
• Chelsea Easy Pour Golden Syrup, for drizzling on top

Meringues

• 3 egg whites
• ½ cup (115g) Chelsea Caster Sugar
• ½ teaspoon cream of tartar
• ⅓ cup (60g) Chelsea Icing Sugar, sifted

Raspberry Dipping Sauce

• 125g punnet fresh raspberries or frozen raspberries (defrosted)
• 4 teaspoons Chelsea Icing Sugar

• 1 ½ cups Chelsea Caster Sugar
• 1 tbsp Chelsea Golden Syrup
• 1 tbsp honey
• ¼ cup water
• ¼ tsp cream of tartar
• 2 tsps bicarbonate of soda
• 200g dark chocolate, melted

• 200g dark chocolate, chopped
• 1 tablespoon Chelsea Golden Syrup
• 3 eggs, separated
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 cup (250ml) thickened cream
• Drinking chocolate (for gravel)
• Gingerbread cut into Tombstones
• Tiny flowers for decoration

• 2 cups Chelsea Caster Sugar
• ¼ cup Chelsea Golden Syrup
• 1 cup water
• ½ cup liquid glucose
• Red food colouring, to decorate
• 10 (120g each) small red apples
• 10 thick skewers

Carrot Cake

• 1 ½ cups self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ¾ cup Chelsea Caster Sugar
• 2 medium carrots, peeled, finely grated
• 3 large eggs
• ¾ cup vegetable oil (e.g. rice bran or sunflower)
• ¼ cup Chelsea Treacle
• 250g cream cheese, softened
• 50g butter, softened
• ½ cup Chelsea Icing Sugar

Decoration

• 2 x 375g bags white melts
• 2 tsps vegetable oil
• 45 lollypop sticks or skewers
• 1 piece of Styrofoam
• 100g dark chocolate, melted

Cupcakes

• 100g butter
• ⅔ cup (160g) Chelsea Caster Sugar
• 2 eggs, lightly beaten
• 1 cup (150g) self raising flour
• ⅓ cup baking cocoa
• ¼ teaspoon bicarbonate of soda
• ½ cup milk

Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 tablespoon butter at room temperature
• 1 tablespoon Chelsea Golden syrup
• 2- 3 tablespoons boiling water
• Food colouring

Decorations

• Licorice straps cut into 5 cm lengths
• 6 black sugar covered jubes, sliced in half
• Tubes red & black glossy Writing Gels, from supermarket

• 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
• ¾ cup rasberry jam
• 2 tsp cornflour
• Plain nozzle piping tool to insert jam

Buttercream Icing

• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 2-3 drops vanilla essence
• 1-2 Tbsp milk
• 24 Gummy teeth sweets for topping

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups Chelsea Caster Sugar
• 3 extra large eggs
• 2 cups plain flour
• 1½ tsp baking powder
• ¼ cup cocoa

• To Decorate
• 150g butter, diced and softened
• 125g Chelsea Vanilla Icing Sugar
• 125g Chelsea Chocolate Icing Sugar
• 6 tsp water
• Edible eyes
• Liquorice Strips
• Black fondant icing

• 125g butter, at room temperature
• ½ cup (100g) firmly packed Chelsea Brown Sugar
• ½ cup (125 ml) Chelsea Treacle
• 1 egg yolk
• 2½ cups (375g) plain flour
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Chelsea Demerara Sugar, for sprinkling
• Tubes of writing gels, from supermarket

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

• ¾ cup soy sauce
• ½ cup (125ml) Chelsea Treacle
• 2 teaspoons sesame oil
• ½ teaspoon finely grated fresh ginger
• 1 tablespoon sesame seeds
• 2 kg chicken wings (tips removed)
• 6 baby carrots, peeled and cut in half lengthwise
• 12 whole cloves

• 125g punnet fresh raspberries or frozen raspberries (defrosted)
• 4 teaspoons Chelsea Icing Sugar