Occasion - Kid Friendly

Biscuits

• 26 cups plain flour
• 4 tbsp baking powder
• 12 tsp ground ginger
• 4 tsp mixed spice
• 2 tsp cardamom
• 870g butter
• 3 ¾ cups Chelsea Golden Syrup
• 7 ½ cups Chelsea White Sugar
• 3 ¾ tbsp lemon juice
• 7 eggs, beaten
• 1 bag boiled lollies

Icing

• 9 egg whites
• 12 cups Chelsea Pure Decorating Icing Sugar
• 3 tbsp corn flour
• 1 ½ tsp vanilla or lemon flavouring
• 1 ½ cups warm water
• Black food colouring

• 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

Gingerbread

• 375g unsalted butter
• 300g Chelsea Dark Cane Sugar
• 50g Chelsea Blackstrap Molasses
• 100g Chelsea Golden Syrup
• 900g plain flour
• 1 tbsp baking soda
• 2 tbsp ground ginger
• 2 tsp mixed spice
• 1 tsp cardamom
• 20 yellow boiled sweets for glass windows

Plain Biscuit

• 400g butter
• 4 cups flour
• ½ cup Chelsea Icing Sugar
• ½ cup custard powder
• 10 orange/yellow hard-boiled sweets

Royal icing

• 3 egg whites
• 700g Chelsea Pure Decorating Icing Sugar
• 3 tsp lemon juice
• Food colouring gel (green, red & blue)

Decoration

• White fondant

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)

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)

• 1 ¼ cups quick cook oats (150g)
• 1 cup rice bubbles (30g)
• 1 cup mixed dried fruit (i.e. sultanas, cranberries, chopped dates or apricots) (140g)
• ½ cup desiccated coconut (50g)
• ½ cup plain or wholemeal flour (75g)
• ⅓ cup whole almonds (60g), roughly chopped
• 3 Tbsp pumpkin seeds
• 3 Tbsp sunflower seeds
• ¼ tsp salt
• 1 cup Chelsea Coconut Sugar (150g)
• ½ cup coconut oil (125g)
• ½ cup peanut butter, smooth or crunchy (130g)
• ¼ cup Chelsea Golden Syrup (90g)
• 1 tsp vanilla essence
• ¾ cup chocolate chips (150g) (optional)

• 125g butter, chopped and softened
• 1 tsp vanilla essence
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 egg
• 1 ½ cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp cocoa powder
• 1 cup chocolate, chopped into small pieces

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat

• 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)

• 1 cup Edmonds Self Raising Flour (150g)
• 2 Tbsp Chelsea White Sugar
• ½ tsp finely grated lemon zest (optional)
• 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
• 1 egg, lightly beaten
• 30g Butter, melted (or margarine)

To Serve

• 2 bananas, sliced
• 1 punnet blueberries (or frozen berries, defrosted)
• Chelsea Flavoured Syrup - Maple or Honey Maple.

Cupcakes

• 150g butter, softened 
• 1 1/2 cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 1/2 cups Edmonds Self Raising Flour (375g)
• 1 1/4 cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 1/4 cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 1/2 tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• 3/4 cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

• 200g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 tsp vanilla essence
• 3 cups Edmonds Standard Grade Flour
• pinch of salt
• 1 tsp Edmonds Baking Powder
• 2 cups chocolate chips