Other - Hottest Home Baker

• 100ml cold water
• 200g Chelsea Caster Sugar
• Bowl of ice water (big enough to take to take the saucepan)

Cupcakes

• 125g butter
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup standard flour
• 2 tsp baking powder
• ¼ cup milk
• 1 heaped tsp ground ginger
• ½ tsp cinnamon

Icing

• 125g butter
• 200g Chelsea Soft Brown Sugar
• 80ml cream
• 2 cups Chelsea Icing Sugar
• 2 dessertspoons cream cheese

• 250g high grade plain flour
• 1tsp fine sea salt
• 250g butter, at room temperature, but not soft
• About 150ml cold water

• 10 dark red plums
• 3 Tbsp Chelsea White Sugar
• 300g butter
• 1½ cups Chelsea White Sugar
• 3 eggs
• Zest of 1 orange
• 1 tsp vanilla essence
• ½ cup milk
• 1½ cups flour
• 1 cup ground almonds
• 1 tsp baking powder
• Chelsea Icing Sugar for sprinkling

• 400gm mixed fruit
• 100gm dried cranberries
• Water
• 250gm butter
• 1 ½ cup Chelsea White Sugar
• 3 eggs, beaten
• 3 c plain flour
• 4 tsp baking powder
• ½ tsp almond essence
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• Brandy (optional)

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

To serve

• Chelsea Berry Flavoured Icing Sugar
• Whipped cream

• 250g Chelsea White Sugar
• 100g sliced almonds

• 1 quantity of Brioche dough (link to recipe below)
• Oil for frying
• 2 cups Chelsea Caster Sugar
• 2 Tbsp ground cinnamon

• 1kg dragon fruit and lychee, finely chopped
• 1kg Chelsea Jam Setting Sugar
• 1 knob butter (10g)

• 1 Tbsp fresh lemon juice
• 1 cup milk
• ½ cup oil
• 250g dark chocolate, broken up or roughly chopped
• 1 cup hot strong coffee, can be strong instant
• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup Chelsea Raw Sugar
• ½ cup cocoa
• 2 eggs

Chocolate Ganache Icing

• 400g dark chocolate, broken into pieces
• 1 cup cream

Shortcake ingredients

• 115g butter
• 115g Chelsea White Sugar
• 1 egg
• 1 ½ cups plain flour
• 1 tsp baking powder

Kiwifruit filling

• 1 kg kiwifruit
• 2 Tbsp lemon juice

Meringue topping

• 3 large egg whites
• ⅓ cup Chelsea Caster Sugar

• 250ml water
• 60g Chelsea Dark Cane Sugar
• 125g soft, unsalted butter
• 600g finely chopped dark chocolate

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

• 1kg nectarines and peaches
• 1kg Chelsea Jam Setting Sugar
• 1 knob butter (10g)

Base

• 230g biscuits, any can be used
• ½ tsp cinnamon
• 30g Chelsea Demerara Sugar
• 75g butter

Filling

• 520g cream cheese
• 175g Chelsea Caster Sugar
• 40g cornflour
• 1 tsp vanilla paste
• ¼ tsp cinnamon
• 4 Tbsp freshly squeezed orange juice (reduced over heat by half, then cooled)
• Finely grated zest of 2 oranges
• 3 eggs + extra 1 yolk
• 230g sour cream

Topping

• 2 eggs
• 80g butter (cut into small cubes)
• 80g Chelsea White Sugar
• Juice of 1 orange
• 1 Tbsp cream
• Finely grated zest of half an orange

• 125g butter, softened
• 1 Tbsp finely grated lime zest (heaped)
• 1 cup Chelsea Caster Sugar
• 3 eggs
• 1 cup flour
• 1 tsp baking powder
• ½ cup sour cream