Other - Hottest Home Baker

• 2 cup flour
• 2 tsp baking powder
• Pinch salt
• 2 eggs
• 125gm butter
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla
• ½ cup milk
• Chelsea Berry Flavoured Icing

Cupcakes

• 1 cup milk-infused with buttered popcorn' (optional)
• ¼ cup buttered popcorn for milk (above)
• 1 Tbsp vanilla extract
• 1½ cups plain flour
• 1 cup popcorn flour * (or use plain flour - Gemma used plain flour on the show)
• 3 tsp baking powder
• ½ tsp salt
• 150g unsalted butter (room temperature)
• 1½ cups Chelsea White Sugar
• ¼ cup pureed creamed corn
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 cup buttered popcorn for decorating cupcakes

Salted Caramel

• 1 cup Chelsea White Sugar
• ½ cup cream
• 2 Tbsp butter, room temperature
• 1 tsp vanilla extract
• ½ tsp coarse sea salt

Icing

• 200g unsalted butter
• 100g salted butter (room temperature)
• 1 cup Chelsea Icing Sugar
• 1-3 Tbsp water, room temperature

• 250g white chocolate
• 600ml cream
• 1 Tbsp Chelsea Caster Sugar
• 4 egg yolks
• 2 tsp cornflour
• 12 Tbsp passionfruit pulp (fresh or store bought)
• Chelsea Caster Sugar (extra for topping)

• 125ml whole milk
• 100g butter
• ½ tsp salt
• 1½ tsp Chelsea Caster Sugar
• 150g high grade flour
• 4 large eggs
• 1 egg whisked with 2 tablespoons of water for egg wash

• ½ cup Chelsea Caster Sugar
• 3 eggs at room temperature
• ½ cup self-raising flour
• ½ cup lemon curd
• 1 cup cream, whipped

• Filo Pastry
• 750g plain flour
• 2 Tbsp vinegar
• 1 tsp salt
• 1 water glass of extra virgin olive oil
• 1½ glasses (approximately) lukewarm water
• Extra olive oil for brushing the filo sheets
• Extra flour for dusting

Filling

• 600g fresh spinach
• 40g mild flavour olive oil
• Salt and pepper to season
• 150g onion finely chopped
• 200g feta cheese
• 1 egg

Cheesecake

• 230g biscuits (any can be used, but I use a mix of gingernut & malt)
• ½ tsp ground ginger
• 2 Tbsp cocoa
• 75g butter
• 30g Chelsea Demerara Sugar
• 520g cream cheese
• 175g Chelsea Caster Sugar
• 40g cornflour
• 1 tsp vanilla paste
• 3 eggs + extra 1 yolk
• 1½ Tbsp lemon juice
• Juice and zest of 3 limes
• 230g sour cream

Candied Limes

• 1-2 limes sliced thinly
• ½ cup Chelsea White Sugar
• ½ cup water

• 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 Icing Sugar
• 1tsp vanilla essence
• Sweetened whipped cream
• Berry jam

• 300g dark chocolate
• 3 eggs
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp cocoa powder
• 300ml cream
• 200g frozen berries
• 4 Tbsp Chelsea Caster Sugar, extra

• 175gm butter
• 1tsp vanilla extract
• 1 ¾ cup Chelsea White Sugar
• 3 eggs
• ½c cocoa
• 2 c plain flour
• 1 ½ tsp baking powder
• ¾c milk
• 100gm dark chocolate
• 250ml cream
• 250gm dark chocolate melts

Cakes

• 4 eggs
• 2 cups Chelsea Raw Sugar
• 1 cup oil
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp ground ginger
• 3 cups grated carrot

Icing

• 250g white chocolate
• 250g cream cheese
• 100g butter
• 1-2 cups Chelsea Icing Sugar (optional)

• 250g butter
• 3 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 3 eggs
• 3 Tbsp cocoa
• 30ml red food colouring
• 3 cup flour
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp baking soda
• 1 Tbsp white vinegar
• 2 x 20cm cake boards
• Lemon and Ginger Cake (see link to recipe below)
• Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).

Cream Cheese Buttercream Icing

• 500g Cream Cheese
• 250g Butter (soft)
• 1kg Chelsea Icing Sugar

• 225g butter softened
• ½ cup Chelsea Icing Sugar
• Pinch of salt
• ¾ cup cornflour
• 1½ cups flour
• ¼ cup chopped walnuts (optional)
• Chelsea Raw Sugar for sprinkling

• 125g butter
• 1 tsp vanilla essence
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 cup plain flour
• 2 tsp baking powder
• ¼ cup milk

Variations

• 2 tsp orange zest
• 2 Tbsp cocoa powder

Icing

• 125g butter (room temperature)
• 1½ cups Chelsea Icing Sugar, sifted
• 2 Tbsp milk

Dough

• 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

Filling

• 50g melted butter
• 3 Tbsp Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon
• ½ cup sultanas

Icing

• 1 cup Chelsea Icing Sugar
• Hot water

Choux Buns

• 125ml milk
• 125ml water
• 100gm butter, diced
• ½ tsp salt
• 1 tbsp Chelsea Caster Sugar
• 150gm plain flour
• 5 eggs
• Chocolate Pastry Cream

Caramel topping

• 300gm Chelsea Caster Sugar
• 100ml water