Other - Hottest Home Baker

• 1 cup Chelsea Icing Sugar
• ¾ cup ground almonds
• 2 large egg whites
• Pinch of cream of tartar
• ¼ cup Chelsea Caster Sugar
• Gel colour (as desired)

Lime Custard

• 2 cups custard powder
• zest of 2-3 limes
• juice of 2 limes

• 3 cups Chelsea White Sugar
• ½ cup water
• ¼ tsp cream of tartar
• Few drops red food colouring
• 8 apples
• 8 wooden ice-block sticks or wooden sticks
• Prepare a baking sheet with a layer of baking paper.

• 225g butter, softened
• 225g Chelsea White Sugar
• 1 egg
• 250g flour
• 2 tsp cinnamon
• 2 tsp mixed spice
• 2 tsp cocoa
• 1 tsp baking soda
• Raspberry jam

Pink Icing

• 2 cups Chelsea Icing Sugar
• 2 Tbsp lemon juice
• A few drops of pink food colouring

• 225g butter, softened
• 1 cup Chelsea Raw Sugar
• 3 large eggs
• 3 tsp vanilla
• 2 cups cake flour – (¼ cornflour/ ¾ plain flour)
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup milk
• 1 cup frozen raspberries

• 7 medium free-range egg yolks
• 75gm (3oz) Chelsea Caster Sugar
• 25gm (1oz) plain flour
• 4 tsp cornflour
• 500ml (18fl oz) whole milk
• 1 tsp vanilla syrup
• Chelsea Caster sugar, for dusting
• 200gm dark chocolate melts

• 225g unsalted butter
• 200g white chocolate
• 2 ½ tsp rosewater essence (or to taste)
• 100ml cream
• ½ cups milk (add only ¼ cup at a time)
• 2 tsp vanilla extract
• 6-8 cups Chelsea Icing Sugar

Cake

• 1 cup flour
• 1 tsp baking powder
• ⅛ tsp salt
• 56g unsalted butter, room temperature.
• ½ cup Chelsea White Sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ⅓ cup milk
• 2 large Granny Smith apples, peeled, cored & cut into thin slices

Topping

• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup flour
• 60g butter, cubed
• 1½ tsp ground cinnamon
• 40g hazelnuts

• 1 quantity of Brioche dough (link to recipe below)
• 1 cup walnut halves
• 1 cup Chelsea Soft Brown Sugar
• 1 cup figs, finely chopped
• 75g unsalted butter, diced
• 1 Tbsp ground cinnamon
• 1 egg, beaten

• 1kg nectarines, blackboy peaches & gooseberries, finely chopped
• 1kg Chelsea Jam Setting Sugar
• 1 knob butter (10g)

• 9 eggs, yolks only
• 180g Chelsea Caster Sugar
• 60g plain flour
• 750ml whole milk
• 1¼ tsp vanilla paste with seeds

• 85g white chocolate
• 30g unsalted butter, chopped into bits
• ½ tsp vanilla essence
• ½ cup flour
• ¼ tsp salt
• 3 large eggs
• ⅓ cup Chelsea Raw Sugar

• 1 quantity of Danish dough (link to recipe below)
• 10 dried apricots
• 1 Tbsp Chelsea Caster Sugar
• 1 Tbsp cornflour
• 1 egg yolk
• ½ cup milk
• 1 tsp Grand Marnier or Cointreau
• 1 egg beaten, to glaze
• 3 Tbsp apricot jam
• Icing sugar to dust

• 1½ cups Chelsea White Sugar
• 115g butter
• 2 eggs
• ¼ cup oil
• 1 tsp vanilla essence
• 3 cup flour
• 1 cup cocoa powder
• ½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1½ cup milk

Buttercream Icing

• 50g cream cheese
• 100g butter (soft)
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp milk or water
• Vanilla extract (optional)

Blueberry Jam

• 500g blueberries
• 500g Chelsea Jam Setting Sugar
• Knob of butter

Cake

• 250gm flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 200ml buttermilk
• 1 ½ tsp vanilla extract
• 125gm soft unsalted butter
• 200gm Chelsea Caster Sugar
• 3 large eggs
• 100gm milk chocolate buttons
• 30gm cocoa
• 150gm frozen raspberries
• 100gm Chelsea Icing Sugar

Buttercream

• 300gm butter
• 700gm Chelsea Icing Sugar, sieved
• 1 tsp vanilla extract
• 2 tbsp milk

• 250g dark chocolate
• 125g soft, unsalted butter
• 6 eggs (2 whole, 4 separated)
• 175g Chelsea Caster Sugar
• 2 Tbsp orange oil/essence
• Whipped cream

• 50g cocoa
• 100g Chelsea Raw Sugar
• 250ml boiling water
• 280g unsalted butter, cubed
• 150g Chelsea Caster Sugar
• 225g plain flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp vanilla essence
• 2 eggs

Additional for the bottom layer

• 25g cocoa
• 100ml boiling water