Other - Hottest Home Baker

• 7 slices pineapple (can use fresh or canned)
• 3 Tbsp unsalted butter
• ¾ cup packed Chelsea Soft Brown Sugar
• 6-8 maraschino cherries
• 2 large eggs
• 2 Tbsp buttermilk
• ½ tsp vanilla
• 1 cup plain flour
• ¾ cup Chelsea White Sugar
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 6 Tbsp unsalted butter, softened
• 6 Tbsp buttermilk

Dried Pineapple Flowers

• 1 small pineapple, peeled
• Clean egg carton or muffin tin

Case

• 260gm flour
• 40gm Chelsea Icing Sugar
• 185gm cold butter, diced
• 2 tbsp finely chopped glace ginger
• 1 egg yolk
• 2 tsp iced water

Filling Ingredients

• 250gm Mascarpone
• 80ml thickened cream
• 2 tbsp honey
• 70gm mashed papaya
• 1 tbsp lime juice
• ½ small papaya, seeded

• 500g dark chocolate melts
• 200g peanut butter (use crunchy for texture)
• 50g Chelsea Dark Cane Sugar
• 200g Chelsea Icing Sugar
• Vanilla paste, to taste
• Extra chocolate for piping decoration

• 1kg high grade flour
• 20g salt
• 100g Chelsea Caster Sugar
• 20g instant active dried yeast
• 2 eggs
• Aprox. 550ml whole milk (full fat), chilled from the fridge
• 400g butter for rolling – cold, but not too hard

Cake

• 1 cup milk
• 1 tbsp lemon juice or vinegar
• 250gm dark chocolate
• 1 cup boiling water
• 1 tsp coffee
• ½ cup oil
• 1 cup Chelsea White Sugar
• 1 tsp vanilla
• 2 eggs
• 2.5 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Chocolate Ganache

• 500gm chocolate melts
• 500ml cream

White Chocolate Ganache

• 500gm white chocolate
• 400ml cream

Buttercream Ingredients

• 250gm soft butter
• 1 large bag of Chelsea Icing Sugar
• 3-5 tbsp milk
• Vanilla essence

Cupcake

• 250g unsalted butter
• 170g Chelsea Dark Cane Sugar
• 3 eggs
• 125ml buttermilk
• 225g self-raising flour
• 2 tsp ground ginger

Rhubarb compote

• 250g Rhubarb, trimmed and cut into small pieces
• 60g Chelsea Icing Sugar
• 1 tsp ground ginger
• ⅓ cup water ( I add a little pink food colouring)

Cupcake

• 2 eggs
• 1 ¼ cups Chelsea Caster Sugar
• ½ cup canola oil
• 1 tsp vanilla essence
• ¼ cup coffee
• 1 Tbsp white vinegar
• 1 cup water
• 1¾ cup flour
• ¾ cup cocoa
• ¼ tsp salt
• 1 tsp baking powder
• 2 tsp baking soda

SYRUP

• ⅓ cup Chelsea White Sugar
• ⅓ cup brandy
• ⅓ cup water

Icing

• 1½ cups Chelsea Icing Sugar
• 225g butter
• 2 tsp caramel flavoured essence
• 1 tsp salt

Chocolate Cupcakes

• 1 cup plain flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp cocoa (heaped)
• ½ cup milk
• 1 tsp vanilla extract

Monster Faces

• Desiccated coconut
• Red or blue food colouring
• Large white chocolate buttons
• Small dark chocolate chips
• Small amount of fondant icing
• Orange and black food colouring
• Cookies (optional)

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp custard powder (heaped)
• ½ cup milk
• 1 tsp lemon juice
• Zest of one lemon
• 2 tsp ground ginger

• ½ cup Canola oil
• ¾ cup Chelsea Caster Sugar
• 1 egg
• ½ cup passionfruit yoghurt
• Juice and Zest of 1 Lemon
• 1 cup self raising flour

Syrup

• ¼ cup lemon juice
• ¼ cup water
• ½ cup Chelsea White Sugar
• 200g passionfurit pulp

• 170gm butter
• 85gm Chelsea White Sugar
• 1 small egg
• Vanilla extract
• Zest of ½ lemon
• 260gm standard plain flour

• 1 ½ cups self-raising flour
• 125 g butter softened
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 2 eggs beaten
• ½ cup milk

Icing

• 1 cup Chelsea Berry Flavoured Icing
• 1 knob butter, softened (10g)
• 2 Tbsp hot water

Cake

• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ cup cocoa
• ½tsp salt
• 1 ¾ cup Chelsea White Sugar
• 2 eggs at room temp
• ½ cup milk
• ½ cup sour cream
• ½ cup flavourless oil
• 1 tsp vanilla essence
• ½ cup hot black strong coffee
• 200 g melted dark chocolate

Chocolate Ganache

• 1 cup cream
• 400gm dark cooking chocolate, chopped

Rough Puff Pastry

• 2 ¼ cups plain flour
• 225g frozen butter
• Pinch of salt
• Water

Apples

• 6 Granny Smith Apples
• 250g Chelsea Caster Sugar
• 200ml water
• 50g butter
• 1 egg, beaten

Crème Anglaise

• 500ml milk
• ½ lemon zest
• 1 vanilla pod, split
• 8 egg yolks
• 150g Chelsea Caster Sugar
• 100ml thick crème fraîche

Candied oranges

• 2 cups Chelsea Caster Sugar
• 1 cup water
• 2 whole oranges, thinly sliced

Cake

• 1 cup pitted prunes
• ¾ cup boiling water
• 1 tsp baking soda
• 55g unsalted butter, softened
• ¾ cup Chelsea Dark Cane Sugar
• 1 tsp vanilla extract
• 4 eggs
• ¾ cup self-raising flour
• 2 tsp ground ginger, sifted
• ¼ cup Dutch cocoa, sifted
• 100g dark chocolate, melted
• ½ cup chopped crystallized ginger

• 1 x sheet butter puff pastry (25cm x 15cm)
• 10-12 small choux buns (recipe link below)
• 4 eclairs (recipe link below)
• 1 batch of crème pâtissière (recipe link below)
• 1 batch of Chantilly cream (recipe link below)
• Caramel Cages (recipe link below)
• Nougatine decoration (recipe link below)