Other - The Great Kiwi Bake Off

Pavlovas

• 9 egg whites
• 3 cups Chelsea Caster Sugar
• 6 tbsp cold water
• 3 tsp vanilla extract
• 3 tsp vinegar
• 3 tbsp corn flour

Kiwifruit and Lime Curd

• ½ cup puréed kiwifruit (approximately 9 kiwifruit)
• ½ cup lime juice
• 180g Chelsea Caster Sugar
• 90g butter
• 5 eggs

Crystallised Lime

• Slices of fresh lime
• 1 ½ cups Chelsea White Sugar
• 1 ½ cups water

Chantilly Cream

• 700ml cream
• ¼ cup Chelsea Icing Sugar
• 2 tsp vanilla extract

Chocolate Cake

• 145g butter
• 1 ½ cups Chelsea White Sugar
• 3 eggs
• 1 ¾ cups plain flour
• 1 ¼ tsp baking soda
• ⅓ tsp baking powder
• pinch of salt
• ⅔ cup cocoa
• 1 ⅓ cups hot water

Honey Cake

• 215g butter
• 1 ¾ cups Chelsea White Sugar
• 4 eggs
• 1 ¾ cups plain flour
• 2 ¼ cups flour
• 3 ½ tsp baking powder
• pinch of salt
• ½ cup dark honey
• 2 tsp vanilla extract
• 240ml milk
• Italian Meringue Buttercream
• 8 egg whites
• 2 ⅔ cups Chelsea White Sugar
• 1kg butter
• Black and yellow food colouring
• 2 tsp vanilla extract

Sugar Wings

• 2 cups Chelsea White Sugar

Fondant

• Yellow fondant
• Black fondant
• White fondant
• Pink fondant
• Purple fondant
• Green fondant

Cake

• ¼ cup flour
• ¼ cup cocoa
• 4 large eggs (room temp)
• ½ cup + 6 tsp Chelsea White Sugar
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Mousse

• 1 tsp powdered plain gelatin
• 1 ½ tsp water
• 170g bittersweet chocolate
• 85g semisweet chocolate
• 2 ¼ cups heavy whipping cream
• 35g Chelsea Icing Sugar

Raspberry Gel

• 1 cup raspberry puree
• 200ml water
• 150g Chelsea White Sugar
• Vegetarian gelatin
• 60ml raspberry liqueur

Ganache

• 500g cream
• 700g dark chocolate
• 60ml raspberry liqueur

Mirror Glaze

• 20g gelatin
• 120g water
• 280g liquid glucose
• 150g water
• 300g white chocolate
• 300g Chelsea White Sugar
• 200g sweetened condensed milk

Decoration

• Tempered milk & white chocolate

Scones

• 4 cups self-raising flour
• Pinch of salt
• 300ml cream
• 300ml lemonade or soda water
• ¼ cup Chelsea White Sugar
• Juice and finely grated zest of 2 lemons

Clotted Cream

• ½ cup cream cheese
• ¼ cup sour cream
• 2 tbsp Chelsea White Sugar

Lemon Curd

• 1 whole egg
• 1 egg yolk
• 82g Chelsea White Sugar
• 40g butter
• Zest & juice of 1 lemon

Sponge

• 50g plain flour
• 40g ground almonds
• 225g eggs
• 75g Chelsea Caster Sugar
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 100g egg whites
• 50g Chelsea White Sugar

Mascarpone Filling

• 250g mascarpone
• 250g cream
• 100g Chelsea Caster Sugar
• Raspberries

Ganache

• 300g chocolate
• 350ml cream

Cakes

• 250g white chocolate
• 6 cups flour
• 2 tbsp baking powder
• 1 tsp salt
• 450g softened butter
• 3 ½ cups Chelsea White Sugar
• 8 eggs
• 1 ½ tsp vanilla essence
• 2 cups milk

Choc Buttercream

• 1 cup butter
• 3 cups Chelsea Icing Sugar
• ¼ cup whipping cream
• 1 tsp vanilla essence
• 150g dark chocolate

Ganache

• 1 cup cream
• 750g white chocolate
• Pink powder food colour

Chocolate Brushstrokes

• 250g white chocolate
• 250g dark chocolate

Chocolate Flower

• 500g white chocolate
• Silver cachous to decorate

Raspberry Jam Filling

• 500g frozen raspberries
• 450g Chelsea Jam Setting Sugar

Linzer Pastry

• 130g standard flour
• ⅛ tsp ground cloves
• ½ tsp ground cinnamon
• 40g ground almonds
• 50g Chelsea Caster Sugar
• Zest of 1 lemon
• 100g softened butter
• 1 egg yolk
• ½ tsp vanilla extract

Spiced Melting Moment Topping

• 40g Chelsea Icing Sugar
• 130g softened butter
• 2 drops vanilla extract
• 125g standard plain flour
• 15g cornflour
• 1 tsp ground cinnamon
• 30g flaked almonds

Scones

• 4 cups standard flour
• 120g butter (room temp, cubed)
• Pinch of salt
• 30ml baking powder
• 80ml Chelsea Caster Sugar
• 1 full cup of buttermilk
• 1 large egg
• 125ml water (only add enough to bring dough together)

Apricot Jam

• 150g tinned apricots (drained)
• 150g Chelsea Caster Sugar
• Topping
• 250ml cream
• White chocolate

Caramel

• 150g Chelsea Caster Sugar
• ¼ cup water

Pineapple

• 1 pineapple, peeled and sliced to your liking

Cake

• 250g butter
• 250g Chelsea Soft Brown Sugar
• 4 whole eggs
• ½ cup room temperature milk
• 1 tsp vanilla extract
• 200g plain flour
• 1 ½ tsp baking powder
• 50g ground almonds
• 50g coarsely ground walnuts

Puff Pastry

• 250g plain flour
• 5g salt
• 25g melted butter
• 125ml cold water
• 250g cold butter

Date, Pecan & Orange Filling

• 70g pecans
• ½ cup whole pitted dates
• 1 tbsp orange zest
• 1 tbsp Chelsea Soft Brown Sugar
• Pinch of salt
• 1 egg & 1 egg yolk for egg wash

Maple Glaze

• ½ cup Chelsea Maple Flavoured Syrup
• 1 cup Chelsea Icing Sugar
• Boiling Water

Boysenberry Ripple Cake

• 345g butter
• 2 ½ cups Chelsea White Sugar
• 3 tsp vanilla extract
• 6 eggs
• 2 ½ cups milk
• 3 ¾ cups flour
• 1 tbsp + 1 tsp baking powder
• 1 ½ tsp salt
• ½ cup crushed pistachios
• 400g frozen boysenberries

Boysenberry Jam

• 700g frozen boysenberries
• 300g Chelsea Caster Sugar
• 1 cup lemon juice

Raspberry Jam

• 175g frozen raspberries
• 75g Chelsea Caster Sugar
• 1 cup lemon juice

Italian Meringue Buttercream

• 5 egg whites
• 2 ⅔ cups Chelsea White Sugar
• 650g butter
• 2 tsp vanilla extract

Biscuit Chips

• 230g butter
• 1 cup Chelsea White Sugar
• ⅛ tsp ivory food colour gel
• 1 egg
• 2 ½ cups flour
• ¼ tsp baking powder

• 2 tbsp butter
• 200g mini marshmallows
• 1 tsp vanilla extract
• 3 cups rice puffs

Decoration

• Red fondant
• White fondant
• Ivory fondant
• Cocoa for dusting
• Red food colouring
• Ivory food colouring
• Rose water
• ½ cup Chelsea Soft Brown Sugar

Cupcakes

• 60g butter
• ¾ cup Chelsea Caster Sugar
• 1 egg
• 2 ½ Tbsp cocoa powder
• 3 Tbsp red food colouring
• ½ tsp vanilla essence
• ½ cup buttermilk
• 1 cup + 2 Tbsp standard flour
• ½ tsp salt
• ½ tsp baking soda
• 1 ½ tsp white vinegar
• 1 cup dark chocolate
• Dried raspberries to decorate

Cream Cheese Icing

• 115g butter
• 115g cream cheese
• 2 ½ cup Chelsea Icing Sugar
• 1 Tbsp vanilla essence

Frosting

• 1 ½ cups butter
• 5 cups Chelsea Icing Sugar
• 2 Tbsp milk
• 2 ½ tsp vanilla to taste

Cakes

• 6 ½ cups standard flour, sifted
• 3 tbsp baking powder
• ½ tsp fine grain sea salt
• 2 ¼ cups milk
• 2 tbsp vanilla essence
• 1 ½ cups plus 4 tbsp butter, room temperature
• 2 ½ cups Chelsea White Sugar
• 10 large egg whites
• Gel food colouring (purple, green, pink, blue, yellow and orange)

Swiss Meringue Buttercream

• 8 large egg whites
• 2 cups Chelsea Icing Sugar
• 3 cups unsalted butter, room temperature & cubed
• 3 tsp pure vanilla essence

Decoration

• Bright sprinkles
• 2 waffle cones
• 115g dark chocolate, chopped
• 76g unsalted butter, chopped

Choux Pastry

• 100ml water
• 100ml milk
• 90g butter
• 135g high grade flour
• 200g eggs
• Pinch of salt
• Chelsea Icing Sugar to decorate

Chantilly Cream

• 200ml whipping cream
• 25g Chelsea Icing Sugar
• 1tsp vanilla bean paste

Vanilla Cake

• 6 cups sifted all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 226g unsalted butter (room temp)
• 350g Chelsea White Sugar
• 12 large eggs (room temp)
• 4 tsp pure vanilla essence
• 240ml milk (room temp)

Chocolate Cake

• 1 cup all-purpose flour
• 100g Chelsea White Sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp espresso powder
• 60ml milk (buttermilk or almond or coconut)
• ¼ cup canola oil (or melted coconut oil)
• 1 large egg
• 1 tsp vanilla essence
• ½ cup boiling water

Icing

• 750g butter
• 1.5kg Chelsea Icing Sugar
• ½ cup cocoa
• Water to mix

Coloured fondant for assembly

• White fondant
• Red fondant
• Yellow fondant
• Green fondant
• Purple fondant
• Brown fondant

• Rice Bubble Cake
• 100g butter
• 800g marshmallow
• 400g - 500g rice bubbles

Raspberry Coulis

• 2 cups raspberries
• 1 ½ tbsp Chelsea White Sugar
• 1 tsp lemon juice

Sugar Cookie Fries

• 1 cup butter
• ½ cup Chelsea White Sugar
• 2 cups flour
• ½ tsp baking powder
• ½ tsp salt
• 2 tbsp milk
• ½ tsp vanilla essence

Cake

• 3 cups flour
• 3 cups Chelsea Caster Sugar
• 1 ½ cups cocoa
• 3 tsp baking soda
• 2 tsp baking powder
• 2 tsp salt
• 4 large free-range eggs
• ½ cup canola oil
• 1 ½ cups buttermilk
• 4 tsp vanilla essence
• 1 ½ cups hot coffee

Truffle Filling Layers

• 3 cups cream
• 1 ½ cups unsalted butter
• 250g dark chocolate
• 250g milk chocolate
• 250g white chocolate

Chocolate Buttercream Icing

• 175g good quality dark 72% chocolate
• 115g unsalted butter (room temp)
• ½ tbsp milk
• 125g Chelsea Icing Sugar (sifted)
• ½ tsp vanilla essence

Chocolate Glaze

• 8 tbsp cream
• 200g dark chocolate
• 4 tsp glucose syrup

Decoration

• 200g white chocolate
• 250g dark chocolate
• 2 cups frozen raspberries
• 70g freeze-dried raspberries