Other - The Great Kiwi Bake Off

Gingerbread Cookie

• 170g softened butter
• 225g Chelsea Soft Brown Sugar
• 225g Chelsea White Sugar
• 2 eggs (beaten)
• 112g Chelsea Blackstrap Molasses
• 1 tbsp apple cider vinegar
• 565g gluten free flour
• 2 tsp xanthan gum
• 1 ½ tsp baking soda
• 2 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves

Rhubarb Ginger & Custard Cheesecake

• 250g gingerbread cookies
• 60g unsalted butter (melted)
• 650g combined full-fat cream cheese & mascarpone combo
• 170g Chelsea Raw Caster Sugar
• 2 tsps ginger
• 3 eggs
• 1 egg yolk
• 1 tbsp cornflour
• 4 tbsp custard powder
• 1 tsp vanilla extract
• 200g sour cream

Rhubarb Sauce

• 600g rhubarb, roughly chopped
• 100g Chelsea Caster Sugar
• Juice of 1 lemon
• ½ tbsp cornflour
• 35g unsalted butter
• 1 egg (beaten)

Rhubarb Compote

• Ginger
• Spare rhubarb from making the sauce

Raspberry & White Choc Cheesecake

• 250g plain biscuits
• 60g butter (melted)
• 200g white chocolate (chopped into small chunks)
• 600g cream cheese (room temperature)
• 200g mascarpone
• 150g Chelsea Caster Sugar
• 2 tbsp custard powder
• 1 tbsp vanilla extract
• 1 tbsp water
• 2 eggs
• 2 egg yolks
• 250g fresh/defrosted raspberries (+ extra raspberries to decorate)

White Chocolate Temper

• 300g white chocolate

To serve

• 3 egg yolks
• 75g Chelsea White Sugar
• 40g plain flour
• 200ml milk
• 25g butter
• 140g chocolate
• 5 egg whites
• 125g Chelsea White Sugar
• Pinch of salt
• Chelsea Icing Sugar for dusting

Greasing

• 50g soft butter
• 50g Chelsea Caster Sugar

Biscuits

• 150g plain flour
• ¼ tsp baking powder
• ¼ tsp ground cinnamon
• ⅛ tsp ground cloves
• ½ tsp cocoa powder
• 55g ground almonds
• 115g butter
• 85g Chelsea White Sugar
• A few drops of vanilla extract
• Zest of ½ lemon
• 1 small egg, lightly beaten
• 20g white sponge crumbs

Icing

• 75g Chelsea Icing Sugar
• ½ tsp water
• ¼ tsp butter
• A few drops of red food colouring
• 100g raspberry jam

Decoration

• 100g raspberry jam
• 10g Chelsea White Sugar, mixed with a drop of red food colouring

Cakes

• 2 cups standard flour
• 2 cups Chelsea White Sugar
• ¾ cup cocoa
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 tsp vanilla

Chocolate Buttercream Frosting

• 1 ½ cup soft butter
• 1 cup cocoa, sifted
• 5 cups Chelsea Icing Sugar, sifted
• 2 tbsp milk
• 2 ½ tsp vanilla

Sugarwork Lava

• 500g Chelsea Caster Sugar
• 1 tbsp glucose
• ½ cup water
• Orange food colouring

Decoration

• Dry ice

Sponge Base

• 5 eggs 
• 2 cups Chelsea White Sugar
• 1 tsp vanilla essence
• 1 tsp gluten free baking powder
• ½ cup cornflour

Raspberry Curd

• ¼ cup unsalted butter
• 140g frozen raspberries, thawed
• 3 large egg yolks (lightly beaten)
• ⅓ cup Chelsea White Sugar
• Pinch of salt
• 2 tsp fresh lemon juice

Lemon Curd

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

Filling

• 1 vanilla pod
• Grated zest & juice of 1 lemon
• 200g Chelsea Caster Sugar
• 50g cornflour
• 850g full-fat cream cheese (softened)
• 4 large eggs
• 375ml double cream
• 400g raspberries
• 150ml Chelsea Maple Flavoured Syrup

Garnish

• 2 cups fresh raspberries

Cupcakes

• 270g butter
• 2 ¼ cups Chelsea White Sugar
• 6 tsp vanilla paste
• 180g sour cream
• 6 eggs
• 3 cups flour
• ¾ cups corn flour
• 6 tsp baking powder
• 360g milk

Cream Filling

• 200g cream cheese
• 120g Chelsea White Sugar
• 2 tsp gelatin
• 2 shots espresso
• 100ml cream
• 1 tsp vanilla paste
• 100g mascarpone
• 2 egg yolks
• 40ml coffee liqueur

Coffee

• 2 shots coffee
• 60ml coffee liqueur
• 150g Chelsea White Sugar

Buttercream Icing

• 1 cup unsalted butter
• 8 cups Chelsea Icing Sugar
• 5 tsp coffee liqueur
• 2 tsp coffee powder
• 1 cup mascarpone

Decorations

• Dark chocolate
• Cocoa powder
• Coffee beans

Pavlovas

• 8 egg whites
• 2 cups Chelsea Caster Sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla essence

Espresso Cream

• 2 cups cream
• 2 tbsp coffee powder
• 1 block dark chocolate

Cherry Curd

• 2 ½ cups frozen cherries
• 2 tbsp lime juice
• 5 tbsp honey
• 2 tbsp coconut oil
• 3 tbsp butter
• 3 large eggs, whisked
• Salt

Scones

• 2 ½ cups self-raising flour
• 2 tsp Chelsea Caster Sugar
• ½ tsp mixed spice
• 3 tbsp unsalted butter
• 175ml milk
• 1 egg
• Orange zest
• 1 cup dates (soaked overnight in orange juice)
• 1 egg yolk

Hand Churned Spiced Butter

• 1 cup butter
• 3 tbsp honey
• ½ tsp orange zest
• ¼ tsp ground cardamom
• Whipped cream (add vanilla, Chelsea Caster Sugar & pinch of cinnamon)

Lemon Cake

• 3 ½ cups Chelsea White Sugar
• Rind of 6 lemons
• 4 eggs
• 2 cups oil
• 1 tsp salt
• 1 cups plain green yogurt
• 6 tsp squeezed lemon
• 4 cups flour
• 4 tsp baking powder

Apple Cream Cheese Mousse

• 75g apple & elderflower juice
• 50g lemon juice
• Zest of 1 lemon
• 100g Chelsea White Sugar
• 26g cornflour
• 10g gelatin (sprinkled over 40g cold water)
• 300g whipped cream
• 500g cream cheese

Buttercream

• 500g unsalted butter (softened, room temp)
• 8 cups Chelsea Icing Sugar
• 2 tsp vanilla essence
• 4 tbsp cream

Green Apple

• 200g white chocolate (tempered & green food colouring added)

Mousse for Apple Shell

• 1 cup cream
• 1 egg white
• ¼ tsp peppermint extract (can be replaced with 1 tsp apple syrup)
• Fresh mint leaves

Decoration & Structure

• Fondant
• Royal Icing (Egg Whites & Chelsea Pure Decorating Icing Sugar)
• Various food colouring
• White modelling chocolate
• 200g white chocolate
• Gum paste for flowers
• 1 fresh pineapple
• 1 cup frozen raspberries
• 1 cup frozen boysenberries
• 1 cup frozen blueberries
• Florist wire
• 200g 72% dark chocolate

Dough

• 20g instant dry yeast (mixed to a slurry with 20g of the flour and 150ml of the milk)
• 500g high-grade flour
• 10g salt
• 100g butter
• 75g Chelsea White Sugar
• Zest of 1 lemon
• 1 medium egg
• 260ml milk (at 50°C)

Filling

• 75g melted butter
• 80g Chelsea Soft Brown Sugar
• 5g ground cinnamon
• 200g currants (soaked in hot water for 5 minutes, then drained)

Lemon & Vanilla Glaze

• 25g butter
• 1 zested lemon
• 50g cream
• 1 tsp vanilla
• 150g Chelsea Icing Sugar

Cupcakes

• 175g flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 110g butter
• 190g Chelsea White Sugar
• 2 large eggs
• 2 large bananas, mashed
• 1 tsp vanilla extract
• 60ml milk
• ¼ cup choc chips

Salted Caramel Filling

• 1 cup Chelsea White Sugar
• 100g butter
• ½ cup cream
• 1 tsp sea salt

Icing

• 300ml double cream
• ½ cup mascarpone cheese
• 120g Chelsea Icing Sugar
• ½ tsp vanilla
• ½ banana, pureed

Filigree Butterflies/Toppings

• Dark chocolate
• Whole or chopped walnuts/pecans

Cupcakes

• 225g soft unsalted butter
• 400g Chelsea Soft Brown Sugar
• 4 eggs
• 2 ½ tsp vanilla bean paste
• 275g standard flour
• 4 tsp baking powder
• 1 ½ tsp salt
• 330ml milk
• Pink food gel

Custard

• 335ml milk
• 1 ½ tsp vanilla bean paste
• 5 egg yolks
• 2 ½ tsp Chelsea Caster Sugar
• 1 ½ tsp cornflour
• 1 ½ tsp standard flour

Rhubarb Pieces

• 200g rhubarb, cubed
• 40g Chelsea Raw Caster Sugar
• 3 tsp water

Rhubard Buttercream Filling

• 600g Chelsea Icing Sugar
• 65g custard powder
• 335g butter
• 55ml custard
• Rhubarb juice
• Food gel for colour

Scones

• 500g self raising flour
• 125g butter (cold)
• ¼ tsp salt
• 60g Chelsea White Sugar
• 2 heaped tsp baking powder
• 280ml milk
• 150g cranberries (chopped & soaked in juice of 1 orange)
• Zest of 1 orange
• 50g crystallised ginger (chopped)
• 200g white chocolate (chopped)
• 1 egg beaten with 1 tbsp milk for egg wash

Orange Cranberry Compote

• ½ cup dried cranberries
• 1 cup orange juice
• 2 tbsp Chelsea White Sugar

Pastry

• 500g flour
• 42g Chelsea White Sugar
• 5g salt
• 63g butter
• 25g dried yeast
• 300ml + 2 ½ tsp cold water
• 200g butter

Apple & Cinnamon Filling

• 1 tsp ground cinnamon
• 4 Large Granny Smith apples (peeled, cored and thinly sliced)
• 4 tbsp water
• 12 tbsp Chelsea White Sugar
• 4 tbsp standard flour

Cinnamon Icing

• ⅔ cup Chelsea Icing Sugar
• 1 ½ - 2 tbsp milk
• ⅛ tsp vanilla essence
• ¼ tsp cinnamon 

Gingerbread

• 500g butter
• 2 cups Chelsea Caster Sugar
• 4 egg yolks
• 8 cups flour
• 4 tbsp cinnamon
• 2 tsp cloves
• 3 ½ tsp baking soda
• 1 cup Chelsea Golden Syrup

Caramel & Stained-glass Window

• 6 cups Chelsea White Sugar
• Food colouring

Royal Icing

• 4 egg whites
• 1kg Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice
• Food colouring gel (light blue, dark blue, green)

Pavlovas

• 4 egg whites
• 2 tsp boiling water
• 2 tsp baking powder
• 2 tbsp corn flour
• 2 cups Chelsea White Sugar
• 2 tsp white vinegar

Lemon Curd

• 175g Chelsea Raw Caster Sugar
• Juice of 2 lemons
• 2 eggs
• 110g butter, cubed

Limoncello Cream

• 1 ½ cups thickened cream
• 250g mascarpone
• ¼ cup Limoncello (or more to taste)
• 2-3 tbsp Chelsea Icing Sugar

Bonus Homemade Limoncello

• 5 lemons
• 350ml vodka
• 2 cups Chelsea Caster Sugar