Other - The Great Kiwi Bake Off

Cupcakes

• 145g butter
• ½ cup Chelsea Caster Sugar
• 1 tsp vanilla extract
• 3 eggs
• ¾ cup flour
• ½ cup desiccated coconut
• 1 ½ tsp baking powder
• Pinch of salt
• ¾ cup frozen raspberries
• ¼ cup milk

Italian Meringue Buttercream

• 4 egg whites
• 1 ⅓ Cup Chelsea Caster Sugar
• Pinch of salt
• 500g butter
• 2 tsp vanilla extract
• Pink food colouring
• Extra coconut for decoration

Bread Loaf

• 60g Chelsea Caster Sugar
• 85g egg whites
• 60g egg yolks
• 20g honey
• 60g high grade flour
• 20g full-fat milk
• 1 tbsp instant coffee

Coffee Craquelin

• 75g Chelsea White Sugar
• 75g butter
• 75g flour
• 1 tsp coffee

Hazelnut Dacquoise 'Butter'

• 70g ground hazelnuts
• 100g Chelsea Icing Sugar
• 3 egg whites (room temp)
• 35g Chelsea Caster Sugar

Chocolate Honeycomb Crunch

• 200g Chelsea Caster Sugar
• 50ml runny honey
• 50ml water
• 1 tbsp glucose syrup
• ½ tsp bicarbonate of soda

Apple Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 125g butter
• ⅔ cup Chelsea White Sugar
• 2 large eggs
• 60ml milk
• 1 tsp vanilla extract
• 2 baking apples, peeled, cored and cut into ½-inch cubes

Rose Vanilla Tea Panna Cotta & White Choc Mousse Layers

• 20g Chelsea White Sugar
• 120g white chocolate, melted
• 10g gelatin sheets, bloomed in cool water
• 200ml full cream milk
• 3 rose vanilla tea bags

Ganache

• 650g white chocolate
• 200g cream
• 55g butter
• Yellow powder colouring

Chocolate Mousse

• 2 tsp powdered plain gelatin
• 2 tsp water
• 300g white chocolate
• 2 ¼ cup heavy whipping cream, divided
• 35g Chelsea Icing Sugar
• ¼ cup freeze dried feijoa

Orange Jelly

• 500g mandarin puree
• 500g orange juice
• 4 tbsp gelatin

Apple Jelly

• 200g apple juice
• 1 sachet vegetarian gelatin

Cakes

• 250g soft butter
• 1 ½ cups Chelsea White Sugar
• 3 eggs
• 3 tsp vanilla extract or 1 tbsp vanilla bean paste
• 275g self raising flour
• ⅓ cup plain flour
• ¾ cup Greek yoghurt
• 4 tsp raspberry essence

Buttercream

• 600g soft butter
• 8 cups Chelsea Icing Sugar
• 8-12 tbsp hot water
• Raspberry essence
• Food colouring (pink, violet, sky blue and yellow)

Unicorn Horn & Ears

• 600g white fondant
• Gold food spray
• Black icing tube or non-toxic food pen

Cupcakes

• 175g standard flour
• 60g cocoa powder
• Pinch of salt
• 1 tsp baking soda
• 225g Chelsea Caster Sugar
• 2 large eggs
• 175g butter
• 100ml stout
• 1 tsp vanilla extract
• ½ cup Greek yogurt or sour cream

Frosting

• 220g butter
• 500g Chelsea Icing Sugar
• 60ml Irish cream liqueur

Chocolate Whisky Syrup

• 60g Chelsea White Sugar
• 40g cocoa powder
• 40ml water
• 60ml condensed milk
• 2 tbsp Irish whisky

Puff Pastry

• 250g strong flour (plus extra for dusting)
• 225g cold butter
• 150ml iced water

Crème Pâtissière

• 1 cup milk
• 3 tbsp Chelsea White Sugar
• Pinch of salt
• 1 ½ tbsp cornstarch
• 1 tbsp vanilla bean paste / extract or 1 vanilla bean pod
• 2 egg yolks
• 1 egg
• 1 ½ tbsp unsalted butter, softened

Glaze

• ½ cup Chelsea Icing Sugar
• 1 tbsp hot milk
• Vanilla extract

To decorate/assemble

• 1 large tin of apricot halves
• Chelsea White Sugar to sprinkle
• Egg wash (1 egg + a dash of milk)

Pavlova

• 8 large egg whites
• 400g Chelsea Caster Sugar
• Pinch of salt

Lime Curd

• 3 large eggs
• ¾ cup Chelsea White Sugar
• Pinch of salt
• ½ cup fresh lime juice
• Zest of 2 small limes
• 4 tbsp diced butter

Margarita Cream

• 60ml lime juice
• 1 tbsp tequila
• 1 tbsp Cointreau or triple sec
• 75g Chelsea Icing Sugar
• 250ml double cream

Macarons

• 180g egg whites
• 240g Chelsea Caster Sugar
• 120ml water
• 240g ground almonds
• 240g Chelsea Icing Sugar
• Green food colouring gel

Ganache

• 125ml cream
• 50g butter
• 250g white chocolate
• Lime essence

Topping

• ½ cup crushed pistachios
• Sliced kiwifruit

Vanilla Bean Ombre Cakes

• 240g butter
• 400g Chelsea White Sugar
• 4 large eggs
• 375g plain flour
• ½ tsp salt
• 15g baking powder
• 200ml milk
• 10ml white vinegar
• 3 tbsp sour cream
• 2 tsp vanilla bean paste
• Food colouring (red, blue)

Blueberry Lime Buttercream

• 200g unsalted butter
• 500g Chelsea Icing Sugar
• ¼ cup cream
• ¼ cup blueberry puree
• 2 limes (juice & zest)
• 1 tsp blueberry extract

White Chocolate Blueberry Ganache

• 500g white chocolate
• 125ml cream
• ½ tsp blueberry essence

Decoration

• Fondant
• 500g Chelsea White Sugar 
• Modelling chocolate

Biscuits

• 26 cups plain flour
• 4 tbsp baking powder
• 12 tsp ground ginger
• 4 tsp mixed spice
• 2 tsp cardamom
• 870g butter
• 3 ¾ cups Chelsea Golden Syrup
• 7 ½ cups Chelsea White Sugar
• 3 ¾ tbsp lemon juice
• 7 eggs, beaten
• 1 bag boiled lollies

Icing

• 9 egg whites
• 12 cups Chelsea Pure Decorating Icing Sugar
• 3 tbsp corn flour
• 1 ½ tsp vanilla or lemon flavouring
• 1 ½ cups warm water
• Black food colouring

Gingerbread

• 375g unsalted butter
• 300g Chelsea Dark Cane Sugar
• 100g Chelsea Golden Syrup
• 50g Chelsea Blackstrap Molasses
• 900g flour
• 1 tbsp baking soda
• 2 tbsp Lebkuchengewürz spice
• ½ tsp salt

Caramel

• 1 cup Chelsea White Sugar

Royal icing

• 2 egg whites
• 2 ½ cups Chelsea Pure Decorating Icing Sugar

Buttercream

• 125g butter
• 2 cups Chelsea Icing Sugar
• Vanilla essence
• Cinnamon

Florentine

• 1 tin sweetened condensed milk
• ½ cup slivered almonds
• ½ cup glace cherries
• 2 tbsp glace ginger
• ½ cup desiccated coconut
• ½ cup dried peaches
• 250g dark chocolate

Pavlovas

• 12 large egg whites
• 3 cups Chelsea Caster Sugar
• 25g corn flour
• 3 tsp vinegar
• Pinch of salt
• ¼ tsp cream of tartar

Lemon Curd

• 100g butter
• 150g Chelsea White Sugar
• 4 egg yolks
• 3 lemons (zest & juice)

Pomegranate Jelly

• 500ml pomegranate juice
• Lemon zest
• Pomegranate molasses
• 100g Chelsea White Sugar
• 3 sachets vegetarian gelatin

Gin & Lemon Buttercream

• 500g butter
• 3 tbsp cream
• 4 cups Chelsea Icing Sugar
• 1 tbsp gin
• Lemon essence

Decoration

• Edible flowers
• Pistachio nuts

Orange & Lavender Sponge

• 200g eggs
• 150g Chelsea White Sugar
• Zest of 1 orange
• 200g soya bean oil
• 175g ground almond
• 8g gluten free baking powder (sifted)
• 3g lavender tea

Orange Marmalade

• Zest of 2 oranges
• 150g orange juice
• 75g Chelsea White Sugar
• 4g NH pectin

Orange Cream Cheese Mousse

• 75g orange juice
• 25g lemon juice
• Zest of 1 orange
• 50g Chelsea White Sugar
• 13g cornflour
• 5g gelatin
• 20g cold water
• 150g whipped cream
• 250g cream cheese

Part I Candied bacon

• 6 lengths of streaky bacon
• 100 g CHELSEA soft brown sugar

Part II Cupcake

• 163 g unsalted, softened butter
• 125 g CHELSEA caster sugar
• 32g CHELSEA dark cane sugar
• 3 large free range eggs
• 4 rashers of candied bacon/chopped
• 156g self raising flour
• Pinch of salt
• 2 Tbsp whole milk
• ½ tsp vanilla paste

Part III Maple Buttercream

• 187g softened, unsalted butter
• 425 g sifted CHELSEA icing sugar
• ½ tsp vanilla paste
• 4-6 Tbsp CHELSEA maple flavoured syrup

Cakes

• 2 ½ cups flour
• 2 cups Chelsea White Sugar
• ⅔ cups cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 cups warm water with 1 tsp coffee
• ⅔ cup vegetable oil (mix of olive & canola)
• 2 tsp vanilla essence
• 2 tsp apple cider or balsamic vinegar

Marshmallow Frosting

• 450g unsalted butter
• 2 tsp vanilla extract
• 2 198g jar marshmallow fluff or cream
• 1 ½kg Chelsea Icing Sugar
• 2-4 tsp cream
• ½ cup milk
• 1 cup frozen raspberries

Buttercream Frosting for Crumb Coat

• 1kg Chelsea Icing Sugar
• 250g soft butter
• ¼ - ½ cup milk

Decoration

• Food colouring (purple, teal & pink)
• White chocolate
• Modelling chocolate
• Gum paste
• Edible shimmers
• Alcohol

Base Pastry

• 500g flour
• 100g Chelsea Icing Sugar (sifted)
• 250g cubed butter
• Zest of 1 lemon
• 2 large eggs (beaten)
• 1 splash of milk

Pastry top

• ¾ cup iced water
• 1 tsp white vinegar
• 3 ¾ cups flour
• ¼ cup cornflour
• 3 tbsp Chelsea White Sugar
• 18 tbsp butter

Blackberry Filling

• 3 to 4 large apples
• 2 cups blackberries
• 1 cup Chelsea White Sugar
• 100ml kombucha
• Cornflour to thicken
• Bunch of basil
• Vanilla paste

Custard

• ½ cup milk
• ½ cup cream
• Pinch of salt
• Vanilla paste
• 3 egg yolks
• ¼ cup Chelsea White Sugar
• 2 tbsp cornflour
• Zest of 1 lemon

Gingerbread

• 500g unsalted butter
• 400g Chelsea Dark Cane Sugar
• 350g Chelsea Golden Syrup
• 1200g plain flour
• 4 tsp bicarbonate of soda
• 9 tsp ground ginger

Royal icing

• 6 egg whites, at room temperature
• 8 cups Chelsea Pure Decorating Icing Sugar
• 1 tsp cream of tartar

Decoration

• Fondant
• Food colour gel

Cakes

• 610g unsalted butter, softened
• 610g Chelsea Caster Sugar
• 150g self raising flour
• 460g plain flour
• 9 large free range eggs
• 3 tbsp milk
• 1 tsp vanilla extract
• Food colour paste (red, pink)

Raspberry Jam

• 500g frozen raspberries
• 500g Chelsea Caster Sugar
• 1 tsp butter

Stiffer Buttercream

• 150g unsalted butter, softened
• 500g Chelsea Icing Sugar, sifted
• 3 tbsp of milk

Softer Buttercream

• 300g unsalted butter, softened
• 680g Chelsea Icing Sugar, sifted
• 6 tbsp milk

White Chocolate Drip

• Food colour paste (pink)
• 250g white chocolate
• 125ml double cream

Decoration

• 1 waffle cone
• 1 packet edible silver beads
• Bright sprinkles