Vanilla Cake

Cupcakes

• 150g butter, softened 
• 1 ½ cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 ¼ cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 ½ tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• 125g butter, room temperature
• 1 cup Chelsea White Sugar
• 1 ¼ cups self raising flour
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla essence
• Pinch of salt

Icing

• ¾ cup Chelsea Icing Sugar
• 5g butter
• 1 tablespoon boiling water

• 200g butter, at room temperature
• 1 ¼ cups Chelsea Icing Sugar, sifted
• 1 teaspoon vanilla essence

Cupcakes

• 230g butter
• 330g Chelsea Caster Sugar
• 4 eggs
• 3 tsp vanilla extract
• 3 tsp baking powder
• 400g plain flour
• 250ml milk

Icing

• 230g butter
• 1kg Chelsea Icing Sugar
• 4 Tbsp lemon juice
• ⅓ cup milk (warm)
• 2 tsp vanilla extract

• 125g butter, softened
• 3/4 cup Chelsea White Sugar (169g)
• 2 eggs
• 1 tsp vanilla essence
• 1 3/4 cups plain flour (263g)
• 1 tsp baking powder
• 1/3 cup milk (83ml)

• Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)

• 150g unsalted butter
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Coconut Icing

• 250g spreadable cream cheese
• 3 Tbsp butter, softened
• ⅓ cup Chelsea Icing Sugar
• 3 Tbsp coconut cream
• 1 cup shredded coconut, toasted
• Mini Easter eggs

• 1 cup rice flour, plus extra to dust
• 150g butter, softened
• ¾ cup Chelsea Caster Sugar
• 3 eggs
• ½ cup ground almonds
• 1½ tsp gluten free baking powder
• 1 tsp xanthan gum
• 1 Tbsp milk
• 300ml cream, softly whipped
• fresh fruit of your choice to serve
• Chelsea Icing Sugar, to dust 

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk
• 100g fresh or frozen raspberries

Berry Glaze Icing

• 250g Chelsea Berry Flavoured Icing Sugar
• 10g butter, softened
• 1Tbsp milk

Cupcakes

• 150g butter, softened
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

CAKE

• 170 g (6 oz) butter (at room temperature)
• 140 g (5 oz) Chelsea Caster Sugar
• 3 eggs
• 140 g (5 oz) self-raising flour
• 1 tsp vanilla extract
• 4 tbsp raspberry jam

ICING

• 80 g (3 oz) butter, at room temperature
• 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
• 1-2 tbsp milk

Cupcakes

• 150g Chelsea White Sugar
• 120g Plain white flour
• 1½ tsp baking powder
• 120ml milk
• 40g unsalted butter (room temperature )
• 1 free-range egg
• 1 Mrs Rogers Vanilla Pod (cut in half )

Frosting

• 100g unsalted butter at room temperature
• 250g Chelsea Icing Sugar
• 2 Tbsp Milk or Cream
• 2nd half of Vanilla Pod

• 4 eggs
• 1 cup Chelsea White Sugar
• 1 cup flour
• ½ tsp baking powder
• 1 tsp Vanilla essence
• (extra sugar to sprinkle)

• 185g Flour
• 3 tsp Baking Powder
• 185g Chelsea Caster Sugar
• 80g Unsalted Butter
• ½ cup Buttermilk
• 3 Eggs
• 1 tsp Vanilla paste

• 250g softened unsalted butter, plus extra for greasing the bundt tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g Chelsea Caster Sugar
• 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
• 4 large free-range eggs, at room temperature

To serve

• 20g Chelsea Icing Sugar
• Crème fraîche
• Fresh berries

• 4 large eggs
• 1 ½ cups Chelsea Dark Cane Sugar
• 1 cup full cream milk
• 120g unsalted butter
• 3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
• 2 cups of self raising cake flour
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 50g blueberries
• 50g of mixed blackberries and raspberries

For the buttercream

• 3 large eggs (whites only)
• ¾ cup of Chelsea Caster Sugar
• 250g of unsalted butter (room temperature)
• ½ teaspoon of vanilla extract
• A pinch of salt

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ¾ cup Meadow Fresh Original Milk

Icing

• 150g butter, diced and softened
• 250g Chelsea Icing Sugar
• 1 tsps vanilla essence
• 3 tsps water

Cupcakes

• 150g butter, softened 
• 1 1/2 cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 1/2 cups Edmonds Self Raising Flour (375g)
• 1 1/4 cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 1/4 cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 1/2 tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate