Lemon Cream Cheese Icing

• 150g butter, softened (or Olivani Spread)
• 2 cups Chelsea Icing Sugar (300g)
• 1-2 Tbsp hot water
• ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
• food colouring (optional)

• 3 eggs
• 2 cups Chelsea Soft Brown Sugar (400g)
• 1 cup Olivani Olive Oil Pure (250ml)
• 3 cups grated carrots
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• ½ cup Meadow Fresh Original Milk, warmed (125ml)
• 2 tsp Edmonds Baking Soda
• 2 tsp ground cinnamon
• 1 tsp salt
• ½ cup chopped walnuts (optional)

Cream Cheese Icing

• ½ cup Meadow Fresh Traditional Cream Cheese (125g)
• 50g butter, softened (or Olivani Spread)
• 2 cups Chelsea Icing Sugar (300g)
• 1 tsp vanilla extract
• 1-2 Tbsp Meadow Fresh Milk
• Chopped walnuts, to decorate (optional)

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened (or Olivani Spread)
• 2-3 Tbsp hot water

• 150g butter (or Olivani Spread)
• 2 cups of Chelsea Icing Sugar (300g)
• ¼ cup cocoa powder (20g)
• 1-2 Tbsp Meadow Fresh Original Milk

• 50g butter, softened (or Olivani Spread)
• 75g Meadow Fresh Traditional Cream Cheese
• 1 cup Chelsea Icing Sugar (150g) + extra ⅓ cup (50g) if using for piping

• 125g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 egg
• 3 or 4 mashed bananas
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped walnuts or hazelnuts*

Cream Cheese Icing

• 50g butter, softened (or Olivani Spread)
• 75g cream cheese
• 1 cup Chelsea Icing Sugar
• ¼ cup chopped walnuts (optional)

• 1 egg white
• 250g Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice

• 200g butter, at room temperature (or Olivani Spread)
• 1 ¼ cups Chelsea Icing Sugar, sifted
• 1 teaspoon vanilla essence

• 400g dark chocolate, broken into pieces 
• 1 cup cream 

• 1 cup Butter – Softened 
• 5 cups of Chelsea Icing Sugar
• 1 tablespoon of Lemon Zest
• ¼ cup of freshly squeezed Lemon Juice

Scrolls

• 1¼ teaspoons (7g) dry yeast
• ⅔ cup (160ml) lukewarm milk
• 3 cups (450g) plain flour
• ¼ cup (60g) Chelsea Raw Caster Sugar
• ¼ teaspoon salt
• 2 extra-large eggs, lightly beaten
• 125g butter, melted
• 2 teaspoons vanilla paste

Spiced Butter and Currant Filling

• 100g butter softened
• ½ cup (80g) lightly packed Chelsea Soft Brown Sugar
• 2 teaspoons ground cinnamon
• ½ cup dried currants

Lemon Drizzle Icing

• 1 cup (150g) Chelsea Icing Sugar, sifted
• 2 teaspoons boiling water
• 1 tablespoon lemon juice

• 2 cups Chelsea Icing Sugar
• 25g butter melted
• 2-3 tablespoons passionfruit pulp

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

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

• 1 cup berries
• 1 Tbsp Chelsea White Sugar
• 1 cup unsalted butter, room temperature
• 2-3 cups Chelsea Icing Sugar, sifted
• 1 tsp vanilla

• 250g Butter, softened
• 1½ Cups Chelsea Icing Sugar
• Optional flavours
• Vanilla - 2 Tbs Vanilla Extract (or Essence)
• Chocolate - 1 Cup Cocoa (start with ½ Cup and then add to suit your taste)
• Raspberry - 1 Cup Fresh Raspberries

• 225g unsalted butter
• 200g white chocolate
• 2 ½ tsp rosewater essence (or to taste)
• 100ml cream
• ½ cups milk (add only ¼ cup at a time)
• 2 tsp vanilla extract
• 6-8 cups Chelsea Icing Sugar

• Cooking spray
• 3 medium bananas, mashed
• 1 cup buttermilk
• 2 x 50g eggs
• 80g 40% reduced-at sunflower spread
• 1 tsp vanilla essence
• 1 cup wholemeal self-raising flour
• ¼ cup oat bran
• ¾ cup Chelsea Icing Sugar
• 1 tsp baking powder
• 24 blueberries
• 2 strawberries, hulled, halved and sliced
• 12 raisons
• 24 banana chips

Icing

• 250g light cream cheese
• ⅓ cup Chelsea Icing Sugar

• 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

• 450g Chelsea Pure Decorating Icing Sugar
• 2 egg whites
• 2 tbsp lemon juice
• 2 tsp glycerin

• 1 ½ tbsp water
• 10g butter or margarine
• 1 ½ cups Chelsea Icing Sugar
• Optional Food colouring to create coloured icing

• 50g butter, softened
• ½ cup Meadow Fresh Cream Cheese
• 2 cups Chelsea Icing Sugar
• 1 tsp vanilla essence
• 2-3 tbsps Meadow Fresh Original Milk

• 125g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• 2-3 Tbsp lemon juice
• 1/2 tsp vanilla essence