Cake recipes

• 3 cup flour
• 2 cups Chelsea White Sugar
• 1 tsp salt
• 2 tsp baking soda
• ⅔ cup cocoa
• 2 tsp Vanilla essence
• 2 Tbsp Vinegar
• ⅔ cups Canola Oil
• 2 cups cold water

Cake

• 1 cup flour
• 1 tsp baking powder
• ⅛ tsp salt
• 56g unsalted butter, room temperature.
• ½ cup Chelsea White Sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ⅓ cup milk
• 2 large Granny Smith apples, peeled, cored & cut into thin slices

Topping

• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup flour
• 60g butter, cubed
• 1½ tsp ground cinnamon
• 40g hazelnuts

• 2 Cups flour
• 2 tsp baking powder
• 1 tsp mixed spice
• 2 tsp cinnamon
• 1 Cup Chelsea White Sugar
• ¾ Cup Chelsea Soft Brown Sugar
• 2 Eggs
• ⅓ Cup vegetable oil
• ⅓ Cup milk
• 1 Tin of diced apple

• 3 eggs
• ¾ cup Chelsea Caster Sugar
• ½ cup self-raising flour, sifted
• 2 tbsp cocoa powder, sifted
• 2 tbsp hot water
• 300 ml cream, whipped
• 1 cup fresh or frozen (thawed) raspberries

• 1 cup Chelsea White Sugar
• ½ cup milk
• 1 egg
• 1 tsp baking soda
• 1 Tbsp vinegar
• ¼ cup cocoa powder
• 100g butter
• ½ tsp Vanilla essence
• 1 ½ cups self-raising flour
• ½ cup boiling black coffee

Cake

• 2½ cups (375g) plain flour, sifted
• 1½ teaspoons baking powder
• 1¾ cups (400g) Chelsea Caster Sugar
• 250g butter, melted
• 4 extra-large eggs, lightly beaten
• 1½ cups (375ml) milk
• ½ teaspoon vanilla paste
• 3-4 drops pink food gel*

Buttercream

• 200g butter, softened to room temperature
• 3½ cups (530g) Chelsea Icing Sugar, sifted
• 4 fresh or frozen raspberries, mashed
• Strawberries for garnish

• 250g tub sour cream
• 3 eggs
• 1 tub chopped walnuts
• 1 tub Milo
• 1 tub flour
• 1 tub Chelsea Raw Sugar 
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
• ½ tub oil

Base

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
• 2 large egg yolks
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder

Topping

• 3 large egg whites
• ¼ cup Chelsea Caster Sugar
• 1 cup long thread coconut
• 1 tsp vanilla extract
• ½ cup raspberry jam
• ¼ cup freeze dried raspberries (optional)

• 2 ½ cups flour
• 2 cups Chelsea White Sugar
• ¾ cup cocoa
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• ½ cup melted butter
• 2 eggs
• 2 tsp Vanilla essence
• 2 cups warm water
• 1 Tbsp mayonnaise (the secret ingredient!)

• 250g raw almonds
• ½ cup plain flour
• 3 lemons, finely grated rind & juice
• 300g fresh ricotta, drained
• 225g soft unsalted butter
• 1 ¼ cups Chelsea Caster Sugar
• 6 eggs, separated

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• ½ tsp salt (optional)
• 2 cups cold water
• ⅔ cup cooking oil
• 2 eggs
• 2 tsp Vanilla essence
• 2 Tbsp white vinegar

Chocolate Icing

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

• 200g chocolate chips
• 150g butter chopped into small pieces
• 70g fine ground almonds
• 5 eggs, separated
• ½ cup Chelsea Caster Sugar
• ½ cup Chelsea Icing Sugar
• Extra icing, to dust

• 185g butter
• 1 cup Chelsea Brown Sugar (200g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 1 egg
• 2 egg yolks
• 125g preserved ginger, finely chopped
• 1 cup self raising flour (150g)
• 1 tsp ground ginger
• pinch of cinnamon
• 1/3 cup milk (83ml)

FLUFFY LEMON ICING

• 3 Tbsp soft butter (45g)
• 3 Tbsp cream cheese (45g)
• 1 cup Chelsea Icing Sugar, sifted (150g)
• zest of 1 lemon
• 2-3 tsp lemon juice

Cake

• 125g butter
• ¾ cup Chelsea Caster Sugar
• 1 tsp Vanilla essence
• 2 eggs, beaten
• 1 ¾ cups plain flour
• ¼ cup cocoa
• 3 tsp baking powder
• ¼ cup milk (approx)

Coconut Topping

• 60g butter
• 2 Tbsps milk
• ½ cup Chelsea Soft Brown Sugar
• ½ cup shredded coconut

• 85g white chocolate
• 30g unsalted butter, chopped into bits
• ½ tsp vanilla essence
• ½ cup flour
• ¼ tsp salt
• 3 large eggs
• ⅓ cup Chelsea Raw Sugar

• 3 apples
• 1 tbsp finely grated lemon zest
• 3 tbsp lemon juice
• 2 tsp ground cinnamon
• 250gm Chelsea Caster Sugar
• 250gm butter, cubed
• 250gm self-raising flour
• 4 free-range eggs
• 1 punnet blueberries
• 2 tbsp flaked almonds
• 1 tbsp Chelsea Demerara Sugar
• Chelsea Icing Sugar, to dust
• Double cream, to serve