Cake recipes

TOFFEE

• ½ cup Chelsea Dark Cane Sugar (100g)
• ¼ cup Chelsea Caster Sugar (55g)
• 2 Tbsp water
• 1 large Granny Smith apple, peeled, cored and finely sliced

CAKE

• 185g butter, softened
• ¼ cup Chelsea Dark Cane Sugar (50g)
• ¼ cup Chelsea Caster Sugar (55g)
• 2 large eggs
• ¾ cup Edmonds Self Raising Flour (113g)
• ½ cup almond meal (70g)

• 1 ½ cups full fat milk (375ml)
• 1 Tbsp white vinegar
• 2 cups Chelsea Caster Sugar (450g)
• 175g butter, softened
• 5 eggs
• ⅔ cup vegetable oil (167ml)
• 4 tsp vanilla extract
• 3 cups plain flour (450g)
• 2 ¼ tsp baking powder
• ¾ tsp baking soda
• 1 tsp salt

Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• ⅓ cup milk (80ml)
• 2 tsp vanilla essence
• 110g white chocolates
• An assortment of colourful lollies and chocolates
• Sprinkles (approximately 150g)

Cake

• 120g butter, softened
• 1 cup Edmonds Standard Grade Flour (150g)
• 3 tsp Edmonds Baking Powder
• ⅔ cup Chelsea White Sugar (150g)
• 2 large eggs
• ¼ cup Meadow Fresh Original Milk (60ml)
• grated rind and juice of 1 lemon

Topping

• juice of 1 lemon
• ½ cup Chelsea White Sugar (113g)
• 3-4 Tbsp boiling water (to dissolve sugar)

• 1 3/4 cups Edmonds Standard Grade Flour
• 1/2 cup cocoa powder
• 2 tsp Edmonds Baking Powder
• 1 cup Chelsea White Sugar
• 125g butter
• 2 Tbsp Chelsea Golden Syrup
• 2 eggs
• 1 1/2 cups Meadow Fresh Original Milk
• 2 tsp Edmonds Baking Soda
• 1 tsp vanilla essence

Icing

• 1 1/2 cups Chelsea Icing Sugar
• 1 Tbsp cocoa powder
• 50g butter, softened
• 2 Tbsp Water

Crumble Topping

• 3/4 cup Edmonds Standard Grade Flour
• 1/2 cup Chelsea Raw Sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 80g butter, melted
• 1 red apple

Cake

• 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
• 60g butter, softened
• 2 eggs
• 2/3 cup unsweetened Greek yoghurt
• 2 Granny Smith apples

Caramel Sauce

• 1 cup Chelsea Raw Sugar
• 60g butter, roughly chopped
• 1 1/2 Tbsp Chelsea Golden Syrup
• 1/4 tsp salt
• 150ml cream
• thickened cream, to serve

Cake One

• 1 cup Chelsea Caster Sugar (225g)
• 2 eggs
• 200ml neutral oil (i.e. canola or sunflower)
• 1 1/2 tsp vanilla essence
• 1 1/3 cups plain flour (200g)
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup unsweetened Greek yoghurt (160g)
• 8 drops pink gel food colouring (optional)

Cake Two

• 1 cup Chelsea Caster Sugar (225g)
• 2 eggs
• 200ml neutral oil (i.e. canola or sunflower)
• 1 1/2 tsp vanilla essence
• 1 1/3 cups plain flour (200g)
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup unsweetened Greek yoghurt (160g)
• 8 drops pink gel food colouring (optional)
• 24 drops pink gel food colouring (optional)

Icing

• 750g butter, softened
• 10 cups Chelsea Icing Sugar (1.5kg)
• 7 Tbsp cream
• 1 Tbsp vanilla essence
• 1/2 tsp salt
• icing whitener (optional)
• pink gel food colouring
• red gel food colouring
• white cachous / sugar pearls (large round sprinkles)
• white fondant

• 1 Tbsp Chelsea Golden Syrup 
• 1 cup milk (250ml)
• 1 tsp baking soda 
• 120g butter, softened
• 1 cup Chelsea Soft Brown Sugar (200g)
• 1 egg 
• 1 1/2 cups plain flour (225g)
• 1 tsp baking powder 

Icing

• 1/4 cup Chelsea Soft Brown Sugar (50g)
• 60g butter 
• 1 Tbsp milk 
• 1 - 1 1/2 cups Chelsea Icing Sugar (150-225g)

• 1/4 cup self raising flour (35g)
• 1 Tbsp cocoa powder + extra to serve
• pinch of salt
• 1 1/2 Tbsp Chelsea Soft Brown Sugar
• 1 Tbsp butter (15g)
• 2 Tbsp milk (30ml)
• 1 egg
• 1/4 tsp vanilla extract
• 1 Tbsp chocolate chips (optional)