Cake recipes

• 2 ½ cups Flour
• 2 tsp Baking powder
• 2 cups Chelsea White Sugar
• ½ cup Cocoa
• 1 ½ tsp Baking soda
• 2 Tbsp White Vinegar
• 1 cup Milk
• 2 eggs
• 1 cup water (to dissolve baking soda)
• 125g Butter (or Olivani Spread)

Icing

• 150-200g Butter (or Olivani Spread)
• ½ tin Condensed Milk
• ½ packet Coconut

• 200g fresh dates pitted and chopped (or use dried)
• 1 tsp baking soda
• 125g butter softened (or Olivani Spread)
• 1 cup or 250g Chelsea Caster Sugar
• 1 egg
• 1 tsp Vanilla essence
• 2 apples cored and grated
• 1 cup or 125g stardard flour
• ½ cup or 60g self raising flour

Topping

• 75g butter (or Olivani Spread)
• ½ cup or 95g Chelsea Soft Brown Sugar
• ⅓ cup or80ml milk
• 1 cup shredded coconut

• 2 cups Chelsea Soft Brown Sugar
• 1 cup cooking oil
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 2 tsp baking soda
• 1 ¾ cups wholemeal flour
• 1 tsp vanilla essence
• 4 eggs (beaten)
• 3 cups carrots (grated)

Cream Cheese Icing

• 125g cream cheese, softened
• 50g butter, softened (or Olivani Spread)
• 2 ½ cups Chelsea Icing Sugar

Cake

• 600g white chocolate
• 400g butter (or Olivani Spread)
• 500ml milk
• 330g Chelsea Caster Sugar
• 1 Tbsp vanilla essence
• 4 large eggs, lightly beaten
• 200g self-raising flour
• 300g plain flour

Butterfly Buttercream Icing

• 240g butter, softened (or Olivani Spread)
• 750g Chelsea Icing Sugar
• 60-75ml milk
• 3 tsp vanilla essence (or to your taste)
• Sweets to decorate (licorice straps, Maltesers, Smarties, M&Ms etc)

• 3 cups plain flour
• ½ cup cocoa powder
• 2 tsp baking soda
• 2 cups Chelsea White Sugar
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 Tbsp white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Milk Chocolate Ganache

• 200g milk cooking chocolate, chopped
• ⅓ cup cream

• 200g dark chocolate, chopped into small pieces
• 150g butter, chopped into small pieces
• 5 eggs, separated
• ½ cup Chelsea Caster Sugar
• ½ cup Chelsea Icing Sugar
• 1 ½ cups fine ground almonds
• extra Chelsea Icing Sugar to dust

• 1 ½ cups flour
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 cup Chelsea White Sugar
• 3 eggs lightly beaten
• 1 cup buttermilk
• ½ cup chopped walnuts
• 1 cup sultanas
• 1 x 225g can crushed pineapple pieces drained
• 2 cups over-ripe bananas mashed

Cream Cheese Icing

• 100g cream cheese
• 2 cups Chelsea Icing Sugar
• grated rind and juice of 1 lemon

• 6 Tbsp Chelsea Caster Sugar
• 8 Tbsp self rasing flour
• 2 large eggs or normal size
• 125g butter (or Olivani Spread)
• 4 apples, peeled, cored and thinly sliced
• teaspoon of cinnamon & Chelsea Icing Sugar for the top

• 115g butter (or Olivani Spread)
• 1/2 cup vegetable oil
• 1 ¾ cups Chelsea White Sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla essence
• 2 c self raising flour
• ½ tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 4 Tbsp cocoa
• 2 1/2 cups grated zucchini
• 1/4 cup ground walnuts
• ¼ c dark chocolate chips

• 125g butter (or Olivani Spread)
• 1 cup Chelsea Soft Brown Sugar
• 1kg mixed dried fruit
• ½ cup sherry
• 1 tsp mixed spice
• 1 tsp baking soda
• 2 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 2 eggs
• 225g plain flour
• 1 tsp baking powder
• 1 Tbsp orange zest

Topping

• 200g dried fruit, roughly chopped (e.g. papaya, mango, apple, apricots)
• 240g nuts (e.g. pecans, almonds, walnuts)
• 1 cup Chelsea Golden Syrup

• 125g butter (or Olivani Spread)
• 2 eggs
• ¼ tsp almonds essence
• ¾ cup milk
• 1 cup Chelsea White Sugar
• 1 ½ cups flour
• 3 tsp baking powder
• blueberries, fresh or frozen, as many as you like
• coconut, optional

• 125g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• 500g sultanas
• 1 tsp mixed spice
• 1 tsp baking soda
• zest of 1 lemon
• drop or two of almond vanilla essence
• 1 cup boiled water
• 2 eggs beaten
• 2 cups flour
• 1 tsp baking powder

• 125g butter (or Olivani Spread)
• 1 ½ cups Chelsea White Sugar
• 2 cups milk
• 400-500g dried fruit mix
• 1 ½ cups self-raising flour
• 1 ½ cups wheaten cornflour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp mixed spice
• 1 tsp salt

• 125g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• 2 eggs beaten
• ½ cup Chelsea Golden Syrup
• 1 cup milk and 1 tsp baking soda mixed together
• 2 cups plain flour
• Pinch salt
• 1 tsp baking powder
• 2 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon

Ginger Butter Icing

• 2 cups Chelsea Icing Sugar
• 1 tsp ground ginger
• 25g butter, melted (or Olivani Spread)
• boiling water

• 3 ½ cups Edmonds Standard Grade Flour
• 1 cup cocoa powder
• 4 tsp Edmonds Baking Powder
• 2 cups Chelsea White Sugar
• 250g butter (or Olivani Spread)
• 4 TbspChelsea Golden Syrup
• 4 eggs
• 3 cups (750ml) Meadow Fresh Original Milk
• 4 tsp Edmonds Baking Soda
• 2 tsp vanilla essence

Chocolate Buttercream Icing

• 400g butter, softened (or Olivani Spread)
• 3 ¾ cups Chelsea Icing Sugar (560g)
• ¼ cup cocoa powder (20g)
• ½ cup (125ml) Meadow Fresh Original Milk
• 2 tsp vanilla essence 

Cake

• 1 x 440g can crushed pineapple in natural syrup, drained
• 1 ripe banana, peeled, mashed
• Finely grated rind of 1 lemon
• ⅓ cup (60g) desiccated coconut
• 1 cup (220g) Chelsea Organic Coconut Sugar
• 1 cup (150g) ground almonds
• 1 cup (150g) Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 2 tsp ground cinnamon
• 4 extra large eggs
• ½ cup (125ml) Simply Pure Vegetable oil

Cream Cheese Icing

• ½ cup (125g) cream cheese, softened
• ¾ cup (115g) Chelsea Icing Sugar, sifted
• 2 tsp lemon juice
• Shredded coconut, for decoration