Cake recipes

• 3 ½ cups flour
• 3 ½ cups Chelsea White Sugar
• 3 teaspoons baking powder
• 1 ½ cups cocoa
• 1 cup oil
• 2 cups milk
• 3 teaspoons baking soda (dissolve in milk)
• 1 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups boiling water

• 1 cup dates, chopped
• 3 Tbsp melted butter (or Olivani Spread)
• 1 tsp baking powder
• 4 weetbix, crushed
• 1 cup Chelsea White Sugar
• 1 egg, beaten
• 1 cup self raising flour
• 1 cup boiling water

• 120g butter (or Olivani Spread)
• ½ cup Chelsea White Sugar
• 1 egg
• 2 Tbsp Chelsea Golden Syrup
• 2 cups flour
• 2 Tbsp cocoa
• 1 tsp baking soda
• 1 cup milk
• 1 tsp baking powder

• 125g butter (or Olivani Spread)
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Treacle
• ½ cup milk
• 3 cups flour
• 1 ¼ tsp baking soda
• 1 Tbsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• Chelsea Icing Sugar to dust

• Melted butter, for greasing (or Olivani Spread)
• 150g white chocolate, broken into pieces
• 125g butter, cubed (or Olivani Spread)
• ½ cup skim milk
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup plain flour
• ¾ cup self-raising flour

Cherries

• 1 egg white
• Extra 2 Tbsp Chelsea Caster Sugar
• 10 cherries, stalks intact

White Chocolate Ganache

• ½ cup cream
• Extra 300g white chocolate, roughly chopped

• ⅓ cup Chelsea White Sugar
• 125g butter, softened (or Olivani Spread)
• 2 eggs
• 3 mashed bananas
• 2 cups flour
• 2 tsp baking powder
• 2 Tbsp milk
• 1 tsp baking soda

• 250g butter
• 1 cup Chelsea White Sugar
• 1 egg
• 1 cup plain flour
• ¼ cup desiccated coconut
• ½ tsp cochineal or pink food colouring soaked in ½ cup of milk
• 1 tsp baking powder

Berry Butter Icing

• 2 cups Chelsea Berry Flavoured Icing Sugar
• 25g butter melted
• 1 Tbsp boiling water
• Desiccated coconut to sprinkle on top.

• Sponge cake
• 4 eggs
• ¾ cup Chelsea Caster Sugar
• ⅔ cup flour
• ⅓ cup cornflour
• 1 tsp baking powder

Strawberry Lamington coating

• 1 ½ cups water
• 85g packet strawberry jelly crystals
• 1 cup desiccated coconut

Strawberry Sauce

• 1 ½ cups strawberries
• 2 Tbsp Chelsea Icing Sugar
• 2 Tbsp strawberry jam
• To serve - 1 cup cream, lightly whipped

• 3 eggs
• 1 cup Chelsea White Sugar
• 250ml oil (e.g. rice bran oil or canola oil)
• 1 ½ cups plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup grated carrot
• 1 cup banana, mashed

• 250g melted butter
• 2 ½ cups of Chelsea Caster Sugar
• 2 large eggs
• 2 Tbsp Chelsea Golden Syrup

Banana cake option

• 2 large ripe bananas, mashed
• 4 cups self raising flour
• 2 tsp baking soda
• 2 ½ cups luke warm milk

Chocolate cake option

• 3 Tbsp cocoa
• 4 cups self raising flour
• 2 tsp baking soda
• 2 ½ cups luke warm milk

• 1 ½ cups Plain Flour
• ¾ cup Chelsea White Sugar
• ½ tsp Salt
• 1 tsp Baking Soda
• 3 Tblsp Cocoa Powder
• 1 cup Cold Water
• ⅓ cup Vege Oil
• 1 ½ tsp Vanilla Essence
• 1 Tbsp Vinegar
• Chelsea Icing Sugar

• 2 cups coarsely chopped dates
• 2 cups water
• 1 tsp bicarbonate of soda
• ⅓ cup baking cocoa
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 250g butter
• 1 ½ cups Chelsea Dark Cane Sugar
• 1 tsp vanilla extract
• 4 eggs, lightly beaten
• 1 ½ cups plain four
• 1 cup self raising flour

• 3 tsp instant coffee granules
• ¾ cup water
• 2 cups Chelsea White Sugar
• 1¾ cups plain flour
• ¾ cup cocoa powder
• 2 tsp vanilla essence
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1¼ cups milk
• ½ cup sunflower or soya oil

Icing

• 200g frozen mixed berries (raspberries, blueberries)
• 150g cream cheese, softened
• 50g butter, softened
• 2 cups Chelsea Icing Sugar, sifted
• Zest and juice of a small lemon

Cake

• 200g Butter
• 1 ½ cups Chelsea White Sugar
• Zest of 2 Lemons
• 4 x Eggs
• 3 cups Flour
• 2 tsp Baking Powder
• ¾ tsp Salt
• 1 cup Milk (at room temperature)

Topping

• ½ cup Chelsea Caster Sugar
• Juice of 2 Lemons
• 6 Tbsp gin

Decoration

• 1 small Lemon
• ½ cup Chelsea White Sugar
• 1 cup Water

Alternative decoration

• Chelsea Icing Sugar to dust

Filling

• 4 large Granny Smith apples, peeled, cored, cut into thin slices
• Grated rind of 1 lemon
• ½ cup Chelsea Raw Caster Sugar
• ¼ cup water
• 300g frozen raspberries, defrosted
• 1 Tbsp cornflour

Pastry

• 125g unsalted butter
• ¾ cup Chelsea Raw Caster Sugar
• 1 extra large egg
• 1 cup self-raising flour
• ⅓ cup plain flour
• 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
• Chelsea Icing Sugar, for dusting

• 150g butter, melted
• 2 cups well drained slightly stewed apple (approximately 3 fresh apples) or canned apple-pie filling
• 1 cup Chelsea Raw Sugar
• 2 eggs
• 2 cups Edmonds Standard Grade Flour
• 2 tsp Edmonds Baking Powder
• 2 tsp ground cinnamon
• ½ cup sultanas
• ½ cup chopped walnuts
• Chelsea Icing Sugar, to dust
• Whipped cream, to serve (optional)