Cake recipes

• 4 eggs, separated
• ⅔ cup Chelsea Caster Sugar
• ⅓ cup custard powder
• ⅔ cup plain flour
• 1 tsp baking powder
• ½ cup strawberry jam
• 1x 300ml carton cream, whipped
• Chelsea Icing Sugar for dusting

• ½ cup diced dates
• ¾ tsp baking soda
• ½ cup boiling water
• 130g butter, softened
• ½ cup Chelsea Dark Cane Sugar
• 2 eggs
• 2 Tbsp Chelsea Blackstrap Molasses
• 2 bananas, mashed
• 2 ¼ cups self-raising flour

• Drizzle Icing
• 2 cups Chelsea Icing Sugar
• 30g butter, softened
• 1 Tbsp Chelsea Golden Syrup
• ½ tsp instant coffee dissolved in 1 tablespoon hot water

• 2 medium carrots, peeled and grated
• Finely grated rind of 1 orange
• ½ cup finely chopped dried apricots or sultanas
• 1 cup Chelsea Raw Caster Sugar
• 1 cup ground almonds
• 1 cup gluten free plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 3 extra large eggs
• ½ cup flavourless oil (e.g. rice bran, canola, soya)

Icing

• 125g cream cheese, softened
• 50g unsalted butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 1 Tbsp orange juice

• 2 ½ cups self-raising flour
• 1 tsp baking soda
• ⅔ cup cocoa powder
• 1 ¾ cups Chelsea Caster Sugar
• 150g butter, softened
• 1 cup water
• 3 eggs, lightly beaten

To serve

• Whipped or thickened cream
• Chocolate icing (optional) 

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp vanilla essence
• 150ml cream
• ½ cup berry jam
• Chelsea Icing Sugar, to dust

• 125g butter
• 250g dark chocolate
• 5 eggs, separated
• 230g Chelsea Caster Sugar
• 250g ground almond meal

Chocolate ganache

• 250g dark chocolate
• 125ml cream

• 10 dark red plums
• 3 Tbsp Chelsea White Sugar
• 300g butter
• 1½ cups Chelsea White Sugar
• 3 eggs
• Zest of 1 orange
• 1 tsp vanilla essence
• ½ cup milk
• 1½ cups flour
• 1 cup ground almonds
• 1 tsp baking powder
• Chelsea Icing Sugar for sprinkling

• 125g butter
• 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
• 2 eggs, beaten
• ½ cup Chelsea Golden Syrup (180g)
• 4 Tbsp fresh peeled ginger, finely grated
• 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
• 1 tsp Edmonds Baking Soda
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 pinch salt

Ginger Butter Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 25g butter, melted
• 1 tsp ground ginger, plus a little extra to sprinkle
• Boiling water

• 400gm mixed fruit
• 100gm dried cranberries
• Water
• 250gm butter
• 1 ½ cup Chelsea White Sugar
• 3 eggs, beaten
• 3 c plain flour
• 4 tsp baking powder
• ½ tsp almond essence
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• Brandy (optional)

• 100g butter
• 1 cup Chelsea Organic Raw Sugar
• 1 egg
• 1 tsp baking soda
• 1 cup milk
• 1 ½ cups standard flour
• 1 tsp cinnamon
• approx 1 ½ cups blackberries (blueberries or boysenberries)

• 8 Weetbix, crushed
• 2 cups Chelsea White Sugar
• 2 cups sultanas (or your choice of fruit)
• 2 tsp baking soda
• 115g butter, softened
• 2 cups boiling water
• 2 eggs
• 2 cups self raising flour

• 1 cup of milk
• 1 cup of all bran
• 1 cup of Chelsea Soft Brown Sugar
• 125g or 4oz of dried apricots
• 1 Tbsp of honey
• 1 cup of self-raising flour

• 1¾ cups self-raising flour
• 1 tsp baking soda
• 1 tsp mixed spice
• ¾ cup firmly packed Chelsea Soft Brown Sugar
• ¾ cup desiccated coconut
• 2 eggs, lightly beaten
• ½ cup vegetable oil
• ¾ cup coconut cream
• 1 cup mashed banana
• 440g crushed pineapple in juice, well drained

Cream Cheese Icing

• 250g cream cheese, chopped, at room temperature
• 1 cup Chelsea Icing Sugar
• 1 Tbsp lemon juice
• ¾ cup shredded coconut (optional)

CRUST

• 2 cups of Graham cracker crumbs, finely ground (or a suitable plain/digestive biscuit for base)
• 4 Tbs Chelsea White Sugar
• ¼ cup butter, melted

FOR CAKE

• 4 to 8 ounces cream cheese softened
• 1 ⅓ cups of Chelsea White Sugar
• 5 large eggs
• 1 Tbs vanilla essence

FOR TOPPING

• 5 Tbs Chelsea White Sugar
• 2 cups sour cream
• 1 tsp vanilla essence
• melted chocolate for design (optional)

CAKE

• 300g white chocolate
• 200g butter
• 250ml (1 cup) milk
• 165g (¾ cup) Chelsea Caster Sugar
• 2 tsp vanilla essence
• 2 large eggs, lightly beaten
• 100g (⅔ cup) self-raising flour
• 150g (1 cup) plain flour

Caterpillar Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla essence
• Food colouring, various colours of your choice
• Mixed sweets to decorate (licorice straps, Smarties, M&Ms etc)

• 1 Cup wholewheat flour
• ¼ Cup oil
• ½ Teaspoon baking soda
• 1 Teaspoon baking powder
• ½ Cup Chelsea White Sugar
• ⅛ Teaspoon salt
• 2 Bananas, very ripe, mashed
• ¼ Cup soy milk
• ¼ Teaspoon balsamic vinegar
• 1 Tablespoon Chelsea Icing Sugar (for dusting)

Icing

• ½ Cup vegan margarine
• 2 Cups Chelsea Icing Sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoons soymilk
• ⅓ Cup cocoa powder
• Dash of salt