Cake recipes

• 125g Chelesa Caster Sugar
• 4 eggs, separated
• 1 orange, finely grated zest
• 125g butter, softened, but not melted
• 250g ground almonds
• 60g flour
• Chelsea Icing Sugar, for dusting

• 100g butter
• 2 eggs
• 1 cup Chelsea White Sugar
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• ¼ cup cocoa
• chopped nuts
• Chelsea Icing Sugar

• 2 cups self-raising flour
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1 cup firmly packed Chelsea Soft Brown Sugar
• 2 cups grated carrot
• 1 cup chopped walnuts
• 1 cup vegetable oil
• 3 eggs, lightly beaten

CREAM CHEESE FROSTING

• 125g cream cheese, softened
• 2 teaspoons finely grated lemon rind
• 1 ½ cups Chelsea Icing Sugar
• Walnuts, to decorate

• 1 cup dried apricots, chopped
• ½ cup boiling water
• ½ cup oil
• 2 tsp vanilla essence
• 2 eggs
• 1 cup Chelsea White Sugar
• 1½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 apples, peeled and grated

Topping

• 1 cup coconut, coarsely shredded
• ¼ cup Chelsea White Sugar
• 1 egg

• 2 cups of Chelsea White Sugar
• 1 cup of sour milk
• 2 tsp of baking soda
• 3 cups of self raising flour
• 1 cup of strong coffee
• (2 tsp to a cup of hot water)
• 4 eggs
• 3 Tbsp of cocoa
• 200g of softened butter
• 1 ½ tsp of Vanilla essense
• ¼ tsp of salt

Cake

• 1 ⅓ cups self-raising flour
• ½ tsp bicarbonate of soda
• 1 cup natural yoghurt
• 1 cup Chelsea Caster Sugar
• A good pinch of salt
• 125g butter, melted
• 2 extra-large eggs, lightly beaten
• Grated rind of 1 lemon
• 2 Tbsp orange juice

• Citrus Yoghurt Icing
• 1 ½ cups Chelsea Icing Sugar
• 1 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 Tbsp natural yoghurt

• 1 Tbsp fresh lemon juice
• 1 cup milk
• ½ cup oil
• 250g dark chocolate, broken up or roughly chopped
• 1 cup hot strong coffee, can be strong instant
• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup Chelsea Raw Sugar
• ½ cup cocoa
• 2 eggs

Chocolate Ganache Icing

• 400g dark chocolate, broken into pieces
• 1 cup cream

• 1 cup water
• ½ cup butter
• 1 cup flour
• 4 large eggs
• 1x 8oz cream cheese, softened
• 1 large box (5.1oz) vanilla instant pudding
• 3 cups milk
• 1x 8 oz. container cool whip (you won't use the whole container) or one batch of homemade whipped cream
• chocolate syrup or homemade chocolate sauce *

• 300g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 Tbsp grated orange rind
• 4 eggs
• 3 cups grated pumpkin
• ½ cup macadamia nuts finely chopped
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp mixed spice
• 4 tsp baking powder
• ½ cup milk approx.
• 4 Tbsp oil

Sour Cream Orange Icing

• 3 cups Chelsea Icing Sugar - approx
• 4 Tbsp sour cream
• 2 tsp grated orange rind
• small amount of orange juice
• optional orange liqueur, e.g. Cointreau or Grand Marnier
• toasted macadamia nuts for decoration

• 1 cup Chelsea White Sugar
• 100g butter, melted
• 3 bananas, mashed with a fork
• 3 eggs
• 1 tsp baking soda
• ½ cup low fat milk
• 150ml plain or fruit yoghurt (apricot works well)
• 2 cups flour
• 3 tsp baking powder

Lemon Icing

• 25g butter or margarine
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp lemon juice

• 175g softened butter
• ¾ cup Chelsea Soft Brown Sugar
• 3 eggs
• 1 ½ cups flour
• 1 tsp baking powder 
• 1tsp ground Cinnamon
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 1 tsp cocoa (the best quality you can afford)

• 2 cups standard flour
• 2 cups Chelsea White Sugar
• ¾ cup cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla essence
• ½ cup vegetable oil
• 1 cup milk
• 2 eggs
• ¾ cup strong hot coffee with 1 Tbsp whiskey
• Chelsea Icing Sugar, to dust 

• 30g butter, softened
• ½ Cup Chelsea Raw Sugar
• 1 egg
• ¾ Cup low fat unsweetened yoghurt
• juice and rind of 1 lemon
• 1 Cup self-raising flour
• ¾ Cup frozen blueberries

• 3oz of unsweetened chocolate
• ½ can (8 ½ oz) beetroot
• 125g butter
• 2 ½ cups Chelsea Soft Brown Sugar
• 3 large eggs (at room temp)
• 2 tsp vanilla essence
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup buttermilk

Icing

• 250ml cream
• 300g good quality dark chocolate

• 2 Tbsp canola oil
• ½ cup Chelsea Soft Brown Sugar
• 800g apricot halves in syrup, drained (two 400g cans)
• 10-12 pecan halves
• 4 eggs
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 ½ cups buckwheat flour
• 1 tsp baking powder (Gluten Free)
• ¾ cup chopped pecans

• 2 cups bran
• 2 cups sultanas
• 2 cups Chelsea Raw Sugar
• 2 cups trim milk
• 2 cups self-raising flour