Cakes

• 175 g butter (at room temperature) , plus extra for greasing
• 75 g walnuts , plus extra to garnish
• 175 g Chelsea White Sugar
• 3 large free-range eggs
• 150 g self-raising flour
• ½ teaspoon baking powder
• 50 ml cold coffee

COFFEE FILLING

• 65 g unsalted
• 125 g Chelsea Icing Sugar
• 40 ml strong coffee

Coffee Icing

• 100 g Chelsea Icing Sugar
• 20 ml strong coffee

• 250g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Dark Cane Sugar
• grated rind and juice of 1 small orange
• 4 eggs
• 1 cup sour cream
• 2 cups plan flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground ginger
• 3 tsp mixed spice
• ½ tsp salt
• ¼ cup milk

Orange Cream Cheese Icing

• 2 x 250g cream cheese, softened to room temperature
• 50g butter, softened
• grated rind of a small orange
• 1 tsp vanilla essence
• ½ cup sour cream
• 3 ½ - 4 cups Chelsea Icing Sugar

Cakes

• 200g butter
• 1 ½ cups Chelsea White Sugar
• 2 eggs
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp baking soda
• 1 ½ cups self raising flour
• 2 Tbsp cocoa
• 1 ½ cups milk

Frosting

• 175g cooking chocolate
• ¼ cup water
• 3 egg yolks
• 250g butter
• ¾ cup Chelsea Icing Sugar

Chocolate pastry

• 1 cup (150g) plain flour
• ⅓ cup (40g) almond meal
• ⅓ cup (60g) Chelsea Icing Sugar
• ¼ cup (30g) cocoa powder
• 150g butter, chilled & chopped
• 2 egg yolks

Filling

• 300g dark chocolate, chopped
• ¾ cup thickened cream
• 4 eggs, lightly whisked
• ¾ cup (180g) Chelsea Caster Sugar
• 1 Tbsp Chelsea Golden Syrup

Crystallised Violets

• 24 Violet flowers, stems attached, untreated with chemicals
• ½ cup (110g) Chelsea Caster Sugar, plus extra for sprinkling
• ¼ cup water

• 1 unfilled sponge (as per Chelsea Sponge recipe)
• 3 Tbsp rum
• 2 Tbsp coffee powder
• ¾ cup Chelsea White Sugar
• ½ cup water
• 600ml bottle cream
• sliced almonds
• 1 cadbury flake bar, crumbled

• 125 grams Butter
• 1 cup of Chelsea White Sugar
• 1 Egg
• 1 Cup of Milk
• 1 Tbsp Chelsea Golden Syrup
• 1 tsp Baking Soda
• Dash of Vanilla
• 1 ½ heaped cups of plain flour
• 1 tsp of Baking Powder
• Pinch of salt
• 1 Tbsp of Cocoa powder

• Chelsea Chocolate Icing to top

Base

• 250g Anzac biscuits
• 75g butter, melted

Topping

• ¼ cup plain flour (38g)
• 35g butter, cubed or grated
• Chelsea Soft Brown Sugar (about 2 Tbs)
• 2 Tbsp rolled oats
• ¼ tsp ground cinnamon

Filling

• 500g cream cheese, softened
• Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
• 100g white chocolate, melted
• 2 eggs
• ¾ cup sour cream (188g)
• 2 tsp plain flour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 small Granny Smith apples

• 4 extra large eggs
• ¾ cup Chelsea Caster Sugar
• ⅓ cup Edmonds Cornflour
• ¼ cup Edmonds Custard Powder
• 1 tsp cream of tartar
• ½ tsp bicarbonate of soda
• 250ml thickened cream
• ½ cup Chelsea Icing Sugar + extra for dusting
• 1 vanilla bean, scraped
• ½ cup raspberry jam
• 1 cup fresh or frozen fruit (i.e. strawberries, blueberries, raspberries)

• 400g sultanas, approx. 2 ½ cups
• 250g butter
• 1 cup Chelsea Dark Cane Sugar
• ½ cup marmalade
• 1 ½ tsp vanilla essence
• 4 eggs, lightly beaten
• 1 cup semolina
• 1 ½ cups self raising flour
• 1 tsp baking powder

• 125g butter
• 125g Chelsea White Sugar
• 175g flour
• 1 cup raisins
• 3 eggs, beaten
• 1 tsp baking powder
• 2 tsp cinnamon

• 1 ½ cups plain flour
• ½ cup self-raising flour
• 1 cup Chelsea Caster Sugar
• 180g butter, softened
• 2 egg yolks
• 1 whole egg
• 300g plum jam*
• Chelsea Icing Sugar, for dusting

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp baking soda
• ½ cup cocoa powder
• 4 eggs, separated
• 2 cups low fat milk
• 2 Tbsp malt vinegar
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ cups oil (rice bran, canola, soya or light olive oil)

Filling

• 150ml cream, whipped

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 125g butter, softened
• 1 Tbsp finely grated lime zest (heaped)
• 1 cup Chelsea Caster Sugar
• 3 eggs
• 1 cup flour
• 1 tsp baking powder
• ½ cup sour cream

• 2 cup flour
• 2 tsp baking powder
• Pinch salt
• 2 eggs
• 125gm butter
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla
• ½ cup milk
• Chelsea Berry Flavoured Icing

• 1 ¾ cups Chelsea Caster Sugar
• Rind of 2 lemons
• 2 large eggs
• 1 cup canola oil
• ½ tsp salt
• 1 cup yoghurt
• 2 - 3 Tbsp lemon juice
• 2 cups self-raising flour

Topping

• Chelsea Icing Sugar, to dust
• Whipped cream

• 3 cups plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cardamon
• 1 tsp vanilla esscence
• ⅛ cup orange juice
• 1 cup apple sauce
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 150g butter
• 4 eggs
• 3 cups grated carrots
• 1 cup sultanas
• 1 cup walnuts
• 1 cup sunflower seeds