Desserts

• 100g butter, softened
• ¾ cups Chelsea White Sugar
• 1 egg
• 1 tsp vanilla essence
• 1 ¼ cups standard flour
• 2 tsp baking powder
• 1 tbsp cocoa
• ½ cup Chelsea Soft Brown Sugar
• 1 tbsp cornflour
• ¼ cup cocoa
• 2 cups boiling water

Base

• ½ cup (125g) butter, room temperature
• ½ cup (125g) light cream cheese, room temperature
• 2 tsp lemon rind
• 1 Tbsp lemon juice
• ¾ cup (165g) Chelsea Caster Sugar
• ⅓ cup (50g) rice four
• 1⅓ cups (200g) gluten free plain flour
• 1 cup (150g) ground almonds

Lemon Curd

• 4 egg yolks, lightly whisked
• ½ cup (125g) butter
• 1 Tbsp lemon rind
• ½ cup (125ml) lemon juice
• 1 cup (150g) Chelsea Icing Sugar, sifted

Meringue

• 2 egg whites
• ½ cup (110g) Chelsea Caster Sugar
• 1 tsp vinegar

• 25 g butter, softened
• 1 cup Chelsea White Sugar
• 2 tablespoons self-raising flour
• juice and grated rind of 2 medium lemons
• 1 cup milk
• 2 eggs, separated

Crumble Topping

• 3/4 cup Edmonds Standard Grade Flour
• 1/2 cup Chelsea Raw Sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 80g butter, melted
• 1 red apple

Cake

• 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
• 60g butter, softened
• 2 eggs
• 2/3 cup unsweetened Greek yoghurt
• 2 Granny Smith apples

Caramel Sauce

• 1 cup Chelsea Raw Sugar
• 60g butter, roughly chopped
• 1 1/2 Tbsp Chelsea Golden Syrup
• 1/4 tsp salt
• 150ml cream
• thickened cream, to serve

Cake One

• 1 cup Chelsea Caster Sugar (225g)
• 2 eggs
• 200ml neutral oil (i.e. canola or sunflower)
• 1 1/2 tsp vanilla essence
• 1 1/3 cups plain flour (200g)
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup unsweetened Greek yoghurt (160g)
• 8 drops pink gel food colouring (optional)

Cake Two

• 1 cup Chelsea Caster Sugar (225g)
• 2 eggs
• 200ml neutral oil (i.e. canola or sunflower)
• 1 1/2 tsp vanilla essence
• 1 1/3 cups plain flour (200g)
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup unsweetened Greek yoghurt (160g)
• 8 drops pink gel food colouring (optional)
• 24 drops pink gel food colouring (optional)

Icing

• 750g butter, softened
• 10 cups Chelsea Icing Sugar (1.5kg)
• 7 Tbsp cream
• 1 Tbsp vanilla essence
• 1/2 tsp salt
• icing whitener (optional)
• pink gel food colouring
• red gel food colouring
• white cachous / sugar pearls (large round sprinkles)
• white fondant

Meringues

• 4 egg whites
• 1 1/3 cups Chelsea Caster Sugar (300g)
• 1 tsp cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• food colouring (optional)

Strawberry Sauce

• 500g fresh or frozen strawberries
• 1/3 cup Chelsea Caster Sugar (75g)
• 2 tsp lemon juice

To Serve

• 2 cups cream (500ml)
• 3 Tbsp Chelsea Icing Sugar
• freeze dried raspberries, to decorate

Fruit

• 5 large Granny Smith apples, peeled and cored (900g)
• 20g butter
• 1/2 cup Chelsea Icing Sugar (75g)
• 1/2 tsp ground cinnamon
• 1 cup frozen raspberries (135g)

Crumble Topping

• 1/2 cup Chelsea Icing Sugar (75g) 
• 1/3 cup plain gluten-free flour (47g)
• 2/3 cup coconut flakes (30g)
• 1/2 cup sliced almonds (45g)
• 50g butter, melted

• 100g butter, cubed + extra to grease
• 100g dark chocolate, roughly chopped
• 2 eggs
• 50g Chelsea Caster Sugar or Chelsea Raw Caster Sugar
• 20g self raising flour
• cocoa powder, to dust (optional)
• vanilla ice cream, to serve

Pastry

• 1 ½ cups plain flour (225g)
• 1 Tbsp Chelsea Caster Sugar
• pinch of salt
• 75g butter, cubed

Filling

• 450g peeled pumpkin
• 2 eggs, lightly beaten
• 3/4 cup Chelsea Soft Brown Sugar (150g)
• 1/2 cup cream (125ml) + extra to serve
• 1/2 tsp ground cinnamon + extra to dust
• 1/2 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp salt

200g plain, crunchy biscuits

200g full fat cream cheese, at room temperature

395g can sweetened condensed milk

1 tsp vanilla extract

2 cups cream (500ml)

1 Tbsp Chelsea Icing Sugar

1/3 cup Chelsea Caramel Maple Flavoured Syrup (120g)