Sweets

• 2 x 250g blocks cream cheese
• zest and juice of one lime
• 1 tbsp butter, softened
• 2 cups (300g) Chelsea Icing Sugar
• 1 cup shredded coconut
• 2 cups milk chocolate melts

• 1 Cup Walnuts
• 1 Cup Brazil Nuts
• 1 Cup Dates
• 1 Cup Red and Green Glace Cherries
• ½ Cup Glace Apricots
• ½ Cup Glace Pineapple
• ¼ Cup Glace Ginger
• 2 Tablespoons Brandy
• ½ Cup Flour
• ½ Teaspoon Baking Powder
• 1 Egg
• 1 Tablespoon Honey
• 1 Tablespoon Chelsea Soft Brown Sugar
• 2 Tablespoons melted Butter

GLAZE

• 2 Tablespoons Honey
• 2 Tablespoons Brandy

• 4 tablespoons plain gelatine
• ¾ cup cold water
• 1 ½ cups water
• 4 cups Chelsea White Sugar
• ½ teaspoon raspberry extract
• 1 to 2 drops red food coloring
• ¾ cup Chelsea White Sugar

• 800 grams Chelsea White Sugar
• 40 ml Chelsea Golden Syrup
• 40 ml water
• ¼ tsp salt
• 1 tsp raspberry extract
• 2 drops pink food colouring

• ½ cup Chelsea Caster Sugar
• 2 tbsp water
• 1 tsp vinegar
• ½ cup flaked almonds, toasted
• 150 g dark or milk chocolate, melted

• 200g Dark Chocolate
• 60g Butter
• 1 Teaspoon grated Orange Rind
• 2 Tablespoons Chelsea Icing Sugar
• 1 Tablespoon finely chopped Mixed Peel
• 1 Tablespoon Cointreau or Grand Marnier
• Foil Cases

DIPPING CHOCOLATE

• 50g Dark Chocolate
• ½ Teaspoon Oil

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g Ground Hazelnuts
• 4 Tablespoons Cream
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• 20 Hazelnuts, whole
• Crushed Hazelnuts, for decoration

• 345g white and pink mini marshmallows

Chocolate Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g dark chocolate, roughly chopped

Strawberry Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g white chocolate, roughly chopped
• ¾ tsp strawberry essence
• Pink food colouring (optional)

Vanilla Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g white chocolate, roughly chopped
• ½ tsp vanilla essence

Almond Cake

• 300g marzipan, grated
• 130g (⅔ cup) Chelsea Caster Sugar
• 150g unsalted butter, at room temperature, cubed
• ½ tsp vanilla paste
• 3 large eggs, at room temperature
• 85g (½ cup) plain flour
• 25g (¼ cup) almond meal

Chocolate Ganache Icing

• 60 ml (¼ cup) raspberry jam, heated and strained
• 190g (1 cup) best quality dark chocolate, broken into pieces
• 125 ml (½ cup) pouring cream
• Sugar flowers

To decorate

• Edible decorations

• ½ cup coconut oil (115g)
• ¼ cup Chelsea Golden Syrup (88g)
• 60g butter
• 1 tsp vanilla extract
• ½ cup Dutch cocoa powder (65g)
• ¼ cup Chelsea Icing Sugar (38g)

• Melted butter to grease
• 1 400g can sweetened condensed milk
• 100g butter, cubed
• 250g (1 ¼ cups, firmly packed) Chelsea Soft Brown Sugar
• 1 tbs Chelsea Golden Syrup
• 100g milk chocolate, finely chopped

Lemon Curd

• 2 eggs, plus 2 egg yolks
• 3/4 cup (165g) Chelsea Caster Sugar
• 1/3 cup (80g) chilled unsalted butter
• Zest and juice of 2 lemons

Donuts

• 1 x Edmonds Classic Baked Donut Bites