1 cup Chelsea White Sugar 125g Tararua Butter 2 eggs 2 teaspoons vanilla essence 1 1/2 cups Edmonds Standard Grade Flour 1 3/4 teaspoons Edmonds Baking Powder 1/2 cup Meadow Fresh Original Milk
375 grams unsalted Tararua Butter, softened and cut into cubes 3 cups sifted Chelsea Icing Sugar 3 tablespoons (45 mL) Meadow Fresh Original Milk 1 vanilla bean, scraped 1 teaspoon pure vanilla extract pinch of salt
Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm cake pan or line a muffin pan with paper liners. In a medium bowl, cream together the Chelsea White Sugar and Tararua Butter. Beat in the eggs, one at a time, then stir in the vanilla essence. Combine Edmonds Standard Grade Flour and Edmonds Baking Powder, add to the creamed mixture and mix well. Finally stir in the Meadow Fresh Original Milk until mixture is smooth. Pour or spoon into the prepared pan. Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
In a mixer whip Tararua Butter for 8 minutes on medium speed. Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. You can swap the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.
1 3/4 cup Edmonds Standard Grade Flour 1/2 cup cocoa 2 tsp Edmonds Baking Powder 1 cup Chelsea White Sugar 125g Tararua Butter 2 Tbsp Chelsea Golden Syrup 2 eggs 1 1/2 cup Meadow Fresh Original Milk 2 tsp Edmonds Baking Soda 1 tsp vanilla essence
50g Soft Tararua Butter 2Tbsp Water 1Tbsp Cocoa Powder 1 1/2 cups Chelsea Icing Sugar
Preheat oven to 180°C. Mix together the Edmonds Standard Grade Flour, cocoa, Edmonds Baking Powder and Chelsea White Sugar. In separate bowl add the Tararua Butter and Chelsea Golden Syrup and melt 1 minute on high in microwave usually does it. In another bowl whisk the eggs and stir in the Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla. Add both the butter mix and the Meadow Fresh Original Milk mix to dry ingredients and beat on medium for 1 minute. In a 20 cm round tin this takes 50-60 minutes to cook. Cool before icing.
Whisk Tararua Butter and Chelsea Icing Sugar together. Add water and cocoa powder. Whisk together (add water slowly to make sure that the icing is the right consistency).
2½ cups Edmonds High Grade Flour 1 tsp Edmonds Baking Soda 1 tsp unsweetened cocoa 1½ cups Chelsea White Sugar 3 large eggs 1½ cups or 338grams of vegetable oil/melted butter 1 Tbsp white vinegar 4 Tbsp red food colouring (best to get natural) 1 tsp vanilla extract 1 cup of buttermilk / milk mixed with yogurt
1 cup Meadow Fresh Original Cream Cheese - room temperature 3 cups Chelsea Icing Sugar ½ cup Tararua Butter, softened
Preheat oven to 180°C. Sift all dry ingredients (up to cocoa) into a bowl. Beat Chelsea White Sugar and eggs together then incorporate all the other wet ingredients. Combine wet and dry ingredients together until smooth, you can use a kitchen aid or an electric mixer to make it easier. Place in a round medium sized cake tin and bake for about 25 to 30 minutes (until a toothpick inserted in middle of cake comes out clean). Let it cool completely (this may take an hour).
While cake is cooling make up the icing. Add all the icing ingredients together and beat until thick and creamy. Spread on the cake -you will have to do 2 coats as the first one, the crumbs come off, then do the second one and let it set for 10min and then you can enjoy! The cake will last for 9-10 days in an air tight container.