3 Pretty Pink & Super-Simple Baking Projects

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As the mother of two young boys it’s not often you’ll see pretty pink baking in my kitchen but when the peeps at Chelsea sent me their Pink Berry Flavoured Icing Sugar to try I couldn’t resist creating my very own pink party. Given it’s almost school holiday time again I thought these simple (not to mention pretty) sweet treats may help to entice the littlies back into the kitchen too. All three recipes may look impressive but between you and me they are are actually all completely goof-proof – yep you don’t have to be New Zealand’s hottest home baker to pull them off – promise!

Happy baking!


No Bake Pink Coconut Mini cakes


Above: These pretty two-tiered cakes look impressive and can be whipped up in minutes.




  • 1 store bought cake (I used Maderia)
  • 2 Cups Chelsea Pink Berry Flavoured Icing Sugar
  • 2 Tbs boiling water
  • Coconut chips for decorating
  1. Slice cake into thin slices and using a cookie cutter, cut as many shapes as you can from each slice.
  2. Add the boiling water to the icing sugar and mix well. Put cake rounds together with a thin layer of icing to create a mini two-tier cake.
  3. Finish by icing the top tier and decorate with coconut chips.


Rose Water Marshmallows


Above:  These marshmallows also taste great dusted with desiccated coconut.



Above:  Pretty pink melt-in-your-mouth marshmallows.




  • 2 Tbs gelatine powder
  • 1/2 cup hot water (from the tap)
  • 2 cups Chelsea Caster Sugar
  • 1 additional cup of water
  • 1 tsp rosewater extract or vanilla essence
  • Chelsea Icing Sugar for dusting


  1. Add the gelatine to 1/2 cup of hot water and leave for 10 minutes. 
  2. Place caster sugar and 1 cup of water in a saucepan and heat gently until the sugar dissolves. Be sure to stir continuously. 
  3. Pour gelatine mix into the sugar mixture and bring to the boil. Boil steadily for 15 minutes. Allow to cool in the saucepan. 
  4. When mixture is lukewarm beat well until thick and white. Add rosewater or vanilla essence and pour into a greased, lined tin. 
  5. Chill until set and then turn out of tin and cut into squares. 
  6. Dust squares with icing sugar just before serving.


Ombre Meringue Kisses 


Above: What’s better than a plain meringue? An ombre meringue of course!



  • 1 1/2 cups Chelsea Icing Sugar
  • 5 egg whites
  • food colouring (optional)
  1. Line a rimmed baking tray with baking paper, pour in sugar and bake for about 5 minutes at 200 degrees C until the edges just begin to melt. 
  2. Meanwhile, pour egg whites into a bowl (make sure it’s clean) and beat on low allowing bubbles to form. Increase to high and continue beating until stiff peaks form and you can turn the bowl upside down without the egg whites falling out. 
  3. Remove the sugar from the oven and add one big spoonful at a time to the egg whites, ensuring that the whites come back to stiff peaks after each addition. Once all the sugar is added, continue to beat for approximately 5 – 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
  4. Decrease oven temperature to 100 degrees C. Line baking tray with baking paper an pipe small amounts of mixture. If you don’t have a piping bag simply add little dollops to the tray. 
  5. To stripe the kisses, drizzle a tiny amount of food colouring down the inside of the piping bag before adding your mixture. Pipe kisses onto a baking tray and bake at 100 degrees for 30-40 minutes until the kisses can easily be lifted off the baking paper with bases in tact. Let cool completely. Meringues stored in an airtight container will keep for up to two weeks.




To get you in the mood to start baking we’re giving away a $50 Chelsea prize pack to one lucky Insider. 

To enter to win simply tell us in the comments below why you’d like to win then click HERE to subscribe to our free Insider updates. By the way you can unsubscribe at any time if you change your mind – it just makes it easy for us to contact you if you win. If you’re already a subscriber then great – you only need to comment below.

Everyone who has commented and subscribed automatically goes in the draw to win. A winner will be drawn and announced here on Tuesday 18 October.
Good luck!


Thanks so everyone who entered to win. We’re thrilled to announce the super lucky winner is:

Susan McNair
Huge congrats Susan. Please email your contact deets to win@thestyleinsider.co.nz so the Chelsea team can get your prize on its way out to you.


Thanks to the peeps at Chelsea for making this pretty pink post possible