Guideline Daily Amounts
- 12%of the reference intake
- 9%of the reference intake
- 7%of the reference intake
- 37%of the reference intake
- 4%of the reference intake
INGREDIENTS: Soft Icing and Edible Decorations [Sugar, Invert Sugar Syrup, Glucose Syrup, Water, Palm Oil, Rapeseed Oil, Stabilisers (Tragacanth, Xanthan Gum), Palm Stearin, Emulsifiers (Acacia, Mono- and Diglycerides of Fatty Acids, Sunflower Lecithins), Humectant (Glycerol), Salt, Colours (Anthocyanins, Riboflavin, Beetroot Red), Maize Starch], Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Rapeseed Oil, Buttercream (5%) [Sugar, Butter (Milk), Tapioca Starch, Water, Dried Glucose Syrup, Preservative (Potassium Sorbate)], Raspberry Jam (5%) [Glucose-Fructose Syrup, Raspberry Concentrate, Sugar, Acidity Regulators (Trisodium Citrate, Citric Acid), Colour (Anthocyanins), Gelling Agent (Pectin), Flavouring], Water, Humectant (Glycerol), Maize Starch, Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Tapioca Starch, Glucose Syrup, Dried Glucose Syrup, Emulsifier (Sodium Stearoyl-2-Lactylate), Preservative (Potassium Sorbate), Flavouring, Acidity Regulator (Citric Acid), Dried Egg White.
Number of uses
Preparation and Usage
Remove outer packaging. Place cake still on its board on a flat surface. Hold the cake and with a long clean serrated sharp knife, cut the cake into slices using a sawing action. It is important to keep the knife clean between cuts. Our cake is decorated by hand with soft icing to add a touch of individuality to a special occasion.
|Typical Values||Per 100g||Per 60g|
|Energy||1640kJ / 389kcal||984kJ / 234kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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