Guideline Daily Amounts
- 17%of the reference intake
- 24%of the reference intake
- 46%of the reference intake
- 39%of the reference intake
- 4%of the reference intake
INGREDIENTS: White Chocolate Buttercream (50%) [Sugar, Butter (Milk), Dried Glucose Syrup, Water, Cocoa Butter, Dried Whole Milk, Dried Skimmed Milk, Flavouring], Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Seedless Raspberry Jam (6%) [Glucose-Fructose Syrup, Sugar, Raspberry Purée, Raspberry Concentrate, Water, Humectant (Glycerol), Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Trisodium Citrate), Dextrose, Maize Starch, Sunflower Oil], Rapeseed Oil, White Chocolate (2.5%) [Sugar, Cocoa Butter, Dried Whole Milk, Whey Powder (Milk), Milk Sugar, Emulsifiers (Soya Lecithins, Lecithins), Vanilla Extract, Flavouring], Humectant (Glycerol), Water, Glucose Syrup, Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Maize Starch, Freeze Dried Raspberry, Dried Glucose Syrup, Emulsifier (Sodium Stearoyl-2-Lactylate), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Colours (Carmine, Iron Oxides and Hydroxides), Flavouring.
Number of uses
Preparation and Usage
Remove outer packaging and plastic collar before cutting. 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.
|Typical Values||Per 100g||1/16 of a cake (77g)|
|Energy||1874kJ / 447kcal||1443kJ / 344kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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