Tesco Lion Cake Kit 810g
£4.95
£6.11/kg
Tesco Lion Cake Kit 810g
£4.95
£6.11/kg
Guideline Daily Amounts
- Energy
- 1296kJ 310kcal
- Fat
- 15.8g
- Saturates
- 10.5g
- Sugars
- 32.7g
- Salt
- 0.21g
Description
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Palm Oil, Fat Reduced Cocoa Powder, Black Icing Tube [Sugar, Water, Glucose Syrup, Rapeseed Oil, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Colour (Vegetable Carbon), Flavouring, Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid)], Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate), Dextrose, Lion Eye Wafers [Potato Starch, Colours (Riboflavin, Vegetable Carbon, Beetroot Red), Emulsifiers (Soya Lecithins, Lecithins), Humectant (Sorbitol), Sugar], Colour (Curcumin).
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cooking time: 30-35 mins
Method: Oven
You Will Need: 2 medium eggs; 60ml (approx. 4 tbsp) water; 290g softened unsalted butter; 1 x 20cm (8 inch) greased and lined round cake tin; piping bag with star shaped nozzle.
Method:
- Pre-heat the oven to 180°C/Fan 160°C /Gas Mark 4.
- Empty the cake mix into a mixing bowl and add the eggs and water.
- Beat with an electric mixer for 2 minutes until smooth.
- Pour the mixture into the prepared tin and bake in the centre of the oven for 30-35 minutes until risen and golden brown.
- Remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a cooling rack.
- Empty the yellow icing mix sachet into a bowl and add 180g softened unsalted butter and mix well until light and fluffy.
- Empty the chocolate icing mix sachet into a bowl and add 110g softened unsalted butter and mix well until light and fluffy
To Assemble:
1. Using the stencil provided as a guide (inside side of the carton stencil facing downwards onto the cake) using a serrated knife cut a third off the main cake (image 1)
2. From the one third of the cake, cut both edges using the stencil provided to create two ears leaving the middle section for the nose (image 2).
3. Alternatively, draw around the stencil on baking paper and use as a stencil.
To Decorate:
1. Use a small amount of the yellow icing to attach the nose to the top of the cake and the ears to the curved edge (image 3).
2. Use the yellow icing to cover the entire cake, nose and ears (image 4).
3. Pipe the chocolate icing using a star shaped nozzle to create fur around the edge of the cake (image 4).
4. Use the black icing tube to create features and to the attach the wafer eyes.
| Typical Values | Per 100g | One slice (68g) |
|---|---|---|
| Energy | 1906kJ / 455kcal | 1296kJ / 310kcal |
| Fat | 23.2g | 15.8g |
| Saturates | 15.4g | 10.5g |
| Carbohydrate | 58.3g | 39.6g |
| Sugars | 48.1g | 32.7g |
| Fibre | 1.0g | 0.7g |
| Protein | 2.9g | 2.0g |
| Salt | 0.30g | 0.21g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Microwave from frozen
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