Raspberry Ripple Bento Cake - Bakerdays
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INGREDIENTS
WHEAT Flour, Sugar, WHEY Powder, Raising Agents: Sodium carbonate, Diphosphates, Emulsifier: ACETEM, Mono- and diglycerides, Propyleneglycol esters of fatty acid, Maltodextrin, Skimmed MILK Powder, Modified Maize Starch, Salt, Flavouring, Stabiliser: Potassium and sodium di-phosphates, EGG, Rapeseed Oil, Water, Glycerine, Preservative: potassium sorbate. Sugar, Butter (Contains MILK), Rapeseed Oil, Palm Oil, Water, Glucose Syrup, Salt. Flavouring. (Glucose Syrup, Apple, Liquid Sugar, Seeded Raspberry Puree Concentrate), Acidity Regulators (Citric Acid, Sodium Citrate), Gelling Agent (Pectin), Colour (Anthocyanin), Preservative (Potassium Sorbate). Natural Flavouring, Sugar, Glucose Syrup, Vegetable Oil, Water, Glycerine, Stabiliser, Colour, 80% purified water, Propylene glycol, Glycerine. Water, Propylene glycol, Glycerin, Sugar, Cocoa Butter, Whole MILK powder and Emulsifiers (E-322 Sunflower Lecithin), and Natural Vanilla Flavour, magenta 122, Yellow 102, dried raspberry
ALLERGENS
Wheat, Milk, Egg
DIETARY INFO
NUTRITIONALS
COOKING AND STORAGE
Cooking:
Storage: Keep in a cool, dry place but not the fridge as that is too cold. They will stay fresh for 7 days.
Shelf life from date of production (days): 7 days