Jane Asher: Home Baking Pinata Cake Kit 1075g (Case of 4)

Vanilla Flavour Cake Mix with Icing Powder, Chocolate Mixed Beans and 100's & 1000's.

Features

• Jane Asher: Home Baking Pinata Cake Kit 1075g (Case of 4)

• Icing Powder, Choc Beans & Sprinkles Included

• Each Kit Makes Serves 18 Portions

• Just add Butter, Eggs & Milk

• Suitable For Vegetarians

Allergy Information
Contains: Barley, Milk, Wheat.
May Contain: Soya.
For allergens, including cereals containing gluten, see ingredients in bold.

Ingredients
Vanilla Cake Mix, (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Rapeseed Oil, Raising agents (Disodium Diphosphate, Sodium Hydrogen Carbonate), Vanilla Flavour, Salt), icing Sugar, Chocolate Beans (Cocoa Mass, Cocoa Butter, Whole Milk Powder, Rice Starch, Emulsifier (Sunflower Lecithins), Glazing Agent (Gum Arabic, Carnauba Wax, Beeswax), Juice Concentrates (Grape, Radish, Blackcurrant, Lemon, Beetroot) Carthamus Extract, Malt From Barley, Algae Concentrate) 100's & 1000's (Sugar, Wheat Starch, Water, Glucose Syrup, Colours ( Beetroot Concentrate, Curcumin, Anthrocyanins), Coconut Oil, Glazing Agent (Beeswax). 

Nutritional Information per 100g
Typical Values (as sold)
Energy - 1945kJ/465kcal
Fat - 26g
of which saturates - 15g
Carbohydrate - 55g
of which sugars - 45g
Fibre - 0.6g
Protein - 3.5g
Salt - 0.34g

Cooking Instructions
You will need:
For The Cake - 240g Un-Salted Butter (melted), 4 Medium Eggs, 80ml Milk
For the Icing - 250g Un-Salted Butter (softened), 2 tsp (10ml) Milk

Cake - 
1. Per-heat the oven to 180C/160C Fan/Gas Mark 4.
2. Lightly grease and line two 20cm/8" round sandwich tins (or use a layered cake tin set).
3. Empty the sachet of cake mix into a bowl and add the butter, eggs and milk.
4. Bring the ingredients together and beat well for 3 minutes.
5. Pour 1/4 of the mix into each tin and bake for approximately 16 minutes or until well risen and a knife inserted in the centre comes out clean.
6. Leave in the tins for a couple of minutes to cool slightly, then turn out onto a wire rack to cool completely.
7. If using just two tins, re-use them to bake the remaining two cakes.

Icing -
1. Put the butter into a large bowl and soften well with a spoon before adding the icing mix little by little together with the milk.
2. Beat well until light and fluffy, adding a little more milk if necessary.

Assembly -
1. Once the cakes have completely cooled, using a cutter or the edge of a glass, cut a 5cm hole out of the centre of two cakes. Put aside a teaspoon or so of the sprinkles to use on top of the cake.
2. Using the icing mix, layer the cakes so that the two with the centre cut out are sandwiched in the middl. Before adding the top layer, fill with the mini beans and 100's & 1000's.
3. Cover the top and side of the cake with about two thirds of the remaining icing and add sprinkles to the top.
4. Use the remaining icing to pipe stars or swirls around the edges of the cake.

Cooking instructions provided are intended as a guide only.

Storage
Store in cool, dry place away from direct sunlight. Once baked, store in airtight container and consume within 5 days.

Weight
1075g x 4 = 4.3kg

Manufacturers Address
TJM Ltd,
Liverpool
L11 0JA