Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Palm Oil, Multi-Coloured Sugar Decorations [Sugar, Cornflour, Icing Sugar, Fruit, Plant and Vegetable Concentrates (Sweet Potato, Radish, Spirulina, Carrot, Apple, Hibiscus), Coconut Oil, Glazing Agent (White and Yellow Beeswax), Colours (Paprika Extract, Lutein)], 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, Colour (Beetroot Red), Spirulina Concentrate.
Nutrition information
| Typical Values | Per 100g | One slice (69g) |
|---|---|---|
| Energy | 1881kJ / 449kcal | 1298kJ / 310kcal |
| Fat | 21.1g | 14.6g |
| Saturates | 14.0g | 9.7g |
| Carbohydrate | 62.1g | 42.9g |
| Sugars | 52.9g | 36.5g |
| Fibre | 0.2g | 0.1g |
| Protein | 2.5g | 1.7g |
| Salt | 0.31g | 0.21g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| Pack contains 18 servings. | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 30-35 minutes
Method: Oven
You will need: 2 medium eggs; 60 ml (approx. 4 tbsp) water; 265g softened unsalted butter; 1 x 20cm (8 inch) greased and lined round cake tin; piping bag with star shaped nozzle.
Method:
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4.
2. Empty the cake mix into a mixing bowl, add 2 medium eggs and 60 ml (approx. 4 tbsp) cold water.
3. Beat with an electric mixer for 2 minutes until smooth.
4. Pour the mixture into the prepared tin and bake in the centre of the oven for 30-35 minutes until risen and golden brown.
5. Remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a cooling rack.
6. Empty the vanilla icing mix sachet into a bowl and add 200g unsalted softened butter and mix well until light and fluffy.
7. Empty the pink icing mix sachet into a bowl and add 35g unsalted softened butter and mix well until light and fluffy.
8. Empty the blue icing mix sachet into a bowl and add 30g unsalted softened butter and mix well until light and fluffy.
To Assemble:
1. Cut around the outside dotted line of the stencil provided and using this stencil as a guide (inside side of the carton stencil facing downwards onto the cake), cut a wedge from the main cake (image 1). Alternatively, draw round the stencil on the baking paper and use this as a stencil.
2. Cut the wedge into 2 different sized wedges using the stencil (image 2).
3. Turn the cake so that the missing section is at 4 o’clock and then place the larger wedge at 1 o’clock to create the horn and place the smaller wedge at 11 o'clock to create the ear (image 3).
To Decorate:
1. Use the vanilla buttercream to cover the entire cake (image 4). Dip a butter or palette knife in hot water and run over the vanilla buttercream for a smoother finish.
2. Use the sprinkles to fully cover the horn.
3. Use a small amount of the pink icing for the inner of the ear section.
4. Placing the remaining pink icing side by side with the blue icing in a piping bag fitted with a star nozzle, swirl the icing down the side of the cake as per the image to create the mane.
5. Use the black icing pen to create features and bring this unicorn to life.
Microwave
Storage
Net Contents
Recycling
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