Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Flavouring, Stabiliser: Disodium Diphosphate.
Icing Sugar, Dried Glucose Syrup, Flavouring.
Sugar, Rice Flour, Cocoa Butter, Thickener: Gum Tragacanth; Colours: Riboflavin, Cochineal, Beta Carotene, Beetroot Concentrate, Anthocyanins.
For allergens, including cereals containing gluten, see ingredients in bold.
Cake Mix – also, may contain egg and oats.
Frosting Mix – also, may contain wheat, milk, egg and oats.
||Per Bun (27g)
|of which saturates
|of which sugars
This information is based upon the product made up according to the preparation instructions using a medium sized egg and unsalted butter.
Preheat the oven to 185°C (165°C for a fan oven), 375°F, Gas Mark 5. Place 12 cake cases on a baking tray.
Whisk the cake mix, egg and 35ml (7 teaspoons) of cold water together in a bowl until the batter is creamy.
Spoon equal amounts of batter into the cake cases and then bake in the centre of the oven for 10 – 12 minutes.
Once cooked, allow the cakes to cool before preparing the frosting mix.
Carefully cut the top off the frosting mix sachet and empty into a medium sized bowl – save the empty sachet for later.
Add 10ml (2 teaspoons) of warm water and 50g of softened butter to the frosting and mix until the frosting is moistened, then whisk until light and fluffy.
Place the frosting mix back into the empty sachet, taking care to ensure the mix is pushed to the bottom of the sachet. Carefully snip a small corner off (5mm) of the sachet to make a piping hole. Or, use a piping bag if you have one.
Finish decorating the cakes by topping with the sprinkles.