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Strawberry Sponge & Frosting Mix 381g

Green’s Strawberry Sponge and Frosting mix is back by popular demand!

You can make an 18cm (7″) strawberry flavour sponge or up to 30 cupcakes decorated with our scrumptious strawberry flavour frosting.  The frosting can also be made into a glacé icing if you prefer.
Why not re-live your childhood memories of Tom & Jerry cupcakes?

SKU: 00006-1 Categories: ,

£2.00

819 in stock


Ingredients

STRAWBEERY SPONGE MIX:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Flavouring, Thickener: Cellulose Gum; Colour: Carmine; Stabiliser: E450.

STRAWBERRY FROSTING MIX:
Icing Sugar, Cornflour, Flavouring, Colour: Carmine.

ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold.

Sponge Mix Also, may contain oats and egg

Frosting Also, may contain wheat, milk, oats and egg.

Store in a cool, dry place.

Nutrition Information

Typical Values Per 100g Per average serving 83g
Energy 1614kJ 1340kJ
385kcal 320kcal
Fat 17g 14g
of which saturates 9.8g 0.2g
Carbohydrate 54g 8.1g
of which sugars 41g 34g
Protein 3.6g 3.0g
Salt 0.47g 0.39g
An average serving is calculated as 1/8th of the cake as prepared following the pack instructions using medium sized eggs and unsalted butter.

Preparation Instructions

TO PREPARE THE CAKE

2 Medium Sized Eggs

125g Butter

110ml Water

Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6.  Grease the sides and bases of 2 x 18cm (7”) cake tins and line with baking paper.

Empty the cake mix into a large bowl and add two eggs, 50g of softened butter and 100ml (6½ tablespoons) of water.

Whisk together on a slow speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy.  If using a balloon whisk or spoon, this will take longer.

Pour the mix equally between the two tins and bake in the centre of the oven for 15-20 minutes.

Once cooked, remove from the oven and allow to cool on a wire rack.

TO PREPARE THE FROSTING

Place 75g of softened butter into a large bowl and whisk on a high speed for a few seconds until the butter is fully softened.

Add the frosting mix and 10ml (2 teaspoons) of water and whisk on high speed until light and fluffy.

Use half of the frosting mix to sandwich together the two cakes and use the remaining frosting mix to decorate the top of the cake.

WHY NOT TRY:

Simply divide the cake batter between your cupcake cases and reduce your baking time to 12-15 minutes.  The cupcakes can be topped with the frosting mix as prepared following the above instructions.  If preferred, the topping can be made up as a glacé icing – just add 10-15ml (2-3 teaspoons) of water to the mix and leave out the butter.

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