500g Cherry Bakewell Sensation luxury cake mix

500g Cherry Bakewell Sensation luxury cake mix from Whisked Away

• luxury quality cake mix - better than anything you can buy in a supermarket
• just add water and oil for deliciously moist cakes, loaves, muffins and cupcakes
• PLEASE NOTE makes Cherry Bakewell flavour cake, not a Cherry Bakewell tart
• simply add 210g (210ml) water and 120g vegetable oil
  
• approx 500g / 1.1lb nett
• makes 830g of cake batter when all ingredients are added
• BBE at least 3-4 months - often longer
• mixing and baking instructions printed on pack label but here they are again in case you need them . . . *see below
• ingredients: sugar, wheat flour (with calcium, iron, niacin, thiamin), cherry fruit drops (9.5%) [apple juice from concentrate, apple puree from concentrate, cherry juice from concentrate, sugar, glucose syrup, flavouring, gelling agent: pectin, citrus fibre, citric acid, acidity aegulator: tripotassium citrate], vegetable oil, dried whole egg, modified starch, wheat starch, raising agents: disodium diphosphate, sodium bicarbonate & potassium bicarbonate, emulsifiers: mono- and diglycerides of fatty acids, ropane-1,2-diol esters of fatty acids, sodium stearoyl-2-lactylate, flavouring, dextrose, wheat gluten, stabiliser: xanthan gum
• allergy advice: contains wheat / gluten and egg - packaged in a facility that may also handle wheat, egg, nuts, peanuts, milk, soya, crustaceans, fish, lupin, molluscs, mustard, sesame seeds, celery & sulphites - traces may be present
• suitable for vegetarians
• can be coloured by good quality oil based icing / food clourings
• natural paper packaging
• additional nutritional information printed on pack label
• see our full range of cake mixes
• see our range of bulk edible supplies
• see our full range of edible supplies

* instructions:

 500g pack Cherry Bakewell Sensation cake mix + 175g (175ml) water + 135g vegetable oil

• place the dry mix into the bowl and using a flat beater add the liquid over 1 minute on slow speed
• scrape down and mix for another 2 minutes on medium speed
• reduce to slow speed and mix for 1 final minute
• for loaf cakes, place 350g-400g of batter into a paper case in a loaf tin and bake at 180°C / 356°F for 40-50 minutes**
• for muffins, place approx 75g of batter into each paper case on a muffin tray and bake at 185°C / 365°F for 30 minutes**

** oven temperatures and baking times are as a guide only and will vary depending on your own