500g premium quality Madeira cake mix

500g premium quality Madeira cake mix from Beau Baking

• really good quality cake mix - much better than anything you can buy in a supermarket
• just add water for a deliciously moist Madeira cake
• perfect for cakes, cupcakes, tray bakes etc
• Beau cake mixes are designed to rise evenly to give a level finished cake, which can save you time and money as there’s no need to cut off the risen part of the cake
  
• can be flavoured with Beau concentrated flavourings
  
• can be coloured by good quality oil based icing / food clourings
• approx 500g / 1.1lb nett
• for an 8" round cake use 500g mix and 200g water
• 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: Fortified WHEAT Flour (Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (100% Rapeseed), MILK Powder, Whole EGG Powder, Whey Powder (MILK), *Emulsifiers: sodium stearoyl-2-lactylate (E481), mono and diglycerides of fatty acids (E471), polyglycerol esters of fatty acids (E475), Raising Agents (Sodium Acid Pyrophosphate E450i, Sodium Bicarbonate E500ii), Salt, Rice Starch, Preservative: Sorbic Acid (E200), Natural Vanilla Flavouring, Natural Lemon Flavouring, Maltodextrin, Modified Starch (E1450), Stabiliser: Gum Arabic (E414), Citric Acid (E330). 
• allergy advice: for allergens, see ingredients in BOLD. Made in a facility that also handles SOYA and SESAME SEEDS.
• considered suitable for vegetarians 
• additional nutritional information printed on pack label
• PLEASE NOTE Beau have recently changed pack design - pic 2 shows latest design of label - packs don't have string detail any longer
• see our full range of cake mixes
• see our range of bulk edible supplies
• see our full range of edible supplies

* instructions:

• for every 500g dry mix add 200g (200ml) water - this is enough for 1 x 8" round cake
• use an electric mixer - either handheld electric or table top with beater attachment
• put the mix in the mixer bowl and stream in half the water over 1 minute while mixing on slow speed and then scrape down the mixture with a bowl scraper or spatula
• mix for 1 - 1½ minutes on fast speed if using a hand-held mixer, or 2 minutes on medium speed if using a table top mixer, until the batter is smooth and free of any lumps
• scrape down the mixture again
  add the remaining water over 1 minute while mixing on slow speed
• scrape down the mixture again
• mix for 2 minutes on fast speed if using a hand-held mixer, or 4 minutes on medium speed if using a table top mixer
• pour the desired amount into a greased or paper lined cake tins or cupcake pan etc
• bake in a domestic fan oven on 160°C for approx 35-42 minutes
• test with a cake tester or skewer - if it comes out clean  the cake is usually baked

additional tips:

every oven is different - be prepared to adjust bake profile as required for your own individual oven and for cakes of different sizes and depths

allow the cake to cool for at least 10 minutes before turning it out of the tin

turn out on to a cooling rack to allow the cake to cool further

once cool, wrap and store the cake in a cool dry place

for best results, decorate within 48 hours of baking and eat within 10 days