CONDIMENTS & PRESERVES

Bakedin Unicorn Celebration Cake baking kit 975g

The brainchild of two friends that share a love of freshly baked goods, Bakedin aims to dismantle the idea that baking is daunting. To this end, it curates a variety of kits to give you that from-scratch feeling (while removing some of the intricate labours like weighing and sourcing ingredients). Its Unicorn Celebration Cake baking kit includes everything you’ll need to create a magical multi-layered dessert – just add butter, eggs and milk.

Bakedin Unicorn Celebration Cake baking kit 975g

Includes: Bag 1 - Red Cake Mix, Bag 2 - Orange Cake Mix, Bag 3 - Yellow Cake Mix, Bag 4 - Green Cake Mix, Bag 5 - Icing Sugar, Bag 6 - Icing Colouring, Bag 7 - Sprinkles, 4 round single-use baking tins, 4 baking paper circles, 1 cake board, 1 testing skewer, Unicorn Topper Kit

Ingredients
Caster Sugar, Icing Sugar (sugar, Cornflour Starch), Self Raising Flour (Wheat Flour, Raising Agents (sodium Acid Pyrophosphate, Sodium Bicarbonate), Calcium, Niacin, Iron, Thiamin)(Wheat), Sprinkles (sugar, Vegetable Oils, Potato Starch, Concentrates (spirulina, Sweet Potato, Apple, Lemon Juice, Radish), Colour (paprika Extract, Lutein), Stabiliser (acacia Gum), Salt, Flavouring, Glazing Agent (beeswax), Baking Powder (raising Agents (sodium Acid Pyrophosphate, Sodium Bicarbonate, Calcium Phosphate), Wheat Flour, Calcium, Niacin, Iron, Thiamin)(Wheat), natural colours (carmine, paprika, burnt sugar, gum acacia, maltodextrin, potassium hydroxide, mixed tocopherols, rosemary extract, vegetable oil, beta carotene, silicon dioxide, sodium copper chlorophyllin powder), natural vanilla flavour (natural flavouring substances, carriers (maltodextrin), propylene glycol: anti-caking agent)

Allergen Information - Contains
For allergens, please see ingredients in bold
Cereals containing Gluten

May contain Allergens
Nuts
Milk
Soya

Product Claims - Suitable For
Vegetarian

Nutritional Information
Portion Size 100 g
Energy - kJ 1605.0000 per 100g / 1605.0000 Per Portion
Energy - kcal 378.0000 per 100g / 378.0000 Per Portion
Fat (g) .4000 per 100g / .4000 Per Portion
Fat of which Saturated (g) .0000 per 100g
Carbohydrates (g) 91.0000 per 100g / 91.0000 Per Portion
Carbohydrates of which Sugars (g) 73.0000 per 100g / 73.0000 Per Portion
Fibre (g) .0000 per 100g
Protein (g) 2.4000 per 100g / 2.4000 Per Portion
Salt (g) .0200 per 100g / .0200 Per Portion

Storage Information
Please store in a cool, dry place.

Preparation Instructions
Other:
1. PREPARE: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease the 4 provided baking tins and line with the 4 provided baking paper circles.

2. MIX: Mix bag 1 (red cake mix) with 60g of softened butter until it forms a crumb consistency. Add 1 egg and 1 tbsp (15mml) of milk, and beat the mixture until light and fluffy. Spoon the mixture into a prepared tin and smooth over.

3. REPEAT: Repeat step 2 with bags 2 (orange cake mix), 3 (yellow cake mix), and 4 (green cake mix), using a clean bowl and tin each time.

4. BAKE: Bake the cakes for 20-25 minutes, or until the provided skewer comes out clean with no wet mixture on it. Leave in the tin for a few minutes then remove and place on a wire rack to cool completely. The sponge will look slightly brown after baking, however, once the cake has been sliced, the colours will show.

5. BEAT: Once the cakes are cool, in a large bowl, briefly beat 250g of softened butter, gradually add bag 5 (icing sugar), and mix well. Add 2 tbsp (30ml) of milk and mix until pale and smooth.

6. COLOUR: Empty bag 6 (colouring) into a small bowl, and mix with 1 tsp (5ml) of water, until it is a smooth paste. Gradually add a few drops of the colour mixture to the icing, mixing thoroughly after each addition, until you achieve the desired shade. If the icing is too stiff, add an additional 1-2 tbsp (15ml-30ml) of milk or water.

7. ASSEMBLE: Put a small amount of icing in the centre of the provided cake board. Put the green cake layer on the board, pressing down slightly to secure in place. Spoon 3-4 tbsp of icing onto the cake and spread evenly to the edges. Place the yellow cake on top. Continue alternating layers of icing and cake, using the orange and then the red layer.

8. ICE: Apply a very thin layer of icing over the top and sides of the cake. Refrigerate the cake for 20 minutes, or until the icing has set. Remove the cake from the fridge and use the remaining icing to cover the top and sides of the cake, as

Country of Origin
United Kingdom

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