Gluten Free Easter Pinata Cake
A rich and deep four layered gluten free chocolate sponge cake, smothered in chocolate buttercream and chocolate flakes, with an Easter surprise centre!
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Our Mini Egg Pinata cake will make everyone hoppy this year! Four layers of delicious chocolate sponge and chocolate buttercream covered with chocolate flakes and colourful mini eggs on top! Inside you will find a surprise treat of Cadburys Mini Eggs, and marshmallows. The perfect cake to celebrate with family and friends this Easter!
Ingredients & allergens
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Ingredients & allergens
Sugar, margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), eggs, self raising flour (rice, potato, tapioca, maize and buckwheat), raising agents (mono calcium phosphate, sodium bicarbonate), milk, butter (milk), dark chocolate (cocoa mass, sugar, cocoa butter, milk powder, emulsifier (soya lecithin), almonds (Nuts), cocoa powder, milk chocolate (sugar, cocoa butter, milk powder, emulsifier (soya lecithin), vanilla flavour), chocolate beans (Sugar, Cocoa Butter, Whole milk Powder, Cocoa Mass, Whey Powder (milk), Thickening Agent (arabic gum), Golden Eggs (Sugar, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Lactose And Protein From Whey (from Milk), Palm Fat, Whey Powder (from Milk), Milk Fat, Emulsifier (Soya Lecithin), Starch, Maize Protein, Colour (Iron Oxides And Hydroxides), Raising Agent (E500), Natural Flavouring, Natural Vanilla Extract, Mini Eggs (Sugar, Milk, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey (from Milk), Vegetable Fats (palm, Shea), Milk Fat, Emulsifiers (E442, E476), Modified Maize And Tapioca Starch, Maltodextrin, Colours (anthocyanins, Beetroot Red, Paprika Extract, Carotenes), Flavourings.), Colours (E100, E120, E141, E163, E171), Emulsifier (sunflower lecithins), Glucose Syrup, Glazing Agents (carnauba wax, bees wax, shellac), Salt, Acidity Regulator (citric acid)), Marshmallows (glucose-fructose Syrup, Sugar, Water, Gelatine, Anti-caking Agent: Maize Starch; Colour: E162; Flavouring), xanthan gum (E415) Contains E numbers that may have an adverse effect on activity and attention in children
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Our gluten free cakes are made in a separate coeliac society approved kitchen to our standard cakes, by a team who will only work in that kitchen all day and do not move between kitchens. Ingredients are stored separately and no equipment is shared between the gluten free kitchen and the kitchen where the rest of our cakes are made.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.
