Gluten Free Spring Pinata Cake
A special four layered gluten free chocolate sponge cake, smothered in white chocolate buttercream and white chocolate flakes, with a pretty surprise centre!
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Our Gluten Free Spring Pinata Cake has four layers of delicious and rich gluten free chocolate sponge which are sandwiched together with a velvety smooth chocolate buttercream. White chocolate buttercream and white chocolate flakes are smothered all over the outside, which give a lovely bit of crunch. To top it all off there is a pretty surprise in the middle - gold chocolate beans & pink and red sugar hearts and it is decorated with edible pink flowers on top.
Ingredients & allergens
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Ingredients & allergens
Sugar, Butter (Milk), White Chocolate Shaving (Sugar, Whole Milk Powder, Cocoa Butter, Emulsifier Soya Lecithin, Natural Vanilla Flavouring), egg, Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat), Raising Agents (mono-calcium Phosphate, Sodium Bicarbonate), Thickener (xanthan Gum), Chocolate, Gold Mini Chocolate Beans (Milk Chocolate (60.5%) [sugar, Whole Milk Powder, Cocoa Butter (20% Min), Cocoa Mass, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring, Cocoa Solids: 32% Min] Sugar, Stabiliser: Arabic Gum, Rice Starch, Natural Vanilla Flavouring, Colours: E171, E172, Stabilisers: E460(i), E464, Emulsifier: E472α, Glazing Agent: Carnauba Wax)., Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Vegetable Oils: Palm, Rapeseed; Water; Salt; Emulsifier: Polyglycerol Esters Of Fatty Acids; Flavouring; Colour: Annatto, Curcumin., milk, Cocoa Powder, Almonds (Nuts), Pink And Red Hearts (Sugar, Vegetable Oils (Coconut, Shea), Rice Flour, Concentrates (Radish, Apple, Lemon, Blackcurrant), Thickener (Sodium Carboxymethylcellulose), Flavouring), Lilac Eight Petal Flower (Sugar; Glucose Syrup; Palm Oil; Water; Emulsifiers: E414, E471; Stabiliser: E415; Humectant: E422; Colours: E122, E133, E171. E122.), Vanilla Extract, Raising Agents (E 450 (diphosphates), E 500 (sodium Carbonates)), Maize Starch., Xanthan Gum (E415). colours: E122, E133, E171, E122, 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.
