Jubilee Pinata Cake
A Jubilee Sponge fit for a royal celebration! Four layers of delicious chocolate sponge, chocolate buttercream and a patriotic surprise inside.
Also available in gluten free
Product no longer available.
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Ingredients & allergens
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Ingredients & allergens
Sugar, Egg, Self Raising Flour (Wheat), Sugar, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Emulsifier (Soya Lecithin (E322)), Natural Vanilla Flavouring (Soya), Butter (Milk), Chocolate, Vegetable Oils: Palm, Rapeseed; Water; Salt; Emulsifier: Polyglycerol Esters Of Fatty Acids; Flavouring; Colour: Annatto, Curcumin., Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Milk Chocolate Beans (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, Colours: E171, E120, E160a, E133, Glazing Agents: Carnauba Wax, Beeswax, Shellac, E464., Cocoa Powder.
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
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.
