Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Sugar. Maize Starch, Tapioca Starch, Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate), Dextrose, Emulsifiers (Lactic Acids of Mono- and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Propylene Glycol Esters of Fatty Acids, Calcium Stearoyl-2-Lactylate, Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium, Potassium and Calcium Salts of Fatty Acids), Maltodextrin, Skimmed Milk Powder, Stabilisers (Xanthan Gum, Diphosphates), Flavouring, Colour (Carmine)
- 100% natural flavours & no artificial colours Colour changing magical mix Just add eggs, oils, milk & icing/filling 20-25 Minutes to Bake No Unicorns were harmed in the manufacture of this product!
For allergens, including Cereals containing Gluten, see ingredients in bold.
May also contain Celery, Egg and Soya.
Store in a cool dry place
||Per slice (60g) as prepared
|of which – saturates (g)
|of which – sugars (g)
This pack makes a cake with 12 portions
Per slice (60g) as prepared
To make Mr Kipling exceedingly moist and fluffy Unicorn Cake, you will need:
20-25 Minutes to Bake
3 medium eggs
100ml vegetable oil
145ml semi-skimmed milk
2 greased and lined 8" (20.5cm) round sandwich cake tins
Electric hand whisk
Preheat oven to 180°C/160°C Fan/Gas 4
Step 1. In a jug, blend the eggs, milk & oil.
Step 2. Place the Mr Kipling Unicorn cake mix into a bowl, pour in the egg, milk and oil and whisk for 1 minute until smooth and creamy, while watching the sponge turn pink, do not over mix.
Step 3. Pour cake mix evenly between the two prepared sandwich tins and level with a spoon, bake in the centre of the oven for 20-25 minutes or until a skewer inserted into the sponge comes out clean. Cool on a wire rack.
Fill with Mr Kipling Unicorn Icing
You can also use this mix to make 12 tray bake slices or 12-16 cupcakes
Available at major retailers