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