Chocolate Fudge Icing

Icing Sugar, Vegetable Oils (Palm, Rapeseed), Invert Sugar Syrup, Water, Glucose Syrup, Fat Reduced Cocoa Powder, Belgian Dark Chocolate (3%) (Cocoa Mass, Sugar, Cocoa, Butter, Emulsifier (Soya Lecithin), Flavouring), Salt, Acid (Citric Acid), Emulsifiers (Polysorbate 60, Mono- and Diglycerides of Fatty Acids), Preservative (Potassium Sorbate), Sugar, Gelling Agent (Sodium Alginate), Whey Powder (Milk), Humectant (Vegetable Glycerine)

For allergens, see ingredients bold.

May also contain Cereal containing Gluten (Wheat), Egg and Nuts

Suitable for Vegetarian

Store in a cool dry place. In cooler temperatures leave at room temperature for 2 hours and stir.
For best before end see base.

To fill and glaze your cake: Stir the icing vigorously before use.

1. Pipe half of the icing (or spread using a warmed pallet knife) onto one of the cooled sponge cakes, then sandwich together
2. Place the tub of remaining icing, uncovered, into the microwave
3. Heat for 20 – 25 seconds (800W)
4. Stir until smooth. If still a little thick, microwave for 5-10 seconds and stir again
5. Immediately pour icing over the cake to glaze

Caution: Caution: Icing may become hot. Handle with care.

Enough icing for 1x 8 inch cake or 12x cup cakes