Classic Ribbon' 4 tier White Wedding Cake, Fruit (base) & Chocolate Sponge (3 tiers)
£229.00 (Serves 90 - 115 people) (21 days notice required)
Covered in soft white icing and hand finished with a classic black and white ribbon. This stylish cake is available in six options. Remove ribbons before serving.
Filling Choice: Consists of a bottom tier of a rich dark fruit cake covered with a layer of marzipan and white icing and 3 top tiers of chocolate sponge filled with chocolate buttercream.
Height 29cm. Width (includes base) 30cm
BOTTOM FRUIT CAKE TIER (mixed vine fruits (20%) sultanas, raisins and currants in variable proportions, sugar, MARZIPAN (17%) (sugar, almonds, maize glucose syrup, invert sugar syrup, water, preservative potassium sorbate), butter (milk), free range whole egg, almonds (5%), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), invert sugar syrup, brandy, wheat glucose-fructose syrup, cherries, cane sugar, molasses, wheat glucose syrup, colour plain caramel and anthocyanins, water, stem ginger, palm oil, humectant vegetable glycerine, oranges, apricot, lemon zest, salt, orange zest, raising agents disodium diphosphate and potassium hydrogen carbonate, cinnamon, sunflower oil, emulsifiers mono- and diglycerides of fatty acids, flavouring, stabiliser tragacanth, sherry, acidity regulators citric acid and sodium citrates, mixed spices, gelling agent pectin, dried free range egg albumen)
THREE CHOCOLATE CAKE TIERS (sugar, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), icing sugar, butter (milk), rapeseed oil, modified maize starch, cocoa powder, fat reduced cocoa powder, water, wheat glucose syrup, salt, milk whey powder, buttermilk, emulsifiers mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, sodium stearoyl-2-lactylate and mono- and diglycerides of fatty acids, palm oil, raising agents diphosphates and sodium carbonates, wheat gluten, humectant vegetable glycerine, cocoa mass, flavouring, stabiliser tragacanth, dried free range egg albumen, free range whole egg, wheat glucose-fructose syrup, apricot, acidity regulators citric acid and sodium citrates, gelling agent pectin)
|Typical values||per 100g||per 65g serving|
|- Saturates||4.0g||2.6 g|
|- Sugars||65.9g||42.8 g|
Typical values as sold. Contains 90 to 115 Servings
|divider||Plastic - Other||No|
|ribbon||Plastic - Other||No|
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