Storage & Care

Allow the cake to come to room temperature before eating, the butter cream shouldn't be hard!
Once opened, store at room temperature in an air tight container.
Leftovers? Occasion not for a few days? Keep wrapped and store in the freezer for up to 6 months.
Use our included cutting guide for the generous portion size
Keep uncovered as it will dry out
Eat the cake straight out of the fridge or freezer - the cakes needs to be up to room temperature.
Leave cakes in direct sunlight as the butter icing may melt.
Leave unattended near kids, as the temptation will be too much!

Cake: Sugar, margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), free range eggs, self raising flour (wheat flour, raising agents (sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamin), butter (milk), dark chocolate (cocoa mass, sugar, cocoa butter, milk powder, emulsifier (soya lecithin), vanilla flavour), white chocolate (sugar, cocoa butter, whole milk powder, soya lecithin, vanilla flavouring), cocoa powder, milk chocolate (sugar, cocoa butter, whole milk powder, emulsifier (soya lecithin), vanilla flavouring).

Topper: Sugar, starches (E1422, E1412), maltodextrin, glycerol (E422), water, stabilizer (E414, E415,E460i), dextrose, emulsifiers (E435, E491, E471), food colour (E171), citric acid (E330), artificial flavours, preservative (E202)

Ink: Water, humectant (E422), propylene glycol (E490), preservative (E202), food colors (E122-carmoisine, E133, E102-tartrazine, E124, E124-ponceau), acidity regulator(E330).

ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.

Jubilee Crest Chocolate

Packaging

Storage & Care

Ingredients & allergens