Spring Bluebells Cake
Ingredients: sugar, sugar paste (15%) (sugar, glucose syrup, water, palm oil, glycerine, emulsifier (E471), stabiliser (E413), preservative (potassium sorbate), flavouring), marzipan (13%) (sugar, almonds, glucose syrup, water, invert sugar syrup), egg, wheat flour (with calcium, iron, niacin, thiamin), butter (11%), raspberry jam (6%) (sugar, raspberries, gelling agent (pectin), acidity regulator (sodium citrate)), water, fondant (sugar, glucose syrup, water, maize starch, dried egg white), white chocolate (sugar, cocoa butter, whole & skimmed milk powder, emulsifier (soya lecithin), flavouring (vanilla); cocoa butter 36% minimum, milk solids 25% minimum), apricot jam (glucose syrup, apricot puree, sugar, gelling agent (pectin), acidity regulators (citric acid, trisodium citrate), flavouring, colour (mixed carotenes), preservative (potassium sorbate)), invert sugar syrup, royal icing (sugar, water, dried egg white, citric acid), skimmed milk powder, raising agents (sodium bicarbonate, E450(i)), maize starch, salt, flavouring (vanilla), colours (sodium copper chlorophyllin, mixed carotenes, spirulina concentrate, betanin, vegetable carbon, caramel), vitamin C.
For allergens see ingredients in bold.
৳7,981
Description
A tender, all-butter Genoese sponge sandwiched with rich vanilla buttercream and a layer of tart raspberry jam, topped with marzipan ready to be iced by our clever cake decorators – the ‘fine art’ department of Bettys. Every stem, petal and leaf is piped by hand, and so while they’re all consistently beautiful, each one has its subtle nuances – just like a calligrapher’s handwriting.
To keep things fresh we use two traditional confectioners tricks (that also happen to be delicious!); a fine layer of white chocolate to seal the base of the sponge, then a brush of apricot glaze on the top, to fix the buttery cake to its marzipan hat.
A beautiful show of Yorkshire bluebells, the perfect centrepiece for a celebratory tea.
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