Fruit Bowl Strawberry Yogurt Flakes, 105g

Product Information

For the party hats, using a pastry brush, paint your ice cream cones using the different colour chocolates. Take the remaining white chocolate colours from making the decorations, reheat each one for a few seconds in the microwave until runny enough to drip. Fruit Bowl responded saying: ' While Fruit Bowl Yogurt Flakes are made with real fruit and only natural colours and flavours, we make no claims such as high fibre or one of a child's five a day on this range.

Spoon about 6 tbsps of the white-chocolate icing into a bowl and colour with a little of your fifth colour of food colouring. Set to one side as this will be used to decorate the cake. Once set, cover the top and sides of the cake with more white chocolate icing, making it as smooth as possible. Reality: Although the Yoyo is made entirely from fruit, it has been processed, blended and reconstituted into a shape so the sugar in it counts as free sugar. Sprinkle the Yogurt Flakes and Yogurt Raisins across the melted chocolate. Put in the fridge until set. Coat the outside of the cake with a thin layer of white-chocolate icing before popping in the fridge to set.Colour each bowl of melted chocolate a different colour, using as much or as little colouring as you like. Dip your doughnuts in the various colours and sprinkle with Fruit Flakes, pop in the fridge to set.

Take the white chocolate icing that was coloured and set aside, and form a wavy path up one side of the cake. It doesn’t need to be too neat as it is the ‘glue’ for the Dino Yogurt Eggs. Lightly push the Dino Yogurt Eggs into the icing until completely covered. Take the white chocolate icing that was coloured and set aside and form a wavy path up one side of the cake. It doesn’t need to be too neat as it is the ‘glue’ for the Dino Yogurt Eggs. Lightly push the Dino Yogurt Eggs into the icing until completely covered.Once set, cover the top and sides of the cake with more white-chocolate icing, making it as smooth as possible. Divide the batter evenly between the lined cake tins and bake for 25-30 minutes until golden and springy to touch. Add 1 tbsp of vegetable oil to each bowl and mix until combined. This will stop it from seizing when you add the colourings.

Coat the outside of the cake with a thin layer of white chocolate icing before popping in the fridge to set. Reality: This product contains concentrated strawberry, and concentrated raspberry juice as well as dates, apple and natural flavourings. Similarly, because the fruit is processed and reconstituted it counts as free sugar. A 25g bar contains 16g of sugar, 84% of the free sugars that children aged four to six should have in a day. For the party hats, using a pastry brush, paint your ice-cream cones using the different coloured chocolates.Even a cake needs to be properly dressed, so you’ll want to some accessories and a party hat (or five). The best thing about these? They’re made to be eaten – and are entirely scrumptious thanks to a generous coating of Peelers and Fruit Flakes. Spoon about 6 tbsp of the white chocolate icing into a bowl and colour with a little of your fifth colour of food colouring. Set to one side as this will be used to decorate the cake. Reality: 60% of this product is made up from yoghurt-flavoured coating, which contains sugar, palm fat, whey powder, rice flour and 3% yoghurt powder as well as emulsifiers and glazing agents. different gel food colours (we used this – https://www.sainsburys.co.uk/gol-ui/Product/cake-decor-rainbow-cake-colour-gels-50g) is 42% of the free sugars children aged four to six should eat in a day, or 25% of the free sugar maximum intake for children aged seven to 10.