Fruit Bowl Strawberry Yogurt Flakes, 105g

Product Information

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. Once set, cover the top and sides of the cake with more white-chocolate icing, making it as smooth as possible. 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. To give your creation some pro-level pizzazz, you’ll need to your bark to be as good as your bite. Follow the steps below to get a proper patisserie look – and no nibbling (yet)!In a stand mixer or large mixing bowl (using an electric hand whisk), cream together the butter and sugar until light and fluffy. The fruit flakes make up the remaining 40% and contain concentrated apple juice, fructose-glucose syrup, strawberry puree, sugar, wheat fibre, palm fat plus gelling agents and natural flavourings. Coat the outside of the cake with a thin layer of white chocolate icing before popping in the fridge to set. Sprinkle the Yogurt Flakes and Yogurt Raisins across the melted chocolate. Put in the fridge until set.

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. different gel food colours (we used this – https://www.sainsburys.co.uk/gol-ui/Product/cake-decor-rainbow-cake-colour-gels-50g) 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. 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. Divide the batter evenly between the lined cake tins and bake for 25-30 minutes until golden and springy to touch.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. For the party hats, using a pastry brush, paint your ice-cream cones using the different coloured chocolates.

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. 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. 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. For the party hats, using a pastry brush, paint your ice cream cones using the different colour chocolates.

Once set, cover the top and sides of the cake with more white chocolate icing, making it as smooth as possible. Coat the outside of the cake with a thin layer of white-chocolate icing before popping in the fridge to set. Many children do not consume enough fibre, for instance, which Fruit Shoot bars can also help provide.