Sugar, Dried Egg White, Potato Starch, Anti Caking Agent (Silicone Dioxide), Citric Acid, Colour E132Allergen Advice: See highlighted ingredient Formal Icing: Traditional Royal iced cakes should be allowed to dry in a warm room overnight, then covered loosely in clingfilm to prevent over hardening. Soft & Creamy Icing: Cup cakes and children's cakes etc: allow the icing to set 2-3 hours then place in an airtight container to retain the soft creamy texture. Whilst we take care to ensure the product information displayed on our website is correct, our products and their associated recipes are subject to change. Therefore, you should always check product labels and not entirely rely on the details listed on this page. Customer quotas may apply.
Formal Icing: Traditional Royal iced cakes should be allowed to dry in a warm room overnight, then covered loosely in clingfilm to prevent over hardening. Soft & Creamy Icing: Cup cakes and children's cakes etc: allow the icing to set 2-3 hours then place in an airtight container to retain the soft creamy texture. Whilst we take care to ensure the product information displayed on our website is correct, our products and their associated recipes are subject to change. Therefore, you should always check product labels and not entirely rely on the details listed on this page. Customer quotas may apply.
