Kells Toffee Flavoured Crème Cake Mix (2kg)


Our toffee flavoured crème cake blend has an attractive light to moderate brown colour and delicious toffee flavour. It can be used for a wide range of cake products, slabs for layer cakes, tray bake sheets, unit cakes, individual queen cakes and muffins. Containing natural flavours and colours, bakers just need to add water, egg and vegetable oil.


7 in stock

*Refer to product description before confirming purchase.
Actual product packaging supplied may differ from image.


Ingredient Declaration: Fortified* WHEAT Flour (Calcium, Iron, Niacin, Thiamin) , Sugar, MILK Powders (Whey, Whey Protein Concentrate, Skimmed Milk, Buttermilk), Rapeseed Oil, Maize Starch, Natural Toffee Flavouring, Raising agents: (Sodium Acid Pyrophosphate , Sodium Bicarbonate), EGG Albumen, Emulsifiers ( Sodium Stearoyl Lactylate, Mono and diglycerides of edible fatty acids, Polyglycerol esters of fatty acids), WHEAT GLUTEN, Malted Barley Flour, Natural Cream Flavour, Rice Flour, Thickener: (Carboxymethylcellulose), SOYA Flour, Salt, Maltodextrin, Anticaking Agent : (Silicone Dioxide), Flour Treatment Agent: (Ascorbic Acid).

*Flour is produced so as to comply with the requirements of the Food safety Act. (EC) No 1169/2011, Calcium carbonate purity meets the criteria under (EU) No 231/2012

Allergen information: Contains wheat, gluten (wheat), milk, egg, soya.
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight2 kg
Nutritional Information

Typical values per 100g of the product supplied by Kells Energy: 398kcal / 1664kj Fat: 6.9g (of which saturates): 2.5g Carbohydrate: 74.7g (of which sugars): 40.8g Fibre: 1.6g Protein: 8.4g Salt*: 1.8g * Salt equivalent includes sodium in raising agents. Added salt is lower.


2kg (€10.99), 12.5 kg (€57.50)

Suggested Recipe

For an 8 inch diameter round celebration cake Toffee Cake Mix: 535g Egg: 190g Water: 120g Vegetable oil: 160g Suggested Method: 1. Use an electric mixer with a beater attachment. 2. Mix egg, oil and water in a jug until smooth, then add to the premix in the mixing bowl. 3. Mix on slow speed for 1 minute and then 4 minutes on fast speed. 4. Place mix into a greased or paper lined 8" round tin. 5. Bake in a domestic fan oven at 130°C for 1 hour 25 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require. 7. We recommend you allow the cake cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base. 8. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking. Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.


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