Allergy Information

Please note that I use a number of potential allergens in my cakes, and store them in my cake studio:

Eggs, Milk, Wheat, Peanuts, Tree Nuts, Soya milk, Strawberries
and sulphate in our kitchen

If you are allergic to any of these items, please advise me using the ‘allergies’ section of the order form, or when you speak to me on the phone.

The Cake Box at Home cannot guarantee cakes to be  100%  free of these ingredients. As  we store and use all ingredients listed below on site, and our ingredients derive from other companies who use and store these ingredients also.

If you are in doubt please do not hesitate to get in touch to discuss further.

Allergy awareness course have been completed by Lesley.

Specific ingredients and allergens (stated in bold)

Madeira Sponge cake

Wheat flour, Sugar Vegetable Oil containing rapeseed & palm, Whole Egg powder, Skimmed milk powder, Maize Starch, E471, E 541, E500, E726, E477, Salt, Full fat Soya flour, potassium sobate, glycerine.

Mixed Fruit Jam:

mixed fruit, gelling agent, pectin, liquid sugar, sulphur dioxide.
 
Most flavoured cakes contain all of the above except for the jam which the fillings vary. If in doubt, for allergy advice, please call or read all other ingredients below.

Fruit Cakes

Raisins, sultanas, currants, plain flour, cake margarine, whole egg, cherrries, soft dark brown sugar, puree citrus peel, glucose, fructose syrup, ground almonds, mixed spice, caramel, rum glycerine, black treacle.
Apricot jam: As mixed fruit jam, but apricots instead of mixed fruit.
Marizpan: almonds, sugar, glucose syrup, invert sugar, syrup, preservative E202

Nuts (walnuts) are used on some creamed cakes,
 Carrot cake, and nutty chocolate cake.
Peanuts are used on american classic sponge cake and american classic cupcakes

Gluten Free Cakes

Rice flour, sugar, thickerner modified potato starch, stabilisers, E464, hydroxypropyl,methylcelluiose, E466, sodium carboxymethlcelluuiose, E412 guar gum, E415 Xanthan gum, raising agents,E450, diphosphates, E500ii, sodium bicarbonate, Emulisifiers E475
Polyglcerol Esters of Fatty acids, E481 MB, Sodium Stearoyl lactylate, salt, modiified Maize starch, flavouring,  egg, vegetable oil.

Vegan cake

suitable for egg allergy
vegan cake mix, vegetable oil, glycerine and soya milk. cake is then filled with jam and dairy free butter cream.

Other ingredients used in some decorations and flavours include:

E260,E262, E413, E422, E551, Glycerol, propylene glycol. E417, E435.E407, E270, E325, E330 E202, Dried albumen, acicity regulator (calcium lactate, cream of tartar), dextrose, lactic acid, tartic acid stablizer, (guar gum). Mixed spice(cinnamon, coriander, caraway, fennel, clove, ginger, nutmeg, turmeric) , cream cheese powder, humectant sorbitol, syrup, citric acid, emulsifying salts(E339, E331), maltodextrins, E435, , fat reduced cocoa powder, E450,  Butter, Eggs, milk solids, sweet condensed milk,
soya lecithin, Bananas, carrots, Lemons, lemon curd, almonds, Strawberries(strawberry jam in strawberry flavour cake),Raspberries, Coffee beans, Chocolate, white, dark and milk,
and various E numbers for colourings.

Some additional decorations, including macarons, Ferrero Rochers, Kinder Buenos and other confectionary may include allergens – I will inform you of these additional allergens where necessary.

Please ask for more information if required: