10 inch Pie (~1kg)
Amazing texture with a fantastic taste and great for a birthday.
Our red velvet cake is made from a traditional recipe, finished with a cream cheese frosting.
Sugar, plain white flour, A.V. oil ( rapeseed oil), cocoa powder, egg, Glucose Syrup, salt, Raising agents (E541, E500), modified starch, whey solids, emulsifiers (E477, E471), flavouring red :glycerol e422,e551, colour e124 e104, Cream Cheese Topping (Sugar, Margarine [Vegetable Oil, Water, Salt, Emulsifier (E475), Flavouring, Colours (E100, E160b)], Water, Skimmed , Milk Powder, Modified Potato Starch, Cheese Powder (Cheese, Whey Powder), Glucose Syrup, Flavouring (contains barely & milk), Dried Egg White, Lactic Acid, Maize Starch, Emulsifier (E434), Preservative (E202), Acetic acid, Thickeners (E415), Colour (E160b))
It contains: Eggs, Gluten, Milk
It may contain: Almonds, Brazils, Cashews, Hazelnuts, Macadamia nuts, Peanuts, Pecans, Pistachios, Sesame seeds, Soya, Walnuts
Keep in an airtight container to retain freshness.
Famed for the creation of London's first crodough (using their 100 year old family croissant dough recipe), this family-run Whitechapel bakery was founded by Hyman Rinkoff 1911 and holds a legendary status in this corner of the capital. Still run by third generation Rinkoffs (including Ray Rinkoff who took to working at the bakery from 10 years old in his school holidays) and their children Lloyd and Jennifer, their selection of handmade celebration cakes, inventively flavoured crodoughs, cupcakes, loaves, pastries and muffins are loved and admired by locals and beyond.Find out more