Fruit Bowl Strawberry Yogurt Flakes, 105g

Product Information

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.

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. 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. Take the white chocolate icing that was coloured and set aside, and form a wavy path up one side of the cake. It doesn’t need to be too neat as it is the ‘glue’ for the Dino Yogurt Eggs. Lightly push the Dino Yogurt Eggs into the icing until completely covered. Sprinkle the Yogurt Flakes and Yogurt Raisins across the melted chocolate. Put in the fridge until set.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. 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. 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.

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

different gel food colours (we used this – https://www.sainsburys.co.uk/gol-ui/Product/cake-decor-rainbow-cake-colour-gels-50g) For the party hats, using a pastry brush, paint your ice-cream cones using the different coloured chocolates. 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. In a stand mixer or large mixing bowl (using an electric hand whisk), cream together the butter and sugar until light and fluffy.