Bake Box Boutique
BUBBLICIOUS - SPRINKLE MIX
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These super pretty sprinkles are perfect to glam up your cakes, cupcakes, cakesicles and biscuits etc.
Ingredients:
Lilac chocoballs; Milk Chocolate (53.1%) [sugar, cocoa butter (20%min), whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring, cocoa min: 32%], sugar, stabilizer,: arabic gum, rice starch, colour – beetroot concentrate, apple extract, lemon extract, spirulina, E171 glazing agent: carnauba wax, beeswax, shellac
Medium White pearls:
Sugar (74,9%), wheat flour, starch (wheat/ maize), stabiliser: Arabic gum, glucose syrup, Glazing agents: carnauba wax , beeswax and shellac.
Pink Pearls:
Sugar, Dextrose, Glucose syrup, WHEAT starch, colours (E120, E132, E171), glazing agent: shellac
Pink Chocoballs:
Milk chocolate; 50.7%, sugar, whole milk powder, cocoa butter; 20% min, cocoa mass. Emulsifier; soya lecithin, natural vanilla flavouring, cocoa solids; 32% min, sugar, starch wheat / maize, glucose syrup. Stabilisers; arabic gum, sucrose esters of fatty acids. Colours; E120, spirulina extract . Glazing agent; carnauba wax
White 100s/1000s:Sugar, WHEAT starch, Glucose Syrup
Deep Pink100s/1000s:Sugar, WHEAT starch, Glucose Syrup, Colour (E120, E171), glazing agent (shellac)
Silver 100s/1000s :Sugar, WHEAT starch, Glucose Syrup, Colour (E171, E153), glazing agent (shellac)
Small Pink Chocballs:
Milk chocolate; 50.7%, sugar, whole milk powder, cocoa butter; 20% min, cocoa mass. Emulsifier; soya lecithin, natural vanilla flavouring, cocoa solids; 32% min, sugar, starch wheat / maize, glucose syrup. Stabilisers; arabic gum, sucrose esters of fatty acids. Colours; E120. Glazing agent; carnauba wax.
Silver 4mm Pearls:Sugar, WHEAT Flour, Starch (WHEAT / maize), colouring (E174), Glucose Syrup, Stabiliser (arabic gum), Geletine (FISH).
Contains WHEAT.
Made in a facility that may handle MILK, NUTS, PEANUTS and SOYA.
Weight approx 50g
Mixes may vary ever so slightly if we do not have a certain sprinkle in stock.
Best before 12 months after opening.


