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Market 32 Shortcake, Raspberry
Market 32 Shortcake, Raspberry
28 oz
About
Ingredients
Yellow Layer Cake (Sugar, Enriched Bleached Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Egg Whites, Water, Soybean Oil, Eggs, Contains Less than 2% of the Following: Leavening [Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate], Wheat Starch, Modified Tapioca Starch, Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Whey [a Milk Derivative], Salt, Dextrose, Mono and Diglycerides, Natural and Artificial Flavor [Contains Milk Ingredients], Modified Cornstarch, Sodium Caseinate [a Milk Derivative], Soy Lecithin, Guar Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Xanthan Gum, Artificial Color [Yellow 5 Lake]), Vanilla Bettercreme (Water, Hydrogenated Vegetable Oil [Palm, Palm Kernel, Coconut and/or Cottonseed], Sugar, High Fructose Corn Syrup, Dextrose, Sodium Caseinate [a Milk Derivative], Contains Less than 2% of the Following: Polysorbate 60, Carbohydrate Gum, Artificial Flavor, Salt, to Preserve Freshness [Potassium Sorbate], Soy Protein Concentrate, Polyglycerol Esters of Fatty Acids, Xanthan Gum), Raspberry Filling (High Fructose Corn Syrup, Water, Raspberries, Modified Corn Starch, Contains 2% or Less of: Citric Acid, Sodium Citrate, Salt, Sodium Benzoate [Preservative], Colors Added [Red 40, Caramel Color], Artificial Flavor).
Directions
Packaging & Display Instructions (Refrigerated/Non-Refrigerated): Package in a high cake dome. Display as per planogram. This is a non refrigerated item.
Split one 8 inch yellow cake in half. Place one half of the cake on a 9 inch gold board. Wrap a short plastic collar around the cake layer, secure with a raspberry flavor label. Place two (2) no. 8 scoops of red raspberry filling on the cake, spread evenly. Be sure the raspberry touches the collar on all sides. Using a no. 828 tip, pipe an even layer of whipped topping to completely cover the raspberry, approx. 5 ounces. Place the second half of the split layer on the whipped topping. Using a no. 828 tip, pipe large shells of whipped topping to completely cover the top of the cake, refer to picture. Using a no. 5 tip pipe the red raspberry filling in a back and forth design on top of the entire cake, refer to picture.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 360
- Total Fat 15g19%
- Saturated Fat 12g60%
- Cholesterol 10mg3%
- Sodium 300mg13%
- Total Carbohydrate 53g19%
- Dietary Fiber 0.55g2%
- Sugars 42g
- Protein 3g
Ingredients
Yellow Layer Cake (Sugar, Enriched Bleached Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Egg Whites, Water, Soybean Oil, Eggs, Contains Less than 2% of the Following: Leavening [Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate], Wheat Starch, Modified Tapioca Starch, Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Whey [a Milk Derivative], Salt, Dextrose, Mono and Diglycerides, Natural and Artificial Flavor [Contains Milk Ingredients], Modified Cornstarch, Sodium Caseinate [a Milk Derivative], Soy Lecithin, Guar Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Xanthan Gum, Artificial Color [Yellow 5 Lake]), Vanilla Bettercreme (Water, Hydrogenated Vegetable Oil [Palm, Palm Kernel, Coconut and/or Cottonseed], Sugar, High Fructose Corn Syrup, Dextrose, Sodium Caseinate [a Milk Derivative], Contains Less than 2% of the Following: Polysorbate 60, Carbohydrate Gum, Artificial Flavor, Salt, to Preserve Freshness [Potassium Sorbate], Soy Protein Concentrate, Polyglycerol Esters of Fatty Acids, Xanthan Gum), Raspberry Filling (High Fructose Corn Syrup, Water, Raspberries, Modified Corn Starch, Contains 2% or Less of: Citric Acid, Sodium Citrate, Salt, Sodium Benzoate [Preservative], Colors Added [Red 40, Caramel Color], Artificial Flavor).
Directions
Packaging & Display Instructions (Refrigerated/Non-Refrigerated): Package in a high cake dome. Display as per planogram. This is a non refrigerated item.
Split one 8 inch yellow cake in half. Place one half of the cake on a 9 inch gold board. Wrap a short plastic collar around the cake layer, secure with a raspberry flavor label. Place two (2) no. 8 scoops of red raspberry filling on the cake, spread evenly. Be sure the raspberry touches the collar on all sides. Using a no. 828 tip, pipe an even layer of whipped topping to completely cover the raspberry, approx. 5 ounces. Place the second half of the split layer on the whipped topping. Using a no. 828 tip, pipe large shells of whipped topping to completely cover the top of the cake, refer to picture. Using a no. 5 tip pipe the red raspberry filling in a back and forth design on top of the entire cake, refer to picture.
Common questions
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