Welcome to the House of the Rising Bun
We believe everyone deserves good cake. That’s why we’ve lovingly created our glorious gluten and dairy free cake mixes. Packed with natural flavours and ready in just 25 minutes - pop the kettle on!
We’ve perfected our all-natural, super delicious cake mixes by putting great ingredients in the spotlight. We use a blend of gluten-free flours to create a light, moist texture. Our lemon cake is flavoured with natural lemon juice to give it a fresh citrus zing while our rich chocolate cake is made using free trade cocoa. There’s no wierd stuff in our cakes - we use the ingredients you would use at home, so you can be sure of a home baked taste every time. We’ve also created these, naturally flavoured icing sachets - just add water for a perfect glossy finish. Or, if you’re feeling fancy, use them as a base for our top free-from toppings.
OUR TOP FREE-FROM FILLINGS
Lemon Meringue Ingredients
1 x Lemon Icing Sachet
1 x Egg White
2 Tablespoon of water
Place a heatproof bowl over a pan of simmering water. Empty one of our luscious
lemon icings into the bowl and add the egg white and 2 tablespoons of water.
Using an electric whisk (or a hand held one if you feel like a work-out) beat for 7- 10 minutes.
Keep going until the mixture is glossy, thick and standing up in stiff peaks. Once your cake is completely cool, spread over the top and sides of your cake.
Chocolate Frosting Ingredients
1 x Chocolate Icing Sachet
60g x Dairy Free Spread
1 x teaspoon of dairy free milk
To make a fluffy and moreish chocolate frosting, cream the dairy free spread (we
find sunflower based ones work well) and the teaspoon of dairy free milk in a
Add one of our rich chocolate icing sachets and beat well until everything is combined.
When your cake is completely cooled spread the frosting on top of your cake. Pop the kettle on and enjoy!
200g dairy free chocolate buttons (we like Plamil's)
100g dairy free spread
150g Icing sugar
4 tbspn Almond milk
Melt the chocolate and margarine in a pan over a low heat. Once melted, remove the pan from the heat and whisk in the icing sugar and almond milk until you have a thick, glossy mixture. Allow to cool before spreading or piping onto a cake.