Chocfetti
Cake
Soft chocfetti flecked vanilla sponge layered with chocolate frosting, finished under a smooth vanilla frosting that couldn't resist a few more sprinkles.
Why Fussie
Ingredients transparency
We keep ingredients clear and considered so you can quickly understand what's in your food and feel good about choosing it. We also happen to be plant based!
Sustainability
We think about what we use and why, aiming for packaging that feels responsible and fit for purpose, not excessive.
Quality
No compromise! Craveable flavours that elevate your everyday. If it's not delicious, it's not Fussie.
What's in it
Every ingredient and packaging material we use has been checked and risk assessed by an expert team, sourced from assured suppliers, with allergen management and cross contamination risks checked and sustainably sourced materials used where possible. All our colours and flavours are derived from natural ingredients. When developing the Fussie range we challenged ourselves to take out as many 'nasties' as possible, so here's what we did use, and why.
Sugar
Milled in the UKProduced from sugar beet.
One of the most important ingredients needed in cake. It helps with texture, colour, moisture, aeration and of course taste!
Wheat flour
Milled in the UKSoft plain flour milled in the UK. Fortified with calcium carbonate, iron, niacin, folic acid and thiamin, as per UK food regulations.
It's the crumb! We use this high protein flour because it helps give structure to the cake in the absence of egg.
Water
SimpleJust plain water, sourced locally.
Provides moisture and helps dissolve the other ingredients in the mix!
Rapeseed oil
Plant basedA natural, vegetable based oil.
A liquid fat that adds moisture, tenderness and richness. It replaces butter in a vegan recipe!
RSPO palm oil
RSPO segregatedA solid fat, sourced only through RSPO certified, segregated stocks.
It helps give the cake structure and a soft texture. It also helps with maintaining quality over shelf life.
Glucose syrup
Simple sugarA simple glucose liquid sugar.
Glucose syrup holds on to the moisture in the cake to keep it soft throughout the shelf life and prevents the cake becoming stale!
Vegetable glycerine
HumectantA clear liquid derived from plant based oils.
This clever ingredient finds available water in the cake and holds onto it, keeping the cake softer for longer.
Cocoa strands
NaturalA sugar strand made with cocoa powder and natural colouring.
To create the playful chocfetti effect in the frosting and the batter.
Cocoa powder
SustainableAll our cocoa sourced raw materials are Rainforest Alliance certified.
The chocolate flavour in the frosting.
Wheat protein
From the grainA native wheat protein derived from wheat flour.
It adds elasticity to the cake so you don't need eggs.
Raising agents
Bicarb & baking powderA leavening system that aerates the cake.
Just like you'd have at home, we use baking powder and bicarb to make the cake rise, becoming light and airy.
Flavouring
NaturalA natural flavouring derived from a natural vanilla source.
It enhances the intended flavour.
Emulsifiers
Derived from plant based sourcesCellulose gum and mono- and diglycerides of fatty acids.
These ingredients combine the fat and the water to give the cake its texture and allow the cake the shelf life needed to sit on supermarket shelves.
Salt
A pinchA naturally occurring salt.
We don't actually add it into the cake! The salt is a part of the other ingredients in the cake and helps with the shelf life.
Citric acid
Fruit derivedA natural fruit derived acid.
Citric acid adjusts the acidity of the batter so the raising agents can do their job. It also enhances the flavour.
The badges, explained
Four things worth knowing about what's on the box. Tap any of them for the detail.
Allergen information
This cake contains gluten and carries a 'May contain soya' warning. The product is free from nuts, milk and eggs.
Our bakery is completely nut free and milk free, and we validate our processes and procedures to make sure of it. If you'd like any further information, please just ask.
Full declaration on packRSPO certified palm oil
We source only sustainably sourced palm oil through RSPO, the Roundtable on Sustainable Palm Oil, a certification system intended to reduce the environmental and social problems associated with palm-oil production. We only use stocks certified as segregated.
Palm oil gives the cake structure, richness and a softer texture. Segregated means ours is physically kept apart from uncertified oil, from mill to mixer. More at rspo.org.
rspo.orgRainforest Alliance cocoa
All our cocoa sourced raw materials, the cocoa powder and the chocolate, are Rainforest Alliance certified.
The frog seal means an independent auditor has been to the farms, checking forest protection, working conditions and farmer income.
ra.orgVegan
When we say vegan, we mean it. There are no animal derivatives or traces of animal derivatives in our cakes. We also make sure that every element of packaging is vegan: the glue, the ink, the lot. We take claims very seriously and you can be assured we have covered all bases.
The box afterwards
Recycling it is simple: the film lid goes in with the carton, and the cake board is widely recycled.
Carton
Widely recycledFSC card, printed with plant based inks, so it goes straight in the paper bin.
Cake board
Widely recycledFSC card, rinse if there's cake left on the board and pop it in the recycling.
Film lid
Recycle with the cartonCan be recycled as part of the carton. No need to separate!
Recycling rules vary by area, so check with your local council if you're not sure.
Who bakes it
Fussie is a small team in Blackwood, and we bake every cake ourselves in our own bakery in South Wales. We've been baking since 2010, on our own lines, with the team you see here.
- Baked in
- Wales, UK
- Questions
- info@befussie.com