Contains <strong>Wheat</strong>. For allergens, see ingredients in <strong>bold</strong>.&nbsp;Free From Gluten</p> For the party hats, using a pastry brush, paint your ice cream cones using the different colour chocolates. 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.

lt;p>Concentrated Apple Puree, Concentrated Fruit Juice (Apple, Elderberry), Strawberry Puree, Gluten Free&nbsp;<strong>Wheat</strong>&nbsp;Fibre, Gelling Agent (Pectin), Natural Flavouring</p>

The fruit flakes make up the remaining 40% and contain concentrated apple juice, fructose-glucose syrup, strawberry puree, sugar, wheat fibre, palm fat plus gelling agents and natural flavourings. 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.

Colour each bowl of melted chocolate a different colour, using as much or as little colouring as you like. 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.

Coat the outside of the cake with a thin layer of white chocolate icing before popping in the fridge to set. 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. Concentrated Apple Puree, Concentrated Fruit Juice (Apple, Elderberry), Strawberry Puree, Gluten Free WheatFibre, Gelling Agent (Pectin), Natural Flavouring

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. Sprinkle the Yogurt Flakes and Yogurt Raisins across the melted chocolate. Put in the fridge until set. Once set, cover the top and sides of the cake with more white chocolate icing, making it as smooth as possible. Reality: 60% of this product is made up from yoghurt-flavoured coating, which contains sugar, palm fat, whey powder, rice flour and 3% yoghurt powder as well as emulsifiers and glazing agents.Divide the batter evenly between the lined cake tins and bake for 25-30 minutes until golden and springy to touch. In a stand mixer or large mixing bowl (using an electric hand whisk), cream together the butter and sugar until light and fluffy.