DOCSLIB.ORG

Celebration Cakes – a Price Guide Prices Are Based on a Serving Size of Approximately 1” X 2”

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Celebration Cakes – a Price Guide Prices Are Based on a Serving Size of Approximately 1” X 2” Celebration Cakes – a price guide Prices are based on a serving size of approximately 1” x 2”. The base price is for an approximately 10cm deep cake covered with buttercream and soft fondant icing. Rich fruit cakes are covered with marzipan and fondant icing. The cost includes the greeting. Cakes are presented on a 12mm cake drum, the colour of your choice. Every cake is then packed in a food safe white transportation box. For deeper cakes approximately 15cm deep please see the Wedding Cake price guide. Round Cakes Size Approximate Base Price Lemon/Red Traditional Fruit Number Vanilla or Velvet/Carrot Cake of Servings Chocolate 4” 6 £20 N/A £25 6” 12 £30 £35 £40 7” 16 £40 £45 £50 8” 24 £50 £55 £60 9” 32 £60 £70 £80 10” 38 £70 £80 £95 12” 56 £90 £100 £120 Square Cakes Size Approximate Base Price Lemon/Red Traditional Fruit Number Vanilla or Velvet/Carrot Cake of Servings Chocolate 4” 8 £20 N/A £25 6” 18 £40 £45 £50 7” 24 £50 £55 £60 8” 32 £60 £65 £70 9” 40 £75 £85 £95 10” 50 £90 £100 £115 12” 72 £120 £130 £150 Decoration – examples Printed image £6.00 Small spray of moulded flowers, lego bricks, or other small items from £5.00 Teddy Bear from £10.00 Hand crafted sugarpaste roses from £2.00 Model of a person – sitting down from £15.00. Standing from £20.00. Animals – 2D from £5.00. 3D models from £10.00 Small cars from £10.00 Characters eg: troll, iggle piggle from £10.00 Bunting from £10.00 a strip Building blocks from £2.00 each Piping detail – price on request Quilting from £10.00 for an 8” cake Bespoke cakes with a number of elements – price on request. Cupcakes – £2.50 for a vanilla/chocolate sponge with a buttercream swirl and flower/simple decoration. Other ​ flavours available – price on request. Printed toppers 50p each Domed cupcakes from £3.00 each Simple moulded flowers from 20p. Hand crafted flowers from £2.00 Contemporary Cakes As well as the more traditional fondant covered cakes we offer a range of contemporary, colourful and alternative celebration cakes. For example: Vanilla or Chocolate round sponge cake filled and/or coated with buttercream (as sold on the counter) 6” £20/£25.00 8” £30/£35.00 As above surrounded by chocolate curls or fingers, piped swirls of buttercream on top and handmade sugar flowers or your choice of sprinkles/smarties/maltesers 6” £35.00 7” £45.00 8” £55.00 9” £70.00 As above but with as a “gravity” cake with smarties/maltesers. From: 6” £45.00 7” £55.00 8” £65.00 9” £75.00 Giant cupcake surrounded with chocolate curls and topped with swirls of buttercream from £50.00 Rainbow cake – 5 x 6” layers or 4 x 8” layers. Filled with buttercream, surrounded by chocolate curls or fingers, piped swirls of buttercream on top and handmade sugar flowers or your choice of sprinkles/smarties/maltesers. £60.00 Drip Cakes Deep filled vanilla or chocolate sponge cakes covered with buttercream. Our special recipe chocolate drip trickling down the sides and an assortment of chocolates, sweets and sugar flowers if required on top. 6” from £50.00 7” from £60.00 8” from £70.00 Wedding Cakes We would love to bake a cake for this very special day. Please call or email us to arrange a consultation. You may also like to read our guide to choosing a wedding cake. Small-ish print Each of our cakes is individually hand made with love using the best ingredients we can lay our hands on! Our butter, milk, cream, cheese, and free range eggs are delivered daily by Duncan from Whiteheath Farm. Lulu from Ndali supplies our amazing Fairtrade vanilla via the lovely Raj. We buy Fairtrade chocolate, cocoa, sugar and bananas. We are not the cheapest – but we believe we offer really good value for money. We are passionate about all that we do and our team of bakers and cake decorators take pride in every cake we produce. If you decide to order from us we require a 50% deposit to secure your booking with full payment on collection. Wedding cakes must be paid for one week prior to the day. Delivery can be arranged – please ask for details and prices. Cancellation We appreciate that circumstances beyond your control can necessitate a change of plan or cancellation. Up until one week before your event we are happy to carry your deposit over to another order. Cancellation in the week before your event is more difficult as work may have begun. Please speak to us to arrange the best way forward but in some instances up to the full price may be due. .
Load more

Recommended publications
  • Sweet Ideas WEDDING CAKE DESIGN
    WEDDING CAKE PORTFOLIO sweet ideas WEDDING CAKE DESIGN like us on WELCOME to sweet ideas At sweet ideas… We blend style, excellence and care when making our cakes. We take pride in providing friendly, attentive service while discussing your original ideas and requirements. sweet ideas cakes are professionally fashioned to suit all tastebuds and occasions, our cakes and patisseries are exquisite, meticulously designed and tailor made…they will amaze and delight you and your guests. Melissa Kate sweet ideas WEDDING CAKE DESIGN like us on WORLD TRAVELLER Single tier design, with fondant icing, an airbrushed coloured suitcase with ornate buckles and trinkets decorated with an antique globe with country flags of visit. PHOTO BY ICONIC BRIDE PHOTOGRAPHY TROPICAL SUGAR ART Two tier design with a striking posy of sugared tropical blooms and foliage. PHOTO BY ICONIC BRIDE PHOTOGRAPHY sweet ideas WEDDING CAKE DESIGN like us on WHITE OPAL Two tier various shaped design, with white fondant icing, embossed patchwork design, completed with fresh cream and white peony roses. SIMPLE ROSE PERFECTION Four tier design, with white fondant icing, a striking sugared rose centrepiece and trailing petals. sweet ideas WEDDING CAKE DESIGN like us on ROSES FOREVER Three tier design, with cream coloured fondant icing, embossed floral design, cream pearls finished with fresh candy pink roses. DARLING Two tier design with white coloured fondant, decorated with sugared frills, finished with fresh blown roses. sweet ideas WEDDING CAKE DESIGN like us on BLUE BIRDS Four tier design with white coloured fondant icing with a cascading descent of sugared peonys, ranunculus, magnolias, hydrangeas, and lilly of the valley in tones of blush pink, ivory and sky blue.
    [Show full text]
  • Why Become a Certified Decorator?
    Why become a Certified Decorator? □ RBA Certification is to verify professional competency throughout the industry. Certified Decorators are recognized and acknowledged among their peers. □ Employers need qualified professionals with proven competence. Certification verifies the work, skill, and knowledge brought to the market place. □ The test is designed to demonstrate a candidate’s ability to prepare, ice and finish a variety of high-quality cake products within strict time limits using various cake decorating processes, methods and technique □ A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal display and specialty designs, and working with customers. The Objectives to becoming a Certified Decorator A decorator at this level prepares and finishes sweet baked goods for a commercial bakery. Each contestant will prepare cakes and tiers that are level on top with straight sides, logical height and proportional. □ For each test problem, cover cakes and/or boards with an icing that is smooth, flawless, with no air bubbles, water spots, knife marks, sanding, patches or crumbs. □ Prepare colored icings that are of consistent shading and use color that is balanced and harmonized, and appropriate to theme or decorative motif. □ Apply borders, writing, central decorations and trims that are uniform, free of air bubbles, smooth, free of small drying cracks, precise and neat. □ Apply flowers and leaves that have definite shaped petals with proper form, correct number of petals, coloring and detail as close to nature as possible. □ For each problem, create a decorative design that is balanced, proportioned, appropriate to technique or theme, not over-decorated, and structurally stable.
    [Show full text]
  • Xavier Iced Sugar Cookies the Hoff Dining Hall Hot Fudge
    XAVIER ICED SUGAR COOKIES INGREDIENTS DIRECTIONS FOR THE COOKIES: Cream butter and sugar until light and fluffy. Add all ingredi- 2 sticks unsalted butter, softened ents, mix slowly until dough is crumbly. Turn mixer to medium 10 oz white sugar speed, mix until dough comes together and is slightly tacky. 1 /2 cup eggs Bake at 300°. Bake times may vary depending on your oven but 1 1 lb. 2 oz all purpose flour we bake ours for 13 minutes for a 1 /2 oz cookie. Cookies should 2 teaspoons vanilla be turning golden brown around the edges and the centers 1 teaspoon almond extract (be slightly domed. aware of nut allergies) Allow to cool thoroughly before icing. 2 teaspoons cream of tartar 1 teaspoon baking soda Melt candy melts in microwave. Use short bursts, if you leave 1 teaspoon kosher/large flake salt them in too long they will burn and seize up. Once they are melted, add the rest of the ingredients and stir until thoroughly POURED FONDANT ICING: mixed. If the icing starts to get too firm, just zap it in the 5oz white candy melts microwave for 15 to 30 seconds until it is the desired consistency. 4 cups powdered sugar 1 /4 cup very hot water TIPS To get that bright, wild marble effect you see on our caf cookies sometimes all you have to do is heat the icing up until it is runny. Put a few drops of food color on the surface of the icing and swirl 1 /4 cup corn syrup it on top, don’t mix all the way in.
    [Show full text]
  • Makes About 6.5 Cups 1 Cup (5 Ounces) White Confectionery Coating
    Recipe adapted from Nordic Ware, Inc. Used with permission of the publisher. All rights reserved. Little Lemon Layer Cakes Makes 10-12 servings A layer cake says “It’s a special occasion.” Miniature layer says “It’s extra special. These individual cakes are definitely not a cupcake, perhaps more of an overgrown petit four. However you’d like to term them, they’re wonderfully delicious, and a stunning presentation for any celebratory occasion. Cake Ingredients: 2-1/4 cups sugar 1 cup butter (2 sticks), softened 4 eggs 2 egg yolks 2 teaspoons lemon extract 2 teaspoons vanilla extract 1/4 cup lemon zest 4 ounces white chocolate, melted and cooled 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1/4 cup freshly squeezed lemon juice Fillings: 1 cup apricot jam, warmed and strained 1/2 cup raspberry jam, warmed and strained Poured Lemon Fondant Icing: Makes about 6.5 cups 1 cup (5 ounces) white confectionery coating or white chocolate chips 8 cups (2 pound) powdered sugar 2/3 cup light corn syrup 1/2 cup hot water 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 drop yellow food coloring Garnishing: Mint leaves Lemon zest Continued on Page 2 Page 2, continued Cake Instructions: (1) PREHEAT the oven to 350°F. PREPARE a rimmed half sheet pan by buttering well and dusting with flour, or by spraying with a flour-infused oil baking spray. (2) BEAT together the softened (room temperature) butter and sugar in a large mixing bowl, or in the bowl of a stand mixer until light and fluffy.
    [Show full text]
  • Baking Terms
    BAKING TERMS BAKING TERMS Know your fondant icing from your frosting, how to bake blind, beat, fold and cream? Certain words appear time and again in baking recipes but what do they actually mean? Check out our explanations Baking blind This is the process of partially or fully baking a pastry case in the oven without the filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if you have a no-cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a crisp finish Beating This is the rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor. The purpose is to thoroughly combine ingredients and to incorporate air, making cakes light and fluffy. Creaming This is the term used in baking for beating sugar and softened butter together to form a lighter coloured mixture that is aerated. This is one of the ways to add lightness and volume to cakes. Curdling Curdling is when a food mixture separates into its component parts. A creamed cake mixture may curdle if the eggs are added too quickly or are too cold. It can be brought back by adding a tablespoon of flour. DustingDusting/Dredging This involves sprinkling sugar or spices over food as a decoration. A recipe may also ask you to ‘dust’ a work surface with flour or icing sugar to stop dough or fondant icing from sticking before kneading and rolling it out.
    [Show full text]
  • 4Hsask CD2.Pdf
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933- 7727, email: [email protected]. Developed May 2013. Writer: Pat Shier Table of Contents Introduction ..................................................................................................................................... 1 Overview of the Project ............................................................................................................. 3 Unit Two Requirements ....................................................................................................... 4 At Achievement Day .............................................................................................................. 4 A Note to the Leader ............................................................................................................ 5 Supplies You Will Need ............................................................................................................. 7 Before You Bake and Decorate .............................................................................................
    [Show full text]
  • Wedding Cakes & Favors Menu
    WEDDING CAKES & FAVORS A Traditional-Style Wedding Cake is included with each Wedding Package. Your Wedding Cake is served with a Chocolate-Covered Strawberry Our highly skilled cake decorators will create your dream wedding cake from a wide variety of beautiful styles and delicious flavors & fillings. Please see our complete wedding cake album for styles. Each cake is customized to your specifications. Traditional cake layers are round or square. Additional fees may apply for special requests. TRADITIONAL FLAVORS WEDDING CUPCAKES - $50 additional chef fee CAKE FLAVORS In lieu of your wedding cake, you may choose to offer Vanilla, White, Chocolate, Marble or Lemon cupcakes with a ceremonial cake topper. FILLING FLAVORS CUPCAKE FLAVORS Raspberry, Strawberry, Apricot or Lemon Vanilla, White or Chocolate FROSTING FLAVORS FROSTING FLAVORS Snow White Frosting Snow White Frosting Butter Cream Frosting Buttercream Frosting Vanilla, Chocolate, Mocha, Raspberry or Peanut Butter Vanilla, Chocolate, Mocha, Raspberry or Peanut Butter SPECIALTY CAKES - $2.00 additional per person DÉCOR OPTIONS Frosting Rose Flower or Rosebud, Carrot Cake Colored Sugar Crystals or Sprinkles moist and flavorful with cream cheese filling, iced with buttercream or snow white frosting COOKIE FAVORS wrapped in clear cellophane with curling ribbon. Spice Cake made with cinnamon, cloves & nutmeg, Sweetheart Chocolate Dipped Sugar Cookie $3.50 with a cream cheese filling & buttercream frosting one heart-shaped sugar cookie, ½ dipped in chocolate & ½ sprinkled with your choice of colored sugar crystals. Red Velvet Cake a deep ruby red cake, made with a hint of cocoa, layered Custom Glazed Monogrammed Sugar Cookie $3.50 with a cream cheese filling & buttercream frosting one cookie per package with your choice of icing & lettering colors.
    [Show full text]
  • Product Book
    PRODUCT BOOK July 2020 1101 RUSSELLTON ROAD P.O. BOX 188 CHESWICK, PA 15024 PHONE: (724) 274-6314 FAX: (724) 274-4557 EMAIL: [email protected] WWW.STOVERCOMPANY.COM STOCK WT. CODE DESCRIPTION (lbs) INFORMATION BENCH EQUIPMENT BE BENCH EQUIPMENT CS2CB 2" CAKE BANDS - (250) 2 CS4CB 4" CAKE BANDS - (250) 3 CSPL PEACH/CHERRY LEAVES (VINYL) - (1000/CS) 2 CSSR PITTSBURGH STEELER HELMET RING 1 USED FOR DECORATIONS FWTC TWINE (CONE) 2 LPLCT 2" LARGE CORE CLEAR TAPE - (6EA) HP110 5 MFG1318 FULL EXTENDER - NO DIVIDER 2 24 X 16 X 2 MFG1826 FULL PAN EXTENDER W/ DIVIDER 2 24 X 16 X 2 PWMT BROWN ROLL TAPE 1 RRPRW WHITE PARTY RUFFLE 5 SASK4 SKEWERS - 4 1/2 X 11/64 - (1000) 2 SASP SPORKS - (1000) 2 SATASTER 3" TASTER SPOON (MED. WT.) WHITE - (3,000 CT) 7 #290010 SS4 4.5" LOLLI POP STICKS - (1000) 5 5/32 GUAGE SS6 6" LOLLI POP STICKS - (1000) 5 5/32 GUAGE STAP STAPLES #310/9 1 STGN HEAVY DUTY STAPLE GUN -#31 1 WCPT PARCHMENT TRIANGLES - (1,000) 10 CANDLES CSAC ASSORTED CANDLES - (12/BOX) 2 DOUGH CUTTERS CSDC DEXTER DOUGH CUTTER 1 JOMAC GLOVES / PADS CSJG JOMAC GLOVES - (PAIR) 2 CSJM JOMAC MITTS - (PAIR) 2 CSJP JOMAC PADS - (EACH) 1 3 STOCK WT. CODE DESCRIPTION (lbs) INFORMATION CANNOLIS CAN CANNOLIS SLCANL LARGE CANNOLI SHELLS - (144) 5 SLCANM MINI CANNOLI SHELLS - (200) 5 4 STOCK WT. CODE DESCRIPTION (lbs) INFORMATION CHOCOLATE CH CARAMEL NFCL CARAMEL LOAVES - (6/5#) 30 WILL SELL BY 5# LOAF NFLC PETER'S LIQUID CARAMEL - PAIL - (35#) 35 CHIPS CHBC BUTTERSCOTCH CHIPS - (25#) 25 MINI CHIPS - 4000 COUNT CHCIC CINNAMON CHIPS - (50#) - (5000 CT.) 50 MINI CHIPS - 5000 COUNT CHDCP CALLEBAUT DARK CRISPEARLS - (1.76LBS) 2 CHMCP CALLEBAUT MILK CRISPEARLS - (1.76LBS) 2 CHPBC PEANUT BUTTER CHIPS - 4000CT.
    [Show full text]
  • Cake Decorating Tips from Sophie Winship Highly Decorated (Bespoke Cakes - Made by Hand)
    Cake Decorating Tips from Sophie Winship Highly Decorated (Bespoke Cakes - Made By Hand) www.highlydecorated.me.uk Basic sponge cake iced with fondant 8” Victoria Sponge (5 egg mix in two lined tins) – add 2 tablespoons of plain flour to mix if planning to use fondant icing so that cake is more dense and so not squashed by weight of icing If planning to carve cake cook day before Butter icing – 1/3 butter, 2/3 icing sugar, milk and vanilla extract Use cake wire to level top of cake and cut into multiple layers if necessary 10” Circular board (£1.69 from Tesco) on a turntable Fondant icing on board (iced previous day so now hard) trimmed with ribbon If making a chocolate cake put cling film over the board Put a little butter icing on board anchor the cake Put one sponge on board Pile butter icing in middle and taper to edge with palette knife Spread jam on other round and place on top NB want edges of cake to meet so no butter icing visible otherwise icing will soften fondant and result in a ridge around the side of the finished cake Spread butter icing thinly on sides and top of cake Roll out white fondant icing using icing sugar (try not to get too much on top or the fondant may crack) Do not knead fondant as don’t want air bubbles Keep turning fondant icing every 2 rolls or so to prevent it sticking Roll until 3 – 4mm thick Use rolling pin to measure dimensions of cake Lift icing onto rolling pin and place carefully on cake With warm hands smooth the top of the cake then, with one hand underneath the icing, ease out any “pleats” then smooth down the sides of the cake.
    [Show full text]
  • Christmas Update December 2020 Christmas Update
    Birley Spa Primary Academy - Christmas Update December 2020 Christmas Update Christmas Enterprise Gifts The children will be busy during the next week creating Christmas gifts and art work to be sold as part of our Christmas enterprise week. The Christmas Crafts can be purchased via School Gateway App at a total cost of £3.00 (this will cover the cost of materials and each child will also receive a gift from Santa). Below is a full list of what the children will be making; FS1 – Salt dough Christmas decoration / Calendar / Christmas critter bauble FS2 & Year 1 – Wooden or Salt dough Christmas decoration, calendar and a Christmas card Year 2 – Salt dough Christmas decoration, calendar and a Christmas card Year 3 – Christmas bauble, calendar, Christmas card and a kindness voucher Year 4 – Christmas tree decoration, calendar and a Christmas card Year 5 – Christingle, calendar and a Christmas card Year 6 - Chocolate reindeer, star decorations, calendar and a Christmas card Christmas Parties Each year group will be holding their own type Christmas party this year, further details will be set out via Marvelous Me from the class teachers. (If you do not have access to Marvelous Me please contact the school office who will be happy to help you get set up) Bears of Sheffield Tickets are still on sale for the “Bears of Sheffield” raffle, we have been overwhelmed with your support and kindness. We have received some amazing prize contributions, we have already sold more than 300 tickets. Well done to the Birley Spa community. Name the Bear is live on the Gate Way App, we have had some great names so far, keep your name coming.
    [Show full text]
  • Forward Airbrush Albumen American Frosting Bas
    Index Forward Airbrush Albumen American Frosting Bas Relief Book Cake Instructions Brush Embroidery Buttercream ( Butter Icing) Cake Boards Cake Recipe Cakes Cakes-Baking Cakes-Birthday Cakes-Christmas Cakes-Pricing Cakes-Wedding Cake-Transport Chocolate Colours Cream Cream Au Beurre (Boiled Butter cream) CUPCAKES – Making and Decorating Dowelling Cakes Dummies Embosses Equipment Extension Work Flowers – Crystallized (Sugar Frosted) Flowers- Chocolate Flowers-Butter Cream Flowers-Flowerpaste Flowers-Gelatine Flowers-Marzipan Flowers-Pulled Flowers-Royal Iced Flowers-Sugarpaste Fondant Garrett Frill Gelatin Gelatin Icing Glace Icing Here to Help by Pat Lock | Copyright 2009 | All Right Reserved 1 Glycerine Gold Leaf Gum Arabic Gum Paste Gum Tragacanth Handbag-Black/White Handbag-Pink Jams Leaves Liquid Glucose (Also Known as Corn Syrup) Maripan Fruits Meringues Models Moulds Novelty Cakes Oriental String work Painting Photography Photos-Edible Pillars and Stands Piping Bags Piping Gel Piping Stand Piping Techniques Plaques Pressure Piping Questions and Answers Ribbon Insertion Ribbons Rock Sugar Royal Icing Runouts (Colour Flow) Smocking Stamens Stencils Sugarpaste Template Tubes (Also Known as Nozzles, Tips and Pipes) WEDDING CAKE INSTRUCTIONS Wedding Cake - With Bridge Writing on Cakes “Only A Sponge” Here to Help by Pat Lock | Copyright 2009 | All Right Reserved 2 Foreword Many people think cake of decorating as 'a piece of cake' - and so it is when you know the tricks of the trade. However, how often have you thought, 'If only someone was here to help me?' Well here I am - at your fingertips. For the past 25 years, I have been teaching sugarcraft skills, cookery and patisserie, in both local authority and private classes.
    [Show full text]
  • Wilton Brands LLC, Washington Pointe, 535 Diehl Road, Suite 300, Naperville, IL 60563 Are Under the Kashruth Certification of the Crc (Chicago Rabbinical Council)
    Chicago Rabbinical Council 2701 West Howard Street Chicago, IL 60645-1303 Ph: 773.465.3900 Fax: 773.465.6929 www.crcweb.org/kosherletters Rabbi Sholem Fishbane, Kashruth Administrator December 20, 2019 Total # of Products on Certificate: 793 KASHRUTH CERTIFICATION ands LLC (CORP) This is to certify that the following products, produced by: Wilton Brands LLC, Washington Pointe, 535 Diehl Road, Suite 300, Naperville, IL 60563 are under the Kashruth certification of the cRc (Chicago Rabbinical Council). Grouping Codes Product Name Status Certifying Requirement UKD-ID Brand: Wilton 1 604-2235 2 oz Lemon Extract Pareve cRc Logo Required CC2259699 2 710-4554 3 BTL Set Jimmies Sprinkles 710-4554 Pareve cRc Logo Required CC2242303 3 3-Cell - Blue & Yellow Pareve cRc Logo Required CC2253290 4 3-Cell - Christmas Jimmies Pareve cRc Logo Required CC2239773 5 710-1338 3-Cell - Christmas Sugar 710-1338 Pareve cRc Logo Required CC2253125 6 710-4642 3-Cell - Easter Bright Sugars 710-4642 Pareve cRc Logo Required CC2239895 7 3-Cell - Easter Sugar Pareve cRc Logo Required CC2248620 8 710-0218 3-Cell - Halloween Sugar 710-0218 Pareve cRc Logo Required CC2239703 9 3-Cell - Jimmies (Pink/Blue/Yellow) Pareve cRc Logo Required CC2253266 10 710-1110 3-Cell - Pink & Purple 710-1110 Pareve cRc Logo Required CC2239653 11 710-4644 3-PK Sprinkle Set - Chicks/Jimmies/Sugars 710-4644 Pareve cRc Logo Required CC2253322 12 3-PK Sprinkle Set - Confetti/Jimmie/Sugar Pareve cRc Logo Required CC2242156 13 3-PK Sprinkle Set - Daisy/Nonpareil/Sugar Pareve cRc Logo Required CC2253291 14 3-PK Sprinkle Set - Stars/Jimmies/Sugar Pareve cRc Logo Required CC2242172 15 4-Cell Sprinkles - Silver/Black Pareve cRc Logo Required CC2248591 Note: The UKD is an identification number assigned by the cRc for global tracking.
    [Show full text]