Gingerbread Tea Cakes

Short Description

Artdessert Gingerbread Tea CakesCAKE BASE (SUGAR, ENRICHED WHEAT FLOUR BLEACHED [FLOUR, NIACIN, REDUCED iron, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], FOOD STARCH MODIFIED, SOYBEAN OIL, DRY WHEY, LEAVENING [SODIUM ALUMINIUM PHOSPHATE, BAKING SODA], SALT, VITAL WHEAT GLUTEN, PROPYLENE GLYCOL MONO & DIESTERS OF FATTY ACIDS, MONO & DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, DEXTROSE, CORN STARCH, TRICALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR, WATER, CITRIC ACID, ALPHA TOCOPHEROL [AS PRESERVATIVE], ASCORBIC ACID [DOUGH CONDITIONER], EGG SOY FLOUR), WHITE CONFECTIONARY (SUGAR, VEGETABLE OIL, [PALM KERNEL OIL AND HYDROGENATED PALM KERNEL OIL], WHEY POWDER, WHOLE MILK SOLIDS, NONFAT DRY MILK SOLIDS, SOY LECITHIN [AN EMULSIFIER], SALT, AND ARTIFICIAL FLAVOR), GINGERBREAD MEN SPRINKLES (SUGAR, RICE FLOUR, VEGETABLE OIL [PALM AND PALM KERNEL], GUM ARABIC, CELLULOSE GUM, YELLOW 5, CONFECTIONER'S GLAZE, CARRAGEENAN, YELLOW 6, RED 40, SOY LECITHIN, ARTIFICIAL FLAVOR, BLUE 1), SOY OIL, WATER, WHOLE EGGS, CORN SYRUP, MOLASSES, VINEGAR, SPICE (CINNAMON, CLOVES, NUTMEG, AND ALLSPICE), ARTIFICIAL FLAVOR, POTASSIUM SORBATE (PRESERVATIVE), GINGER, ENZYME (WHEAT FLOUR AND 2% OR LESS OF EACH OF THE FOLLOWING: SALT, ENZYMES)

Long Description