THE BIRTHDAY BUNDLE

Cakes: store at -18 degrees (the standard temperature of a domestic freezer). Store frozen, in a sealed box, for up to 3 weeks. Box size: 8x8x5 inches.
Sauces: store the jars in the fridge (jar size 8cm x 6.5cm).
Toppings: all toppings arrive in glass jars 6x5.5cm.
Nut brittles, sprinkles and meringues to be stored in a cool, dark place.
Honeycomb, Crispy Ruby Chocolate, Crispy Dark Chocolate, Toffee and Chocolate Hazelnut Toffee Crunch to be stored in the fridge.

Cakes: Remove your cake from the freezer and store it, uncovered, for around 30 minutes (at room temperature) before you would like to serve it. Your cake should be served when it is just starting to melt, to appreciate the full flavour of the layers. Try not to eat the cake straight out of the freezer!
Slice as you would an ordinary cake using a dry knife. It’s best not to use a wet knife as this may cause ice to form. If it’s a little difficult to slice through, run your knife under a hot tap and dry thoroughly before slicing.
If you wish to add candles it’s easier to use candle holders. Sparklers are fun but may cause the top of the cake to melt slightly

Salted Caramel Sauce & Toffee Sauce: warm up in the microwave or a baine marie. Microwave - take off the lid, remove the wax paper, pop in the microwave for 30 seconds, stir the sauce then warn for another 30 seconds. Baine Marie - Put baine marie onto heat on a medium to high heat, remove lid from the jar, remove the wax paper from the top of the sauce, place jar in the baine marie water to be half way up the jar so you can remove the jar once warm without burning yourself, heat for 5 minutes then stir, heat for another 5 minutes. Be careful when removing the jar, use an oven cloth to touch it as it will be hot.
Chocolate Sauce: stir 1/2 jar of Belgian Chocolate Buttons and 120 ml of Double Cream or non dairy milk alternative together in a bowl placed over a pan of hot water until they are combined. Make sure the bowl does not touch the water to prevent the chocolate from burning. Pour over your ice cream and enjoy!