What has to go on a cake label in the UK
Label rules depend on how you sell. Get this wrong and it is the thing most likely to cause a problem, so it is worth five minutes.
Loose food (sold unwrapped or packed on request)
You do not need a full label, but you must be able to tell customers about allergens, in writing or verbally with a written sign pointing them to ask.
Prepacked for direct sale (PPDS)
Food you pack before the customer orders it and sell from the same premises, such as boxed cupcakes on your market stall, needs the name of the food and a full ingredients list with allergens emphasised (GOV.UK).
Fully prepacked
Food sent to shops or posted out needs the full set: name, ingredients, allergens, net quantity, best before or use by date, storage instructions, and your name and address.
Writing the ingredients list
- List ingredients in descending order of weight, heaviest first.
- Emphasise the 14 allergens, for example in bold or capitals: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya and sulphites.
- Include compound ingredients, like what is in your chocolate drops.
Do all of this in one place
The Sold Out Bakes toolkit prices every bake, writes your label ingredients with allergens in order, and gives you the food safety records your council expects.
Get the toolkit · £50Guidance to help you stay organised, not legal advice. Always check the latest rules with your local council.