Why Your Cupcake Might Contain Fish — And What That Means for Your Allergen Responsibilities

Most people would never imagine a cupcake containing fish.

But some shiny, glossy sprinkles — the kind that look extra magical on celebration cakes — use fish gelatine as a binding agent.

In case you didn't know, fish is one of the 14 major allergens that must be declared on every bake that leaves your kitchen.

It’s unexpected, unintuitive, and exactly why allergen awareness matters so much for bakers.

If you take money for baked goods, whether you call yourself a hobby baker or a business, you are legally responsible for knowing what’s in your ingredients and communicating that clearly to your customers.

This is the story of the TikTok I made about fish sprinkles, and the bigger lesson behind it.

The Hidden Fish in Your Sprinkles

Some premium or imported sprinkles use gelatine to create that firm, shiny texture. While many bakers assume gelatine = pork or beef, certain manufacturers use fish gelatine instead.

It’s not obvious.

It’s not something your customers would ever guess.

And that’s exactly why it matters.

Your customers don’t know.

So you have to.

Your Legal Duty: Check Every Label

If you sell food — even occasionally — you must:

• Read every ingredient label

• Understand the 14 main allergens

• Identify allergens in your ingredients

• Label correctly

• Communicate clearly with customers

• 
  

There is no exemption for “I didn’t realise” or “I’m not a proper business”.

If money changes hands, you are a food business and food law applies.

If you’re unsure whether you need to register, I’ve written a blog post and a guide on that.

Do You Know the Fourteen Allergens?

Most bakers can list the obvious ones: milk, eggs, nuts.But what about:

• Fish

• Lupin

• Molluscs

• Sulphites

If you think “I don’t use those”, remember the sprinkles.

Allergens hide in unexpected places, and it’s your responsibility to know where.

For a full breakdown, see my allergen awareness guide.[Link to your allergen blog]

What Does Your Labelling Look Like?

This is where many home bakers slip up. Ask yourself:

• Are allergens clearly highlighted?

• Are you using the correct format?

• Are you relying on “ask me about allergens” for prepacked items (which is not compliant)?

• Are you giving customers the information they need to stay safe?

If you sell pre‑packed items — even if it’s just a bag of brownies for a café — you need full ingredient and allergen labelling.

No exceptions.

For more detail, see my PPDS and labelling guide.[Link to your PPDS blog]

How Do You Communicate With Customers?

Allergen safety isn’t just labels. It’s conversations.

• Do you ask about allergies at the point of order?

• Do you keep written records?

• Do you avoid assumptions?

• Do you explain cross‑contamination honestly?

Your customers trust you with their health.

That trust deserves clarity, accuracy, and professionalism.

Custom Orders vs Pre-packed Orders: Know the Difference A custom order is when you speak directly with the customer before making the product. You can ask whether they have any allergies, decide whether you can safely take the order, and make the item specifically for that individual. For custom orders, you must still provide written information about the 14 major allergens on the packaging, and it’s good practice to remind the customer when they pay and again when they collect. This also applies at markets — as long as you speak to each customer you serve and can give allergen information before they buy, it counts as a custom order.

PPDS (Pre‑Packed for Direct Sale) is different and more regulated. This is when you package an item before the customer chooses it, and the customer picks it up without interacting with you first. A common example is a cake shed: you place individually packaged items in the shed, and customers help themselves. Because you’re not there to answer questions or check for allergies, PPDS items must have a full ingredient list with the 14 major allergens clearly emphasised (usually in bold or CAPS) — the same standard you’d see on supermarket packaging.

Here’s a quick reminder:

Type of Sale	Information You Must Provide
Custom Orders and Market Stalls	Verbal + written allergen information
Pre-packaged for Direct Sales e.g. a Cake Shed	Full Natasha’s Law compliant label
Supplying Cafes and Shops	Full ingredient list + allergens

If you’re unsure which category you fall into, you’re not alone — most bakers get confused here.

Want to Feel Confident About All This?

I’m currently finishing a mini‑course on Safer Food, Better Business, designed specifically for home bakers and side‑hustlers who want to get compliant without drowning in jargon.

It covers:

• Allergen management

• Labelling

• Registration

• Cross‑contamination

• Record keeping

• Real‑world examples (including the infamous fish sprinkles)

Join the SFBB MIni Course Waitlist

Want the Allergen Freebie?

If you want to feel confident with allergen management — the bit most bakers fear the most — grab my free allergen guide.

The TikTok That Started It All

No silly dances.

No chaotic music.

Just me, an apron, a cupcake, and a tin of tuna — because sometimes the most ridiculous examples are the ones that stick.

Watch the Fishy TikTok

If it gets even one baker to check their sprinkles label, it was worth the entire day.

Have you remembered there might be fish in your cake?