Sugarflair Red Extra Maximum Concentrated Food Colouring Paste, for Use with Sugar Pastes, Flowerpaste, Buttercream, Royal Icing and more - 42g

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To make the buttercream mix the butter on it's own for a few minutes, then add the icing sugar, vanilla extract and milk, and mix until smooth. Use an electric mixer for best results. If the buttercream is too stiff, you can add more milk

For the full recipe with measurements, head to the recipe card at the end of this post. How to make a Halloween Red Velvet Drip Cake

Give your cakes an extra bit of sparkle with Sugarflair's collection of food colouring and other edible products. Sugarflair paste colours and products are ideal for anyone looking to add the perfect finishing touch to their cake! First Name * Please enter a First Name Please enter a valid First Name, the maximum length is 32 characters Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. The cream cheese can be used straight from the fridge.

Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer I made this for our Halloween party and it was a really fun bake to do! Love the tips for the colour gel, I used progel and its the best red colour I've used!. The cake tastes amazing, I swapped out sprinkles for cake crumbs and used the domed pieces to make white chocolate covered cake truffle eyeballs Professional quality highly concentrated icing colourings made in the UK by Sugarflair - the world's top icing colour specialists Once all of the dough balls are stuffed with cheesecake filling, place them on a lined baking tray and put them in the freezer for 30 minutes. To bake, put them onto lined baking trays, leaving space between them, and bake for 13 minutes.

You can also paint with them by adding Rejuvenator Spirit or Dipping Solution (Not suitable to use with chocolate) You can enjoy red velvet cakes anytime of year, but I do think they lend themselves particularly well to Halloween with their bright red centres. This Halloween Red Velvet Drip Cake is made with three gloriously scarlet sponges, filled with red fruit jam, covered in sweet vanilla buttercream and dripping in a blood red white chocolate ganache for that spooky factor! It would make a great centrepiece for a Halloween party, try displaying it with a plastic knife stabbed in the centre! Or if it's not the time of year to scare your guests then omit the ganache and serve a pretty red velvet cake instead! Ingredient Tips & Equipment Information Ingredients: Vegetable glycerine E422, Mono propylene glycol E1520, Water, Food Colour E124 ponceau 4R, E129 Allure red Vegetable glycerine E422, Mono propylene glycol E1520, Water, Food Colour E124 ponceau 4R, E129 Allure red

Perfect to colour fondant, flower paste, buttercream, cake mixes (any many other icings) without changing the consistency of the medium used. Extra' paste / gel coloursaremaximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists Make a white chocolate ganache and colour it red with food colouring. Cover the cake with the ganache and let it drip down the sides, add some extra buttercream around the top and some red sprinkles.

From on-trend rose gold and rainbow flakes to the brightest colours on the spectrum, Sugarflair products are made to be seen! Add some serious sparkle to your cakes the easy way with the edible glitter spray collection, which comes in a huge range of bold, pastel, glitter and metallic hues to make your creations stand out from the rest - they're perfect for attracting attention at bake sales or competitions, and they taste delicious too. These Sugarflair colouring pastes are available in a wide range of colours ideal for use with Sugar Paste, Buttercream, Fondant Icing, Flower Paste, Mexican Paste, Marzipan or Royal Icing. The colours are pure and strong which will deepen on drying. Last Name * Please enter a Last Name Please enter a valid Last Name, the maximum length is 32 characters. The cake should be stored in an airtight container in a cool place and will last for 3-4 days. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. Can you make the cake with plain/all purpose flour? We recommend they are used sparingly for best results. It’s possible to achieve the most delicate of pastel colours by using only a little, whilst adding more gives you vibrant colours without changing the consistency of the product you are working with.

For an extra gory effect, 'stab' the cake with a plastic knife and drizzle some of the blood red ganache over the blade! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 5 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this recipe be made gluten or dairy free? These maximum concentrated paste colours are ultra concentrated so you use less of the colour to achieve the desired shade. For the full recipe with measurements, head to the recipe card at the end of this post. How should the cake be stored and can it be frozen? Sugarflair Concentrate Pastes are also great to use as paint. Note the same bright colours when using neat on icing.Perfect to colour fondant icing, flower paste, sugarpaste, buttercream, and cake mixes (any many other icings) without changing the consistency of the medium used and one of the best ways to achieve deep, rich, colours in cake mixes and icings. although not necessarily present in this particular product, the colours used across theentire icing colouringrange may include the coloursE102, E104, E110, E122 & E129 - which may have an adverse effect on activity and attention in some children