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

Product Information

You will need to use a professional grade food colouring to get the same shade of red that you can see in my photos. Brands I recommend and use often are Pro Gel and Sugarflair. Colour Mill and Americolor are other good quality brands. For the brightest red shade that stays vibrant and strong after baking, use a good quality professional food colouring. My favourite brands are Pro Gel and Sugarflair. Sugarflair do a shade called Red Extra, which is excellent for red velvet cakes. Make the sponge by mixing the butter and caster sugar in a large bowl, ideally using an electric hand mixer or in the bowl of a stand mixer, until light and fluffy (about 2-3 minutes) Make the cheesecake filling by mixing together cream cheese, icing sugar and vanilla extract. Set aside. Then make the cookie dough. Mix the butter and sugar together, the add the egg and vanilla and mix them in. Next, add the plain flour, baking powder, cocoa powder and red food coloring. Mix until a dough forms.

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Then put the remaining buttercream into a piping bag fitted with a nozzle of your choice and pipe rosettes in a circle on top of the cake

Place the ball of cheesecake filled dough onto a lined baking tray, do the same with all of the dough until it is used up. Then put all of them into the freezer for 30 minutes You can also paint with them by adding Rejuvenator Spirit or Dipping Solution (Not suitable to use with chocolate) I prefer to use Philadelphia full fat cream cheese for the filling as it gives me the best results.

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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 customers wishing to avoid alcohol can use water to thin but this will take longer to dry andwon't give as good a finish Vegetable glycerine E422, Mono propylene glycol E1520, Water, Food Colour E124 ponceau 4R, E129 Allure red Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 5 teaspoons baking powder. You may also like to add 1 tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free buttermilk for the cake, and dairy free spread and dairy free milk for the buttercream. Can this cake be made with two layers? We have a number of delivery options for you to choose from, depending on your budget and preference. We select our courier partners carefully to ensure they offer the highest level of service and value for money for you.

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. Ideally using a stand mixer with the paddle attachment, mix the butter and sugar together for a few minutes 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? 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 InformationTo 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 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 These maximum concentrated paste colours are super concentrated so you use less of the colour to achieve the desired shade. Roll each portion into a ball using the palms of your hands, then flatten the dough out into a disc in the palm of your hand

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. Use a thin layer of buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

Can this recipe be made gluten or dairy free?

Put the cream cheese, icing sugar and vanilla extract into a mixing bowl and mix together until smooth using a spatula or a spoon. Set aside For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Sugarflair Concentrate Pastes are also great to use as paint. Note the same bright colours when using neat on icing. ingredients: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129 To make the white chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth