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

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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. 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)

shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens Sugarflair Concentrate Pastes are also great to use as paint. Note the same bright colours when using neat on icing. Last Name * Please enter a Last Name Please enter a valid Last Name, the maximum length is 32 characters. 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.I prefer to use Philadelphia full fat cream cheese for the filling as it gives me the best results. 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? These maximum concentrated paste colours are ultra concentrated so you use less of the colour to achieve the desired shade. Extra' paste / gel coloursaremaximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists

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 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. 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?ingredients: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129

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.I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results. 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 Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer 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! The white chocolate drizzle on top is optional. Or you could dip half of the cookie in white chocolate, or add a circle of white chocolate on top of the cookie and some sprinkles too!

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?