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

Product Information

Cake Craft Company Registered office Unit 14 Muirhead Quay, Fresh Wharf Estate, Barking, IG11 7BG, Registered in England 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 (Red Extra shade). Colour Mill and Americolor are other good quality brands. Put the ganache into a piping bag and snip a small section off the end, or put it in a squeezy bottle Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens

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. 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 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.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?

These maximum concentrated paste colours are super concentrated so you use less of the colour to achieve the desired shade. 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.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) 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. Last Name * Please enter a Last Name Please enter a valid Last Name, the maximum length is 32 characters. 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

customers wishing to avoid alcohol can use water to thin but this will take longer to dry andwon't give as good a finish

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 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.

Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer

Use a thin layer of buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up European delivery is now in 7 countries! France - Germany - Spain - Italy - Netherlands - Austria - Ireland 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!