These maximum concentrated paste colours are ultra concentrated so you use less of the colour to achieve the desired shade. 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 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 For an extra gory effect, 'stab' the cake with a plastic knife and drizzle some of the blood red ganache over the blade! 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.

Bring a bright red hue to your cakes and creations with the Red Extra Paste by Sugarflair, superb for flowers and celebration cakes. Perfect to colour fondant, flower paste, buttercream, cake mixes (any many other icings) without changing the consistency of the medium used. 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 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.These maximum concentrated paste colours are super concentrated so you use less of the colour to achieve the desired shade. 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? Extra' paste / gel coloursaremaximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists 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. 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

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?Last Name * Please enter a Last Name Please enter a valid Last Name, the maximum length is 32 characters. You can also paint with them by adding Rejuvenator Spirit or Dipping Solution (Not suitable to use with chocolate) 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. ingredients: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129

Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer Premium DPD Next Day cut-off time is 3 PM. Monday to Friday delivery only. No delivery and collection on Bank Holidays.Sugarflair Concentrate Pastes are also great to use as paint. Note the same bright colours when using neat on icing.