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

Product Information

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.

Sugarflair Concentrate Pastes are also great to use as paint. Note the same bright colours when using neat on icing.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 an extra gory effect, 'stab' the cake with a plastic knife and drizzle some of the blood red ganache over the blade! 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. Because the colour is more concentrated in paste colourings, a smaller amount will provide a more vivid colour. This means that you will use less paste per project, which can make paste colouring last longer. 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?

Ingredients: Vegetable glycerine E422, Mono propylene glycol E1520, Water, Food Colour E124 ponceau 4R, E129 Allure red

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. Professional quality highly concentrated icing colourings made in the UK by Sugarflair - the world's top icing colour specialists 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 You can also paint with them by adding Rejuvenator Spirit or Dipping Solution (Not suitable to use with chocolate) 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?

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 Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer 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. 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. Extra' paste / gel coloursaremaximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists

Make sure all your ingredients (particularly the eggs, butter and buttermilk) are at room temperature before you start baking. Vegetable glycerine E422, Mono propylene glycol E1520, Water, Food Colour E124 ponceau 4R, E129 Allure red 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 Please Note: Customised or personalised items are excluded from the regulations and cannot be returned. Due to food safety concerns, ready-made cakes are not subject to return unless considered faulty or not fit for purpose. 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?