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

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Wilton colours have often been quite iconic in the baking world for really good quality and strong colours – and I really love the basic set that you can buy! It has every staple colour that you may need in it, and I love them all. I’ve started sharing my Valentine’s Day cakes across social media, and a few of them are decorated with super vibrant, red frosting. 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 shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens

Liquid food coloring can throw off the consistency of youricing, especially if you have to add a ton to achieve the color that you’re after. Extra' paste / gel coloursaremaximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists It’s harder to find online, and while it does make the frosting taste better, there still is a tiny bit of aftertaste.

How should the cake be stored and can it be frozen?

You can see below that the bowl of frosting that was made 3 days in advance is a much deeper and brighter shade of red than the frosting made the day of. 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. When you make the caramel, make sure you stir constantly and get right into the edges of the pan or it can very easily burn.

To make your buttercream smooth again, all you need to do is give the frosting a really good stir with a rubber spatula. customers wishing to avoid alcohol can use water to thin but this will take longer to dry andwon't give as good a finish I actually added a lot more red gel food coloring to the frosting made the day of, and it still wasn’t really a deep shade of red.

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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.

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? One of the first colours I used is the orange– and it is beautiful! The yellow one also makes the most beautiful sunshine yellow that I ever did see. When you make frosting, it’s almost impossible not to incorporate air into it as you mix in the powdered sugar (I recommend using a paddle mixing attachment to help minimize this). I know that is such an annoying thing to say, but I have to be honest – liquid food colourings can vary so much, and the ones you can find in the supermarket are far too weak in strength, and can generally ruin your bakes – and no one wants that to happen.Most of my cakes are frosted with an American style buttercream frosting. My frosting is naturally pretty white, which makes it a great base to be colored!