It's really important to have a good base for the drip, so the cake needs a 'crumb coat' then a top layer of buttercream. Give your cakes an extra bit of sparkle with Sugarflair's collection of food colouring and other edible products. These pastes can also be used as an edible food paint by adding a little water or rejuvenator spirit. Bring a bright red hue to your cakes and creations with the Red Extra Paste by Sugarflair, superb for flowers and celebration cakes. The best part of red velvet cake is definitely the cream cheese frosting, so sweet cream cheese just had to be at the centre of this recipe.

These versatile pastes are more concentrated than gels and can be used in a variety of ways including to colour fondant, flower paste, buttercream, sugar paste or cake mixes (any many other icings). They're fairly straightforward to make too, check my step by step photos below to find out exactly how that cheesecake filling gets inside the cookie dough. Sugarflair paste colours and products are ideal for anyone looking to add the perfect finishing touch to their cake! For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!Sugarflair Maximum Concentrated Food Colouring Paste colours are super concentrated so you need less of the colour to achieve the desired shade saving you money and ensuring no change of consistency of the medium. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities.

Next make the buttercream by mixing the butter, icing sugar, milk and vanilla together until smooth. Cover the cake with the ganache and let it drip down the sides, add some extra buttercream around the top and some red sprinkles. Our extensive Sugarflair range has everything you need from food colouring paste to edible sprinkles to give your cakes that professional touch. To make the white chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir.For the brightest red shade that stays vibrant and strong after baking, use a good quality professional food colouring. To get a bright red shade that remains strong after the cookies are baked you need to use a professional grade gel food colouring.

You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. 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.If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. 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. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of drip you release from the piping bag or squeeze bottle as you move around the cake. Royal blue, pearly ivory, spice red, honey gold, kiwi green, canary yellow, grape thistle purple, duck egg blue, apricot orange, flamingo pink.