ingredients: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129

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? I prefer to use Philadelphia full fat cream cheese for the filling as it gives me the best results. Professional quality highly concentrated 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. 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?

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. You can also paint with them by adding Rejuvenator Spirit or Dipping Solution (Not suitable to use with chocolate)

Ingredients: 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

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