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

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Ideally using a stand mixer with the paddle attachment, mix the butter and sugar together for a few minutes You can also paint with them by adding Rejuvenator Spirit or Dipping Solution (Not suitable to use with chocolate) We recommend they are used sparingly for best results. It’s possible to achieve the most delicate of pastel colours by using only a little, whilst adding more gives you vibrant colours without changing the consistency of the product you are working with.

Cake Craft Company Registered office Unit 14 Muirhead Quay, Fresh Wharf Estate, Barking, IG11 7BG, Registered in EnglandGive your cakes an extra bit of sparkle with Sugarflair's collection of food colouring and other edible products. Sugarflair paste colours and products are ideal for anyone looking to add the perfect finishing touch to their cake! Place the ball of cheesecake filled dough onto a lined baking tray, do the same with all of the dough until it is used up. Then put all of them into the freezer for 30 minutes 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 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? Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts

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. Use a thin layer of buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm upshade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens 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. You will need to use a professional grade food colouring to get the same shade of red that you can see in my photos. Brands I recommend and use often are Pro Gel and Sugarflair (Red Extra shade). Colour Mill and Americolor are other good quality brands. Sugarflair Concentrate Pastes are also great to use as paint. Note the same bright colours when using neat on icing. 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.