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

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I’ve started sharing my Valentine’s Day cakes across social media, and a few of them are decorated with super vibrant, red frosting. Extra' paste / gel colours are maximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists For an extra gory effect, 'stab' the cake with a plastic knife and drizzle some of the blood red ganache over the blade!

Use a sugar thermometer to eliminate the guesswork and stress. They’re cheap and handy to have around! Make sure all your ingredients (particularly the eggs, butter and buttermilk) are at room temperature before you start baking.It’s definitely an arm workout, but after working the frosting around the bowl and pushing out the excess air, you’ll be left with silky smooth frosting. Avoid The Bitter Taste If you ever want to colour something brown, without it being chocolate – it is worth a good quality colouring! I often use this brown colouring as I find it creates the perfect colour. 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! 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. I’ve also tried out beetroot powder, which doesn’t give as vibrant of a color, but is a great alternative to gel food coloring. Surprisingly it doesn’t really change the taste of the frosting!

If it helps, I use all of these brands for all jobs…. colour sponges, colour buttercream, colouring ganache. It can be difficult sometimes to get the colour you want, but that comes with practice! Generally with buttercream for example, a colour will develop over time, so don’t be worried! One of my favourites is the leaf green colour as it always give a vibrant and beautiful colour to anything, and I just love it! My final tip helps manage the bitter flavor that bright red buttercream usually has. I am the first to admit that most frosting made with lots of food coloring tastes bitter. If you make the frosting a few days (or more) in advance, the color of the frosting will deepen over time. Allowing the buttercream to sit out at room temperature (usually as it thaws) is what really deepens the color.

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Add in a generous squirt of red gel food coloring or about a 2 tsp of powdered red food coloring once the frosting is fully made, and beat on low until it reach the desired colored. I also use the purple progel food colouring in my rainbow cake, and for the buttercream in my rainbow explosion cake. To make your buttercream smooth again, all you need to do is give the frosting a really good stir with a rubber spatula.

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). Sometimes this can still cause the frosting to have a bitter taste though. This is a good idea for achieving a red color, but not the best idea in terms of taste. 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. I have quite a few tips to make frosting that is a deep, true red color. The first is to use gel food coloring! Photo of a cake made with bright red frosting, colored with Americolor red gel food coloring. What food colourings do you use?” is probably one of the questions I get asked the most, as you can all see yourself how many brands and types there are out there – and annoyingly, so many are awful. You never know, it may change in the future… but generally, and you can buy from a supermarket should be avoided.

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For a printer friendly version, see the recipe card at the end of this post) Ingredients and equipment shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens Eggs: Large free range organic are my preferred but whatever you have will work. Just make sure they’re not really small or they could throw off the delicate balance of ingredients! Make yourfrostingahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.