Ingredients: Vegetable glycerine E422, Mono propylene glycol E1520, Water, Food Colour E124 ponceau 4R, E129 Allure red 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 customers wishing to avoid alcohol can use water to thin but this will take longer to dry andwon't give as good a finish 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?

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. The cream cheese can be used straight from the fridge. Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer

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? These Sugarflair colouring pastes are available in a wide range of colours ideal for use with Sugar Paste, Buttercream, Fondant Icing, Flower Paste, Mexican Paste, Marzipan or Royal Icing. The colours are pure and strong which will deepen on drying. 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. Colour Mill and Americolor are other good quality brands. These maximum concentrated paste colours are super concentrated so you use less of the colour to achieve the desired shade.

Give 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!I made this for our Halloween party and it was a really fun bake to do! Love the tips for the colour gel, I used progel and its the best red colour I've used!. The cake tastes amazing, I swapped out sprinkles for cake crumbs and used the domed pieces to make white chocolate covered cake truffle eyeballs