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!

Allow each layer to cool completely before moving onto the next step. This will give you nice clean layers. I love the pink from the colour splash set and used it on the drip for my rainbow cake– and it made such a vibrant and beautiful pink colour with so little added to the ganache! It also works with even less, to make a beautiful pale pink such as with my 29th birthday cake! It’s way easier to turn pink buttercream red than to start with a white buttercream base and make it red.shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens

Sugar: My favourite is golden caster sugar but regular caster sugar (superfine in the US) will work great too. 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.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. I always use the Americolor brand (not sponsored, just my very favorite food coloring)! I like to use the super red shade when making red buttercream. Alternative Food Colorings It also allows you to use way less red food coloring, which I think we can all agree is the goal here.