Tag: red food colouring

Red velvet cheesecake

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For the base:

  • Packet of Oreo biscuits
  • 50g melted butter

For the filling:

  • 350g cream cheese
  • 150g caster sugar
  • 10g cocoa
  • 2 eggs
  • 2tsp vanilla extract
  • 30ml red food colouring

That’s goodtoknow

White cream gives a great contrasting compliment to this deep red cheesecake


  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease a 22cm Springform round tin
  2. In a food processor blitz the Oreos in a food processor
  3. Pour over the melted butter and blitz again
  4. Press the biscuit and butter mix into the base of the tin. Bake for 10 minutes
  5. Whilst the base is cooling make the filling by beating the cream cheese until smooth
  6. Add the sugar and cocoa and continue to beat. Add the eggs one at a time and beat between each addition
  7. Mix through the vanilla and red food colouring
  8. Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly
  9. Remove from the oven and allow to cool completely, which is at least 2 hours

By Bronya Seifert

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(2 ratings)

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24 new Halloween recipes to try this year

Halloween has got to be one of the most fun times of the year. Less stressful than Christmas (and whole lot less serious), you can let your imagination run wild with Halloween food – and we did just that!


This year, we wanted to bring you lots of new spooky ideas for your Halloween party and, being goodtoknow, they all had to be quick, cheap and easy! 


A long day in the kitchen with lots of food colouring and as many Halloween decorations as we could get our hands on, our Halloween shoot should give you a few new treats to try this year. 


Witch’s hat biscuits

You will need: Biscuits (ready made or shop-bought), ice cream cones, chocolate and coloured fondant. 

How? See our easy step-by-step guide


Chocolate-covered apples

You will need: Chocolate, apples and food colouring/writing icing. 

How? Melt chocolate over boiling water or in the microwave and allow to cool slightly. Pierce an apple with a wooden skewer and dip into the chocolate. Spoon over the white chocolate, over the bowl, to ensure the apple is fully covered. Leave to dry in the fridge, on a piece of greaseproof paper. Once set, draw faces with writing icing. 

Twist: Colour white chocolate with food colouring.


Ssssssssnake rolls

You will need: Ready made shortcrust pastry, sausage meat, an egg and a pepper. 

How? Cut long strips of pastry and place a thin line of sausage meat down the middle. Glaze one edge of the pastry with beaten egg and roll the other one over the meat, pressing the edges of the pastry together. Curve into a snake-like shape and glaze with the remaining beaten egg. Bake in the oven (200C/400F/Fan 180C/Gas Mark 6) for 15-20 mins until golden brown. Make eyes and a tongue from chunks of the pepper.

Twist: Add tomato puree to the pastry before adding the sausage meat so the snakes ooze ‘blood’

Vampire’s bite

You will need: Packet of jelly, oranges, mini marshmallows and red food colouring. 

How? See our easy step-by-step guide

Twist: Use green jelly to make ‘monster teeth’



You will need: Chocolate mini rolls, black and white fondant, icing sugar

How? Draw a bat wing stencil on a piece of paper, place it over black fondant and cut out several black wings. Make a ‘glue’ from a little icing sugar and water and stick the wings around the mini rolls. Make eyes by placing small black balls of fondant onto larger white balls, ‘glue’ these onto the rolls. 

Twist: Give your bats different outfits (like our smart bow-tied chap above!)


Puking pumpkin

You will need: A pumpkin, a sharp knife and some dips

How? Cut a large mouth towards the bottom of the pumpkin and scoop out the seeds. Carve eyes and a nose with a sharp knife. Place the pumpkin on the egde of a plate, spoon the dip into the mouth and spread onto the plate.

Twist: This can be used as a decoration if you replace the dip with the scooped out pumpkin seeds. 

Terrifying trifles

How? See our easy terrifying trifles recipe 


Zombie-bread men

You will need: Gingerbread men, writing icing, fondant 

How? Easy! Make a batch of gingerbread men and rough them up a bit! Decorate with red, white and black icing and make eyes out of white and black fondant. 

Twist: Make animals shaped biscuits to create zombie animals.


Crunchy pumpkin

You will need: Mini carrots, courgette or cucumber and a selection of dips.

How? Arrange the carrots in a pumpkin shape, cut the courgette for the mouth and add bowls of dips for the eyes. 

Twist: Use salsa for the eyes and mouth for a ‘bloody’ twist. 


Ruby red apples

You will need: Toffee apple ingredients and red food colouring

How? Make toffee apples as usual, adding red food colouring in at the last stage of making the toffee. 

Twist: Make spiders’ webs with the remaining toffee to decorate the plate. 


Slippery jelly worms

You will need: A thick straw and a packet of jelly

How? See our easy step-by-step guide.

Twist: Use different coloured jellies and serve the worms in one big slimy bowl.


Jeepers peepers

You will need: Eggs, food colouring and black olives 

How? Hard boil the eggs and leave to cool. Peel off the shell and slice in half. Scoop out the yolk and mash with food colouring. Spoon the mixture back into the egg white and top with ‘eyes’ made from a slice of egg white and black olive ends. 

Twist: Add bloodshot streaks with a little red food colouring. 



You will need: Large and mini marshmallows, wooden skewers, food writing icing and fondant 

How? Thread three large marshmallows onto a skewer, add a couple of mini marshmallows at the top for the neck, then add the ‘head’. Stick two smaller skewers out of the top ‘body’ marshmallow and thread mini marshmallows on for the ‘arms’ and large marshmallows for the ‘hands’ – repeat for the legs. Add fondant eyes and decorate with writing icing. 

Twist: Give him an evil expression to turn him into a scary zombie.


S-lime-y tarts

You will need: Ready made shortcrust pastry, lime curd, green food colouring 

How? Grease a muffin tin and add circles of pastry. Colour the lime curd with green food colouring and spoon into the pastry. Bake in the oven (200°C/400°F/Fan 180°C/Gas Mark 6) for 15-20 mins until the pastry is golden brown. Allow to cool before decorating with sweets and fondant eyes. 

Twist: Use classic jam tarts and label them ‘blood baths’


Creepy cheesey faces

You will need: English muffins, tomato puree and cheese slices 

How? Cut the muffins in half and spread with a thin layer of tomato puree. Take the cheese slices and carve out scary faces. Place onto the muffin and grill. 

Twist: Top a pizza with mini carved cheese faces.

Iced ghouls

You will need: Biscuits (homemade or shop-bought), buttercream icing, fondant, piping bag

How? Fill a piping bag with buttercream and pipe mini ghosts onto a biscuit and decorate with fondant eyes. 

Twist: Place a dollop of jam on the biscuit before piping to make the ghosts ‘bloody’


Hollow heads

You will need: Coconuts, red food colouring, black marker pen

How? Cut a lid into the coconut and decorate with the food colouring and marker pen. Drink the coconut milk or serve your spooky cocktails in them.

Twist: Paint vampire faces onto the coconuts and wrap in a black cloak.  


Sausage mummies

You will need: Ready made shortcrust pastry, sausages, an egg, black food colouring

How? See our easy step-by-step recipe

Twist: Make mini baby ‘mummies’ to create a whole family



You will need: Oranges, a packet of jelly

How? Slice the top off an orange and scoop out the orange inside, making sure not to make any incisions in the skin. Place the orange onto a plate, make up a batch of jelly and pour into the orange and leave to set in the fridge. Once set, gently carve the eyes into the skin. 

Twist: Make an array of scary faces and arrange them in a Halloween scene on your table.

Fruity faces

You will need: White chocolate, strawberries, bananas and black writing icing

How? Melt the white chocolate, allow to cool slightly, then dip whole strawberries and sliced bananas into it. Allow to set in the fridge on a piece of greaseproof paper. Once set, draw spooky faces onto the fruit with the writing icing. 

Twist: A little red food colouring will make these faces even more scary!


Stuffed heads

You will need: Peppers, rice/couscous (a filling of you choice)

How? Make up a batch of filling and slice the top off the peppers, scooping out the seeds. Spoon the filling into the peppers and bake in the oven until slightly roasted. Remove from the oven, allow to cool, then gently carve faces into one side of the peppers. 

Twist: Colour the filling with red food colouring for a gory twist. 


Rocky claw

You will need: Dark chocolate, marshmallows, biscuits – any sweet treats really! 

How? Shape tin foil around a large hand, gathering between the fingers to make a mould. Make up some rocky road and pour into the hand mould, press in marshmallows for the ‘claws’ and allow to set in the fridge.

Twist: Dip the marshmallows in red food colouring before adding to the rocky road.

A ‘pear’ of ghosts

You will need: Pears, white and black fondant

How? Slice the tip of the pear to a flat surface. Drape over the white fondant and stick on black eyes with a dab of water.

Twist: Pierce the pears with a skewer and place them in a large, tall glass for table decoration.


Flying bat rolls

You will need: Ready made shortcrust pastry, cocktail sausages (uncooked), an egg, black olives

How? Cut a square of pastry around a cocktail sausage and wrap around, pressing the edges firmly together. Draw a wings template on a piece of paper, carve wings out of the pastry and press into the pastry on the sausage roll. Glaze with a little beaten egg and bake in the oven (200°C/400°F/Fan 180°C/Gas Mark 6) for 15-20 mins until golden brown. Place black olives onto the bats for spooky eyes.

Twist: Make your own pastry and add a little food colouring to make completely black bats.


Planning a party? Download our Halloween party planner app

See more Halloween recipes

Our best Halloween cupcakes 


Decorations from

The Co-op
Dr Oetker 
Mustard Gifts 


St George’s Day cupcakes

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For the cakes:

  • 150g self-raising flour
  • 150g softened butter
  • 150g golden caster sugar
  • 3 medium eggs
  • 1tsp vanilla extract
  • 3tbsp milk, room temperature

For the buttercream:

  • 100g unsalted butter, room temperature
  • 200g icing sugar
  • 1tsp vanilla extract
  • 1 ½tbsps milk

For the toppers:

  • 200g white ready-to-roll fondant
  • 250g flower/modelling paste (from Sainsbury’s)
  • Red food colouring
  • Green food colouring
  • Gold lustre
  • White alcohol

You will also need:

  • Deep muffin pan with 12 cupcake cases
  • Medium rose leaf cutter
  • Sharp knife
  • Food bag, cut open to create a folder
  • Alphabet clear stamps
  • Fine paint brush
  • 68mm circle cookie cutter

That’s goodtoknow

Once you’ve perfected these classic red roses you can make all different coloured ones for different occasions


For the cakes:

  1. Preheat the oven to 160°C/325°F/Gas Mark 3 and line your baking tray
  2. Add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the cakes will be greasy.
  3. Fill the cases and bake for 25 minutes
  4. Remove from the oven and cool in the tins for 10 minutes before moving to a wire rack

For the buttercream:

  1. Add all the ingredients into a large bowl and beat until smooth, about 8 minutes with an electric hand whisk.

For the toppers:

  1. When the cakes have cooled, spread the buttercream on the tops of the cupcakes.
  2. Roll the fondant and cut 12x 68mm circles. Place one circle on each cupcake and smooth the edge with the tips of your fingers
  3. To make the rose: Colour 150g of modelling paste, red. Roll into a long sausage about 2cm thick. Cut 10 thin discs with a sharpe knife for each rose and pop them between the food bag with the bottom edge of the disc down. Close the food bag so it’s over the top of the discs. Press each disc with the heel of your hand and then smooth the top edges of the disc with your thumb to get a thinner edge. Once all the petals have been smoothed take one of the discs by pulling them up off the food bag from bottom to top, so you get the curve as you pull. Petal no.1 needs to be rolled from one side to the other, nice a tight to create the rose centre. With other petals, and with a brush of water, stick the petals over the joins as you build your rose, curling the top edges over and pinching slightly in the middle or the top of the petal. When you have finished, trim the excess off the bottom so your rose will sit flat on the cupcakes. Continue until you have 12 roses. Remember to keep the petals covered with the food bag until you are ready to use them.
  4. For the leaves: Colour 40g of paste green and roll quite thinly to cut 24x rose leaves with the cutter.
  5. For the banner: Roll 60g of modelling paste into thin strips and emboss ‘St George’s Day with the alphabet clear stamps. Trim them to size, cutting a triangle out from each end to finish it off. Once all 12 banners have been made, paint the letters with a fine brush by mixing the gold lustre with white alcohol to make a thick paint. Let the banners dry slightly (about half an hour) before popping onto the tops of the cupcakes.
  6. With a bush of water, stick 2 rose leaves, a rose and the banner to the tops of the cupcakes.

By Victoria Threader

What do you think of this recipe? Leave us your comments, twists and handy tips.

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