Red velvet cake without the hassle of food coloring. Add red velvet cake emulsion to your batters and you have flavor and color in one easy step. Use emulsions instead of extracts for your cookies, cakes, pastries, icings, fondants, fillings, cream centers and more. Preferred by professional bakers, emulsions are water based and won’t lose integrity when exposed to high heat. Artificial flavor, 4 oz. bottle. Suggested Usage: Mix 1 tablespoon Red Velvet Cake emulsion into batter for 12 cupcakes or each 8 – 9 inch cake.