Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Cakes Food Coloring

Red Velvet Cake Question-Steeping Dry Food Coloring


Home Cooking 8

Red Velvet Cake Question-Steeping Dry Food Coloring

P. | May 4, 2006 05:15 AM

I'm making a red velvet cake from a King Arthur Flour Recipe. It calls for a 1/4 cup of liquid red coloring most bottles I've seen are less then an oz. and have multiple colors in a pack, so to get a 1/4 cup I would need to buy waaay too much food coloring. the local restaraunt supply has gel and powder. The last time I made this recipe I tried to steep the powder in some extra buttermilk, but the color was not as rich as I expected it to be. It was more brown than red

My questions are; How much powder do I use and what liquid should I steep it in and is there a technique that produces the best color?



Want to stay up to date with this post?

Recommended From Chowhound