A real RED of Red Velvet Cake

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Permalink Reply by Katy Nott on May 11, 2014 at 7:11am

Hi Maria - I think it's important that you use the right red colouring to achieve a bright red.  

Try this one - the measurements are metric, so hope you will be able to work it out where you are!

http://www.channel4.com/programmes/sunday-brunch/articles/all/red-v...

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Permalink Reply by June Kowalczyk on May 11, 2014 at 2:25pm

Maria
I use red food colouring and beet juice. It's a nice red, but not bright. Red velvet isn't suppose to be bright red. Only way to achieve that us eliminate the cocoa. The cocoa inhibits the batter being a true red.

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Permalink Reply by Maria Gemini on May 12, 2014 at 9:37am

Thank you so much June! You're always on the rescue when I need help. I will try to make this recipe and let's see if I can achieve the bright red. The problem is I only have Chefmaster Super Red and Americolor.

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