Help Coloring Cake Batter (Red, White, Blue...)

Decorating By kkhigh Updated 4 Sep 2008 , 5:08am by ceshell

kkhigh Posted 30 May 2006 , 9:26pm
post #1 of 20

Hello,
How do I achieve good coloring for a patriotic cake? (the cake itself...not the icing)
I would like each cake layer to be a different color (red, white, blue). I have the white part figured out but what to do about red and blue? Do I just add lots of food color? (i have wilton gels or standard grocery liquids). Will this affect the taste or texture? If it is going to taste yucky or color everyones mouths I would rather skip the idea but if anyone knows how to do it I think it would be a neat effect.

Thanks for any help!
-kim

19 replies
DeniseMarlaine Posted 30 May 2006 , 9:47pm
post #2 of 20

You could use strawberry for the red--it'll be pink, not red, but with white and blue it'll still look patriotic. I don't know of any blue cakes (blueberry maybe????), but if you stay with a more pastel look, it shouldn't take too much food color.

JoAnnB Posted 30 May 2006 , 9:52pm
post #3 of 20

Grocery liquids work fine for cake batter-they tend to blend easier than gels. It won't taste bad, but there still may be some color transfer. Not much you can about that.

mariamom Posted 30 May 2006 , 9:55pm
post #4 of 20

I will say that just a couple weeks ago I made a blue marble cake. The customer said it tasted good, but made everyone's mouth blue. The 4 year old who the cake was for thought that was cool!

mmdd Posted 30 May 2006 , 9:55pm
post #5 of 20

I did several of these last year. I used regular food coloring from the grocery store. It sure did take a lot! And, I mean a lot!

I just added some to the batter and mixed with the mixer until I got the color I wanted. It baked a little darker.

mmdd Posted 30 May 2006 , 9:56pm
post #6 of 20

OH! One thing I forgot to add.....people were reminded of the cake days later!

DeniseMarlaine Posted 30 May 2006 , 11:17pm
post #7 of 20

In one of the other forums someone mentioned adding up to 1 cup of fresh strawberries to a strawbarry cake mix. She said it made it a nice red color. Doesn't help with the blue though. Wonder if you could do the same thing with blackberries or blueberries in a white cake.

SugarFrosted Posted 30 May 2006 , 11:27pm
post #8 of 20
Quote:
Originally Posted by mmdd

OH! One thing I forgot to add.....people were reminded of the cake days later!



Hahahahahaha...that reminds me of when I was an ER nurse and people would arrive in a panic with unusual colored...well you know... (I am trying to be nice here tapedshut.gif ) and we would ask them "Did you eat anything with a lot of food coloring in the past couple of days?"...they would look really embarrassed and say "Oh yeah...I forgot about that..." It was always good for a big laugh and a sigh of relief!

coffeecake Posted 31 May 2006 , 12:09am
post #9 of 20
Quote:
Quote:

Hahahahahaha...that reminds me of when I was an ER nurse and people would arrive in a panic with unusual colored...well you know... (I am trying to be nice here Lips are Sealed ) and we would ask them "Did you eat anything with a lot of food coloring in the past couple of days?"...they would look really embarrassed and say "Oh yeah...I forgot about that..." It was always good for a big laugh and a sigh of relief!




I must admit, dyed some cake recently and this happened to my dad! (He did eat a lot of the cake though!) no hospital run - good ole mom figured it out right away. [Though he did call me asking if I was trying to kill him !]

You may also want to try a treditional red velvet cake for the red (it is a southern tradition, kind of a lihgt cholocate cake, with red food coloring - very yummy, usually frosted with cream cheese frosting)

One word of warning, if you are using mixes. be sure and take into account the color of the mix (ie a yellow cake mix batter, when you add blue make green).

I like the idea of adding stawberries (yum!) and making the blue layer blueberry) You could also make the filing or frosting the last color (ie red and white cake with blue filling)

when you post a picture, be sure and post one of the sliced cake!

kkhigh Posted 31 May 2006 , 12:14am
post #10 of 20

thanks, everyone for all the ideas! not sure now if my original idea is going to work (i mean, do i really want everyone remembering the cake in "that" way??? ha ha ) but now i have lots of other options to consider. thanks again!

susierasmussen Posted 31 May 2006 , 12:25am
post #11 of 20

One of the things you might try so to do a marbled color in white cake rather than doing a whole layer of solid color. This gets the idea across without all the color.
I have done this for baby shower cakes. Just color a small amount of batter then drizzle on top and then swirl it in.
At least you wouldn't have a blue mouth!!!! lol

greenhorn Posted 31 May 2006 , 12:54am
post #12 of 20

I picked up a box of Pillsbury classic white cake mix and just happened to see cupcakes on the side panel that were colored blue. The instructions have you baking the cupcakes and then poking holes in them and pouring flavored fruit gelatin over them to achieve the rainbow color you want. I'm not sure how this would work for a whole cake layer, but its a thought.

SugarFrosted Posted 31 May 2006 , 1:05am
post #13 of 20

They used to call those Jello Poke Cakes, because you poke holes with a fork or a straw and then pour on the jello. here is a link to a recipe:
http://www.cooks.com/rec/doc/0,186,158173-231203,00.html
You could use strawberry jello and one of their new blue flavor jellos.
They look really pretty too. That sounds like a great idea, in my opinion thumbs_up.gif

Ursula40 Posted 31 May 2006 , 1:50am
post #14 of 20

In Germany we have a parrot cake, where you basically divide your cake batter into as manny colours you want and just add uncooked jello in the colours you want to the batter itself. Colours the batter nicely. So just mix your batter, add jello and bake.
LL

Doug Posted 31 May 2006 , 1:56am
post #15 of 20

last year I did a three layer red/white/blue cake using the jello mixed into the batter method

but...I didn't like the end result at all.

the cake was very sticky, had a funny firmness too it, and the taste wasn't all that good either.

next time, I'll try americolor and after that powdered colors

leily Posted 31 May 2006 , 2:19am
post #16 of 20

Here is a cake I did last year for the 4th of July. I started with a white cake mix and just colored my batter with wilton gels. I didn't notice any difference in taste and no colored mouths in the bunch. I just mixed in a little at a time until i got it fairly dark. Once the colors are together they don't have to be really vibrant, they look like the right color once they're all together.

HTH

Leily
LL

cakesbyjess Posted 31 May 2006 , 3:54am
post #17 of 20
Quote:
Originally Posted by leily

Here is a cake I did last year for the 4th of July. I started with a white cake mix and just colored my batter with wilton gels. I didn't notice any difference in taste and no colored mouths in the bunch. I just mixed in a little at a time until i got it fairly dark. Once the colors are together they don't have to be really vibrant, they look like the right color once they're all together.

HTH

Leily





Wow ... that cake is beautiful!!! This may be a silly question, but how did you get the different colors in those block-like shapes? Did you use special pans? I really, really love that cake!!!!! icon_biggrin.gif

jmt1714 Posted 31 May 2006 , 3:55pm
post #18 of 20

I'd recommend not coloring the cake - but do it in three layers using a white or yellow cake, then coloring the filling between one layer red and between another layer blue. You'll get the effect you want without all the other issues.

llj68 Posted 31 May 2006 , 4:10pm
post #19 of 20

Here's a flag cake I did for last year on the 4th of July. I didn't get a chance to ice it--was supposed to be whipped cream icing and I kept making butter--but the cake part turned out fine. (I was getting used to a new Professional KA and it was much, much faster than my old one--hence the inability to make whipped cream properly. UGH!)

I just used French Vanilla cakes and tinted them with Americolors. You use MUCH less color to achieve the same results as with Wilton gels.

HTH!!

Lisa
LL

ceshell Posted 4 Sep 2008 , 5:08am
post #20 of 20

OK I know this post is over two years old, but how cool is that flag cake??!!

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