Is it absolutely necessary to add red food colouring to a red velvet cake? The color that it ends up doesn't matter, but will it affect how it turns out? I wouldn't think so but . . . .
Also, is MMF any different from the store bought ready made fondant, and if so, how? Thanks!
MMF is made from Marshmallows and tastes much better. Not sure what store fondant ingredients are but I know it doesn't taste very good. Store bought is a little easier to use though. So that is why bakeries use it a lot.
Oh Sweety, it is neccessary to add red food coloring to Red Velvet Cake. Otherwise it would be something else. I think the red entices the visual palate. Along with the cream cheese frosting. All are a must! It's D-lish!
I somewhat agree w/GrandmaG
But.......I've used as little as 1/2 oz instead of the 1/2 cup I've seen in some recipes.
As for MMF: to me it's harder to work with. It does improve the taste. I found it 'springy' - when rolled out it would spring back some. I've mixed it w/store bought to get the best of both
You definitely need the coloring! Thats what makes the cake! And you MUST eat it with the cooked flour and milk icing, otherwise it is just not red velvet cake!
It does'nt effect the taste if you omit the Coloring and Vinegar, but as others have stated already, its the visuals!
Not sure if I'm a bit late on this, but I have colleagues (never tried myself) who swear by beet juice. It doesn't affect the flavor (oddly enough) and they get a bright red color. Sorry I don't have a recipe to go along with the idea but it might be worth playing with if you'd rather not use all that red food coloring. I participated in a blind taste test-didn't include the beet idea unfortunately-- and it was determined that the use of a lot of red food coloring imparted a specific, unidentifiable taste that everyone preferred, if they were told they were testing red velvet cakes. Interestingly though when they were just asked to pick their favorite, only a few liked red velvet the best!