I would like to make a pink velvet cake. Will reducing the amount of red food coloring in the recipe affect anything other than the color intensity of the cake? For reference, I use CakeMan Raven's recipe, which calls for 1 fl. oz for red food coloring.
Just use pink food coloring instead. Measure out 1oz of water and then use your gel colors (wilton or americolor) to color the water until it's a nice shade of pink. Then add that liquid to your cake. If it's not pink enough after it's all mixed just add some more gel color straight to your batter.
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