On one of the reality shows the baker said she makes her Red Velvet Cake with beet juice instead of red food coloring...WOW!
Does anyone else do this? Do you have the recipe, I would love to try this?
I tried this for a Red Velvet cheesecake and would probably not use it again. It barely had any color. I added some red color anyway and it still was more burgundy than red.
if anyone has tried this I would love to know also, especially what kind of flavor beet juice brings to the cake. I do know from reading up on the history of Red Velvet that beets were originally used to pump up the color and then many years later red food color was substitutued. I'm hesitant to try it, as I understand, bakers at the time dropped Red Velvet the second they were able to get their hands on more chocolate. this makes me think that maybe the beets were probably not so good if they were abandoned so readily.
I not only have used beet juice, but I took the whole can of beets and pureed it in the food processor as a substitute for the liquid. I'll try and find the recipe I used. It didn't smell that great while it was baking, but it was delicious, moist and a beautiful Red Velvet Color.
If I recall, it was the Waldorf Astoria original Red Velvet cake recipe.
Katssuitecakes: is the taste altered by the beets, at all? I've read the cake is SUPER moist.
The way it smelled while baking, I was a little leary of the outcome, but it was delicious, and moist, and no one would have guessed there were beets in it. It was actually for my Grooms Tux cake, and it got rave reviews. You can always add a little red food coloring if you want, but I thought it was fine without it.