Could someone point me in the right direction for a metric Red Velvet Cake.
Also if there is any Aussies out there and have made one can you tell me which red food coloring you used.
Have tried a red velvet recipe and tried to convert it but I think it had too much flour. It took over an hour to cook.
I knew Hummingbird bakery had a recipe in one of their books so searched online and found 2 (well lots really) but one has only 10ml food colouring in it and the other has 20ml... from memory the book may actually have more than 20, I guess it depends on the brand of colouring you use although the Humming Bird site recommends Dr Oetker Red Colouring. The other ingredients are the same on both sites though so perhaps just play around with the colouring quantities?
Ask on an Australian web site: http://www.taste.com.au/recipes/25331/red+velvet+cake