I'm doing some experimenting with Red Velvet recipes this week. Since they all call for 1oz or so of food colouring I'm assuming that they mean the liquid stuff from the grocery store?
I use Americolours for everything though and am wondering if I can use that in my cake instead. If so, how should I adjust the amount of colour? Americolours are pretty strong so should I decrease by half? more?
Really? 31 views and not one person had a thought or opinion on this?
Last time I made red velvet I used Americolor and added 2T(which equals 1 oz) and really went by the eye.
If you see that you need more, just add more... that's what i did.