Making red velvet cake & usually use the Wilton no taste red. I have some Americolor soft gel paste super red & would like to use this, but do not want to have a "chemical" aftertaste. How much do I use so that there is no aftertaste and the cake is a nice,deep red? I was thinking maybe one tablespoon. Is this too much?
I always use americolor for my red velvet. I never measure how much it takes....but just give it a couple of squirts until I get the nice red color that I want. It never has that chemical aftertaste. You dont need a lot of americolor gel because a little goes a long way with this brand =)
I just used it on red v cupcakes. My recipe makes 12 cupcakes and I used 1 1/4 teasp. of the red-red. Looks bright red in the batter but bakes a nice dark red. (I will use 3/4 tsp. next time I would like a brighter red. I did mix the color with my liquids and it blends perfrect, no taste. good luck
I use a box of German Chocolate Cake and I add 1 tablespoon of American Color Red. I found the recipe on line and it says you can also add 1 or 2 tablespoons of cocoa powder but I omit the cocoa powder.