dandymom Posted 29 Jan 2012 , 3:27am

Is it just me or is anyone else grossed out by the amount of red dye that goes into red velvet cake? Has anyone tried to make it without the dye?[/i]

5 replies
SweetSuzieQ Posted 29 Jan 2012 , 3:39am

If you want an all natural red velvet cake, use beets. I haven't personally tried it but, I do have this link bookmarked for if/when I ever want to:

http://www.sophistimom.com/red-velvet-cake-all-natural-no-red-dye/

Sassyzan Posted 29 Jan 2012 , 3:41am

Totally grossed out, but I've never made one without it. I saw a blog where someone made her son a blue velvet cake though. Lol. That's not better..

dandymom Posted 29 Jan 2012 , 4:05am
Quote:
Originally Posted by SweetSuzieQ

If you want an all natural red velvet cake, use beets. I haven't personally tried it but, I do have this link bookmarked for if/when I ever want to:

http://www.sophistimom.com/red-velvet-cake-all-natural-no-red-dye/




Thanks so much for the link. I will have to try it! If it doesn't work for me I'm just considering forgoing RV on my menu. I can't bring myself to make it with the dye again. I tried it once and I was so squicked out when I had to add all of that artificial coloring. It's one thing to add some to color fondant but grief, that was a A LOT of red. Also, it's not the most..uh...digestible substance, IYKWIM.

scp1127 Posted 29 Jan 2012 , 10:03am

I use about half of the stated amount.

MimiFix Posted 29 Jan 2012 , 1:26pm

I don't care for the red food color, either, and developed a red velvet cake using red nut liqueur http://bakingfix.com/thefix/?p=5014. This liqueur has a wonderful flavor and I now use it in several recipes.

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