dandymom Posted 29 Jan 2012 , 3:27am
post #1 of

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
post #2 of

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
post #3 of

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
post #4 of
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
post #5 of

I use about half of the stated amount.

MimiFix Posted 29 Jan 2012 , 1:26pm
post #6 of

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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