What Happened With This Color?

Decorating By lkern777 Updated 2 Jul 2014 , 4:48am by CupcakeCali

lkern777 Posted 25 Jun 2014 , 2:37pm
post #1 of 12

Can someone tell me what happened here? I baked these cakes from the same batch of batter. The color looked uniform when I put it in the pans, but they came out like this.

 

I have used this recipe before with no problems. This is supposed to be Red Velvet.

 

11 replies
RedneckRuffle Posted 25 Jun 2014 , 2:44pm
post #2 of 12

ADid you use buttermilk?

lkern777 Posted 25 Jun 2014 , 2:49pm
post #3 of 12

Quote:

Originally Posted by RedneckRuffle 

Did you use buttermilk?

 

Yes. And to be fair, the last time I used this recipe I didn't have buttermilk, so I did the lemon juice in milk thing. This time I used actual buttermilk.

RedneckRuffle Posted 25 Jun 2014 , 3:10pm
post #4 of 12

AIf you use buttermilk, it helps to mix the color directly into the buttermilk instead of all the wets. Color the buttermilk only and whip it to death, then add the cocoa powder to the buttermilk and beat it some more. Then proceed as usual.

lkern777 Posted 25 Jun 2014 , 3:20pm
post #5 of 12

AThank you. Looks like I'm rebaking this one. The instructions were specific in the order that you combine everything, but didn't specify how much mixing to do, just "mix". It also said to make a paste from the color and cocoa and add it separately.

I will try it your way and see if it looks better.

I appreiate you quick response.

RedneckRuffle Posted 25 Jun 2014 , 3:26pm
post #6 of 12

AMy mother - a lifelong bakery owner - makes a cocoa powder paste with the coloring like you mentioned, but then she adds the buttermilk to that and mixes well. Both methods work.

Dayti Posted 25 Jun 2014 , 5:19pm
post #7 of 12

Before you re-bake them all, I would slice one into layers just to check if it has the same appearance on the inside, or if it is just on the crust. No point throwing them away if they are ok on the inside.

 

For what it's worth, I mix the colour with the cocoa in a bowl to a paste with a little water, and add that after the eggs are beaten in. Buttermilk gets added alternately with flour after that. 

lkern777 Posted 25 Jun 2014 , 7:42pm
post #8 of 12

A

Original message sent by Dayti

Before you re-bake them all, I would slice one into layers just to check if it has the same appearance on the inside, or if it is just on the crust. No point throwing them away if they are ok on the inside.

For what it's worth, I mix the colour with the cocoa in a bowl to a paste with a little water, and add that after the eggs are beaten in. Buttermilk gets added alternately with flour after that. 

Thanks. I did cut into them and although they were not all exactly he same color, they weren't all splotchy. I tasted the crown that I cut off and they tasted good. I decided to go ahead and use them.

Thanks for the input!

oftheeicing Posted 26 Jun 2014 , 3:53am
post #9 of 12

AI know that it is always stated to NOT overmix your cake batter, but my from scratch red velvet recipe suggests mixing for 2 full minutes after each step. I do this on low-medium speed. The color has always come out uniform, and the flavor and texture is phenomenal. Good luck!

lkern777 Posted 27 Jun 2014 , 10:47pm
post #10 of 12

Quote:

Originally Posted by oftheeicing 

I know that it is always stated to NOT overmix your cake batter, but my from scratch red velvet recipe suggests mixing for 2 full minutes after each step. I do this on low-medium speed. The color has always come out uniform, and the flavor and texture is phenomenal. Good luck!

Thanks! I am noting this on my recipe.

oftheeicing Posted 28 Jun 2014 , 6:16am
post #11 of 12

AYou are welcome!

CupcakeCali Posted 2 Jul 2014 , 4:48am
post #12 of 12

All great tips! Thank you everyone for the head's up on my next red velvet cake!

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