Every time I add Americolor's red or pink gel to my cake batter or buttercream, I end up with a bitter taste in the finished product. It is so bad that I have to throw the end product away. How do I avoid this or how do I get a nice red colour without a bitter taste please?
A1. Use No Taste Red 2. Red takes quite a while for the color to develop, so add the color and wait. It sounds like you're using way too much, trying to get instant results. 3. Try powdered color. 4. Americolor is a great product and produces strong colors. See #2.
thank you for the reply. I shall try and use less red and leave it to mature.
I agree with her ^^^ reply.
One of our avant guarde chefs Hugh Fearnesly Blah-De Blah recommends beets..yes beetroot.
Not so daft really because when I tried it for a laugh it scared the dog as I dripped from bowl to sink.
The colour is "Bloodbath Sonata"and would shock Tarantino, it can be boiled preserved and stored'
Sugar and liquid is obviously reduced too so if you want a natural food colour without E numbers its very good.