Bitter Taste Cake And Buttercream

Decorating By simply Updated 20 Jan 2015 , 10:06pm by cakebaby2

simply Posted 17 Jan 2015 , 8:53am
post #1 of 5

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?

4 replies
leah_s Posted 17 Jan 2015 , 11:51am
post #2 of 5

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.

simply Posted 19 Jan 2015 , 7:07pm
post #3 of 5

thank you for the reply. I shall try and use less red and leave it to mature.

kakeladi Posted 19 Jan 2015 , 10:01pm
post #4 of 5

I agree with her ^^^ reply.

cakebaby2 Posted 20 Jan 2015 , 10:06pm
post #5 of 5

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.

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