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red velvet- nice and red, on the "healthy"?

post #1 of 14
Thread Starter 

I have a cake, where the brides family wants red velvet, but it they don't want a lot of food colouring used. i know i can use beet juice, and it turns out ok, but its not as red, as red velvet usually is (duh) i was wondering if anyone else had any experinece/suggestions making red velvet really pop, without a lot of food colouring. 

post #2 of 14

What about one of the natural colors, not sure where you are based, but you can get them in Whole Foods in the US made by India Tree.

elsewhere.
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elsewhere.
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post #3 of 14

no and my suggestion about the beet juice is research it because it's not a straight line to keep it red

 

there's a post on here where bakingirene pointed to a great blog about it--much trial and error

 

the op was in poland and food color was not available nor kool aid nor a lot of things we have plenty of

 

but kool aid is a possibility for you but of course it is loaded with food color too

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #4 of 14

I've been meaning to try a more natural alternative to all the red food coloring in red velvet cake as well. I increased the amount of cocoa and decreased the amount of food coloring in my recipe and that worked ok, but I would still like to not use artificial colors at all. I've been looking at a company called Seelect:

 

http://www.seelecttea.com/index.php/natural-red-food-color-liquid-made-from-beet-and-hibiscus-kosher-vegan-gluten-free.html

 

Their products look really interesting, but a bit pricey. I would definitely charge a little extra, even just $5, to recoup some of the cost of the natural coloring.
 

Jennifer Rao

Around the World in 80 Cakes, LLC

www.80cakes.com

 

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Jennifer Rao

Around the World in 80 Cakes, LLC

www.80cakes.com

 

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post #5 of 14
Quote:
Originally Posted by 80 Cakes View Post

I've been meaning to try a more natural alternative to all the red food coloring in red velvet cake as well. I increased the amount of cocoa and decreased the amount of food coloring in my recipe and that worked ok, but I would still like to not use artificial colors at all....

 

 

my mom used to make a red devil's food cake for my birthday eons ago ;)

 

i found the recipe recently--don't know where it is right now

 

but it is a fully chocolate cake and the chemical interaction between the ingredients makes it red devil's food a pretty red brown so this would be the least red food color obviously but more of a reddish dark brown--it's pretty and delicious

 

might can google for it --maybe i can find my copy...

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #6 of 14

ok --this is not it but it's funny

 

it's from the betty crocker picture cookbook copyright 1950 it's the second printing of the first edition

 

so on page 132 under the 'black devils' food cake recipe it give this variation

 

 

Quote:

Red Devil's Food Cake

 

To any chocolate cake, add red food coloring: 1 tsp for Large, 3/4 tsp. for Small cake, Makes red without tasting of soda

 

 

they give two sizes for most every recipe large & small

 

but here they are encouraging the color to improve the taste

 

i just think that's kind of ironic all things considered

 

we're all now trying to get away from it and perhaps go back to the baking soda in the

cake batter making the chemical reaction to red -- icon_biggrin.gif

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #7 of 14
one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #8 of 14
Quote:
Originally Posted by -K8memphis View Post

no and my suggestion about the beet juice is research it because it's not a straight line to keep it red

 

there's a post on here where bakingirene pointed to a great blog about it--much trial and error

 

the op was in poland and food color was not available nor kool aid nor a lot of things we have plenty of

 

but kool aid is a possibility for you but of course it is loaded with food color too

To find that posting, I used google "red velvet beet" and there are several good blog postings that come up.  You use canned or roasted whole beets not juice,  pureed so they make a nice moist cake.  You also need to skip the extra baking soda if you want red-beet cakes to stay red (soda turns that stuff blue...)

post #9 of 14
Quote:
Originally Posted by -K8memphis View Post

ok --this is not it but it's funny

 

it's from the betty crocker picture cookbook copyright 1950 it's the second printing of the first edition

 

so on page 132 under the 'black devils' food cake recipe it give this variation

 

 

 

 

they give two sizes for most every recipe large & small

 

but here they are encouraging the color to improve the taste

 

i just think that's kind of ironic all things considered

 

we're all now trying to get away from it and perhaps go back to the baking soda in the

cake batter making the chemical reaction to red -- icon_biggrin.gif

I have that cookbook and love it... what great recipes to use as bases...

post #10 of 14
Quote:
Originally Posted by VicB213 View Post

I have that cookbook and love it... what great recipes to use as bases...

 

that plus mine was my mom's

 

sniff sniff

 

i love the burnt sugar cake recipe

 

we lost the page for the sweet roll dough several decades ago icon_biggrin.gif

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #11 of 14
Quote:
Originally Posted by BakingIrene View Post

To find that posting, I used google "red velvet beet" and there are several good blog postings that come up.  You use canned or roasted whole beets not juice,  pureed so they make a nice moist cake.  You also need to skip the extra baking soda if you want red-beet cakes to stay red (soda turns that stuff blue...)

 

 

thank you, Irene--great information!!!

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #12 of 14

Mine was my grandmothers... yes that smell is the best.

post #13 of 14
Quote:
Originally Posted by BakingIrene View Post

To find that posting, I used google "red velvet beet" and there are several good blog postings that come up.  You use canned or roasted whole beets not juice,  pureed so they make a nice moist cake.  You also need to skip the extra baking soda if you want red-beet cakes to stay red (soda turns that stuff blue...)


So what amount of beets would you use in the cake?  And when you say skip the 'extra' baking soda, I'm assuming you mean skipping the soda entirely? 

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #14 of 14
Quote:
Originally Posted by carmijok View Post


So what amount of beets would you use in the cake?  And when you say skip the 'extra' baking soda, I'm assuming you mean skipping the soda entirely? 

How much beet puree you use depends on which blog you choose from the google search results.

 

Some blogs have covered the acid vs base issue as part of their recipe development.

 

I'm referring to the  baking soda and vinegar mix that is folded in at the end of traditional red velvet batter. You would have to use baking powder instead of baking soda. 

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