Originally Posted by paperlace1
I recently made a rainbow cake for a child's birthday. With every layer a different colour. To prevent the colour affecting the texture of the cake it needs to be added to the wet ingredients. And beaten in so that it is evenly distributed.
If you add it at the end you knock the air out of the mix and it fails to rise.
Use the colour pastes otherwise you will not get the colour concentration you are looking for.
If you are cooking for children then try to use colours that do not affect behaviour.
For red velvet I would go back to the original Recipe and use beetroot. It makes for a cake that is really moist.
I use soft gel paste colors (Americolor). since you say you add the color to wet ingredients, when you made the rainbow cake, did you make many different batters? and, to which of the wet ingredients do you add the color and how much you add? Thank you.