Would I be able to use my red americolor gel to color the batter or do I need to use the red food dye that you buy in the store? I don't mean for this to sound like a dumb question-I just would like to save a trip to the store......Lol. The gels just seem more condensed so maybe I would use less? Any help would be appreciated----thanks in advance 
You can use Americolors, Wilton colors or the red food coloring from the grocery store. They all work...I've tried them all and don't find a whole lot of difference.
I don't know if that would work, My question is, if you use the gels, where are you replacing the liquid. You are adding liquid to recipe when you use the food coloring. JMO
In my red velvet recipe the liquid amount really doesn't matter and it's probably like that with the others too...I know this because onetime I made red velvet cake for a get together and when I made it I realized I forgot the food color and eveywhere was closed so I still made it and called it "Dirty Velvet cake" lol but it tasted exactly the same and the texture was the same too. So I don't see why you couldn't use gel colors either I wish I would've thought of that then 
I made one last week (my first Red Velvet cake) and I used Americolor with great success. I was making a bleeding heart cake and wanted it really red and the Americolor worked great! I just added and mixed until I got the nice bloody color that I wanted.
Thanks everyone!!! I did use Americolor and it worked beautifully.........a stunning red. Thanks again!!! I used this recipe and they were sooooooooo good http://www.elise.com/recipes/archives/007128red_velvet_cupcakes_with_cream_cheese_frosting.php
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