Can anyone help me. I purchased the "more from Magnolia" book, just to be able to make red velvet cupcakes. In the recipe it says I am to use 6 tablespoons of red food coloring, now for my question; What consistency food colouring do you use? paste, gel or watery consistency? Here in Norway where I live the most common one is the watery one, but I am unsure if it will make the batter to wet.
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SpringFlour
Posted 8 Mar 2009 , 8:02am
post #2 of 3
Every recipe I've seen for Red Velvet has called for the liquid food color. I can't imagine using 6 Tablespoons of paste! That would be several jars. Yuck! Stick to the liquid!
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