Two things ....
1- I have a red velvet cupcake recipe that I love! Can I use the same recipe to make a cake or will it not work for some reason??
2- does the red coloring actually contribute to taste or texture? Or just colour? Im wondering if I can leave it out for the practice cupcake as cake recipe without affecting the cake?
All feedback appreciated, Thanks
I interchange my cake and cupcake recipes without any issue.
The red food colouring is just for colour. If you add too much it will affect the taste, but not texture. Considering you really don't need a lot, why not just put it in your practice cake?
Thanks for your reply. Will give it a go today. Was going to omit the colour to 'save my Wilton' and as I might send most of it to kindy with my son.... Don't want angry teachers or mums!