i have this recipe from another post on here that i am going to try but how much food paste should i add to get great colours in my cake batter?

i know that you don't need to use alot of the food paste to get great colours with icing but i haven't used it before in cake batter so didn't know if you needed to add that little more than what you would do in icing?

is it trial and error or should i have an idea when it is mixed in the batter as to what it would be like when it is cooked?

this is the recipe that i am going try this weekend!

fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

You color the same way as icing.  If the cake is white-white (white fat, only egg whites) then it bakes the same shade as you tinted it.

So go slow as you would for icing--adding from the ends of toothpicks, using a fresh one each time you dip into the paste, mixing well in between.