AIf you use buttermilk, it helps to mix the color directly into the buttermilk instead of all the wets. Color the buttermilk only and whip it to death, then add the cocoa powder to the buttermilk and beat it some more. Then proceed as usual.
AThank you. Looks like I'm rebaking this one. The instructions were specific in the order that you combine everything, but didn't specify how much mixing to do, just "mix". It also said to make a paste from the color and cocoa and add it separately.
I will try it your way and see if it looks better.
I appreiate you quick response.
AMy mother - a lifelong bakery owner - makes a cocoa powder paste with the coloring like you mentioned, but then she adds the buttermilk to that and mixes well. Both methods work.
Before you re-bake them all, I would slice one into layers just to check if it has the same appearance on the inside, or if it is just on the crust. No point throwing them away if they are ok on the inside.
For what it's worth, I mix the colour with the cocoa in a bowl to a paste with a little water, and add that after the eggs are beaten in. Buttermilk gets added alternately with flour after that.
A
Original message sent by Dayti
Before you re-bake them all, I would slice one into layers just to check if it has the same appearance on the inside, or if it is just on the crust. No point throwing them away if they are ok on the inside.
For what it's worth, I mix the colour with the cocoa in a bowl to a paste with a little water, and add that after the eggs are beaten in. Buttermilk gets added alternately with flour after that.
Thanks. I did cut into them and although they were not all exactly he same color, they weren't all splotchy. I tasted the crown that I cut off and they tasted good. I decided to go ahead and use them.
Thanks for the input!
AI know that it is always stated to NOT overmix your cake batter, but my from scratch red velvet recipe suggests mixing for 2 full minutes after each step. I do this on low-medium speed. The color has always come out uniform, and the flavor and texture is phenomenal. Good luck!
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I know that it is always stated to NOT overmix your cake batter, but my from scratch red velvet recipe suggests mixing for 2 full minutes after each step. I do this on low-medium speed. The color has always come out uniform, and the flavor and texture is phenomenal. Good luck!
Thanks! I am noting this on my recipe.
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