All That Red in My Red Velvet Cakes Is Upsetting Me
A lot of people are requesting that I make red velvet cakes, they are all the rage these days. I've settled on the Smitten Kitchen recipe, moist and delicious.
The amount of red color is really getting to me. It's 3 tsp of gel, and I just don't feel it's designed to be used in such high quantities.
I've tried using beetroot, and it bakes to be a brown beetroot tasting cake! I could reduce the chocolate, maybe that would make for a redder cake with less coloring.
So does anyone have any ideas/opinions or sources for a 'natural red' that will bake and look good but still be ok to eat in such quantities?
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