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Vox Humana
 
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"Wayne" > wrote in message
...
> "Vox Humana" > wrote in
> :
>
> >
> > "Scott" > wrote in message
> > ...
> >> In article <ptrVc.164473$gE.121071@pd7tw3no>,
> >> "graham" > wrote:
> >>
> >> > ...and wouldn't want to try it with ONE OUNCE of food coloring!

> > Bleughhh!
> >> > Graham
> >>
> >> Well, that's two tablespoons--not all that much when divided into
> >> three 8" layer pans. And the recipe doesn't mention what SORT of food
> >> coloring--many of the water-based ones don't color very well.
> >>
> >> If you Google the recipe name, you'll find alternate versions that
> >> call for *two* ounces of food coloring.
> >>

> >
> > You have to assume that the recipe calls for liquid food coloring that
> > is commonly available at supermarkets. Home bakers don't generally
> > measure ingredients by weight, and since none of the recipes I saw
> > specified any of the other ingredients by weight, the ounces have to
> > be liquid ounces. Red food coloring is bitter. I see noting that it
> > adds to the cake except color. Therefore, you are adding two
> > tablespoons or more of a bitter substance so when you cut the cake
> > someone remarks "Look Virginia, that cake is really red!" The term
> > "red velvet" seems to be appealing to people. I will concede that the
> > cake is red, but the "velvet" part is pure marketing - sort of like
> > referring to cigarette smoke as "smooth." If you like the flavor of
> > the cake with the food coloring, I would recommend that you just
> > substitute two tablespoons of water or milk. I has to be an
> > improvment.
> >
> >
> >

>
> What about using 2 tablespoons of cherry juice? It certainly can stain,
> and it might impart some color.
>


Sure. Why not.