"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.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.