Colorless Red Velvet Cake
Posted: 24 August 2011 09:02 PM   [ Ignore ]
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I made the Red Velvet Cake Saturday and it was red and it was velvet. I want to make it again but I don’t want red coloring. Does the color do anything for the taste or texture? Can I just omit the dye?

Thanx

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Posted: 24 August 2011 11:02 PM   [ Ignore ]   [ # 1 ]
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So funny you mention that, FG!  I was thinking the same thing just this morning—you’d just want to replace the food coloring with water.

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Posted: 25 August 2011 01:20 AM   [ Ignore ]   [ # 2 ]
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That’s funny! The cake was beautiful and it was high. I’ll try the water-1 oz?

What are you thinking of making?

Thank you

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Posted: 25 August 2011 08:01 AM   [ Ignore ]   [ # 3 ]
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I’d just do as much water as there is dye, so if the recipe calls for 1 oz, I’d go for 1 oz.

I think my next cake will be either the (1) genoise tres cafe, (2) the chocolate fuddge cake with white chocolate mousseline buttercream and cherries, (3) a chocolate cake made with coffee instaed of water and a mocha ganache, or (4) the bittersweet cocoa almond genoise with a mocha ganache.  It’ll be for teh end of September!

Please post pics of your colorless red velvet!  I know I’m not hte only person interested!!!

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Posted: 25 August 2011 11:25 AM   [ Ignore ]   [ # 4 ]
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All those cakes sound wonderful. I’m looking forward to the pictures.

I will definitely post pictures when I make that cake.

Thanks for your help!

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