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

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.

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

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!!!

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!