Dont know if this is a stupid question, if i wanted a bright red cake, my first thought was red velvet cake, since they're nice and they're red. Looking at pictures theyre not THAT red, I tried a red looking recipe and its more red tinted brown than red. Did i do it wrong? Use a bad recipe (bbc goodfoods)? Bad food colouring gel? (I read uk food colourings are often not very strong especially after cooking. I used Dr Oetker Red gel) Is it to do with type of cocoa? Dutch vs non-dutch (it didnt say but as i understand it almost all cocoa in the uk is dutch processed)
Should i just do a sponge cake dyed red? Paler batter might work easier to dye red? Any advice?
[link] [comments]
from AskCulinary https://ift.tt/O6nfaUP
Comments
Post a Comment