Tuesday, 27 October 2009

Why is my Red Velvet more chocolate than red?

I've been baking today - 2 chocolate guinness cakes (lets hope the icing is more solid than last time) and 1 three layer red velvet cake.

Again, the colour of this cake seems to be more brown, than red. You have to mix two bottles of red food colouring with coccoa powder. I reduced the amount of the coccoa, but still it seems more brown than red.

I wonder whether there is a difference between the "natural" red food colouring compared to the artificial. It looks like the artifical food colour looks redder, so for the sake of a few "E's" I might stay with the artifical one (plus its cheaper!)

Anyone one have any issues with making this cake?


  1. Have you tried the Hummingbord Bakery cookbook? I would really recommend it and they say to use the normal 'red' colour as natural red will make your cake brownish. This is how my cake came out using their recipe http://www.flickr.com/photos/starbakery/3582533876/ it was quite red! Let me know how you get on!

  2. Thanks - I have got the Hummingbird Bakery Cookbook - I love the Chocolate Fridge Cake :)
    I must read their instructions more carefully.

    I wonder whether people get put off by using normal "red" colouring, rather than natural. One outlet I supply to was interested to find out about what artifical colourings were used.

    Have you tried beetroot? I've got a recipe for one which I might try.

  3. Hello Gavin,
    I'm excited to see how your bussiness forms and your blog, thats so exciting getting to start a baking business and all. I have always used artifical red and even with that I need to pour in a bunch. good luck on your cakes!