Rose 02 Red Velvet Cake (page 83) – beated beets

you must be wondering why i am struggling to make small daily postings with piece meal information.  would you rather wait 3 to 6 months and read one big posting instead?  or wait 3 to 6 years and read one big book from me?  that is how long i dedicate each cake, take that!

follow the instructions at the end of the recipe on ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83), to learn how to make red food coloring from beets.  i used large beets, so i baked the full 1 hour 15 minutes.  be sure your oven isn’t hotter than indicated on your recipe, otherwise you risk making a fried beet!  i let the beets cools completely prior to opening the foil envelope, this can take over 2 hours, the extra sweating makes more juice.  also, you can repeat the process 2 or 3 times for more harvesting of the red juice.  i did this over a period of 2 days, too tired to bake the cake, so now the red sits in a 1/2 pint canning jar, vacuumed,  frozen.

3 large beets produce 1/4 cup of food coloring (76 grams), is it worth it?  if not, beat it!

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2 thoughts on “Rose 02 Red Velvet Cake (page 83) – beated beets

  1. Julie says:

    Hector, I’m so glad you’re going to make the beet juice version, can’t wait to see how it turns out! It is the only version I would consider making.

    Valentine’s is coming up, I love red velvet heart cakes!

    • myyellowkitchen says:

      I worry about the taste! I agree red food coloring isn’t heathfull, but its chemical taste does wonders to red velvet!

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