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