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!