i used the beet juice variation for ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83), and the results were pink, literally. i think i didn’t concentrate the beet juice sufficiently or should have used much more. if you close your eyes, the taste of this pink cake was just fine and true red velvet cake. the Dreamy Creamy White Chocolate Frosting turned very very well.
here are the progress photos: checking correct butter temperature, weighing egg whites, adding beet juice, preparing pans, using beater blade (note, there is a tiny pocket of unmixed flour on the axel of the beater blade which i don’t think is a crime considering you absolutely don’t need to scrape the mixer bowl), filling piping bag, filling cake pan with piping bag, weighing 40 grams per cakelet, then unmolding. the cake structure is velvety. for one of my takes, i brushed the cake with red food coloring.