Red Velvet Cake Question-Steeping Dry Food Coloring
I'm making a red velvet cake from a King Arthur Flour Recipe. It calls for a 1/4 cup of liquid red coloring most bottles I've seen are less then an oz. and have multiple colors in a pack, so to get a 1/4 cup I would need to buy waaay too much food coloring. the local restaraunt supply has gel and powder. The last time I made this recipe I tried to steep the powder in some extra buttermilk, but the color was not as rich as I expected it to be. It was more brown than red
My questions are; How much powder do I use and what liquid should I steep it in and is there a technique that produces the best color?
I don't use food dyes enough to help with the conversion, but did you look for a larger bottle in the store? Places like Food Emporium (or similar chain in your area) that have a "full range" of spices and mass-market baking supplies usually have the red (only) food coloring in at least 2 oz and often larger bottles.
You don't say where you are, but if there's a cake decorating/candymaking place available, they may well have it too.
Bakers use edible colored pastes, available in small containers, I bet you can find this on line or for sure at your local cake decorating store.(Wilton is a leading name in supplies for bakers and has stores.) The stuff is very strong, a little goes a really long way. Yikes,I'd seriously question any recipe that called for all of that liquid food color.
re: Miss Claudy
I'm not suprised there is so much liquid in the recipe. Liquid food coloring is weak compared to Paste Gels and Powder. But I have a problem if I add the powder or paste with out the liquid it will upset the balance of the recipe and I'll have a dry cake. And Last time by adding the powder to 1/4 cup of buttermilk did not give me the desired color results.