Coloring Batter - is this just as simple as it sounds??

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Permalink Reply by Deah on November 29, 2010 at 2:20pm

Light colors will not alter the taste. Be careful with darker, more intense colors - especially red and black. But who wants to eat a black cake?

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Permalink Reply by Mizztry on November 29, 2010 at 3:14pm

Thanks a lot Deah....:)

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Permalink Reply by Eileen S on November 29, 2010 at 8:05pm

Hi Meera - another tip is to be sure and start with a white cake batter - that way your colors will be more "true" than starting with a yellow or vanilla batter.

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Permalink Reply by SeriousCakes on December 6, 2010 at 12:40pm

I use Wilton gel colors for my batter, never had a problem :D

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Permalink Reply by Mizztry on December 6, 2010 at 1:27pm

Hi ladies,

I tried coloring the batter this weekend and it worked great...thanks for the tips :)

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Permalink Reply by Dawnetta Pompeo on January 19, 2011 at 2:46pm

I used unsweetened Kool-aid to tint and flavor a cake for my niece.  She wanted a grape cake (yuck).  It wasn't too bad for a grape cake I guess, and it was a pretty shade of lavender inside.  I might try this with another, more suited to cake, flavor to see how it works.  Maybe raspberry or pink lemonade would taste better.  ;-)

 

I have also used red and green (Americolor gel) to tint a white cake for Christmas.  Then I used the zebra striping technique to layer them together.  It was pretty and no adverse taste.

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