Fellow Bakers:
I am seeking clarification on how to use Red Velvet Emulsion. I have searched the forums as well as LorAnn's website and still cannot seem to get a straight answer on the use of the product. I am hoping someone with experience can assist.
I am making a red velvet cake from scratch that calls for 2 tsp. of vanilla and 4 tsp. of red food coloring. The LorAnn website indicates a straight substitute of emulsion to extract (1 teaspoon emulsion = 1 teaspoon extract) but does not indicate how to account for the color of the cake. I know the emulsion has color in it as well and is stronger than extract.
I am concerned about the amount of liquid mostly, not necessarily the color.
Any advice would be appreciated!
I use LorAnn emulsions all the time and I use them at approximately the same portion as extracts. If a recipe calls for a teaspoon of extract, I use a teaspoon of emulsion, I do enjoy my flavors and am pretty heavy handed with them.
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