Liquid Food Color Vs Powdered Food Color
Baking By irisohna Updated 11 May 2018 , 6:48pm by bakemeenchanted
The recipe I use for my red velvet cake requires 3 tbsp of liquid red food coloring to get that velvety red color. I've recently had an increase in demand for red velvet cakes and I want to switch from liquid coloring to powdered coloring because it's WAY cheaper. The cheapest liquid coloring I can find is $1 for a 20ml bottle---that's just 4 teaspoons! I can literally get a kilogram of all-purpose flour for $1. My overall costing of the cake shows I spend more money on the coloring alone compared to the heavier, bulkier things like flour and sugar.
The powdered food coloring I have is only 70 cents for 125 grams. But the thing is, I'm not familiar with powdered food coloring. Does it change the taste of the cake? Does it give a darker or brighter color compared to liquid coloring? Do I add it in along with the rest of the dry ingredients of the cake or dissolve it in some liquid?
Powdered colour is more intense than liquid. I use about half a teaspoon for two 2" high, 8" round cakes. I add it in with the cocoa powder so that it has time to dissolve in the batter.
As for taste, look at the ingredients. My powders have a salt base so I ommit the salt in a recipe if I'm using them. Otherwise they shouldn't affect the taste in any significant taste
I use gel color for my red velvet cakes and do not make them as bright red as some folks. I like for them to be a nice, chocolate color with a red tint.
Agreed with sandrasmiley. A nice chocolatey red is visually appealing and uses much less colour. Gel colours are a great alternative to liquids
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