𝓣𝖍𝖊 𝓑𝖆𝐤𝖎𝖓𝖌 𝓖𝖗𝖎𝖒𝖔𝖎𝖗𝖊 𝖔𝖋 𝓟𝖎

𝓣𝖎𝖕 𝕍𝕀𝕀: 𝓡𝖊𝖉 𝓥𝖊𝖑𝖛𝖊𝖙

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Did you know that traditionally, the

lovely Red Velvet cake was not tinted

red by the addition of food colouring?

It was actually red due to the chemical

reaction that would occur between the

ingredients used, most importantly, the

cocoa powder. And not just any cocoa

powder, it has to be the non-alkalized

cocoa powder.

However, most cocoa powders are

alkalized, meaning the anthocyanin

normally found in cocoa powder has

been neutralized, inhibiting the colour

pigment this chemical compound can

produce in reaction with the ingredients

used. The chemical reaction I had

previously explained, would produce

more of a reddish-brown colour, rather

than a vibrant red.

To state the mixing method for this type

of cake batter, it would be the "two-stage

method". This method is great to use with

batters containing a high amount of fat, as

well as having the amount of sugar equal

or more than the amount of flour. And the

same is said for the amount of eggs to fat.

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☾·̩̩̥͙•̩̩͙✩• For those who needed it.

☾·̩̩̥͙•̩̩͙✩• Bake with love and love will come back.

☾·̩̩̥͙•̩̩͙✩• ©: thesweetspirate -