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Old 05-17-2010, 09:08 AM   #11
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That rich, dark color of a red velvet cake comes from from using red food coloring in combination with a chocolate cake batter. Using beet juice to make a strawberry cake is the wrong shade of red.

The strawberry cakes that I've seen, use a pure white cake (angel food?) with strawberry frosting. It's more of a dark pink than red. White frosting with a very few drops of red food coloring. Go slowly.
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Old 05-17-2010, 09:27 AM   #12
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...It's more of a dark pink than red. White frosting with a very few drops of red food coloring. Go slowly.
Don't care about the color or the cake. The color of the frosting is what I'm after and it has to be !!RED!! Like a strawberry.
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Old 05-17-2010, 09:38 AM   #13
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As a graphic artist, I learned that reality doesn't matter. Perception matters.
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Old 05-17-2010, 09:42 AM   #14
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As a graphic artist, I learned that reality doesn't matter. Perception matters.
As a partner in a committed relationship, I've learned that what my sweetheart wants is what I try to get.
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Old 05-17-2010, 09:44 AM   #15
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As a partner in a committed relationship, I've learned that what my sweetheart wants is what I try to get.
That's true!!! "She who must be served" must get what she wants!!!

I hope it works out for you.
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Old 05-17-2010, 09:45 AM   #16
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I'm confident!
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Old 05-17-2010, 10:16 AM   #17
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Beets will make it taste a little odd, I've tried before... lol...
For the icing, if you want a deep rich red, stick to the gel/paste food colouring that the above posters have mentioned. I use that when I'm colouring red velvet cupcakes, icing, or rolled fondant, and get great results.
If you want an icing with a hint of cocoa flavour, you can even add in some cocoa powder to the icing, along with some red gel food colour, and you'll get a rich deep shade of red (you'd probably want to test something like that out with a small sample batch at first, just in case the colour isn't right...)
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Old 05-17-2010, 03:55 PM   #18
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I wonder, to avoid too much red dye, if you could add Beet juice to the red dye to intensify it. Just a thought.
My suggestion in post#7 to add beet juice to the red dye to intensify the color in Andy's frosting did not suggest to replace the red dye completely but rather add it to a lesser amount of red dye for health reasons and for the purpose of enriching/deepening the red color. Actually Beet Powder is the way to go so as not to cause a runny icing. It shouldn't affect the taste with what little you use (since you are coupling it with red dye as well). Using the Beet Powder alone would create a pink color but added to the red dye would just make it a darker red I'm thinking.

Whole Foods carries an all natural Blackberry Red Food Coloring but I've never used it and therefore not sure if it alters the taste. I've never used beet powder either but I've read about it's use and comments from people who have used it that appear favorable. I wonder if there is a Strawberry Powder available?

OffTopic (since this thread is about icing): Baking a red velvet cake using beet powder is a whole other issue because the heat changes the color to brown. There is a way around that as suggested in this link:
Naturally Colored Red Velvet Cake: Red Colored Cake Without Food Coloring and No Red Dye
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Old 05-17-2010, 04:19 PM   #19
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Not a chance! I don't have the patience for that. SO is making this cake. I'm just the computer assistant.

Vanilla beans would work for the seeds, I think.....
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Old 05-17-2010, 05:02 PM   #20
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Vanilla beans would work for the seeds, I think.....
I was thinking sesame seeds for the seeds on the strawberry. They seem to be the right color.
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