ROYAL BLUE PASTE FOOD COLOR RECIPES

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ROYAL BLUE VELVET CAKE RECIPE - BETTYCROCKER.COM



Royal Blue Velvet Cake Recipe - BettyCrocker.com image

This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Nutrition Facts : Calories 390 , CarbohydrateContent 53 g, CholesterolContent 75 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 39 g, TransFatContent 1/2 g

CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM



Classic Red Velvet Cake Recipe - BettyCrocker.com image

The “red” makes sense, but what about the “velvet” in Red Velvet Cake’s iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and “velvety” crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that – check out our "Expert Tips" section for guidance.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 15

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz) red food color
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Nutrition Facts : Calories 800 , CarbohydrateContent 76 g, CholesterolContent 100 mg, FatContent 10 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 52 g, TransFatContent 1 g

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LOVE this icing! Absolutely use colored paste, especially for intense colors. Liquid food coloring will make the icing runny & you will need to add more sugar. I divided the icing while it was a bit firm and added a tiny bit more milk to one batch, which I used to paint the main color…
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FOOD COLORING & DYE - GEL FOOD COLORING - WILTON
Food Coloring The Wilton selection of food coloring and food dye helps add a pop of color to baking projects! These products unleash a rainbow of colorful opportunities for bakers of any and …
From wilton.com
See details


FOOD TIMELINE: HISTORY NOTES-PIE & PASTRY
Oct 15, 2011 · From there it made its was to the royal court of France, most likely brought by Marie de Medici."---Martha Washington's Book of Cookery, transcribed by Karen Hess [Columbia:New York] 1981 (page156) In England, puff paste was a natural iteration of short paste. Compare these recipes: [1545] To make short paste for tart [1596] "To make butter paste
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From foodtimeline.org
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LOVE this icing! Absolutely use colored paste, especially for intense colors. Liquid food coloring will make the icing runny & you will need to add more sugar. I divided the icing while it was a bit firm and added a tiny bit more milk to one batch, which I used to paint the main color…
From allrecipes.com
See details


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