Saturday, February 13, 2016

Pink Cake...Fourth Attempt

A picture is worth a thousand words.  You can only imagine my excitement when I whipped up the batter below...

I used a trusted recipe for white cake.  I added grated beet to the milk and whirled it around in a food processor.  Then, I let it sit, steep, and come to room temperature.  At that point, I strained the beet bits out and mixed up the batter.  It's really, really, gorgeously pink! Hurrah! 

As the cakes baked, I had a lot of anticipation.  At one point, I sat in front of the oven to monitor.  I had high hopes, but I had my doubts too.  Somewhere in the back of my mind, I worried that there wasn't enough acid in the batter for the beet color to stay vibrant.  I know that sounds really science-y, but in my search for natural dye info I read that somewhere.  Anyway, I was super antsy to get them out...

After cooling for five minutes in the pan, I turned them out to cool the rest of the way.  My plan was to wait until they were completely cooled, but I didn't have the patience.  

I carved off the domed part to make the first layer level.  LOOK AT THE CAKE! IT'S NO LONGER PINK! WHAT THE HELL!?!  

Upon closer inspection, the center and edges are faintly pink...if you look reeeeeeeeally close...

After a few minutes of emotional regrouping, I looked online for answers.  If you want to know the ins and outs of why the color faded out this post is very informative.  The positive part of this cake is that it's very delicious.  I'm glad to have an edible result this time.  

This experiment is starting to get expensive and it's getting on my nerves.  Since I bake for fun, I'm going to take a pause on this natural pink cake business.  Now excuse me while I coat this thing in chocolate frosting.  


1 comment:

  1. Hummmm....the mystery pink'll find it one day. Glad that today you have a delicious cake to munch on! Enjoy!