Red, and its derivatives purple and pink, are the stuff of little girl dreams. And, Belle’s dream is to incarnadine all that with which she comes in contact. Don’t believe me? Let’s ask Belle. (This interview contains elements that have been fictionalized b/c Belle’s mother has a valid poetic license.)
Mom: Dear Belle, what is your favorite color?
Belle: Red and pink and purple and orange.
Mom: But which one is your most favorite?
Belle: Red…and pink and purple and orange.
Mom: Why ?
Mom: Remember when we ate this red cupcake? Was it good?
Belle: Because it is red.
Mom: Would it have been yummy if it wasn’t red?
Belle: It is red.
Mom: What about this cupcake? What part was yummy?
Belle: Yes. The red part was yummy.
Mom: How did you eat it?
Belle: I licked my fingers.
Mom: And this cake?
Belle: Ohh, the pink cake.
Mom: What about this bread? Which one was most yummy?
Belle: The pink one.
Mom: Was the green yummy?
Belle: The pink one was yummy.
So for those of you who asked if the red velvet cake needed the red dye, apparently the two-year old votes yes. I was allergic to red dye as a child so I have never been a giant fan. But as red is in the name, it might be a better to pick a different kind of chocolate cake if you are dye abhorent. Since I only use it once in a great while, I figure whatever. Food stuffs can be a dye—vegan beet cake buttercream frosting on Cook & Eat's chocolate beet cake; red currant glaze; beet and tomato bread.
And, also if you asked how we made the red currant glaze, we splatted the berries in a mortar and pestle, strained that through a tea strainer, and then whisked in powdered sugar until the concoction was a thick paste. It was about 5 T of juice and 2-3 T of sugar, I believe. As to the beet and tomato bread, I will post them eventually.