How are food dyes affected by heat and ingredients?
I made a cake today using bog standard marge, white sugar, eggs, self-raising flour and a pinch of baking powder. I added enough pink food colour (supermarket brand that comes in the tiny bottles) to make it look dark pink to red. It baked perfectly but lost the pink colour although it did look a bit more golden that it would have done if the colourant was not in it. The date on the bottle was "best before November 2019".
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