Add 2-3 drops of red food coloring to the milk and stir well. If you want a deeper red, you can add a few more drops. Keep heating the mixture for another 2-3 minutes, stirring now and then, until ...

And if it's not chocolate, what is it? Few desserts command attention quite like a red velvet cake. Layers of bold red, likened to velvet because of the cake’s signature light and tender crumb ...

Melt the butter and chocolate slowly in a small pot. Add the food colouring. Combine everything together and fold gently until you have a red velvet consistency. Put the mixture into a 10” cake ...

Luckily, red velvet cake tastes just as good without them and still achieves the characteristic soft, crumbly texture. The chocolatey ruby-red sponge cake traditionally includes vinegar because it ...