Carol asks: I am making a birthday cake for a seven year old in a bundt mold tin in the shape of a castle. Because I will not be icing the cake, its very important to her that the cake is pink.
I have tried tinting cake mixture in the past, but because the mixture is a yellow/lemon color
to start, when adding either red or pink food coloring, the cake always ends up a horrible orange/salmon color. Any bright ideas how to get the cake a nice pink color???
Baking S.O.S. says: I wish I could help, but I don’t think there is an answer that will satisfy everyone.
As you found through you own experimentations, you cannot make a pink color when you start with a yellow cake batter. The only way to do that successfully is to start with a white cake batter and add red coloring (either natural or artificial).
I think your only options are:
1) Find a different cake recipe that is a truly white cake (not a butter, yellow, or lemon cake)–this would probably involve using vegetable shortening as the fat since shortening is white.
2) Use a store-bought cake mix that is designed to be pink (here in America, we have “strawberry flavored” cake mixes that are unnaturally pink).
3) Convince the 7-year-old to allow you to use a few pink sprinkles on the cake somehow. or
4) Suggest to the 7-year-old that princesses can live in yellow castles, too. (I jest!)
Regardless of what you decide to do, I think ANY type of cake will come out of the pan looking mostly browned on the outside surfaces–that is just a natural part of the baking process. So it is doubtful that the cake would really look pink on the outside. You might be able to create a pink interior if you use a different cake recipe, but chances are, it will still be a darker brown-ish color on the outside.
I wish I could be of more help, but I don’t know of any truly successful resolutions for this dilemma.