As someone else here said, the food coloring on the market today is quite safe, but even if you're still a little put off by the idea of it, the fact is that the recipe makes a fairly large two-layer cake.
I'm not sure how many servings that is, but it's a lot, unless you're with a pretty piggy group. Good recipes for this cake are rich and moist and with the cream cheese icing, you don't need a lot.
So in my recipe, that's 1 oz of red food coloring for something that probably feeds between 12-20 people. When you divide 1 oz of something into even 12 portions, you're not really getting that much of it.
Especially considering that it's something you would never eat every day, I can't think it's harmful in any way.
If you read the lables on prepared foods, colorant shows up often, as in: "natural colors and flavorings." Jell-O doesn't seem to be having any trouble selling its products. And look at all those people that stand around guzzling cokes day in and day out. I'm not a fan of sodas, and don't have one here to check, but it seems to me that I've read the labels on them before and they all have some sort of "caramel color" that makes them that dark brown. I think "caramel color" is different from just saying "caramel."
Although it's true that I don't make it several times a month, as I did during the big Red Velvet heyday, I do make Red Velvet Cake for special occasions two or three times a year. I think it's impossible that I'm harming anyone.
Zeroing in on this one thing seems to me to be just silly.
Edited by Jaymes, 28 June 2006 - 07:18 AM.