Generally speaking, red velvet cake is colored with red yeast powder or red velvet food pigment. Generally speaking, the cake color is corrected with red velvet pigment, but the color of monascus powder is relatively simple, but it belongs to natural ingredients and is healthier.

Of course, food coloring is also a food standard, and only a few drops are needed. If the red velvet pigment is used, it is related to the color and quality of the red velvet pigment itself. Relatively speaking, the more expensive quality is better. If monascus powder is used, the more monascus powder is added, the better. If it is put too much, the cake will be bitter. In addition, monascus powder, like matcha, is also colored, and the color of good monascus powder will be corrected.

Let's talk about monascus powder, which is generally made from rice inoculated with monascus and fermented by scientific methods. It presents red particles, and then it is crushed into powder to become a colorant. The production method is more natural. In fact, I think if I eat red velvet cake myself, there is no need to pursue bright colors too much for the sake of face value. The red velvet cake outside, if the color is particularly bright, is mostly made of pigment. Pigment is synthetic, so it is better to eat less.