Sugar-free, Non-Glycemic Chocolate Frosting Recipe

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If you’re looking to reduce the amount of sugar in your diet, we’ve got a wonderfully sweet, non-glycemic frosting recipe.

Makes 1 ½ pints frosting (1 cake or over 1 dozen cupcakes)

INGREDIENTS
2 sticks butter (room temp)
1 ¼ cup Swerve Sweetener
1 cup cocoa powder
5 Tbsp milk
1 ½ tsp vanilla

DIRECTIONS
Mix ingredients with hand mixer medium speed for 2 minutes.

Try with our Gluten-free Confetti Cake Mix. We saved ½ the confetti packet to top the cake!

Red Velvet Valentine's Cake (Gluten Free)

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This Valentine’s Day, try our naturally colorful, artificial-dye free Red Velvet Gluten-Free Cake Mix with pink frosting color, topped with heart sprinkles.

WHAT YOU NEED:
ColorKitchen Red Velvet Gluten-free Cake Mix
ColorKitchen Heart Sprinkle Set
1 pint frosting of your choice

Follow baking instructions and let cake cool.

Blend color into frosting. Cover and decorate cake or cupcakes with frosting and sprinkles. It’s that easy!

Italian Cream Cake-Gluten and Dairy Free

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INGREDIENTS-CAKE
½ cup organic palm shortening
½ cup non-dairy, cultured coconut oil butter 
2 cups organic unbleached cane sugar 
3 eggs, at room temperature
3 eggs divided into yolks and whites
2 Tbsp Agave Nectar 
1 ¼ cup almond or coconut milk blend
2 tsp vanilla extract
½ tsp almond extract
3 cups finely ground almond flour
1 cup Edward & Sons coconut flour
1 Tbsp baking powder
½ tsp sea salt
1 cup chopped, toasted pecans
½ cup Edward & Sons lightly sweetened shredded coconut    

OPTION 1 (advanced)
INGREDIENTS-FLAX MERINGUE BUTTERCREAM
½ cup flax egg whites (see below)*
1 cup organic unbleached sugar
½-1 cup organic powdered sugar (to taste)
2 tsp vanilla extract
1 Tbsp Agave Nectar (optional)
1 cup organic palm shortening 
½ cup cultured, coconut oil butter 
2 Tbsp of non-dairy cultured, cream cheese (optional) 
1 packet of Color Kitchen Food coloring 
½ cup Edward & Sons shredded sweetened coconut (for the garnish) 

*REDUCED FLAX EGG WHITES RECIPE
4 cups of water
1½ cup of whole flax seeds (not ground)
INSTRUCTIONS: In a quart saucepan, simmer the flax seeds until reduced to 1 cup of water. Strain seeds and keep in the fridge up to 10 days or keep in the freezer! 


OPTION 2 (easy)
INGREDIENTS-COCONUT CREAM FROSTING
3 cans of Edward and Sons coconut cream chilled overnight
1 packet of gelatin 
1 packet of Color Kitchen Food coloring 
1 tsp vanilla 
1-2 cups of powdered sugar

INSTRUCTIONS
Preheat oven to 350 degrees F. Grease 4, 6” pans (OR) two 9 inch round pans and line the bottom with parchment paper.

Toast pecans while preparing ingredients, approximately 8-10 minutes. (This step will bring out the flavor of the pecans and keep them from being so soggy in the cake. It’s so worth it!) 

In a large bowl, cream the palm shortening and butter, sugar, 3 eggs, 3 egg yolks,  vanilla and almond extract together until creamy

In a large separate bowl, sift the almond flour, coconut flour, baking powder and salt together.

In a clean bowl, (wipe any traces of grease clean with lemon juice or vinegar) whip together the 3 remaining egg whites until stiff peaks form. 

Add the dry ingredients to the wet ingredients, pour in the milk and fold the batter gently by hand until combined.  Then fold in the egg whites, toasted pecans and coconut until combined. Do not over mix!

Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.

Let the cake cool before removing from the pan and refrigerate the cake before frosting.

DAIRY-FREE, FLAX SWISS MERINGUE BUTTERCREAM
While the cake is baking, heat together flax egg white and sugar in a small saucepan until sugar has dissolved and add the agave nectar to keep it from crystallizing. Cool this syrup until you are ready to frost the cake. (I usually prep this ahead of time and store in the fridge, then warm it up to room temperature when needed.)   Note: it is very important the syrup is not warm or cold to the touch, or it will not incorporate into the butter correctly and may create a curdled mess of fat and syrup. If this happens just leave it out longer to warm up or place the bowl in warm water for a few minutes to speed up the process. All of your ingredients must be room temperature!

In mixing bowl, beat the organic palm shortening, butter, cream cheese and vanilla until creamy and smooth and slowly add the flax syrup. Continue beating for several minutes until mixture is fluffy and smooth. Add a the powdered sugar and continue to whip for a few more minutes until you reach the consistency of whipped cream. If the mixture doesn’t come together but looks too soft, add a little more butter or shortening by the tablespoon until it fluffs back up to firm peaks. 

Dissolve the powdered food colors in the flax syrup or in the vanilla extract before adding to the “buttercream”

Fill and frost your cake! 

Garnish with coconut and serve! (I pulsed the coconut in the processor a few times until it resembled snowflakes) 

Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days

COCONUT WHIPPED CREAM FROSTING
In a microwave-safe, glass bowl (or saucepan on a stove top) dissolve gelatin in one can coconut cream for 2 minutes over medium heat. 

Let cool before adding the packet of color and vanilla.

Whip together chilled coconut cream and slowly add the cooled gelatin mixture and powdered sugar, whipping until stiff peaks form. This may take 3-4 minutes. If the cream doesn't whip up firm enough,  Let the mixture set in the fridge for an hour if needed and then whip again.  You can leave out the gelatin step 1-2, but this will stabilize the whipped cream and keep it from going flat so quickly when you spread it over the cake.

 Fill and frost on a chilled cake and serve!

Recipe: Kayla Peters at The Round House Bakery

Mini No-Bake Blue Swirl Coconut Cream Pies

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Makes: 12 Mini Coconut Cream Pies

INGREDIENTS-CRUST
1 cup pecans
⅓ cup pitted Medjool dates

INGREDIENTS-FILLING
1 can coconut cream (Edward and Sons)
¼ cup sugar
1 Tbsp gelatin
16oz (2 cups) hot water
1 ColorKitchen Food Colors Blue Packet

DIRECTIONS-CRUST
1. Soak Medjool dates for a minimum of 5 minutes in hot water
2. While the dates are soaking, line a muffin tin with cupcake liners 
3. After dates are soaked, add them and the pecans to a food processor
4. Pulse until a rough dough is formed
5. Press the "crust" dough into the cupcake liners (make sure you press firmly to make sure the filling doesn't get underneath it) 
6. Set aside and make the filling

DIRECTIONS-FILLING
1. In a food processor add in the coconut cream, sugar, and gelatin
2. Process until well combined
3. Add in the hot water and process thoroughly again
4. Once well combined pour the filling into the cupcake liners (reserving some for the blue swirl). Please note that the filling will be very watery and will remain watery until after it "sets" in the fridge.
5. After filling the cupcake liners, add ColorKitchen Blue Food Color to the reserved coconut cream filling in the food processor
6. Process until well combined
7. Using a spoon take the blue coconut cream and slowly pour a "Z" into the coconut cream pies
8. Once the coconut cream pies all have a blue "Z" take your spoon (with nothing in it) and gently swirl the Z around to form a blue marble/swirling effect
9. Place the coconut cream pies in the fridge and let them "set" for 2-4 hours
10. After the coconut cream pies have set, enjoy or store them in the fridge in an airtight container for 3-4 days

Comment below your favorite way to eat coconut!

Recipe: Taylor Silverduk


NATURALLY COLORFUL UNICORN NOODLES

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Heard about Unicorn Pasta? Try this fun and easy recipe to color your noodles with a rainbow of unicorn combinations! Our colors are plant-based, non-GMO and artificial dye-free for a naturally beautiful and nourishing bowl of fun!

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INGREDIENTS:
1-2 bags Lotus Foods Organic Rice Pad Thai Rice Noodles
1 ColorKitchen Food Colors Blue Packet
1 ColorKitchen Food Colors Pink Packet
2 tsp lemon juice
1 Tbsp coconut nectar, or agave
1 ColorKitchen Rainbow Sprinkles (optional)
Colorful fruits, veggies and nuts of your choosing

DIRECTIONS:
1. Cook and rinse pasta. Strain and let cool.

2. Put ½ packet pink color into a medium sized bowl. Put other ½ of pink and 1 blue packet (for purple) into another medium sized bowl. Or, another option is to add colors to ziplock baggies to toss with noodles.

3. Put 1 part pasta in with pink color and other half with pink and blue color combination. Stir with mixing spoon in bowls, or gently toss in ziplock baggies. Add a little water if needed to dissolve and blend color. Once noodles are saturated with color, strain again to remove excess water if needed.

4. Toss with coconut nectar and lemon juice to taste.

5. Plate pasta and be creative! Add colorful fruits, vegetables, and more to enjoy a gorgeous bowl of healthy fun!

Colorful Instant Pudding, The Easiest Dessert Ever

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Run out of time or ideas? This recipe couldn’t be any simpler as a quick and easy, last minute dessert!

INGREDIENTS
1 packet instant (organic) vanilla pudding
2 cups milk or non-dairy milk-substitute
ColorKitchen Color Packet
ColorKItchen Rainbow Sprinkles

DIRECTIONS
1. Blend dry instant pudding with 1 color packet of your choice, or mix and match.
2. Pour in 2 cups milk or non-dairy milk-substitute and stir.
3. Continue stirring in a medium bowl, or beat with hand mixer low speed until well-blended, about 2 minutes.
4. Chill for an hour.
5. Pour in 4 medium bowls.
6. Dash rainbow sprinkles on top.


Red Velvet Hot Cocoa-Colored Naturally

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This rich, creamy, naturally vibrant Red Velvet Hot Chocolate drink has all the flavor of red velvet cake, but without the hazards of Red dye 40. Colored with our Red Velvet natural plant-based color, you can also top with colored sugar made with our vibrant colors show here: DIY Colored Sugar Recipe.

INGREDIENTS
2 cups milk
1 cup cream
2 Tbsp brown sugar
1 Red Velvet Color Packet
8 ounces white chocolate chips (or chopped white chocolate)
2 Tbsp cocoa powder (unsweetened)
1 tsp vanilla extract
Pinch salt
Pinch of cinnamon

Optional: ¼ cup buttermilk
Whipped cream
Colored sanding sugar

DIRECTIONS
1. Blend dry ingredients: cocoa powder and red velvet color.
2. Add rest of ingredients and combine in a medium saucepan over medium heat. Warm, whisking occasionally until the white chocolate melts.
3. Add the cocoa powder color blend into the liquid and stir and whisk until completely dissolved and smooth.
4.  Serve in glasses or mugs topped with whipped cream and sugar or cinnamon!

Enjoy with some cookies or holiday treats!

 

Christmas Tree Sugar Cookies

Bright, pastel and colorful Christmas Tree Sugar Cookies by ColorKitchen

Makes 30 Cookies

Cookies:
1 stick (113 g.) organic butter, softened
198 g. (3/4 cup + 2 T.) organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
255 g. (2 cups) organic flour
½ tsp. organic cloves
1 ½ tsp. baking powder
½ tsp. sea salt

Icing:
3 sticks (339 g.) organic butter, softened
680 g. (5 cups) organic powdered sugar, sifted
¼ cup water
2 ½ tsp. ColorKitchen Green Dye
4 g. (a pinch) organic Dutch cocoa
a pinch of ColorKitchen Pink Dye
a pinch of ColorKitchen Blue Dye

Extras:
Christmas Tree Cookie Cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
Ateco decorating tips #56, 30, 133, 96, 21, 34
ColorKitchen Christmas Tree Sprinkles
organic fine shredded coconut

Christmas Tree Sugar Cookies made using all natural food dyes by ColorKitchen

Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs and mix just slightly.

In a separate bowl, add the flour, cloves, baking powder and salt and whisk together.

Add the flour mixture into the butter mixture and mix until a cookie dough forms.
Flour a surface and roll out the cookie dough to ¼” thick.

Cut out Christmas Trees with a Christmas Tree cookie cutter.

Place on a baking sheet with parchment paper, space at least 1” apart.

Bake for 10 minutes.

Once cooled, start the frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until combined and then speed up to mixer to high for 1 minute or until light and fluffy.

Split the frosting in six bowls. Put 50 g. in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting.

In two bowls, add 222 g. of frosting to each bowl. In one of the bowls add ½ tsp. ColorKitchen Green Dye and in the other add 2 tsp. ColorKitchen Green Dye. Stir both to combine completely.

In the last three bowls, add 171 g. of frosting in each. In one of the bowls, add just a pinch of ColorKitchen Blue Dye and stir to combine completely. In another bowl add just a pinch ColorKitchen Pink Dye and stir to combine completely. You want these to be very light and pastel.

Put the chocolate frosting in a piping bag with decorating tip #56.

Put the light green frosting in a piping bag with decorating tip #30.

Put the dark green frosting in a piping bag with decorating tip #133.

Put the white frosting in a piping bag with decorating tip #96.

Put the blue frosting in a piping bag with decorating tip #21.

Put the pink frosting in a piping bag with decorating tip #34.

Pipe different designs on each tree! Try doing all sorts of things to make them different and unique.

Sprinkle with ColorKitchen Christmas Tree Sprinkles or fine shredded coconut to make them look snowy!

Store in an airtight container.

Baker’s Note: To make these gluten free, just substitute the organic flour for 270 g. organic gluten free flour blend.

Recipe by Dessert'D Organic Bake Shop

Unicorn Cake

All natural colored Unicorn Cake

Unicorn Cake | Makes 3 Layer 6” Cake

Cake:
1 stick (113 g.) organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt
ColorKitchen Pink Food Dye
all natural rainbow sprinkles

Cake Frosting:
1 ½ sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water

Decorating Frosting:
1 ½ sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water
ColorKitchen Pink, Green & Blue Food dyes

Unicorn Horn & Ears:
1 organic ice cream cone (such as Three Twins, find here)
57 g. (2 oz.) organic white chocolate, chopped
all natural white sprinkles
1 organic graham cracker (such as Annie’s Organic Honey Grahams, find here)

Method:

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until combined and you have no butter chunks.

Add the eggs and mix just slightly.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

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Add the milk and the cake flour mixture into the mixing bowl and mix on low until you have a smooth cake batter. Scrape the sides of the bowl and mix again if needed so there are no chunks.

Separate the cake batter into three bowls, they should weigh about 218 g. each. In one bowl, add ¼ tsp. ColorKitchen Pink Dye, in the second add ½ tsp. ColorKitchen Pink Dye and in the last bowl add 1 tsp. ColorKitchen Pink Dye. Stir to combine all of them completely.

Line three 6” cake pans with parchment paper and pour batter into each one and spread evenly.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

While the cake is baking, in a double boiler add the white chocolate and melt until completely melted.

Once the white chocolate is melted spread it all over the ice cream cone and sprinkle it with the white sprinkles. Once it is completely covered in sprinkles, place it on a cookie sheet or plate and put in the freezer.

Once the cakes have cooled, remove them from the cake pans and make the cake frosting.

In the bowl of your stand mixer add the butter, powdered sugar, vanilla extract and water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy. Scrape bowl if needed and mix again.

On a cake stand or spinner, place a small amount of frosting and put the darkest cake later first. Then spread a generous amount of frosting, sprinkle rainbow sprinkles and then top with the second darkest cake layer. Repeat this process again and top with the lightest pink cake layer. For a full crumb coat tutorial, find one here.

Finish frosting the cake smooth.

After you have frosted the cake smooth, use the same bowl to make the decorating frosting following the same instructions as the cake frosting that you just made.

all natural purple frosting

In a small dish, add ¼ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Blue Dye and ¼ tsp. water, mix together to create dark purple dye.

Add a very little bit of frosting and stir to combine completely. Put in a piping bag with decorating tip #4.

Pipe eyes with eye lashes on the front top part of the cake. You won’t need this dark purple frosting after this.

To make the ears, cut rounded triangle shapes out of the graham cracker.

Next add a small amount of frosting into a piping bag with decorating tip #8 or similar. Frost the inner part of the ear and cover in white sprinkles.

Using the piping bag with the decorating tip #8, pipe frosting onto the bottom of the ears and the bottom of the horn and stick them onto the cake. I put the ears a little more forward than the horn.

You can put the remaining frosting from the piping bag with tip #8 back into the mixing bowl with the rest of the white.
Get three mixing bowls and in the first bowl add 1/8 tsp. ColorKitchen Green Dye, ¼ tsp. ColorKitchen Blue Dye and ¼ tsp. water and mix to combine into a turquoise food coloring.

Unicorn Cake frosting

In the second bowl, add 1/8 tsp. ColorKitchen Blue Dye, 1/8 tsp. ColorKitchen Pink Dye and ¼ tsp. water and mix to combine into lavender food coloring.

In the third bowl, add 1/8 tsp. ColorKitchen Pink Dye and ¼ tsp. water to combine into pink food dye.

Divide the remaining frosting into the three bowls, adding more into the turquoise than the pink and lavender.

Stir to combine the frostings into the three colors.

Put the turquoise frosting in a piping bag with decorating tip #846. Put the lavender frosting into a piping bag into a piping bag with decorating tip #96. And put the pink frosting into a piping bag with decorating tip #32.

Starting right between the eyes, pipe rosettes with the purple frosting up into the middle of the cake.
Fill in with piping dollops with the pink, and then towards the back start the main by piping roses with the turquoise.

Fill in with purple, pink and blue however you want – this is the fun part and you can make it look however you want!

Baker’s Note: Make this cake gluten free by substituting the cake flour for an organic gluten free flour blend. Our favorite is Namaste Perfect Flour Blend.

Recipe by Mimi's Cookie Bar

http://www.colorkitchenfoods.com/products/unicorncolors

Candy Cane Mousse

Candy Cane Mousse Cups by ColorKitchen!

Makes: 4 Jars

Recipe:
1 ½ cups organic heavy whipping cream
16 g. (1 tsp.) organic sugar
1 tsp. organic vanilla extract
250 g. (1 1/3 cup) organic white chocolate, chopped
1 tsp. organic peppermint flavor
2 tsp. ColorKitchen Yellow Dye
1 ½ tsp. ColorKitchen Pink Dye
organic candy canes, crushed (find here)

Extras:
3 piping bags
decorating tip #846

Directions:

In a double boiler, melt the white chocolate. Once completely melted, slowly add ¼ cup of the cream and stir to combine completely.

Remove from heat place in the fridge until completely cool, about 2 hours.

Divide the ganache into two separate bowls, they should weigh about 85 g. each.

In one of the bowls, add the yellow dye, pink dye and peppermint flavor and stir to combine completely.

In a stand mixer fitted with whisk attachment (or you can use a hand mixer), add the remaining cream, sugar and vanilla extract. Whisk on low and gradually turn up the speed as soon as it doesn’t splatter anymore. Turn the speed up to high and whisk until the whipped cream has formed a stiff peak.

Divide the whipped cream into the two bowls of ganache, you will have about 57 g. in each bowl. Fold in the whipped cream until completely combined.

Cover with plastic wrap and put back in the fridge for at least 4 hours or overnight.

Put both the white chocolate and pink peppermint mousse in a piping bag and cut a small hole in each.

Then place them both in another piping bag with decorating tip #846.

Pipe into shallow bowls or shot glasses and serve immediately.

Top with crushed candy canes.

Candy Cane Mousse Recipe by ColorKitchen

Succulent Cake with the Ultimate Naturally Colorful Black Frosting

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Makes 3 Layer 6” Cake

Have you been searching for a way to make a natural black frosting? We've got the ultimate black frosting recipe to make an amazing naturally colorful Black Succulent Cake! 

Ingredients-Cake
1 stick (113 g.) organic butter, softened
198 g. (¾ cup + 2 T.) organic sugar
1 tsp. organic vanilla extract
3 (102 g.) organic egg whites
½ cup organic milk
170 g. (1 cup + 3 T.) all natural cake flour
½ tsp. sea salt
½ tsp. baking powder

Ingredients-Black Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. (2 ½ cups) organic powdered sugar, sifted
2 tsp. all natural almond flavor
1 tsp. organic vanilla extract
1 T. food grade raw activated charcoal *
2-3 tsp. water

Succulent Frosting
For Lavender – use tip #126
¾ stick (85 g.) organic butter, softened
170 g. (1 cup + 3 T.) organic powdered sugar
⅛ tsp. ColorKitchen Blue Dye
⅛ tsp. ColorKitchen Pink Dye
1-2 tsp. water

For Dark Green – use tip #104
¾ stick (85 g.) organic butter, softened
170 g. (1 cup + 3 T.) organic powdered sugar
½ tsp. ColorKitchen Blue Dye 
1 tsp. ColorKitchen Green Dye 
⅛ tsp. food grade raw activated charcoal *
1-2 tsp. water

For Green – use tip #75
¾ stick (85 g.) organic butter, softened
170 g. (1 cup + 3 T.) organic powdered sugar
½ tsp. ColorKitchen Blue Dye 
1 tsp. ColorKitchen Green Dye 
1-2 tsp. water

For Dark Turqoise - use tip #8
Extra green frosting
a pinch of raw activated charcoal *
¼ tsp. ColorKitchen Blue Dye

Tools
Cake spinner (optional)
Cake spatula
Ateco decorating tips #126, 104, 75, 199, 32, 8
4 piping bags
3 couplers
decorating nail (find here)
parchment paper

Directions:
Cut parchment paper into 3 inch squares and have ready for later. You’ll want as many squares as you’ll have succulents.

Preheat oven to 350 degrees.

Line three 6” cake pans with parchment paper or grease and flour.

In the bowl of your stand mixer fitted with whisk attachment, whisk egg whites at medium/high speed until stiff peaks form.

Transfer to a separate bowl and set aside.

In the bowl of your stand mixer fitted with paddle attachment (no need to wash), cream the butter, sugar and vanilla extract until smooth.

In a separate bowl whisk together the cake flour, baking powder and sea salt.

Add in the cake flour mixture to the butter mixture alternately with milk, beginning and ending with cake flour.

Gently fold the egg whites into cake batter until smooth.

Measure batter evenly into each cake pan, about 225 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Allow cakes to cool or place in the freezer while you make the succulents.

In a clean bowl of your stand mixer fitted with paddle attachment, make the lavender frosting first. Add the butter, powdered sugar, blue dye, pink dye and water and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy. Put the frosting in a piping bag with decorating tip #126.

Using a decorating nail, place a small dollop of frosting on the nail. Then place a square of parchment paper on the nail so it sticks.

With your piping bag turn it so the thick side of the tip is on the bottom and the thinner side is on the top. Pipe a circle, creating a cone. Then pipe another one right on top of it.

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Next, holding your piping bag the same way, pipe an upside down “U” on top of the cone. Then pipe 2 more to create a circle around the cone. You have now created the first layer of your rose. Continue to pipe upside down “U” shapes around the center until you have a larger succulent looking rose. Pull the parchment paper off the nail and place on a baking sheet and place in the freezer.

I piped about 4 of these so I could pick the ones I liked best for the cake. Pipe them until you have ones you like, you can even put the frosting back into the bag if you don’t like how it looks and you’re practicing. Just make sure to save some of the lavender frosting, at least a third of it.

Next, make the dark green frosting. In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye, green dye, activated charcoal and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

In a piping bag with a coupler and decorating tip #104 put half the dark green frosting in on one side and the rest of the lavender frosting on the other side, it doesn’t have to be perfect.

Using the decorating nail again, pipe a dollop of frosting on it and place a square of parchment paper.

With the piping bag facing straight down and the large side in the center, pipe a spiral.

Next, going around the spiral, pipe upside down “U”s again creating petals.

Do a couple layers to create however tall you want the succulent to be.

Pull the parchment paper off the nail and place the baking sheet in the freezer.

Save some of the two toned frosting and change out the tip for decorating tip #32, you’ll use this to fill in the top of the cake later.

Next, make the green frosting. In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, green dye, blue dye. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Put about half of the frosting in a piping bag with a coupler and do not put a decorating tip in just yet.

On a square of parchment paper, pipe a large dollop of frosting. However tall you make this mound will be how tall this plant is.

Now add the decorating tip #75.

Starting at the top, pipe a line down to the bottom. Then directly across from that line do the same thing so half of the dome has a line down to the bottom.

Next, pipe a line down to the bottom from half way between those two lines on each side, so you have four lines going down to the bottom. This will help keep your plant symmetrical.

Next fill in the holes with lines going from the top to the bottom. The bottom doesn’t have to be perfect because you can trim this later. I just used a knife to trim off the edges so it was smooth. Place the parchment paper square on the baking sheet with the rest of the plants in the freezer.

Remove the decorating tip and replace it with decorating tip #199. You will use this later to fill in the top of the cake.

With the other half of the green frosting, add the blue dye and a pinch of activated charcoal. Stir to combine completely so you have a dark turquoise frosting. Put in a piping bag with a coupler but do not put a tip in just yet.

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On a square of parchment paper, pipe a large dollop of frosting exactly like you did with the green.

Now put the decorating tip #8 in the coupler.

Just pipe spikes coming out of the middle of the dollop, going all the way around.

Pipe another set on top, placing them in between each of the bottom ones and continue up until the circle is full of spikes. Place this on the baking sheet with the rest of the plants and keep the baking sheet in the freezer until you are ready to assemble the cake.

By this time your cake should be cooled and ready to assemble. So it’s time to start the black frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, activated charcoal, vanilla extract and almond flavor. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy. I found the charcoal dried out the buttercream just a little so add a little water if you would like it a little more loose.

On a cake stand, plate or spinner stack, frost and crumb coat your cake. You can find a tutorial here.

Next frost your cake smooth. And now you are ready to start assembling the succulents!

Remove your succulents from the freezer. In order to stick them to the cake, just pull them off the parchment paper and place a dollop of frosting on the bottom and stick to the cake.

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Once you have stuck all the larger succulents on the cake and filled it how you like, just fill in the empty spaces with dollops of the green and green/lavender frosting.

Baker’s Note: You can make the succulents 24 hours in advance, just store them in the freezer! Also, to make this cake gluten free just substitute the all natural cake flour for an organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.


High Altitude – bake at 350 degrees for 17 minutes

-recipe by Dessert’D Organic Bake Shop

 

 

* COLORKITCHEN, INC. ASSUMES NO LEGAL RESPONSIBILITY FOR USE OR RELIANCE UPON INGREDIENT RECOMMENDATIONS.

 

Mermaid Cake

Makes 6 Layer 6” Cake - For your mermaid birthday party!

Mermaid Cake

Ingredients-Cake
2 sticks (226 g.) organic butter, softened
340 g. organic sugar
2 tsp. organic vanilla extract
4 organic large eggs
1 cup organic milk
340 g. all natural cake flour
1 tsp. sea salt
1 tsp. baking powder

mermaid cake

Ingredients-Base Frosting
3 sticks (340 g.) organic butter, softened
680 g. organic powdered sugar, sifted
1 T. + 1 tsp. organic vanilla extract
2 tsp. water
½ tsp. ColorKitchen Foods Blue Dye

Ingredients-Wave Frosting
1 stick (113 g.) organic butter, softened
226 g. organic powdered sugar, sifted
1 tsp. ColorKitchen Foods Blue Dye
2 tsp. water

Ingredients-Mermaid Frosting
1 stick (113 g.) organic butter, softened
226 g. organic powdered sugar, sifted
1 T. water
ColorKitchen Foods Blue Dye
ColorKitchen Foods Green Dye
ColorKitchen Foods Pink Dye

Ingredients-Sand
4 organic graham crackers

Tools:
6 – 6” cake pans
parchment paper
piping bags
decorating tips #864, 199, 21, 32, 15, 56, 4
cake spinner
cake round (optional)
cake spatula
bench scraper

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, cream the butter, sugar and vanilla extract.

Add the eggs and mix on low until combined, scraping sides of bowl if necessary.

mermaid birthday party

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the milk and cake flour mixture to the mixing bowl, and mix on low until you have a smooth cake batter.

Separate the cake batter into 3 different bowls, each should weigh about 450 g. each.

In the first bowl, add 2 tsp. Color Kitchen Foods Blue Dye. In the second bowl, add 1 tsp. Color Kitchen Foods Blue Dye. And, leave the last bowl without color. This will create an ombre cake once it is baked.

Next, line the six 6” cake pans with parchment paper.

Pour batter evenly into each cake pan about 227 g each, all colors should be poured into 2 cake pans, so you’ll have 2 cake layers of each color.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, start the frosting for the base layer. This the light blue frosting that the entire cake is frosted with. In your stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Place the darkest cake lay on a cake spinner or stand. Place a generous amount of frosting and spread evenly. Top with the second cake layer that is the same color.

Repeat this process with the next shade of blue and then the white.

Crumb coat the cake, and then frost it so it is smooth. You don’t have to worry about getting the bottom part of the cake super smooth because you are going to cover it up with the waves anyways.

Now it’s time to make the waves frosting. In the bowl of you stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Put in a piping bag with decorating tip #864. Pipe a wave motion, it should feel like you’re drawing a sideways “S”.  

Next, it’s time to make the Mermaid frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Once the Mermaid frosting is made, separate it into 3 bowls. They should weigh 113 g. each. In the first bowl, add ½ tsp. green dye and stir to combine completely. In the second bowl, add ½ tsp. blue dye and ½ tsp. pink dye and stir to combine completely. In the last bowl, add ½ tsp. blue dye and ½ tsp green dye, and stir to combine completely. You will end up with green, purple and teal.

Put the Mermaid frosting in piping bags with decorating tips. I used #56 for the teal, #4 for the purple and #15 for the green. Then I switched them out a couple times for #262 and #24. You can use any tips you like, I just found that the smaller ones that resembled star tips worked the best for filling in the scales.

Draw Mermaid fins around the cake. I got 4 Mermaid fins total, but you can do more or less. I piped scales on all the fins and then just filled in randomly with colors. This is your opportunity to have fun and do freestyle!

Once the Mermaid fins are complete, switch out the tips for #199, #21 and #32 and pipe dollops on the top all the way around the cake for the boarder.

If you want to add sand to the top, add the graham crackers to a food processor and grind until you have a sand like texture. Sprinkle the sand all on the top of the cake.

Eat cake!

Baker’s Note: To make this cake gluten free, just substitute the all natural cake flour for an organic gluten free flour mix. Also, make sure to either omit the sand or use gluten free graham crackers.

 

Recipe by Mimi's Cookie Bar

 

 

 

Blueberry Passion Fruit Cake (gluten-free)

Makes 3 Layer 6" Cake

Ingredients-Cake
1 stick (113 g.) organic butter, softened
212 g. organic sugar
1 tsp. organic vanilla extract
3 (102 g.) organic large egg whites
½ cup (113 g.) organic sour cream
¼ cup organic milk
170 g. organic gluten free flour blend
½ tsp. sea salt
½ tsp. baking powder

Ingredients-Filling
142 g. organic blueberries (you can use fresh or frozen)
70 g. organic sugar
¼ cup water

Ingredients-Frosting
2 ½ sticks organic butter, softened
567 g. organic powdered sugar, sifted
¼ tsp. organic passion fruit flavor (find here)
1 T. milk
ColorKitchen food colors
 

Topping
85 g. organic walnuts, chopped

Directions

  1. Make the filling first. In a medium pot add the blueberries, sugar and water. Cook over medium heat until the mixture has reduced by half and you have a thick compote. You can do this the day before and store in the fridge overnight. Just make sure this mixture is cooled completely before assembling the cake.

  2. Preheat oven to 350 degrees.

  3. In the bowl of your stand mixer fitted with whisk attachment, add the egg whites. Whisk until stiff peaks form. Remove and put in a separate bowl.

  4. Using the same mixing bowl (no need to wash), with the paddle attachment add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.

  5. In a separate bowl, add the gluten free flour, salt and baking powder and whisk together.

  6. Add the sour cream, milk and flour mixture to the mixing bowl and mix on low until combined.

  7. Add the egg whites to the butter mixture and fold in. Keep stirring until you have a smooth cake batter.

  8. Line three 6” cake pans with parchment paper and pour batter evenly into each pan, about 255 g. each.

  9. Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

  10. Once the cake has cooled, start the frosting. In the bowl your stand mixer fitted with paddle attachment, add the butter, powdered sugar, milk and passion fruit flavor. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

  11. On a cake stand or cake spinner, place the first cake layer and spread a very small amount of frosting onto the cake, you want this to be very thin.

  12. Put some frosting in a piping bag with decorating tip #804 (or no tip at all). Pipe a boarder around the edge of the cake, this will hold in the blueberry filling.

  13. Put half of the blueberry filling into the middle and spread out evenly.

  14. Top with the second cake layer and repeat this process.

  15. Crumb coat the outside of your cake to seal in all crumbs and filling.

  16. Frost the outside of your cake smooth.

  17. Add the chopped walnuts to the boarder around the bottom half of the cake.

  18. With the remaining frosting, separate it into five small dishes. Color each dish blue, yellow, red, purple and green. For red use pink and yellow (a little more yellow than pink), for purple use equal parts blue and pink and for green equal parts yellow and blue. The more color you put in the darker the colors will be, I used a lot to get these bright colors. When adding colors into each dish, add a splash of water, this will help make the colors combine better and also be more vibrant.

  19. Once the colors are made, put each into a piping bag with a decorating tip. You can use ay tips you want. But, I used used tip #30 for blue, for purple I used tip #164, for yellow I used tip #26, for red I used tip #32 and for green I used tip #21.

  20. Pipe any design you like on the cake, just wing it and have fun!

  21. Eat cake!

  22. Store in the fridge.

Baker’s Note: To make this cake not gluten free, just substitute the organic gluten free flour blend for all natural cake flour.

 Recipe by Mimi's Cookie Bar

 

 

 

Grinch Hot Cocoa

Makes 4 Cups   Recipe:   4 cups organic milk 2 T. + 2 tsp. (30 g.) organic sugar 2 T. (30 g.) organic white chocolate (for melting) chunks  Holiday Tree Sprinkle Set  Whipped Cream or Marshmallows (optional)   Directions:   In a medium pot, add the milk, sugar, white chocolate and green dye. Put over high heat and stir until temperature on a drink thermometer reaches 140-160 degrees. Remove from heat and pour into mugs. Top with marshmallows, whipped cram and Christmas Tree Sprinkles!

Makes 4 Cups

Recipe:

4 cups organic milk
2 T. + 2 tsp. (30 g.) organic sugar
2 T. (30 g.) organic white chocolate (for melting) chunks
Holiday Tree Sprinkle Set
Whipped Cream or Marshmallows (optional)

Directions:

In a medium pot, add the milk, sugar, white chocolate and green dye.
Put over high heat and stir until temperature on a drink thermometer reaches 140-160 degrees.
Remove from heat and pour into mugs.
Top with marshmallows, whipped cram and Christmas Tree Sprinkles!

GrinchHotCocoa_0030.jpg

Near-Naked Pumpkin Drip Cake

cake_color.jpg

INGREDIENTS-PUMPKIN CAKE
3 large eggs
16 oz can pumpkin
¾ cup vegetable oil
1 tsp vanilla extract
1 cup granulated sugar
1 cup dark brown sugar
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp pumpkin pie spice

INGREDIENTS-CREAM CHEESE FROSTING
8oz package cream cheese
1 cup unsalted butter
4 cups powdered sugar
1 tsp vanilla extract

nude_cake.jpg

 INGREDIENTS-ORANGE GANACHE DRIP
1 cup white candy melts
¼ cup heavy cream
½ tsp ColorKitchen Orange Food Color
1 pinch ColorKitchen Red Velvet Food Color

DIRECTIONS-CAKE
1. Preheat oven to 350. Line bottoms of two round baking pans with parchment paper rounds and coat sides with cooking spray. Batter fits in two 6” by 3” pans or two 8” by 2” pans.

2. Combine wet ingredients in a mixing bowl and whisk to combine. Add dry ingredients and whisk until flour is incorporated. Pour half the batter in each pan and bake at 350 for 30 minutes, or until toothpick inserted in center comes out clean. Let cakes cool fully before frosting.

DIRECTIONS-FROSTING
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to mix until smooth and slightly fluffy.

DIRECTIONS-GANACHE
Melt the white chips with the cream in the microwave and mix until smooth. Add the color powder straight to the ganache and stir with a whisk until evenly blended, then pour mixture into a piping bag or plastic baggie.

ganache_cake_color.jpg

ASSEMBLY
1. Before assembling the cake, level each layer by slicing off the rounded top.

2. Once cakes are level they can be stacked and frosted. To achieve the semi-naked look, use a bench scraper or flat spatula to scrape the exterior frosting to the desired thickness. A turntable is helpful to turn the cake as you scrape. When the sides are smooth, use a clean bench scraper or spatula to drag the messy edges into the center of the cake and achieve a sharper edge.

3. Pipe the warm ganache around the top rim of the cake and let it drip down the sides, then fill in the top.

4. Finally, use a large star tip and leftover cream cheese frosting to pipe rosettes around the top edge.

 

Recipe-Anna Dunn

Apple Spice Cake

Apple Spice Cake using ColorKitchen's natural Green Food Dye

Makes 9 x 13 Inch Cake

Cake:
¾ cup organic canola oil
170 g. organic sugar (¾ cup)
170 g. organic dark brown sugar (¾ cup)
255 g. organic apples, grated (about 2 medium apples)
3 organic large eggs
248 g. organic flour (1 ¾ cups)
1 ½ tsp. organic cinnamon
½ tsp. organic cloves
1 tsp. baking powder
¾ tsp. sea salt

Icing:
½ stick (57 g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
½ cup organic heavy whipping cream
1 ¼ tsp. (1 packet) ColorKitchen Green Food Dye
2 tsp. water

Directions:

Preheat oven to 350 degrees.

In the bowl of your stand mixer with paddle attachment (or just a mixing bowl with wooden spoon or spatula), add the flour, cinnamon, cloves, baking powder and sea salt and stir together. Set aside.

In a separate bowl, grate the apples. I like to leave the skin on, but you can remove it if you want.

Add the grated apples, sugar, brown sugar, eggs, and oil and mix together to combine completely. Mix or stir until you have a smooth batter.

Grease and flour a 9 x 13 inch baking pan. Pour batter in and spread evenly.

Bake for 23-25 minutes or until a wooden pick inserted in center comes out clean.

In a small bowl, add the green food dye and water and mix together to create green food coloring. This will be slightly runny, but that’s how it should be because it will make the frosting not as thick. Set aside.

Once the cake has cooled, start the icing.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cream and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

Add 85 g. of the icing into the bowl with the green food dye and stir to combine completely.

Dump the white icing onto the cake and spread evenly.

Then drizzle the green icing on top of the cake.

Eat cake!

Store covered in the fridge.

Recipe by Mimi's Cookie Bar

Red, Blue and Sprinkles - Fourth of July Cake

Fourth of July Cake

Impress your friends this Fourth of July

Make this gorgeous cake to celebrate America's birthday, and share at your next barbeque!

Blue Frosting

Ingredients-Cake
1 stick (113 g.) organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt

Ingredients-Inside Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. organic powdered sugar
1 tsp. organic vanilla extract
1 tsp. water
1 tsp. ColorKitchen Yellow Food Color
¾ tsp. ColorKitchen Pink Food Color

Ingredients-Outside Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. organic powdered sugar
1 tsp. organic vanilla extract
1 tsp. water
1 tsp. ColorKitchen Blue Food Color
ColorKitchen Rainbow Sprinkles

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs, and mix on low until combined.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cake flour mixture and milk to the mixing bowl and mix on low until combined. Scrape sides of bowl and mix again.

Line three 6” cake pans with parchment paper.

Pour batter evenly into each cake pan, about 210 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cake has cooled, remove from cake pans.

Make the inside frosting first. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract, water, pink dye and yellow dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Place the first cake layer on a cake stand or spinner and add a generous amount of frosting and spread evenly. Add the second cake layer and repeat this process.

Crumb coat the cake with red, then put the remaining red frosting in a piping bag with decorating tip #864.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract, water and blue dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Frost the outside of the cake smooth. Once finished, immediately put the rainbow sprinkles half way up the sides of the cake so they stick.

Using the red frosting, pipe dollops around the boarder of the cake.

Store in a cake dome.

Baker’s Note: To make this cake gluten free, just substitute the all natural cake flour for an organic gluten free flour blend. My favorite is Namaste Organic Perfect Flour Blend.

Recipe by Mimi's Cookie Bar

 

Colored Shredded Coconut

Jazz up any dessert by decorating with colorful coconut sprinkles!

Ingredients
1 ColorKitchen color packet (or mix partial color packets to get blended colors-see below)
1 cup shredded coconut

Directions
Mix color with ¼ tsp water in a small cup to dissolve
Mix blended color with coconut and add another ¼ cup water in a food processor, or blend in a plastic bag with your hands
Once mixed, put on a baking tray and set out to dry
To speed up drying process, put tray in oven on warm and check every 5 minutes to make sure coconut is not turning brown and color does not fade

PINK: 1 Beet Red Color Packet
YELLOW: 1 Yellow Color Packet
BLUE: 1 Blue Color Packet
LIME GREEN: ¼ tsp Blue Color Packet, 1 Yellow Color Packet
ORANGE: 1 Yellow Color Packet, ½ tsp Beet Red Color Packet
PURPLE: ¼ tsp Blue Color Packet, ½ tsp Beet Red Color Packet
RED: 1 Holiday Red Packet OR 1 Yellow Color Packet + ¼ tsp Yellow, and 1 Beet Red Color Packet

Each packet contains 1 ½ tsp color. 

Witches Brew Cocktail

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Make it a double, toil and trouble….

 1-2 pinches color ColorKitchen color packets (shown here: turquoise=1 pinch blue + 1 pinch green, and purple=1 pinch pink + 1 pinch blue)

Mix with ½ tsp flavored syrup until color dissolved.

Add ¼ cup soda water (watch out, it’s extra fizzy with color!) and ¾ tsp lime juice. Mix with spoon.

Add vodka to taste or enjoy as a mocktail with ice cubes.