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

all natural purple frosting
Unicorn Cake frosting

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.

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.

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.

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

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops | Makes 3 Dozen Pops

Cake:

1 stick (113 g.) organic butter, softened
113 g. organic sugar
57 g. organic dark brown sugar
1 tsp. organic vanilla extract
85 g. organic pumpkin
2 organic large eggs eggs
½ cup organic milk
198 g. all natural cake flour
1 ½ tsp. organic cinnamon
1 tsp. organic ginger
1 tsp. organic cloves
½ tsp. organic nutmeg
½ tsp. baking powder
½ tsp. sea salt

Frosting:

1 stick (113 g.) organic butter, softened
227 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. organic milk

Coating:

567 g. (20 oz.) organic white chocolate, chopped
4 tsp. ColorKitchen Orange Dye (2 packets)

142 g. (5 oz.) organic white chocolate, chopped
2 tsp. ColorKitchen Green Dye (1 packet)

 

Pumpkin Cake Pops by ColorKitchen, made using all natural food dyes!
Pumpkin Cake Pops by ColorKitchen, made using all natural food dyes!

Directions:

Preheat oven to 350 degrees.

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

Add the eggs and pumpkin and mix just slightly.

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

Add the milk and flour mixture to the mixing bowl and mix on low until combined into a smooth batter.

You can bake the cakes in either cupcake pans or in cake pans, whichever you choose. It doesn’t matter because you’re going to crush it all up later anyways! If using cupcake pans, line them and fill three-quarters full. If using cake pans, use three 6” pans and line them with parchment paper.

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

Once the cakes have cooled, remove from pans or cupcake liners and crush with your hands into a large bowl.

In the bowl of your stand mixer fitted with paddle attachment, start the frosting. Add the butter, powdered sugar, vanilla extract and milk.

Dump the frosting into the bowl with the cake and crush together with your hands. You don’t wan to do this in a mixer because it will over mix.

Once the frosting and cake is fully combined, form cake balls and place on a baking sheet with parchment paper.

Place the baking sheet in the freezer.

In a double boiler, melt the 567 g. white chocolate. Dip the ends of the sticks into the white chocolate, then stick into the cake balls. Place back in the freezer for 5-10 minutes. This will keep the stick from coming out when you dip the cake pops.

Add the orange dye to the white chocolate and stir to combine completely.

Remove cake pops from freezer and coat in orange chocolate. Place back on parchment paper.

Once all the cake pops are covered in orange chocolate, place them back in the freezer.

In a double boiler, melt the remaining white chocolate. Once completely melted, add the green dye and stir to combine completely.

Using a spatula or even a spoon, drizzle the green chocolate over the cake pops.
Store in the fridge.

Recipe by Mimi's Cookie Bar

Healthy Back to School Snacks-Colorful Lunchbox Sandwich Surprise!

Colorful Cucumber Sandwiches | Makes 4 Sandwiches

Cucumber Cream Cheese Sandwich

Recipe:
8 oz. organic cream cheese
1-2 large organic cucumbers, depending on size
ColorKitchen Blue, Pink and Green Dye
1 T. organic dill, finely chopped
1 T. organic lemon juice
1 cloves organic garlic, finely chopped or pressed
organic black pepper
8 slices of organic white bread

Directions:
In the bowl of your stand mixer fitted with whisk attachment, or with a hand whisk, add the cream cheese, dill, lemon juice and garlic. Whisk on low until combined then speed mixer up to high and whip until light and fluffy.

Divide the cream cheese mixture into three bowls, about ¼- ½ cup each (should weigh about 72 g).

Colorful Cream Cheese Sandwich Back to School

Add colors into each bowl. Add ¼ tsp. ColorKitchen Pink Dye + ¼ tsp. ColorKitchen Blue Dye for purple (or, ½ packet each color), ¼ tsp. ColorKitchen Blue Dye (or, ½ packet color), for blue and ½ tsp. ColorKitchen Green Dye (or, ½ packet color), for green. Stir to combine completely.

Chop cucumbers very thin.

Spread cream cheese onto four slices of bread. On the other slices, add a thick layer of cucumbers and sprinkle with black pepper.

Sandwich the cream cheese bread slices and cucumber bread slices together and cut the crust off.

Wrap and put into your child's lunchbox, for a healthy and fun lunchtime surprise!  Or, serve with organic Sea Salt & Vinegar Chips and Watermelon.

Note: If you don’t want to make four sandwiches, just store the extra cream cheese mixture in an airtight container in the fridge. You can dip veggies in it!

Recipe by Mimi's Cookie Bar

Treat yourself to Blue Moon Milkshakes using blue food coloring from nature

Blue Moon Milkshake | Makes 2 Milkshakes

Milkshake:
510 g. (18 oz.) organic Vanilla Bean Ice Cream (Straus Family Creamery is my favorite)
¾ cup organic milk
2 tsp. organic lemon flavor
1 tsp. organic orange flavor
1 tsp. all natural cherry flavor
2 tsp. ColorKitchen Blue Dye 

Whipped Cream:
½ cup organic heavy whipping cream
7 g. organic sugar
½ tsp. organic vanilla extract
ColorKitchen Rainbow Sprinkles 

Directions:
First, make the whipped cream. Using your stand mixer with whisk attachment, or with a hand mixer, add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.

Whisk slowly at first, then gradually turning up the speed as the whipped cream thickens until you are at full speed. Whisk until the whipped cream is thick and doesn’t fall off the whisk.

Put whipped cream in a piping bag with decorating tip #846.

In a blender, add the ice cream, milk, lemon flavor, orange flavor, cherry flavor and blue dye. Blend until you have a smooth and creamy milkshake.

Pour into milkshake glasses and top with whipped cream.

Sprinkle with rainbow sprinkles!

Baker's Note: To make this vegan, just use organic vanilla vegan ice cream (like Coconut Bliss) and use organic coconut milk instead of milk! 

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

 

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

 

 

 

Flower Cupcakes

Makes 2 Dozen Cupcakes

Ingredients-Cupcakes
2 sticks (226 g.) organic butter, softened
340 g. organic sugar
1 T. + 1 tsp. organic lemon flavor
4 organic large eggs
1 cup organic heavy whipping cream
340 g. all natural cake flour
1 tsp. baking powder
1 tsp. sea salt

Ingredients-Frosting
3 sticks (340 g.) organic butter, softened
680 g. (24 oz.) organic powdered sugar, sifted
1 T. organic coconut extract
ColorKitchen-Pink, Blue and Yellow Dyes

Ingredients-Chocolate Frosting
2 T. organic butter, softened
15 g. organic Dutch cocoa, sifted
42 g. organic powdered sugar, sifted
1 tsp. water

Tools
Piping Bags
Decorating tips #127, 864, 846, 56

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and lemon flavor. Mix on low until all ingredients are combined.

Add the eggs and mix until combined.

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

Add the cake flour and and cream in together and mix on low until you have a smooth cake batter.

Line two cupcake pans with liners, and fill cupcakes three-quarters full.

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

Allow cupcakes to cool before frosting.

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

flower cupcakes

Separate the frosting into four separate bowls, each bowl should weigh about 255 g.

In one bowl, color it pastel yellow by adding ½ tsp. ColorKitchen Yellow Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the second bowl, make pastel purple by adding ⅛ tsp. ColorKitchen Pink Dye and  ⅛ tsp. ColorKitchen Blue Dye. Stir to combine completely. Put in a piping bag with decorating tip #127.

In the third bowl, make pastel pink by adding ¼ tsp. ColorKitchen Pink Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the last bowl, add ⅛ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Yellow Dye to create a pastel orange. Stir to combine completely. Put in a piping bag with decorating tip #864.

In your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cocoa 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 the chocolate frosting in a piping bag with decorating tip #56. Set aside.

We've included a video below on how to pipe beautiful flowers onto your cupcakes using our plant-based food coloring. 

To frost the pink and yellow cupcakes (like Roses), start in the middle and work your way to the outer edge in a circular motion.

To frost the pastel orange cupcakes, make dollops around the boarder, then in between each dollop, make another dollop on top, finally make the last dollop in the center.

To frost the lavender cupcakes, start with the piping bag in the center of the cupcake, with the smaller end of the tip towards the inside and the larger part of the tip towards the outside. In a swooping motion, make a petal. Right next to it, make another, and another until you’ve gone around the entire cupcake. In between the first two petals, make another petal and complete a second row on top.

Using the chocolate frosting, pipe small dollops in the center of the flower in a circle to cover up the beginning parts of the petals.

Eat flower cupcakes!

Store in a cake dome.

Baker’s Note: To make brighter colors you can double the amount of food coloring. You can also make different colors! To make these cupcakes gluten free, just substitute the cake flour for an organic gluten free flour blend.

 

 Recipe by Mimi's Cookie Bar

Learn how to pipe beautiful flowers using our natural food coloring. 

Easter Bunny Cookies

Bunny Easter Cookie

Jes Best Cutout Cookies-Recipe by Jes Lahay

Makes: 24 cookies
Prep 1 hour
Cook 12 mins
Inactive 2 hours, 30 mins
Total 3 hours, 42 mins

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
¼  teaspoon kosher salt
+
1 ¼  cups chilled unsalted butter, cut into ½" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla or lemon extract

Directions

  1. Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
  2. Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.
  3. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
  4. Separate dough in half and form two smooth discs for rolling.
  5. Roll each disc to desired thickness (⅛"-¼ ") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
  6. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
  7. When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.
  8. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.
  9. Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.
  10. Preheat oven to 325º
  11. Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.
  12. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Notes

Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.

Jes Best Royal Icing-Recipe by Jes Lahay

Prep 20 mins
Total 20 mins

ColorKitchen natural food colors

Ingredients
970 g [2 lb bag] confectioners' sugar, no need to sift
80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
+
½ cup water
4 tablespoons water
ColorKitchen color packets

Directions

  1. Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and salt on low for just a bit to incorporate evenly.
  2. Slowly add ½ cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.
  3. Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.
  4. Separate into clean, oil-free containers and tint with gel food coloring.
  5. This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.
  6. Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.

Recipe: whisk & wander

Easter Egg Sprinkle Cookies

Makes: 3 Dozen Cookies

Ingredients-Cookie
2 sticks (227 g.) organic butter, softened
142 g. organic powdered sugar, sifted
2 tsp. organic almond extract
255 g. organic flour
3 packets ColorKitchen Foods Rainbow Sprinkles

Ingredients-Topping
340 g. (12 oz.) organic white chocolate, chopped
ColorKitchen Foods Pink, Yellow, Blue Food Dyes 

Directions
Preheat oven to 350 degrees.

In a shallow bowl, add the sprinkles. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and almond extract. Mix on low until all ingredients are combined.

Add the flour and mix until combined.

On a baking sheet fitted with parchment paper, hand form egg shaped cookies. This is really simple, just make a ball and then squeeze each side a little to create a point. Each dough ball should be about 1.5” in diameter.

Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.

Bake for 13 minutes.

Allow cookies to cool before beginning next step.

In a double boiler, add the white chocolate and melt until three-quarters melted. Remove from heat and stir vigorously until completely melted.

Separate the white chocolate into four bowls.

Sprinkle a little bit of pink dye into one bowl, yellow in another, blue and yellow to create green in another and pink and blue to create purple. Use equal parts of each when combining the colors. To get pastel colors, it is too little of an amount to measure so be careful not to sprinkle too much or you’ll end up with a brighter color.

Stir each bowl of chocolate to combine the dyes completely.

Dip the bottom (the non sprinkle side) of each cookie in different colored chocolate. Set them chocolate side down on a baking sheet with parchment paper.

Allow to set until cool or in the fridge.

Eat cookies!

Store in a cool dry place, or in the fridge.

Baker’s Note: To make these cookies gluten free, substitute the organic flour for 227 g. organic gluten free flour blend and 57 g. organic coconut flour.

Mammoth Lakes – bake at 350 for 11 minutes

- 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

 

 

 

Rainbow Sugar Cookie Cake

Makes: 9” Cookie Cake

Ingredients-Cookie Cake
½ stick (57 g.) organic butter, softened
57 g. organic sugar
35 g. organic powdered sugar, sifted
½ tsp. organic vanilla extract
¼ tsp. organic cinnamon
1 organic large eggs
148 g. organic flour
¼ tsp. sea salt
¾ tsp. baking powder
57 g. ColorKitchen Foods Rainbow Sprinkles

Ingredients-Frosting & Decorating
1 stick (113 g.) organic butter, softened
340 g. organic powdered sugar, sifted
2 T. organic milk
1 T. water
1 tsp. organic vanilla extract
ColorKitchen Foods Pink, Blue & Yellow Food Dyes
2 g. organic Dutch cocoa
All natural SunDrops, yellow ones only
Ateco decorating tips #96, 24, 56

Directions
Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined.

Add the egg and mix on low until combined, scrape sides of bowl and mix more if needed.

In a separate bowl add the flour, salt and baking powder. Whisk to combine.

Add the flour into the mixing bowl and mix on low until combined.

Add the sprinkles and mix to combine completely.

Place a parchment paper round in the bottom of a 9 inch cake pan. Form the cookie dough into the pan so it’s even.

Bake for 16-17 minutes.
Once the cookie cake has cooled, start the frosting.

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

Separate the frosting equally into eight different bowls, each should have about 57 g. frosting.

One bowl, you’ll leave white for the boarder of the cake. Put this in a piping bag with decorating tip #96.

In one of the bowls, add the cocoa and stir to combine completely. If you want a darker brown for the pot, you can always add more cocoa. Put this in a piping bag with decorating tip #56.

In the other six bowls, you’ll color them pink, orange, yellow, green, blue and purple. You can go as bright (like I did) or light (if you want a pastel look) as you want. You will have to just sprinkle food dye into the bowls, you use such a small amount that it doesn’t register on a scale, so I don’t have measurements for the colors.

For pink, use the pink food dye. For orange, use equal parts of pink and yellow. For yellow, use the yellow food dye. For green, use equal parts blue and yellow. For blue, use the blue food dye. And for purple, use equal parts pink and blue.

Once all the frosting is colored, start with the white and do the boarder of the cake first.

Then, make the pot of gold wherever you want to put it on the cake. Add the yellow sun drops in the top and use the remaining brown frosting to put little drops of frosting on the backs of the sun drops so they stick to the cake. I put some gold pieces trickling out of the pot too.

Using decorating tip #24, add the pink frosting to decorating bag first and make the pink part of the rainbow from the white boarder to the pot.

Repeat with orange, yellow, green, blue and purple.

Eat this rainbow cookie cake! - Recipe by Mimi's Cookie Bar

Baker’s Note: To make this gluten free, just substitute the organic flour for 155 g. organic gluten free flour blend.

 

Valentine’s Day Cake

Valentine's Cake

Ingredients-Cake
1 stick (113 g.) organic butter, softened
170 g. organic sugar
½ tsp. organic ground vanilla bean
2 organic large eggs
½ cup organic milk
43 g. organic Dutch cocoa
127 g. all natural cake flour (or organic gluten free flour blend)
½ tsp. sea salt
½ tsp. baking powder

Ingredients-Inside Frosting
1 stick (113 g.) organic butter, softened
227 g. organic powdered sugar, sifted
2 tsp. all natural cherry flavor
1 tsp. ColorKitchen Foods Pink Food Dye

Ingredients-Outside Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. organic powdered sugar, sifted
1 T. water
tsp. Color Kitchen Foods Pink Food Dye (in 8 oz. of frosting)
ColorKitchen Foods Heart Sprinkles

Ingredients-Hard Candied Hearts
57 g. corn syrup
227 g. sugar
¼ cup water
¼ tsp. Color Kitchen Foods Pink Food Dye
2 tsp. organic cherry flavor

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla bean. Mix until combined.

Add the eggs and mix just slightly.

Add the cake flour (or gluten free flour if you’re making this gluten free), cocoa, salt and baking powder in a bowl and whisk together.

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

Valentine's Cake

Line three 6” cake pans with parchment paper and measure batter evenly into each pan, about 213 g. each.

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

While the cake is cooling, make the candy hearts.

Grease a silicone mat and heart cookie cutters, set aside.

In a medium pot add the sugar, corn syrup and water. Heat with a candy thermometer until 300 degrees.

Remove from heat and immediately add the Pink Food Dye and stir vigorously to combine so it does not clump.

Then add the cherry flavor, stir to combine.

Pour candy into the heart shaped cookie cutters.

Allow candy to cool.

In the bowl of your stand mixer fitted with paddle attachment, start the inside frosting first. Add the butter, powdered sugar, cherry flavor and pink food dye. Mix on low until all ingredients are combined, then speed up mixer to high for 1 minute or until light and fluffy. Scrape the bowl and mix again to make sure all color is mixed completely.

On a cake stand or cake spinner, place the first cake layer. Add a generous amount of frosting and top with the second cake layer. Repeat this process with the other two cake layers.

Crumb coat the outside of the cake. Allow to set or cool in the freezer for about 10 minutes.

In a clean 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.

Remove 170 g. frosting and add tsp. Pink Food Dye, stir to combine completely. Set aside.

With the white frosting, frost the outside of the cake smooth. Chill for about 10 minutes in the fridge or freezer.

Using the light pink frosting, place small amounts of frosting in globs on the lower half of the cake. With a cake scraper, scrape off the frosting leaving a smooth pink finish. Repeat until you get the amount of pink desired.

Put the remaining pink frosting in a piping bag with decorating tip #199. Pipe a shell boarder on the bottom of the cake.

Using the pink frosting in the piping bag, pipe frosting on the backs of however many hearts you’d like to place on the cake. Place them on the cake.

Using ColorKitchen’s Heart Sprinkles, sprinkle them on the top of the cake as you like.

Eat cake!- Recipe by Mimi's Cookie Bar

 

 

Snowflake Lemon Ginger Sugar Cookies

Makes 2 dozen

Ingredients-Cookies
 1 stick organic butter, softened
198 g. organic sugar
1 tsp. organic vanilla extract
½ tsp. organic ginger
2 organic large eggs
1 organic large egg yolk
255 g. organic flour
1 ½ tsp. baking powder
½ tsp. sea salt

Ingredients-Flood Icing
75 g. organic egg whites (about 1-2 organic large egg whites)
263 g. organic powdered sugar
¾ tsp. organic lemon flavor
ColorKitchen Foods Green, Blue and Pink Dye Packets

Ingredients-Piping Icing
30 g. organic egg whites
150 g. organic powdered sugar

Extras
3 ½” round cookie cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
decorating tips #4 and #2 (these numbers are Ateco brand)

Directions
Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, vanilla extract and ginger. Mix on low until all ingredients are combined. Add the eggs and egg yolk and mix just slightly.

In a separate bowl, add the flour, salt and baking powder and whisk together. Add the flour mixture into the butter mixture and mix on low until combined.

Flour a surface and start with a portion of the dough. Roll out to ¼" thick and cut out cookies with a 3 ½" circle cookie cutter. The one I used had little scallops on it, but you could use any round one you like.

On cookie sheets with parchment paper, place the cut out dough at least 1” apart. Bake for 10 minutes.

Once the cookies are cooled, start the flood icing first.

In a stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Add the lemon flavor in and mix to combine.

Separate the icing into three different bowls. In the first bowl, add 1/8 tsp. of the blue dye. In the second bowl, add 1/8 tsp. blue and ¼ tsp. pink to make lavender. In the third bowl, add 1/8 tsp. green to make mint. Make sure to stir the colors in so they dissolve completely.

Put the icing in piping bags with decorating tip #4. You can do one at a time if you only have one #4 tip.

snowflake icing sugar cookies

Pipe a circle around the outside of the cookies. Let sit for 10-15 minutes, or until the icing has hardened.

Then, flood the icing in the middle of the cookie. Do this by putting a good amount of icing in the middle and then I use the back of a spoon to spread it out to the outer circle that you piped first. The outer circle helps hold the icing in.

Complete all the cookies with the three colors of icing using this method.

Allow the cookies to set at least 15 minutes or until they are hardened completely.

In the bowl of your stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Put this icing in a piping bag with decorating tip #2. Pipe snowflakes onto the cookies any way you like! Allow to set before storing. Store in an airtight container.

- Recipe by Mimi's Cookie Bar

Pumpkin Spice Cake: Hand Painted with Fall Leaves

watercolor frosting pumpkin cake

Makes one 9” cake

Ingredients-Cake
½ cup unsalted butter, room temperature
1 ¼ cups firmly packed light brown sugar
2 large eggs, room temperature
1 cup pure canned pumpkin puree
1 teaspoon pure vanilla extract
2 cups sifted cake flour
¼ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
teaspoon ground cloves
½ cup buttermilk, room temperature

Directions
Preheat the oven to 350 degrees F. Butter, or lightly spray with a non-stick vegetable spray, two - 8 inch (20 cm) cake pans. Then line the bottom of each pan with a round of parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated (the batter will look curdled).

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the batter, in three additions, beginning and ending with the flour mixture. Evenly divide the batter between your two pans. Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Ingredients-Cream Cheese Frosting
8 ounces full fat cream cheese, room temperature
¼ cup butter, room temperature
1 ½ tablespoons pure maple syrup
3 cups confectioners' (powdered or icing) sugar, sifted

Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioners' sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.

Ingredients-Royal Icing
1 egg white
1 lb powdered sugar
½ teaspoon lemon juice
ColorKitchen food coloring

Using a stand mixer, combine the egg white and lemon juice. Add some of the sifted powdered sugar and start the mixer on low. Keep adding sugar until the icing is a white, smooth, runny consistency. If it gets too thick add a tiny bit of water. If it gets too runny add a little sugar. We left our royal icing white to create a blank canvas on the cake but if you would like to have a colored background go ahead and color the royal icing by mixing a little ColorKitchen food colored powders with a little glycerin or water to make a smooth paste. Then add a little colored paste to the royal icing. Once icing is done keep it covered tightly with plastic so it won't dry out.

watercolor frosting technique

Assemble: Place one of the cake layers on your serving plate. Frost with a layer of icing. Place the second cake on top of the first layer and frost the top and sides of the cake. Make the top as absolutely flat as you can. Using a piping bag, pipe a border around the top edge of the cake. Refrigerate cake till completely cold. Once the cake is cold pour a thin layer of the royal icing over the entire top of the cake. Let it sit at room temp until the royal icing is dry to the touch. This could take a few hours. Once the royal icing is dry, it is ready to be painted. Mix an assortment of ColorKitchen colors in little bowls with a tiny bit of water. Mix until smooth and runny. We used yellow, red, green and a mix of all three to make a darker brownish green color. Using clean paintbrushes begin painting your cake in any way you like!

The cake can be chilled for a day, but overnight and the royal icing will begin to soften in the condensation. It won't ruin your cake but it will change the look slightly. Take your cake out of the fridge to warm up a bit before serving. 

- Recipe by chef Rose Archer