Succulent Cake with the Ultimate Naturally Colorful Black Frosting

Succulent Cake - Makes 3 Layer 6” Cake

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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

Strawberry Donut Pound Cake

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Strawberry Donut Pound Cake

Cake
2 sticks (227 g.) organic butter, softened
3 cups (680 g.) organic sugar
2 tsp. organic vanilla extract
7 organic large eggs
3 cups (425 g.) all natural cake flour
½ tsp. sea salt
1 cup organic milk

Glaze
2 1/2 cups (340 g.) organic powdered sugar, sifted
¼ cup organic milk
1 tsp. all natural strawberry flavor
1/8 tsp. ColorKitchen Pink Color Packet
ColorKitchen Rainbow Sprinkles

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 in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.

In a separate bowl, mix together the cake flour and sea salt.

Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.

Grease a 10 x 10 inch silicone bundt pan well with butter. The one we used to make this recipe can be found here. And, pour the cake batter into the bundt pan. If you are not using a silicone bundt pan, bake for 1 hour and then test with a wooden pick inserted into center to see if it needs more baking time. Go up in increments of 10 minute based on if the cake is gooey or not.

Bake for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean.

Once cake is cooled, remove it from the bundt pan, carefully.

In a clean mixing bowl fitted with paddle attachment, add the powdered sugar, milk, pink dye and strawberry flavor. Mix on low until combined into a smooth frosting.

Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides.

Sprinkle the top of the frosting with rainbow sprinkles.

Store in a cake dome.

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Christmas Tree Sugar Cookies

Bright, pastel and colorful Christmas Tree Sugar Cookies by ColorKitchen

Christmas Tree Sugar CookiesMakes 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

Candy Cane Mousse

Candy Cane Mousse | 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

Candy Cane Mousse Cups by ColorKitchen!

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

Grinch Hot Cocoa

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!

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!

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Colorful Oatmeal

Colorful Oatmeal
Colorful Oatmeal

Colorful Oatmeal | Makes 3 Bowls

Recipe:
3 packets of your favorite instant oatmeal
hot water
2 packets Pink
1 packet Orange
1 packet Blue
dried cranberries, dried blueberries, bananas, nuts or any topping of your choice!

Directions:
In three bowls, add each packet of oatmeal.
In one bowl, add the Orange Color Packet. In the second bowl add 1 Pink Color Packet and in the third bowl, add 1 Pink Color Packet and 1 Blue Color Packet.

Colorful Oatmeal

Pour hot water over oats and color and stir to combine!
Top your oats with your favorite toppings like sliced bananas, dried fruit or nuts.

Colorful Oatmeal
Colorful Oatmeal

 

 

Colorful Turkey Cake

Turkey Cookie Cake | Makes: 9” Cookie Cake

Recipe:

½ stick (57 g.) organic butter, softened
43 g. organic sugar
43 g. organic dark brown sugar
½ tsp. organic vanilla extract
1 organic large egg
127 g. organic flour
½ tsp. organic cinnamon
½ tsp. organic ginger
½ tsp. organic cloves
½ tsp. sea salt
½ tsp. baking soda

Frosting & Decorating:

2 sticks (226 g.) organic butter, softened
680 g. organic powdered sugar, sifted
¼ cup organic milk
2 T. water
2 tsp. organic vanilla extract
ColorKitchen Orange, Yellow and Pink Dyes
5 g. organic Dutch cocoa
Ateco decorating tips #8, 12, 2, 104, 150, 56
Ateco couplers

Colorful Turkey Cake made with ColorKitchen!

Directions:

Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and vanilla extract. 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, cinnamon, ginger, cloves, salt and baking soda. 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 into six bowls. In the first bowl, add g. 30 g. This will be the white for the eyes.

In the remaining five bowls, add 185 g. of frosting.

To make purple, add 5 g. ColorKitchen Pink Dye and 3 g. ColorKitchen Blue Dye.

To make orange, add 5 g. ColorKitchen Orange Dye (or 3 g. Pink Dye and 8 g. ColorKitchen Yellow Dye).

To make red, add 3 g. ColorKitchen Pink Dye and 3 g. ColorKitchen Yellow Dye.

For yellow, add 5 g. ColorKitchen Yellow Dye.

To make the brown, add 5 g. Dutch cocoa.

Stir them all to combine completely.

Put the white in a piping bag with decorating tip #8.

Put the chocolate in a piping bag with a coupler so you can change the tip. First, put tip #12.

For the feathers you can use tip #104 or #150. If you only have one or two of these tips just change them out as you go. I started with purple first and just made a zig zag pattern along the upper part of the cookie. I did two rows of each color.
Then switch to red, then orange and then yellow. For the red and orange make sure to use a coupler in the piping bags so you can switch out the tips for feet and neck.

Once the feathers are piped, pipe the body with the chocolate, in a giant U-shape.

Pipe eyes with the white.

Change out the tip in the chocolate to tip #2 and pipe the eyes.

Change out the tip in the orange to tip #56 and pipe the feet. Then pipe a round nose.

Then pipe the gobbler part of the neck using red with tip #150.

Store in an airtight container.

Baker’s Note: To make this gluten free, just substitute the organic flour for 145 g. organic gluten free flour blend.

Recipe by Mimi's Cookie Bar

Apple Spice Cake

Apple Spice Cake | 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

Apple Spice Cake using ColorKitchen's natural Green Food Dye

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

Spooky Monster Brownies

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Brownies:

284 g. organic sugar
½ tsp. organic vanilla bean
57 g. organic Dutch cocoa
57 g. organic dark chocolate chunks
½ cup boiling water
½ cup organic canola oil
1 organic large egg
1 organic large egg yolk
255 g. organic flour
¾ tsp. baking powder
½ tsp. sea salt

Frosting:

2 stick organic butter, softened
454 g. (1 lb.) organic powdered sugar, sifted
1 organic vanilla extract
1 tsp. water
ColorKitchen Blue, Pink, Yellow, Green and Orange Dyes

Extras:

Surf Sweets Sour Gummy Worms (find here)
Piping Bags
Decorating Tips #2, 8, 32, 21, 133, 26, 48

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Directions:

Preheat oven to 350 degrees.

Line a 9 x 13 baking pan with parchment paper.

In a mixing bowl, add the flour, baking powder and sea salt and whisk together. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the sugar, cocoa, chocolate chips, vanilla bean and water. Mix on low until combined and all the chocolate has melted.

Add the egg, egg yolk, canola oil and the flour mixture.

Mix on low until all ingredients are combined. Do not over mix.

Pour batter into baking pan and spread evenly.

Bake for 12-14 minutes or until a wooden pick inserted in center comes out clean.

Once the brownies have cooled, remove from baking pan. Cut them into squares, rectangles or triangles. It’s fun to make them all different.

Next, start the frosting. In the bowl of your stand mixer fitted with paddle attachment, 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.

Separate the frosting into eight small dishes. Add the below colors to create different colors, and leave one dish uncolored for the eyes.

Blue – ½ tsp. ColorKitchen Blue Dye
Green – ½ tsp. ColorKitchen Green Dye
Orange – ½ tsp. ColorKitchen Orange Dye
Pink – ½ tsp. ColorKitche Pink Dye
Purple – ¼ tsp. ColorKitchen Blue Dye + ¼ tsp. ColorKitchen Pink Dye
Yellow – 1 tsp. ColorKItchen Yellow Dye
Chocolate – 5 g. organic Dutch cocoa

Add each of the frostings into piping bags. Use tip #2 for the chocolate, tip #8 for the white, tip #32 for purple, tip #21 for pink, tip #133 for blue, tip #26 for orange, tip #48 for yellow and for green I just spread with a knife.

Once all the frosting is in piping bags, just pipe different designs on each brownie to create different kinds of monsters! This part is so fun because you can do anything!

Once all the monsters are colored, add eyes by piping white circles onto each one. Then add a small chocolate dot in the center.

Create mouths with the chocolate or with gummy worms, and add hair with any of the colors!

Store in an airtight container.

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

Recipe by Mimi's Cookie Bar

Flower Crown Pumpkin Cookies

Hipster Pumpkin Cookies

Pumpkin Cookies | Makes 2 Dozen Cookies

Cookies:
1 stick (113 g.) organic butter, softened
170 g. organic sugar (¾ cup)
1 tsp. organic vanilla extract
2 organic large eggs
198 g. organic flour (1 ¼ cup + 2 T.)
43 g. organic Dutch cocoa, sifted (½ cup + 2 T.)
1 ½ tsp. baking powder
½ tsp. sea salt

Orange Frosting:
1.5 sticks (170g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
4 tsp. (2 packets) ColorKitchen Orange Dye
2-3 tsp. water

Decorating Frosting:
½ stick (57 g.) organic butter, softened
170 g. organic powdered sugar, sifted (1 cup + 3 T.)
ColorKitchen Green, Blue & Pink Dyes

Tools:
Rolling pin
3” round cookie cutter
3 piping bags
Ateco decorating tips #56, 15, 26, 68, 263
1 coupler

Flower Pumpkin Cookies

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.

Add the eggs and mix just slightly.

In a separate bowl, add the flour, cocoa, baking powder and sea salt and whisk together.
Add the flour mixture into the mixing bowl and mix on low until cookie dough forms.

On a floured surface, roll out cookie dough to about ¼” thick.

Using a 3” round cookie cutter, cut out cookies and place on a cookie sheet with parchment paper. Place at least 1” apart.

Bake for 10-11 minutes.

Once the cookies have cooled start the Orange Frosting. In the bowl of your stand mixer fitted with paddle attachment, add the orange dye and 1-2 tsp. water. Just using a spoon or small spatula mix together to make the orange dye. Then add the butter, powdered sugar and vanilla extract and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy. Add a little more water if needed.

Put the orange frosting in a piping bag with a coupler and decorating tip #56 first. Pipe the outline of the pumpkin onto the cookies.

Then switch out the tip to #15 and fill in the pumpkins.

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

In a separate bowl add ½ tsp. ColorKitchen Pink Dye and ½ tsp. ColorKitchen Blue dye with 1 tsp. water to make the dark purple.

In another bowl, add ½ tsp. ColorKitchen Green Dye and ½ tsp. water to make the green dye.

You will separate the frosting into those two bowls, adding more into the purple, less into the green and leaving a very small amount in the mixing bowl. Stir the purple and green frosting to combine completely. When the green frosting is completely combined, add a small dollop into the mixing bowl with the white frosting. This will make a light green or mint colored frosting.

Put the purple frosting in a piping bag with decorating tip #26. Put the green frosting in a piping bag with decorating tip #68 and the mint in a piping bag with decorating tip #263.

Pipe one or two roses on top of the pumpkins with purple frosting.

Then pipe leaves around with the green and mint.

Store in the fridge or in an airtight container. 

Recipe by Mimi's Cookie Bar

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