cake

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

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

 

 

 

Near-Naked Pumpkin Drip Cake

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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

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 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.

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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

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

 

Pumpkin Spice Cake Pops

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

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!

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

Easter Cake

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Makes: 3 Layer 6” Cake (or 2 Layer 8” Cake)

Ingredients:
2 boxes Simple Mills Vanilla Cake Mix
3 Jars Simple Mills Vanilla Frosting
1 packet ColorKitchen Blue Food Color
1 packet ColorKitchen Green Food Color
1 packet Color Kitchen Orange Food Color
1 packet ColorKitchen Rainbow Sprinkles

Directions:
Follow the directions on the back of the box to bake the cake mix and pour into either 3 6” cake pans or 2 8” cake pans.

Once the cake is cooled, remove from pans.

In a mixing bowl, or in your stand mixer fitted with the paddle attachment, add 2 jars of frosting and 1 packet of ColorKitchen Blue and mix to combine completely.

On a cake stand, plate or spinner, add a small dollop of frosting and place the first cake layer. Add a generous amount of frosting and spread to cover the layer evenly. Top with the second cake layer, and repeat this process. Frost the rest of the cake with the blue frosting.

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Divide the last jar of frosting into two bowls. In the first add ColorKitchen Orange packet and stir to combine completely. In the second, add the ColorKitchen Green packet and stir to combine completely.

In a piping bag with decorating tip #133, add the green frosting. You will use this for the grass and for the carrot tops. Set aside.

In a piping bag with a coupler, add the orange frosting and decorating tip #104. This will be used for the carrots.

First, pipe grass all the way around the boarder of the cake.

Next, with the larger side of tip #104 up against the cake and the smaller side closer to you, pipe a line going back and forth to create a carrot shape. Do this around the entire cake, or anywhere that you want carrots. You can make them varying sizes and heights, have fun with it

Using the green frosting, pipe little dollops on the tops of all carrots to create the tops.

Switch out the decorating tip #104 for #96 in the orange and pipe a boarder around the top of the cake.

Sprinkle the top with ColorKitchen Rainbow Sprinkles.

Strawberry Donut Pound Cake

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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.

StrawberryDonutPoundCake_0112.jpg

 

Gluten-Free Red Velvet Cake with Colored Sanding Sugar

ColorKitchen Gluten-free Red Velvet Cake Mix is colored with a brilliant, naturally sourced plant-based red. This artificial dye-free and non-GMO ready-made mix contains over 90% organic ingredients!

Gluten free natural color red velvet cake mix

Use your favorite vanilla or cream cheese frosting and top with sparkly red sugar for the perfect Holiday dessert.

Natural Colored Sanding Sugar Recipe: 

Natural Color Sanding Sugar

DIRECTIONS: 
1. Your can make a vibrant Red using ColorKitchen Pink & Yellow color, or with our new Red Velvet color!

RED: 
1. 1+ ¼ Yellow color packet, and 1 Pink color packet, or 1 tsp Red Velvet color.
2. Decide how much you want to make: 1 tsp Color (each packet contains 1 ½ tsp powder) to 1 cup of sugar (we used coarse sugar)
3. Place ColorKitchen color powders in bowl/container with lid.
4. Add 1 to 2 drops of water, just enough to get the color to dissolve to a syrup consistency, and stir.
5. Place your cup of sugar in the bowl and cover with lid. 
6. Shake and turn for 1-2 minutes. Open the lid and check for color coverage.
7. Pour sugar on parchment paper and let stand until completely dry.
8. Place in airtight container and use for decorating cookies, cupcakes, and more!

 

 

Colorful Turkey Cake

Colorful Turkey Cake made with ColorKitchen!

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

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

Rainbow Confetti Birthday Cake-Gluten-free

A better-for-you alternative to the classic birthday cake with confetti sprinkles! 

Milk Bar Confetti Funfetti Cake Gluten Free Birthday Cake

Go ahead and throw confetti on your cake with all-natural ingredients! Our colorful confetti is free from artificial dyes, and the gluten-free vanilla cake mix is made with over 90% organic ingredients, so you can have your cake and eat it too!

DIRECTIONS

1. Follow instructions for making ColorKitchen Gluten-free Confetti Cake Mix, but save ½ of the confetti sprinkles and set aside.
2. Bake cake in tray and cool.
3. Cut out round shapes with circle cookie cutter.
4. Layer cake circles with frosting.
5. Sprinkle top of cake and sides with confetti.

Depending on size of circles, one box of cake mix will make a couple 6 inch mini cakes. You can also color frosting with your favorite ColorKitchen plant-based food colors.

 

Lemon-Vanilla Cheescake

Lemon Cheescake

Ingredients-Crust
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
15 graham crackers (3-by-5 inch)
¼ cup sugar
¼ teaspoon coarse salt

Ingredients-Filling
2 ½ pounds bar cream cheese, room temperature
1 ½ cups sugar
Finely grated zest from 1 lemon, plus 2 tablespoons fresh lemon juice
1 vanilla bean, split and the inner seeds scraped out
½ teaspoon salt
4 large eggs
1 cup sour cream

Ingredients-Topping
1 ½ cups sour cream
2 tablespoons sugar
1 yellow ColorKitchen color packet (other colors can be substituted)

Directions
1. Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture firmly into bottom using the back of a measuring cup. Bake until set, 10-12 minutes; let cool. Reduce oven to 300 degrees.

2. Set a kettle of water to boil. Make filling: Using a food processor, blend cream cheese and sugar till smooth. Add lemon zest and juice, and salt. Add the sticky inner seeds of the vanilla bean. (Stick vanilla bean pod in your sugar jar for vanilla scented sugar.) Add in eggs, one at a time, scraping down side of bowl after each addition. Add in sour cream.

3. Wrap entire underside of pan in foil. Use multiple sheets if you need. Make sure the foil is very secure. Pour in filling; place in a roasting pan. Place the roasting pan in the oven. Gently pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 ¾ hours. Remove pan from water.

4. Whisk the sour cream and sugar together. Then put about ⅓ cup of the mix into a separate bowl and add ColorKitchen color, after mixing with ¼ -½ tsp glycerin or water to dissolve. 
 

5. Cover the top of the warm cheesecake with the white sour cream mix. Spread smooth. Put the colored sour cream into a pastry bag or a small ziplock bag with the corner cut off. Pipe the mixture into small lines across the entire top of the cheesecake. Then, using a butter knife, begin dragging the knife through the lines in the opposite direction. 

6. Place the cheesecake, without water, back into the oven for 10 minutes to set the topping. Let the cheesecake cool completely. Run a paring knife around the edge of the cheesecake to loosen from pan. Refrigerate till completely cold. Once chilled, carefully remove the edge of the springform pan. Use a spatula to smooth sides of cheesecake. Keep cheesecake covered with plastic wrap in the fridge for 5 days.

- Recipe by chef Rose Archer

 

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
⅛ 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 ⅛ 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

 

 

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
⅛ 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

Best Naturally Colored Rainbow Cake

Naturally Colored Rainbow Cake

Use ColorKitchen colors from nature to make a rainbow layered cake.

Best Natural Rainbow Cake Recipe

Ingredients
2 cups white sugar
1 cups butter
4 eggs
4 tsp vanilla extract
3 cups all-purpose flour
3 ½ tsp baking powder
1 cup milk

Directions
1. Preheat oven to 325 degrees F. Grease and flour five 6 inch cake pans (¾" thick). Each pan holds a generous ½ cups batter. Wilton offers a complete set of 5. 

2. Cream together the sugar and butter in a medium sized bowl. Next, beat in the eggs, and then stir in the vanilla. In another bowl, combine flour and baking powder. Add to the creamed mixture and blend thoroughly. Next add milk and stir until smooth.

3. For yellow, in a small bowl, mix 2 yellow packets with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For orange, in a small bowl, mix 2 yellow packets with 1 beet red packet with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For pink, in a small bowl, mix 2 beet red packets with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For green, in a small bowl, mix 2 yellow packets and a 1 blue packet with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For blue, in a small bowl, mix 2 blue packets with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

4. Bake for 20-25 minutes. Use a toothpick to see if batter is baked in the middle. 

5. When cakes are done, let cool completely before frosting.