Natural Food Coloring

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

 

 

 

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

White Wine Gelatin with Fresh Berries

Makes: 3 ½ cups

Ingredients
1 cup of your favorite white wine (we used Riesling)
1 Tbsp unflavored gelatin powder
1 cup water
1 Tbsp lemon juice
½ a vanilla bean, split and the seeds inside scraped out (optional)
¼ cup sugar (or more for dry wine) 
2 ColorKitchen color packets (we used Beet Red & Yellow)
raspberries and blueberries, or other fresh berries

Directions
Put ½ cup cold water into a small saucepan
Add gelatin & allow to soak for a few minutes
Place saucepan over low heat & stir until the gelatin dissolves
Stir in the lemon juice, vanilla bean & sugar
Continue stirring until the sugar dissolves & remove the pan from heat
Add the remaining ½ cup of water & wine
Taste the gelatin, add more sugar if needed

To make the alternating layers of colored gelatin you will need to divide the liquid into two bowls. Begin adding ColorKitchen colors (dissolved into water or glycerin) to your liquid a little at time until you like the color. Use any color combination you like.

Choose your molds. This could be wine glasses, juice glasses, small glass bowls, or one large bowl that you un-mold onto a plate for serving.

Place a few pieces of fruit in the bottom of your mold and spoon in just enough gelatin to cover the fruit. Place in the refrigerator until fully set up. Keep your remaining 2 bowls of gelatin at room temp so they do not solidify. Once your first layer is set add your next kind of fruit and layer your second color of gelatin. Again, chill until layer is fully set. Repeat steps. Once finished cover your mold with plastic wrap to protect the gelatin from absorbing odors. The gelatin can be stored for 5 days chilled.

To un-mold a large bowl onto a plate, run the back of the bowl under running hot water to soften the gelatin slightly. Place a plate over the bowl and carefully turn the mold over. The gelatin should release onto the plate.

To serve, garnish with whipped cream.

Possible other fruits : any berry, grapes, kiwi cubed, orange sections, cherries, peach slices

- Recipe by chef Rose Archer

Mustache Cookies-Colored Icing

Make dad some extra special cookies this Father's Day using our simple icing recipe colored by nature.

Mustache_cookies_med.jpg

Makes: 2 dozen cookies

Ingredients
3 cups powdered sugar
¼ tsp vanilla extract
4 Tbsp milk (add more milk as desired)
1-2 (per color) ColorKitchen food color packets

Directions
Mix ingredients together until smooth
Take ¼ cup mixed icing and place in small bowl
Add 1-2 packets of color
Blend until all the color has dissolved
Drizzle on cookies, or use icing bottle

Mixed icing will last for several weeks refrigerated.

It's So Easy Being Green!

Mix up the perfect shade of green this St. Patty's Day! Whether you're Irish or just love to celebrate, have some fun with our Green Color made from Spirulina and Turmeric.

GREEN SUGAR

Sprinkle on some sparkly color to any baked good with this easy colored sugar recipe. Cookies and cakes have never looked sweeter!

Why spend extra on colored sugar when it's so simple to color it yourself?! You can color regular granulated sugar or larger crystals, whichever you prefer.

Mix BLUE & YELLOW colors to make GREEN! For a SHAMROCK GREEN, use equal parts yellow and blue. For a LIME GREEN, use more yellow than blue.

Mix BLUE & YELLOW colors to make GREEN! For a SHAMROCK GREEN, use equal parts yellow and blue. For a LIME GREEN, use more yellow than blue.

It's a ridiculously simple concept that is cost-saving and takes very little time. This recipe can be kept for months so make a large batch to have some on hand!

Ingredients

Directions

  1. Decide how much you want to make: 1 Tsp Color to 1 Cup of Sugar

  2. Place equal amounts of yellow and blue color (½ tsp each for 1 cup of sugar) in bowl/container with lid. For a more blue-green, add more blue than yellow. For a brighter spring-green, add more yellow than green.

  3. Add 1 to 2 drops of water, just enough to get the color to dissolve to a syrup consistency, and stir.

  4. Pour sugar into the container or pour color mixture from bowl over sugar in container and cover.

  5. Shake and turn for 1-2 minutes. Open the lid and check for color coverage. Use a spoon to mix in any remaining color.

  6. Pour sugar on parchment paper and let stand until completely dry.

  7. Decorate and enjoy!


GREEN FROSTING

Enough for 1 cup frosting. Spread onto some Shamrock cookies or use piping to decorate your favorite cupcakes.

Ingredients

Directions

  1. In small bowl beat butter, sugar, milk, and vanilla until light and fluffy.

  2. In small cup mix color (¼ teaspoon blue packet and ¼ teaspoon yellow packet depending on how pastel or deep of color desired) to equal part glycerin (or a few drops of water) to dissolve powder.

  3. Stir in color mix to frosting. Blend thoroughly.

  4. Mixed frosting will last for several weeks refrigerated. Oil-based recipes (such as frostings) require pre-mixing colors with glycerin or a small amount of water.

Get creative and decorate with green sugar and frosting for a sparkly array of St. Patrick's Day treats!