Naturally Colored Frosting

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

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.


Chocolate Halloween Cupcakes with Royal Icing Decorations

Halloween Cupcake

Makes 12-14 cupcakes

½ cup (1 stick) unsalted butter
2 ounces semi-sweet baking chocolate
2 large eggs, at room temperature
¾ cup granulated sugar
2 teaspoons vanilla extract
½ cup sour cream, room temperature
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Preheat the oven to 350F degrees. Prepare one pan (or maybe two) with cupcake liners.

Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth (about 1 minute).

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

Slowly add in the flour mixture, about ¼ cup at a time with the stand mixer on low.

As soon as you are done adding the flour turn the mixer off. You do not want to over-mix! The batter will be very thick.

Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Ingredients-Vanilla Cream Cheese Frosting
12 oz cream cheese, room temperature
1 stick butter, room temperature
1 Tbsp vanilla extract
4 cups powdered sugar, sifted
ColorKitchen Powder, red and yellow

In the bowl of a stand mixer with the paddle attachment, mix the cream cheese, butter and vanilla until very smooth on medium speed. Turn the mixer down and slowly add the powdered sugar a little at a time. If your frosting seems thin add more sugar. If your icing seems stiff add a tablespoon of milk. Mix red and yellow Color Kitchen powders into a little bowl with water or glycerin to form a smooth orange paste. Starting slowly add the orange paste to the frosting until you like the color. 

Using a piping bag or a ziplock bag with a corner cut off, put a star tip into the bottom. Fill bag with frosting and frost your cupcakes.

Ingredients-Royal Icing for Decorations
2 egg whites
2 lb icing sugar sifted (not all may be used)
1 tsp lemon juice
ColorKitchen food coloring powders

Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping. 

When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.

Runny icing:

Take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing is thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the amount of air bubbles in your icing.

Divide your royal icing between a few small bowls for coloring. Mix your Color Kitchen powders with a little water or glycerin to form a smooth paste. I added red and yellow to make orange for the pumpkins. Begin slowly adding the color paste to your royal icing until you like the color.

Using a black felt tip pen draw shapes on a sheet of parchment paper. I searched google images to find Halloween clip art to print out and use to trace the shapes of pumpkins, ghosts, cats etc…Once you have the shapes drawn on your sheet of parchment, cover that sheet with a clean sheet of parchment. This will be the sheet you pipe your royal icing onto. Using the technique in the video below. The dark brown decorations were made with dark chocolate. Pipe a triangle “stem” onto the bottom of each decoration so you have something to stick down into the frosting.

Excellent video showing the technique for icing cookies with royal icing.

- Recipe by chef Rose Archer