Valentine's Day

Red Velvet Valentine's Cake (Gluten Free)

RedVelvet_Cake_1.jpg

This Valentine’s Day, try our naturally colorful, artificial-dye free Red Velvet Gluten-Free Cake Mix with pink frosting color, topped with heart sprinkles.

WHAT YOU NEED:
ColorKitchen Red Velvet Gluten-free Cake Mix
ColorKitchen Heart Sprinkle Set
1 pint frosting of your choice

Follow baking instructions and let cake cool.

Blend color into frosting. Cover and decorate cake or cupcakes with frosting and sprinkles. It’s that easy!

Quick and Easy Chocolate Covered Pretzels

Chocolate Covered Pretzels

The perfect Valentine's treat!

Chocolate Covered Pretzels

1 bag (8 oz.) Newman’s Own Organic Pretzel Sticks
340 g. (2 cups) organic white chocolate, chopped
1 Packet ColorKitchen Pink Food Color
ColorKitchen Heart Sprinkles

Directions

In a double boiler, melt the chocolate. Remove from heat and divide it into two bowls.

Add the pink color into one of the bowls and stir to combine completely.

Half dip pretzels in white and pink chocolate. Cover with heart sprinkles or drizzle more chocolate on top. Have fun with it!

-recipe by Dessert’D Organic Bake Shop

Chocolate Covered Pretzels

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!

 

 

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

 

 

Homemade Valentine's Maple Marshmallows

If you’ve never made your own marshmallows, you might be surprised how easy they are to make. Here’s a refined sugar-free recipe to make homemade pink marshmallows for Valentine’s Day. Try other colors any time of the year!

Makes: 20 marshmallows

Ingredients
½ cup cold water
3 tbsp gelatin
2 cup maple syrup
¼ tsp cream of tartar
1 tsp vanilla
1 ColorKitchen Beet Red Packet (or other colors of your choosing).

Grease a 9x13-inch pan and dust the sides and bottom with arrowroot powder or cornstarch.

In small bowl or cup, mix color packet with a little water, stir, and set aside to dissolve.

In a mixing bowl, combine water and gelatin.

In a large saucepan, pour in maple syrup and mix in cream of tartar. Bring to a boil over medium high heat until candy thermometer reaches 230 degrees.

Pour hot syrup over the gelatin mixture. Add vanilla. Beat with an electric mixer until the mixture is very thick, turns white and falls gently back in ribbons when lifted with whisk.

Note: It takes at least 5 minutes on high speed. Whip until fluffy.

Add color and mix until fully blended. If making multiple colors, divide mixture and blend with color separately.

Pour mixture into prepared pan. Let set at room temperature for 3 hours.

When firm, turn pan over and release onto cutting board dusted with arrowroot or cornstarch. Cut with large knife (dusted with arrowroot or cornstarch) into desired sizes and shapes.

 

 

DIY Colored Sugar

Sprinkle on some sparkly color to any baked good with this easy colored sugar recipe. Cookies and cakes have never looked sweeter! Red sanding sugar makes the perfect topping to our Gluten-free Red Velvet Cake for Valentine's Day, the Holidays, or any celebration.

ColorKitchen_Red Hearts.jpg

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.

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!

Directions: 
1. Choose your color packet or mix and match to make various colors! We made this vibrant Red using our Pink & Yellow color.

RED: 
1. 1+ ¼ Yellow color packet, and 1 Pink color packet

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!