Rainbow cakes are everywhere these days. Having kids myself, Im often asked to make brightly colourful cake batters & cupcakes. I must agree they DO look impressive when sliced- but all those toxic artificial colors used to tint each layer doesnt sit right with me. Does this mean my kids miss out?? Heck no. It may not have crossed some peoples minds to use NATURAL food colours when making such a visually delightful cake. But IT IS!!!! So, I set out to make a healthier, all-natural version with homemade food dyes vs. Red #40, Yellow #5 and such. Results with all-natural food dyes varies, but to give you an idea, heres what I used to color one 3/4 scoop of batter. Some natural colour ideas: Bright green – 2 tablespoons spinach juice Lighter green – 2 teaspoons green tea powder Dark pink – 1 and 1/2 tablespoons of beetroot puree Peach / light yellow – 1 and 1/2 tablespoons of carrot puree Purple – 2 tablespoons blackberry juice Light pink – 1 tablespoon strawberry puree Violet – 1 tablespoon raspberry juice Dark blue/purple – 2 tablespoons of blueberry juice You can make your food dye the day before if you like. Once you make your food dye, keep it in the fridge until youre ready to color your batter. Mixing up naturally dyed foods, the color you see before baking is not always the color you’ll get after baking. Natural food dyes are temperamental. That’s a con for sure, but if you work at it, you’ll be able to adjust your colors for more success every time you bake. Also note, colors on top of baked goods may not look as vibrant (or could look more vibrant) than the interior of the item. There’s no reason to give your kid cake or cookies colored with Red 40 or Yellow 5. Get used to how colors from nature look – more muted sure, but lovely in their own way. And as an added bonus- youre adding trace amounts of vitamins & mineral boosters to your baked goods!!! Jassy 🎂🍰
Posted on: Fri, 15 Aug 2014 00:42:38 +0000
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