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BabyCakes on how to color frosting naturally

July 14, 2011

on the Lower East Side is a destination for gluten-free, vegan, health-concious sweet lovers.  It has been a hit destination for anyone with food allergies, dietary restrictions, and all things “special” and alternative, and that, of course, has attracted celebrities. The owner, Erin McKenna, has  a book, BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery with her most popular recipes with tons of great tips throughout. It’s also fun to look at for the pics of her and her sister and celebs eating their creations.  I love this book so much even though I no longer have a dairy-free child. I still refer to it.

Babycakes on how to color frosting naturally:

“Because Mother Nature works mysteriously, color your frosting no more than a few hours before applying it, as the colors tend to change over time.  And because each juice is concentrated differently, be sure to add coloring little by little until you reach the desired hue.

Pink/Red: Cherry, raspberry, cranberry, pomegranate, and beet juice all give gorgeous color.

Purple: Blueberry juice delivers a regal purple- the more you use, the deeper the hue.

Green: Chlorophyll is the green pigment found in most plants.  You can find it in liquid form at your local health-food store.

Yellow: Tumeric is a plant in the ginger family that is usually dried and ground into a powder.  Just a pinch will tint your frosting the yellow of a freshly opened Peep, and it’s completely vegan.

If you want to visit the bakery yourself, (I highly suggest), here is the scoop:

Babycakes NYC
248 Broome St
New York, NY 10002
(212) 677-5047
They deliver and ship.