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Natural food dyes

post #1 of 2
Thread Starter 
Who has made food-based dyes? We often turn a minty milkshake green with spinach, and I've made pink frosting for dd's birthday cakes by putting a beet through the juicer, then adding a little at a time to frosting until it's how I like it. Works great! This year, however, she has requested blue! The concensus I'm finding on Google is to boil a red cabbage, let the liquid cool, then use as is for purple, or add baking soda for blue. The catch is, you have to balance putting in enough baking soda to get the desired shade of blue, with not putting in so much that the frosting tastes like baking soda! That makes me nervous. I don't want to waste all those yummy frosting ingredients to have to toss it because it tastes like baking soda! Ew! I've had surprising difficulty finding pictures of frosting/frosted cakes made from home made dye. Wondering if anyone here has tried it and has pics to share? I'd especially like to see plain cabbage (no added baking soda) because dd might decide she likes the color just fine. Another thing I was curious about, why boil vs juice? I'd think the heat would affect the color? Is it because not many people have juicers so instructions just focus on being doable for the majority, or if there is a legit reason boiling is better than juicing. Would love to hear your experience, and see any pics!
post #2 of 2
http://blog.hwtm.com/2012/04/tutorial-rainbow-cake-with-homemade-all-natural-dyes/
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