Food coloring is one of the best and the worst things ever. The best, because you can make awesome food, like cake, even more Awesome. The worst, because if you spill even a little bit, everything, including your hands will look like you killed a clown.
So. Cake. I love cake. It is tasty, easy to make, and a rather versatile type of pastry. Cake is solid, so you can make fun shapes. And over here we have these really good packets from Koopmans, that are flour, sugar and yeast together in the right mix. You only need to add butter, milk and eggs.
And its mixer friendly. So no beating till your arm drops off.
And then there is of course food coloring. I always get mine at the toko, the Chinese shop. The colors you can get tasteless foodcoloring in are green, red, yellow and blue. Yellow is easily diluted, so its something to be careful with.
These bottles are fairly cheap and will last you a long time, as the color is really concentrated. Hence the fact that it stains everything.
The colors are harmless, even if you would ingest a couple of bottles. Only thing to pay attention to is that some of its ingredients are artificial, and you have to pay attention if you know someone that is sensitive to those.
The colors mix really easily. Blue is quite dark, so if you want to make purple, use only a small bit of blue, and ample of red. Otherwise your dough will turn out quite darkly, as I found out.
I had wanted to make all colors of the rainbow for my cake, but my orange failed due to the fact that yellow isnt that strong. My purple turned out really dark. On the one hand quite awesome, on the other hand, maybe not that appetizing to look at. The green was nice and minty and the blue was an awesome shade of Smurf.
I first made the batter as normal. Get the butter soft and creamy, mix in the eggs, flour and milk until its nice and smooth. As I was afraid the air bubbles you get in the batter from mixing would eventually sag, I filled three other bowls, added the coloring, and then mixed again.
As I said, it gets everywhere. The bottles arent really made for pouring. And I’m a bit of a klutz. This was just the start…
Due to some uneven use of the coloring the different colored batters had different consistencies. The purple and red were a bit runny, while the green and blue ones were still nice and thick.
I decided to put the purple and reds on the bottom, and blue and green on top. All in layers, as I hoped I’d get a nice, layered cake.
Of course, by now the kitchen was a mess… You would think that a lab technician would know how to keep her bench clean. Nope.
Food coloring everywhere…
Normally the cake needs to be in the oven for 60 to 70 minutes to be OK. When I got my cake out, it was still a little but underdone, probably due to the fact that the batter had been diluted slightly by the coloring. Next time I will try 80 minutes. Not that a slightly underdone cake is bad. Its deliciously moist when its fresh. Sadly, it is harder to keep it that way over the span of a day or two.
I also got a bit of a surprise as I got the cake out of the oven. I was hoping for nice layers. But nope.
Not the most appetizing sight, I admit. The purple was really dark, and it had apparently risen to the top. Weird. But things actually got really good once I turned the cake over and got it out of its tin.
Due to the different densities of the batter, the batter had gone and risen in different speeds, getting an all natural marble. Its even more awesome then layers!
It still tastes like normal cake too. As this was my first cake ever with food coloring, I was afraid it might affect taste. Being at 160 degrees Celsius for oven an hour could have given unexpected chemical reactions. Thankfully, still tastes like cake.
I’m definitely going to experiment with this more. Next time another cake and maybe cupcakes.
If they turn out as pretty as this one, it will be awesome.