A pop of color makes the world go round. You can never underestimate color. A hint of it and your cake will easily stand out. There’s nothing wrong with sticking to the neutral, of course. Whites, browns, yellows. Natural baking pigments of the ingredients you usually use when baking. However, if you want to get creative, take a look at our top baking pigments. You can finally own a set in your kitchen, too!
Baking Pigments: What They Are And What They’re For
Food coloring has been an issue of discussion especially when it first came out. Dye was used for clothing. When it was first discovered, 2,600 B.C. saw its rise. A lot of plant extracting, mixed with other natural oils were use to allow clothing to have some variety in terms of their look.
In other places of the world, dye was used as markings on the body. Think ancient tattooing. They symbolized belonging to a certain clan. Or in others, power. Plus, they were also viewed as a standard for beauty in other cases.
Egypt, Arabia, Greece were among the very first to grow this into a fad. On the other hand, it has been discovered than the practice may have already been ongoing even during the Neolithic times. Dye and human beings. Being of creative minds, you can’t deny it’s something that your eyes find spectacular.
And so, centuries later, food dye was discovered. The 1850s was when it began to proliferate in the market. Many, still skeptical of their safety. I mean, you and I would be skeptical too. It was new and unheard of. Still, even then, safety standards were upheld. Food dye and baking pigment were, and still, are taken from natural resources. Additionally, it’s also known as a synthetic organic dye.
How To Add Color To Frosting And Icing
Once you have your mixture whipped, then you can add a few drops here. If you’re still trying to figure out how to come up with basic icing, we can help you out. All you need are confectioner’s sugar, 2 sticks of unsalted butter, and salt.
Mix these together in a bowl. You can use a hand mixer for this, but make sure it’s on low. The result of these ingredients will be Buttercream. Furthermore, they can be topped on cupcakes as well! The secret? Vanilla extract. Add a few drops of it and continue whipping softly. You don’t want it to become flat and sauce-like. Because if that happens, it will be difficult for you to keep them upright once on a cake. A little fluff is all you’ll need.
Once they’re light and tart, this is where you can include one to two drops of food coloring. Those are highly concentrated so don’t add in a dollop of it. Whip until the color evens out. A lot of people think that taste in frosting or icing doesn’t really matter. On the other hand, it does. True, the flavor in the sponge should definitely leave the mouth-watering. However, icing and or frosting add that extra sweet kick. It also helps add moisture to the cake itself!