Another monochromatic post (sorta)

There's a lot to be said for color.  But that's not to say something all one color can't look classy!  Adding an inedible decoration can help when you want a precise color, as well.  Take wedding cakes for example, they're often just WHITE.  But add a little piping and a little ribbon and it really pops!

My cousin decided on that design, and I really love it!  It was so fun to get all the designs just so...  :)

Again, sometimes just a little splash of color is all it takes to make a good cake GREAT!  Or maybe that's just my personal preference...  ;)

If you haven't noticed, I'm kind of a fan of free-hand random patterns...  Pretty, but not stuffy.  Patterned, but not fussy.  Easy to fill in empty spots, and even cover flaws in the icing!

Not that we ever have that problem...  *whistling*

Of course, these kinds of patterns work better for females.  Or at weddings.  Or at some fancy dinner. 

I don't have any boys yet, so I'll have to find something different if I ever have one.  :)  Maybe chocolate explosions?

Nah, that'd still work for me...  *drool*



Turmeric: not just for chicken!

Ah, turmeric...  I buy it in large quantities.  My mom uses it as much as possible for the health benefits.  I use it as a SPECTACULAR all-natural yellow coloring.  :)

I get mine from the Amish store down the road.  Good stuff.

Now, you can use the full-flavored spice in desserts without too much difficulty, but it will give your food a twang if you use too much.  Use stale turmeric if the flavor is a problem.  

Using large grain sugar, a dash of tumeric, and a few drops of water you can make colored sugar sprinkles for cookies!  (See instructions in this post.)

Using my cookie frosting recipe, I made some yellow and some chocolate frosting for fall-colored cookies!

I'm not entirely sure why, but I really love that tree cookie...  :)

I mixed a little beet juice into my turmeric yellow frosting, and got a soft orange color.  Combine with chocolate frosting and a little plain white, and VOILA!  Cute little fall owl cookies!

 I must say, these are SO FUN to make!  And so cute!  And so yummy!  And all-natural!  :)  Yay for color.  Pooh on the nay-sayers.  ;)

My girls like pink...

I have four daughters.  They all like pink, which is totally foreign to this tomboy.  So my first foray into all-natural food coloring naturally involved a color which I have avoided at all costs in the past.  :)

Some homemade vanilla cupcakes with vanilla frosting were on the schedule for the day, but they just seemed so...white.  They needed something.  Like SPRINKLES...  Yes, that's it.  Now to make some...

I gathered my supplies: some large crystal sugar (most stores carry this), a canned beet, a small plate and a sandwich bag.

Cooked beets are rather squishy and juicy.  I have either squished a few drops of beet juice into the bag, or just dropped in a small slice with some sugar.  Then shake the bag.

Soon you'll see a lovely pink color start to appear!  Add more beet juice if you like, but be careful not to add too much liquid, or the sugar will melt!  If you have just added a slice of beet, continue shaking until the desired hue is reached.  Pour sugar out on your plate and remove beet.

Your sugar sprinkles are likely quite soggy, but that's okay.  They need to dry for a while, but make sure to stir them periodically so you don't end up with a giant block of sugar.  Ask me how I know.  *sigh*

I usually turn the sandwich back inside out and let it dry on the plate as well.  When everything is dry, the sprinkles just go back in the same bag!  It's economical...  :)

So we made our cupcakes, swirled some frosting on top, and VOILA!  A yummy, sprinkly, cupcake with "no artificials", as my daughters would say!  

Arizona made this one.  She was QUITE proud.  :)