"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 05-01-2012, 09:52 AM   #1
Assistant Cook
 
chefathome's Avatar
 
Join Date: Nov 2011
Location: Hod HaSharon
Posts: 39
No-Dye Red Frosting for Firetruck Cake?

Hello, Everyone!

I'd like to make a firetruck cake for my son's 5th birthday party, but was wondering about the red frosting/icing/cream:

I don't want to use any coloring food, coloring paste/gel, or any other artificial dyes.

Is there a way of making a natural firetruck-red for that cake?

Thanks,
Arnon

__________________

__________________
chefathome is offline   Reply With Quote
Old 05-01-2012, 10:35 AM   #2
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
You're not going to get a real firetruck red, but you can get something acceptable.

For cold process frosting, shred red beets and boil for a while in water, and let the water boil down to make an concentrated red coloring. It's difficult to get a real deep red without commercial food dyes, so let it concentrate. You might also be prepared to add some cocoa to deepen the color, but do that only in a cold stage, after the concentrate has cooled. It may not be true fire engine red to you, but a 5-year-old will accept it. You might also try making your concentrated beet liquid into a heavy syrup that you can paint on. You can do the same with blueberries if you need blue accents. Use tumeric if you need a yellow/gold.

With these natural food based colors, you can't think of it as adding color to frosting. You have to think of it as making frosting by adding to the dye, diluting the dye as little as possible while leaving it thick enough to work. So you probably will be painting on a limp red frosting and using other, thicker colors to accent.

(Do not attempt to use beet red in cake dough, like red velvet cake. The baking soda/powder raises the pH too high, and the beet red will go off to a yellow or brown color when heated in an alkaline environment.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 05-01-2012, 10:44 AM   #3
Assistant Cook
 
chefathome's Avatar
 
Join Date: Nov 2011
Location: Hod HaSharon
Posts: 39
Thanks much for that advice.

I'm not sure I understood the "making frosting by adding to the dye" thing. How would I use that just-created-color if not by adding it to a frosting?

And upon using beet for a frosting - wouldn't it taste like... beet?
__________________
chefathome is offline   Reply With Quote
Old 05-01-2012, 11:38 AM   #4
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
I just meant that you want the maximum amount of color, and it might help to approach it as adding just enough powdered sugar, cream cheese, etc. to the concentrated beet juice to make a workable mixture, rather than adding color to a predetermined amount of sugar, etc. I see a lot of beet frosting that comes out kind of pink, so I think the goal is to keep it deep red by whatever means, even if it means altering your usual way of decorating a cake. For instance, maybe using a neutral base coat of frosting and painting the intense red thick syrup over that, rather than trying to make spreadable red frosting and having it go pink because of the amount of sugar or cheese.

It also occurred to me (without having tried it) that if you're just doing a picture of a fire truck on top of a flat cake, you might consider a gelled red beet juice with more than the normal amount of gelatin that would be so stable that you could pour a layer of it out into a wax paper lined sheet pan and then cut out the fire truck shape after it set and transfer it to the cake. That would probably be the purest red and would be shiny to boot. Might be hard to cut the cake, though, with an overlay of tough gel.

Regular blueberry colored frosting could then us used to draw in all the lines.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 05-01-2012, 11:38 AM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
I think he meant that you don't want to add it to all of your frosting. It will get too diluted and be a purply pink colour. Mix a little frosting into your homemade "dye", use that as a paint on top of the frosting with no "dye". Hmm, maybe add some dye to the bigger batch of frosting and "paint" on top of that.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-01-2012, 11:41 AM   #6
Assistant Cook
 
chefathome's Avatar
 
Join Date: Nov 2011
Location: Hod HaSharon
Posts: 39
Thanks, both!
__________________
chefathome is offline   Reply With Quote
Old 05-01-2012, 04:44 PM   #7
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Strawberry syrup.
__________________
justplainbill is offline   Reply With Quote
Old 05-01-2012, 05:08 PM   #8
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Many fire trucks these days are not red-
Attached Images
 
__________________
justplainbill is offline   Reply With Quote
Old 05-01-2012, 06:04 PM   #9
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Don't tell that to a five year old.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 05-01-2012, 06:39 PM   #10
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Quote:
Originally Posted by justplainbill View Post
Strawberry syrup.
Concentrated Pomegranate juice, raspberry syrup, or cherry syrup should also work. I'd probably juice the pomegranate and reduce it to a simple syrup.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
cake, frosting, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.