Adding Food Colouring to Your Cakes

Adding Food Colouring to Your Cakes

Food colouring is an important part of cake baking, as most cakes require uniform colour codes. They’ll either be entirely one colour, or each layer may be a different colour. Either way, you still need to know how to use food colouring. It seems simple, but there are a few tips that you may want to know in order to use your food colouring more successfully.

Food Colouring

Choosing Your Food Colouring

There are a number of different types of food colouring that you may want to be aware of. The traditionally used food colouring is liquid food colouring. This type of food colouring comes only in four basic colours, red, yellow, blue, and green. In order to make other colours with liquid food colouring, you must combine these to form them. If you’re looking for something a little more upmarket, concentrated pastes are also used as food colouring. These are more expensive but they tend to produce a much more fluid, rich colour, void of imperfections. Some people don’t like the concentrated paste as it can sometimes slightly alter the flavour of the food it is added to. Professionals tend to use soft gel pastes. They have no taste and come in a variety of rich colours. The only disadvantage of these soft gel pastes is that they are highly expensive compared with the other two types.

Use one Drop at a Time

cakeWhen you add food colouring to food, it colours differently depending on the food it is being added to. Because of this, you should add just a drop at a time until you reach the colour shade you were looking for. Obviously if you want a deeper colour, you will need to add more food colouring, whereas a lighter colour will require less food colouring. The best time to add the food colouring is during the process of mixing the dry and wet ingredients. This will reduce the likeliness of overmixing your cake mix.

Start Early

Make sure you have at least an hour to spare before needing to start baking your cake. This is because after mixing in food colouring, there is a chance you will overmix slightly and cause the cake mix to be cooked unevenly. If given some time the cake mix will relax a little and allow you to cook an even cake. As well as this, after an hour you will be able to tell if your food colouring will remain vibrant or not. If it isn’t you may want to add more, but be careful, as you may overmix it further and ruin your cake!


So There You Have it!

If you thought food colouring was as simple as buying it and adding it, now you know there are a few extra steps to take. Not to worry though, as if you follow all of the above steps, you will be able to produce a wonderful and vibrantly coloured cake for any occasion!

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How to Bake Muffins

How to Bake Muffins

Muffins are a globally loved food! You’ll be hard pressed to find a large group of people who all hate muffins. There are so many different kinds of muffin that it’s quite difficult to pick a single recipe. Therefore, in this article, we are going to give you the basics of how to bake muffins, but in such a way that you can experiment a little for yourself! Here we go!

Preheat the Oven

The first step to any and all baking recipes is to preheat the oven. For muffins the average temperature you should be aiming to preheat to is 375 degrees Fahrenheit, or 190 degrees Celsius. After this you should butter or oil the baking tray before beginning work on the mixture itself.

Dealing with the Dry Ingredients

It depends on how many muffins you wish to make as to how much of each ingredient you should add. For this recipe we are going to assume you are baking a dozen average sized muffins. If this is the case you will need the following ingredients:

  • 2 cups of white flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 2 tablespoons of sugar

If you wish to make more than a dozen muffins, simply double, triple, or even quadruple the amount of each ingredient. Try to keep your measurements as consistent as possible. As we said earlier, these are the basic ingredients. At the end of the mixture creation we will reveal a few ideas on how you can experiment with this baking recipe.

Mixing in the Wet Ingredients

muffinsDry ingredients are always mixed first, mainly because the wet ingredients tend not to mix together as well as the dry ones. Once your wet ingredients are mixed together, you will want to add them straight into your bowl of dry ingredients. Make sure to mix all the wet ingredients separate from the dry ones first! Assuming again that you are making a dozen muffins, here are the wet ingredient measurements:

  • 1 egg, slightly beaten
  • 1 cup milk
  • 1/4 cup melted butter

Once you have mixed these three ingredients together, pour them into the dry ingredient bowl and mix thoroughly. By the time you are done mixing, there should be no dry flour left! No one enjoys a muffin with raw flour sitting in it! You would then bake these for about 20-25 minutes after placing them in muffin trays.



Now, if you find the above recipe boring, here are a few ideas of things you can do to spice it up! If you’re a savoury person, try adding some bacon bits! If you’re going to use bacon, I would suggest precooking it with a small amount of oil, then cutting it into nibble size pieces. Once done, you should add them to your dry ingredients before mixing in the wet ingredients. On the other hand, if you’re more of a sweet-tooth, M&Ms may be your thing! These are much simpler to add as you can just throw them in after your mixture is already done! You may find that the mixture is a little crumbly after doing this, so try adding an extra 1/8 cup of melted butter beforehand! Other than that, give some other ingredients a try. Muffins are one of the best baking foods to experiment with!

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How to Choose a Wedding Cake?

The arrival of the cake is a very nice moment in a wedding party, because it is time to impress all your guests and satisfy their  stomachs thanks to a succulent dessert. So it has to be well chosen in order to satisfy the most guests, to satisfy them to finish the meal in beauty, but also to resemble you while entering your budget.

Choose your wedding cake according to your personality

Your wedding dessert should stick to your image and please you, because it is before your wedding! Today, all cakes are customizable to give the bride and groom the opportunity to finish their meal with a cake that resembles them and that matches their personality. So it is important to go several months upstream so that you can perform several tastings to find the perfect chords and to work and fine-tune all the little details that will make your cake unique. A confectioner is able to create a dessert that can match your dress and your wedding theme … Wedding cake with cake and ganache, macaroons, cupcakes, mignardises, round, square, pyramidal or heart shaped … In short, a dessert to your image! The professional is present to advise you, but do not hesitate to give your opinion and to give him your wishes while taking his remarks into account. Moreover, if you want to personalize your dessert, be careful not to do too much, you must find a balance between sobriety and personalization.

Choose your wedding cake according to the number of guests

The size of the wedding cake should be in keeping with the number of guests. For example, a marriage in a select committee will be done without a 10-storey cake or with plenty of cabbage. It is important to properly calculate the number of shares and be advised by the pastry chef to avoid the waste and unnecessary expenses that end up in the trash. So, for couples who have eyes bigger than the belly, one must be vigilant. Moreover, in general, after a wedding meal, there is not much room left in the stomachs. For those who have a small budget and want to save on the caterer, it is possible to make your own wedding cake. In this case, if you have to learn how to make macaroons or other sweets, it is better to go ahead and do some testing upstream. On the other hand, it is necessary to take into account the number of guests: for a wedding only with the relatives, this is doable, conversely, for a wedding that has more than 100 guests, it is better to forget this option, Because you will have many other things to do on D-Day.

Choose your wedding cake so that it is suitable for the largest number of guests

Finally, the highlight of the show must please the bride and groom, but also satisfy all guests. It is possible to opt for an original dessert, but beware of the agreements a little too surprising. With a piece mounted, there is little risk of mistaking, because it is very classic, on the other hand, for the modern and atypical side of the dessert, it will be ironed. If the pyramid style you like, but not the cabbages, test the cone version of macaroons … Moreover, to finish the meal in beauty and surprising all guests, it is possible to turn to buffets of mignardises, in this case , There is something for every taste ! Cupcakes, macaroons and other delicacies offer a very elegant and modern dessert when placed on a platter. Moreover, it is possible to add a few other sweets on the table like a chocolate fountain with fresh fruits or marshmallows to soak, homemade ice creams, sweets, fruit skewers and even a smoothie bar. Guest will be able to turn to the sweets that he particularly appreciates and you will not have to deal with the tastes, the allergies and the intolerances of each one.

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