To make spectacular colored cakes, there is food coloring in a plastic pod (based on E122, E102, E133 …) but there are also 100% natural methods. Follow the guide.
The first trick we found, to naturally color pastries, is in the book Chic Cakes & Nature by Linda Louis. It consists of using naturally colored fruits and vegetables: red cabbage for blue, blueberry for purple, beetroot or raspberry for pink, carrot for orange, spinach for green. The juice of these fruits and vegetables is reduced, mixed with sugar, then dried, to obtain a colored sugar perfect for tinting whipped creams, mousses, snow whites … or to decorate a cake.
Natural colored sugar: Linda Louis’ recipe
Pour 50 ml of fruit or vegetable juice (blueberry, beetroot, carrot…) into a small saucepan and reduce it by half. When it achieves a slightly syrupy consistency, add 100 g of blond cane sugar and mix. Then spread the mixture on a plate covered with parchment paper and allow it to dry in an oven at 50 °C for one hour. To speed up the process, brighten the sugar from time to time.
When their taste is not too pronounced, one can also integrate directly the colored vegetables in the pastries, in the form of puree. The cook Angèle Ferreux-Maeght achieves in this way a splendid naturally purple cheesecake by incorporating purple sweet potato.
Turmeric, coal, matcha: magical and colorful powders
To tint your pastries without chemical dye, also think of these perlimpinpin powders as very useful in cooking. Matcha tea will give an intense green color to your cakes, we get beautiful blacks with vegetable charcoal and turmeric colors all yellow. For subtle flavors and colorations, also try mixed edible flowers: purple or poppy petals, for example.
Finally, for naturally green pastries, with a slight vanilla taste, discover the pandan.