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Here I used some turmeric in the frosting to add some richness to the presence of lemon in the recipe.
This is sort of a new avenue for me to venture down. I have always been aware of using Tumeric as a safe food dye when I am trying to achieve a yellow hue in recipes, but I haven’t dabbled a whole lot into other colors. For the most part, we really don’t need to, raw foods are so vibrant in color as is. But sometimes it is fun to get a tad bit more creative. So right off the top of my head I came up with yellow, the red family and green family for food dyes. Be watchful of the amounts used when trying to create colors that you don’t alter the flavor of your recipe! Always start off with small amounts, you can always add more but you can’t take away. Other ingredients within your recipe could also effect the color out come. For example if you are using dates in your recipe, which are brown, can you substitute to a different sweetener that isn’t so rich in color such as honey? I would love to gather input from others on this subject matter. Please share your comments below.
Red, Pink, Magenta
Examples: White raw frosting base
Here’s how to make light colors (tints, pastels). Adding to white lightens colors.
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