I haven’t given up on colouring cake with natural/home made food colouring! I tried this Eggless Vanilla Cake recipe and the plan was to do all different shades of pink with beet juice and naked cake it up with this simplest Buttercream recipe.
Gonna cut to the chase: it didn’t work, I think the heat denatures the colouring compound in beets (and all vegetables – you need strong acid in the mixture that’s being baked, and I guess the vinegar in this recipe was not strong enough), so I got different shades of brown.
But the cake itself tasted fantastic. So I’ll go through what I did, but you can access the cake recipe at egglesscooking.com
My largest small cake pan is 10.5 cm in diameter, which is the size I used to try this out, so this recipe would be perfect for two cakes in normal sized cake pans.
Ingredients + method
– 2 and 1/2 cup plain flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1/4 tsp salt
– 2 tbsp sugar
– 1 can condensed milk (300ml)
– about 1/2 cup water
– 2 tbsp vinegar
– 2 tbsp vanilla extract
– 1/2 cup melted butter
– about 1/2 cup beet juice
– 4 and 3/4 cup icing sugar, sifted
– 1 and 1/4 cup butter
Cake + Colours
1. Preheat oven to 180C. Line bottom with parchment paper.
2. Large bowl: sift together flour, baking powder, baking soda, salt. Mix in sugar.
3. Make well in centre and stir in wet ingredients one at a time, apart from water and beet juice.
4. Separate equally between 4 bowls
5. Bowl 1: 1/4 cup beet juice
6. Bowl 2: 1/8 cup beet juice and 1/8 cup water
7. Bowl 3: 3 tablespoon beet juice and (fill up 1/4 cup water and remove 3 tablespoons) remaining water
8. In bowl 4, add 1/4 cup water
9. Mix all together, some lumps are okay.
10. Pour batter in prepared pans and tap pan to even out and break air bubbles if any.
11. Recipe calls for baking for 25-35 minutes. I started checking from 11 minutes on because it is such a small pan. It took about 20 mins.
Mix it all together using electric hand whisk, cover and place in fridge until cake ready, transfer to piping bag to pipe neat circles
1. Cool and remove from pan, cool further
(They looked promising at this stage – no beet juice vs all beet juice)
2. Level cakes
3. Stack cakes and cut off the caramelisations using small serrated knife, to keep them all of equal size, and see the colours!…….
4. Pipe icing in between the layers, stack
6. Cut off the edges sticking out from the icing
This is what I was aiming for…
So since it didn’t work and I had already made the buttercream, I coloured that with beet juice (which worked out really nicely in cutting out some of the extreme sweetness that would come from the icing sugar). The buttercream went hard in the fridge (which was the plan, so no complaints there), but it was still really tasty the next day (I know it’s small, how did it last till the next day?…but I can’t cancel out all the good that my runs do!).