By using the juices from the following to colour your cakes and foods, you achieve a beautiful (and chemical free) end result!
•Green: spinach juice, cabbage,
•Orange: pumpkin or carrot juice, egg yolk, saffran and beet juice
•Pink: raspberries or beetroot
•Purple: red cabbage or grapes, beets again
•Yellow: yellow carrots, turmeric powder, saffron flowers
Using natural food colours will produce more colours less vivid than the chemical dyes . But you won't die because of the dye!
adding vinegar changes the colours- experiment!
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