Is it possible to dye eggs with cake dyes. Using food coloring to color Easter eggs
still found)))
What can replace food coloring?White paint is obtained from powdered sugar, lipstick, milk, cream, sour cream, white creams.
Yellow paint is obtained from saffron diluted in warm water, vodka or alcohol. Saffron is the dried stigma of the perennial saffron plant, which has a very pleasant aroma. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and filtered through cheesecloth after 24 hours. Saffron is used in cooking yeast dough, cupcakes, cookies, cake. Same with lemon zest. Lemon zest is used in the same way as orange zest. The zest is removed from the orange with a knife or a frequent grater, without capturing the white bitter crust. To flavor jellies, creams, syrups for soaking or lipsticks, the juice is squeezed out of the zest through gauze, and the pomace is used to flavor dough and fruit fillings. You can rub a clean dry orange with a piece of sawn sugar, then dissolve this sugar in water or store it in tightly closed jars. The zest is also preserved in alcohol or mixed with granulated sugar or powdered sugar. The mixture should be thick, when used it is dissolved in water.
Green paint is obtained by mixing yellow paint with blue. We squeeze the green juice from the spinach, and also pass the spinach through a meat grinder, adding the same amount of water, bringing it almost to a boil and rubbing the spinach through a fine sieve.
Brown paint is obtained from strong coffee infusion or burnt, which is burnt sugar. Zhzhenka is prepared as follows: pour one tablespoon of granulated sugar into the pan and, stirring, heat over high heat until the sugar turns dark brown and emits smoke, continuing to stir, gradually add half a glass of hot water and stir until the lumps dissolve, the resulting sticky dark brown solution strain through cheesecloth or strainer and store in a bottle. Mix carefully with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.
Red and pink paint is obtained by adding the juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries, red syrups, jam, wine, red cabbage or beets, which are finely chopped, poured with the same amount of acidified water, brought almost to a boil and strain. Carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol, aromatically dissolved in water, disappears.
Orange paint is obtained from a mixture of red and yellow paint, as well as orange or tangerine zest juice.
The blue dye is obtained from the indigo carmine dye, which is a bluish-black paste, which, when dissolved in water, forms a solution of pure blue.
Pistachio paint is obtained by mixing yellow paint with a small amount of blue.
Chocolate paint is obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint (c)
Baking, decorated with multi-colored cream, not only pleases the eye, but also stimulates the appetite. Often, housewives add artificial dyes bought in a store to creams.
However, the abuse of products of non-natural origin can adversely affect health.
I suggest making dyes at home using the juice of some plants and other ingredients borrowed from nature.
Today you will learn how to make green cream cake (or blue), as well as learn how to make various natural dyes with your own hands.
How to decorate a cake with buttercream
Baking a cake for a significant event is not an easy task. But you can also deal with it if you show imagination and follow the recommendations of the confectionery art guru. To get started, stock up on the necessary ingredients.
50 g of condensed milk (made according to GOST); 0.5 packs of butter (good quality); vanilla - a pinch.
Cooking:
- Soften the butter. You can cut it into pieces and leave at room temperature for 40-50 minutes. Another way, it is faster, involves the use of a microwave oven, where the oil will be ready in 2-4 minutes.
- Using a mixer, beat the softened butter, remembering to add vanilla.
- Pour the condensed milk in stages to get the desired consistency. It is possible that the declared amount of condensed milk will be too much.
Condensed milk will add sweetness to the cream for the cake, but you need to work with a touch separately. If you want to give the cream a chocolate color, add cocoa powder.
The intensity of the color depends on the amount of powder, and it is in your power to change it both up and down.
The finished cream can be transferred to a pastry bag with a suitable nozzle. But if it is not there, use improvised means and build something similar.
For example, from a dense plastic bag. It is enough to fill it with cream, and then cut off the corner.
You will get a small hole through which you will squeeze blue or any other colored cream for dessert, making various inscriptions or other elements.
A swivel stand will be a good help in the work. You will not need to be distracted by turning the dish with the cake in different directions.
With a slight movement of the hand, you can quickly turn the dessert and apply the next element with cream.
How to decorate a cake with protein cream
No less beautiful and elegant look cake decorations from protein cream. The main thing you need to remember is the absolute cleanliness of the dishes and appliances involved in the preparation of the cream.
First things first, separate the whites from the yolks. In order not to spoil the entire batch of eggs, break each unit over a clean cup, and only then pour the protein into a common bowl.
It is advisable to send the proteins to the refrigerator, they are better whipped at a low temperature.
Wash the whisk and the dishes in which you will whip the cream and pour over with boiling water.
The slightest traces of fat will not allow you to achieve splendor, which means that your work will be in vain. Drops of water on the dishes are also unacceptable; after processing, thoroughly wipe the bowl and whisk with a paper towel.
In the process of whipping, add a pinch of salt and soda to the proteins. This will save both time and your energy. In addition, citric acid will make the mixture not so sugary-sweet.
You can decorate the dessert with a snow-white protein cream, it will look festive and elegant. Some confectioners prefer to color the mass, because flowers in the natural environment are found in the most incredible shades.
What can you make natural dyes at home
Taking into account consumer demand, professional confectioners decorate desserts with cream roses and inscriptions in different colors.
Housewives can use store-bought blue dye in their kitchen. But is it really safe for health?
Let us turn to the experience of our grandmothers, who managed to make dyes from available products. How and from what they did it, we will now figure it out.
The simplest and easy way to color the cream is to add the boiled juice of some vegetables, berries or fruits to it.
It is known that the green color is obtained due to the presence of spinach juice, orange - carrots. Beetroot gives a red color and turmeric gives a yellow color.
By combining colors with each other, you can get other shades. For example, by combining yellow and green dye, you get a blue tint, which is also often used to decorate desserts.
Remember that the beets will not give the cream a bright red color. Even if you boil it, and mix the broth with a small amount of vinegar or citric acid, the result is brown or fuchsia.
Finely chop the carrots before use and sauté for a few minutes in butter. After rubbing the mass through a sieve, add to the cream, and you will get a carrot-colored decoration.
A rich orange tint will give you more likely not carrots, but orange peel. You will see this when you rub a piece of sugar on the peel of this citrus.
Sugar crystals quickly absorb flavors and any dye. Experiment with lemon, lime, and you will see how the sugar takes on a new color. By the way, an orange color can be achieved with an apricot boiled in syrup.
Turmeric, or rather its saturated aqueous solution, will make the cream not bright yellow, it will have a greenish tint.
If the decoration needs to be given a yellow sunny color, use saffron. An alternative to saffron would be sea buckthorn or pumpkin.
Red or deep pink dye is obtained from fresh or frozen raspberries, cranberries or lingonberries.
Strawberries, despite the bright color, will give the cream an ugly brown-red hue. Cherry juice mixed with cream will give him a cold red color with a purple tint.
If you need to get a deep purple, inky dye, use blackberries.
And add blackcurrant syrup to the protein mass before baking, the result is a pale blue meringue.
A couple of drops of syrup will be enough to color the dessert in a pleasant color. The saturation of the hue depends on the amount of dye, adding more than usual, you get a blue color.
Blueberries and blueberries will give you purple or cold lilac.
A delicate creamy shade is obtained by adding tomato paste. If you increase its concentration, the decoration of the cream will acquire a delicate orange tint.
Don't worry, the dessert won't take on a tomato flavor, the amount of coloring is too low to affect anything other than the color.
A shade of spring greens will give spinach, it is the leader among greens natural dyes. It has a neutral taste, which means that your dessert, as before decorating with cream, will be sweet and thin out the vanilla flavor. An alternative to spinach is tarragon (tarragon) and mint leaves.
Brown dye is cocoa powder, melted chocolate and a saturated coffee solution (it can be either instant or ground).
How to make dyes at home
Syrups from various berries can be boiled in advance and kept in the refrigerator in a well-sealed container. If necessary, use to give the desired shade.
Frozen products are also in use. It is only necessary to defrost the berries, cover them with sugar (in a ratio of 1: 1) and boil over low heat. Strain the mass.
Wash and chop spinach. Pour in a little water and blanch for 5 minutes over low heat. Strain the green solution.
Clean the beets and cut into slices. Boil for 15-18 minutes in water and add a few crystals of citric acid. Use strained solution.
Mint and tarragon do not need to be cooked, otherwise they will turn brown. First, prepare hot sugar syrup, pour chopped grass into it and let it brew.
Pumpkin, as well as carrots, chop and sauté in butter before use.
When can natural dyes be added?
Coloring from pumpkin, carrots and saffron should not be added to the dough before baking (this does not apply to meringues and macaroons.
It is better to soak the finished cakes with syrup so that the dessert acquires the desired shade (green, blue, pink, red, and others).
Natural dyes are not added to the cream before whipping, as they do not contribute to the process. Add them at the very end and in the amount necessary to obtain the desired shade.
Multi-colored dough for dumplings, ravioli is prepared with dyes previously dissolved in water. This is necessary for uniform distribution throughout the mass.
My video recipe
They wanted to make a cream for the cake, but at home they found only food coloring for eggs, the question arose - can they be used in cream or do you need some special dyes?
Your reply:
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Here you can ask questions, get answers, and share your experience.
Yekaterinburg
I used to buy dyes in which it was directly written - you can add it to the cream.
And now I looked at the pack (from Easter) - it is written only about painting eggs: omg: Do you think I won’t get hurt? :scratch:
Yekaterinburg
Here is the composition
Kolubara
Yekaterinburg
mother
I don’t dye eggs with these dyes
Yekaterinburg
noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooow
Yekaterinburg
mother
Yekaterinburg
mother
I won’t tell you anything about the composition, but logically, the dye for eggs is like an external remedy, and for a cream it’s internal.
You don't use face cream, do you? This is not worth it...
Yekaterinburg
Why add dyes to the cream?
well, to make a colored cake 🙂
Chelyabinsk
mother
egg dye is like an external agent,
no, it's food.
can. only just the smallest one, otherwise the color will be thermonuclear
Upper Pyshma
this is exactly what they add to industrial sweets, no one died, but everyone here is not like that, and THIS is not eaten
Yekaterinburg
just a visitor
See what kind of dye. There are also confectionery food colorings.
Before appearing in my life, think about it, do you need it? Otherwise, I will again be guilty, and you will go to hell again.
Yekaterinburg
mother
Tried - not for food. the taste is very specific
Yekaterinburg
girls, can you tell me where we can buy normal food coloring?
Yekaterinburg
mother
In my opinion, what is used outside for eggs is not intended for ingestion. There are food colorings that you can eat. I think they are of a different composition.
The force of gravity on the couch is much higher than on the rest of the earth's surface
Capricious-I
Yekaterinburg
mother
In my pool, the devils are drowning!
Former maid
Yekaterinburg
mother
Buy a special paint for the cream, it costs a penny. On May Day the choice is huge
Yekaterinburg
mother
I saw food in Auchan, in a picnic on the east. With salt, starch and paprika, I would not add, fu-fu
Yekaterinburg
On May Day the choice is huge
aroma suite does not work conveniently 🙁 only on weekdays during the day ...
where else to find?
Yekaterinburg
Personally, I don’t add food coloring, it’s better to color the cream with beetroot juice)
Well, I not only cream, I also need to tint the mastic. In general, you need a lot of flowers ...
Capricious-I
Yekaterinburg
mother
Art66.ru is brought home. There are dyes
In my pool, the devils are drowning!
Yekaterinburg
In general, I read about liquid dyes .... On art 66.
So their composition is exactly the same as my dry dyes! only thickeners, antioxidants, preservatives are added there: omg:
Capricious-I
Yekaterinburg
So their composition is exactly the same as my dry dyes
In my pool, the devils are drowning!
Yekaterinburg
mother
Capricious-I
they are without salt, did you eat salty cream?
There, gram salts, like starch, will not affect the taste of the cream 100%. Author Don't Be Afraid
these are regular food coloring, you can add if you want
Kolubara
Chelyabinsk
mother
Capricious-I
no, you can’t have them, the cream will be salty, and they are not healthy
Capricious-I
but they are without salt, did you eat salty cream?
are you sure you added them? there salt = then ... they just need a few grains so that everything is painted
and cakes and cakes - they are the same
head turned off today, not all, of course, I can eat
Capricious-I
Yekaterinburg
mother
are you sure you added them?
:gy: I DEFINITELY added :gy:
In my pool, the devils are drowning!
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One of the main symbols of Easter is painted eggs. Traditionally, they are dyed in onion skins, which gives the eggs their symbolic red color. But I really want to decorate not only red, but also multi-colored, unusual, painted Easter eggs.
The easiest way is to use food coloring for eggs. But even here, not knowing the rules and features of coloring, one may encounter a number of difficulties. Therefore, we will figure out how to dye eggs for Easter with dyes. Moreover, we will consider both classical methods and unusual options coloring.
What you need to know about food coloring
We will not talk about the safety of chemical ready-made dyes in this material. Let's get acquainted only with the pitfalls of this problem.
Recall that additives marked "E", which are part of such dyes, are harmful to health. Therefore, after processing with dyes, eggs often pass from the category of food to the category of souvenirs.
Many, without thinking about whether it is possible to eat food coloring for eggs, eat protein that has been stained with paint. We advise you not to take risks and not give such eggs to children and allergy sufferers.
Many manufacturers add salt or sugar to the composition, which reduces the concentration of harmful chemical additives, but does not make the paint edible.
Often on sets of dyes such as Krashenka, Easter Set, Egg Dye, Decoration, etc. the manufacturer does not indicate the composition at all, but only writes that the dye is food.
But don't let your guard down. Even by the color of the dye, you can find out what dangers lie behind it.
For those who are not familiar with the "chemical kitchen" of dyes, we have prepared a brief transcript.
The most harmless dyes are E 100 and E 140. The first is obtained from curcumin and gives an orange, less often red color to the dye. The second is chlorophyll, which colors eggs green.
E 122 (carmoisine) is used to obtain a red dye. Causes allergic reactions in people who are sensitive to aspirin.
E 124 gives a red color, but is prohibited for use in the food industry.
E 128 is another additive for getting a red tint. Banned by the European Commission due to the presence of aniline.
E 102 or tartrazine is a yellow dye with a tarnished reputation.
E 132 is an additive in the form of synthetic indigo carmine, which is necessary to obtain green, blue and yellow. But the karma of this supplement is complex: it causes suffocation in asthmatics, exacerbations in allergy sufferers with complications like Quincke's edema.
The E 133 or shiny blue FCF is capable of the same feats as its predecessor.
E 142 or a green additive causes allergic rashes on contact - banned in a number of countries.
This frightening list is endless. But this is enough to understand that the label "food" does not make the dye safe.
Organic dyes can be attributed to really safe ones. But it is very expensive and unprofitable for the manufacturer. Therefore, in stores they did not even hear about such dyes.
How to color eggs with food coloring
If the question of whether it is possible to eat dyes for eggs does not bother you to such an extent, we suggest that you still protect your relatives and try to prevent the dye from penetrating through the shell. To do this, you have to follow a few simple rules.
Choose eggs for coloring fresh and with a strong shell.
Take the eggs out of the fridge ahead of time to keep them warm. This will prevent cracking of the shell due to temperature differences.
It is advisable to wash the product with warm water before cooking, if necessary, use a brush and soapy water.
It is better to lower the product for cooking in water at room temperature.
Some housewives add salt to the water when cooking. But this method will not prevent the formation of cracks, but will help the protein to curl up faster and not leak out of the shell in case of splits. Such eggs are further unsuitable for staining.
It is better to cook in a wide saucepan and lay the eggs in one layer.
Avoid high boiling while boiling: eggs will bounce when boiled hard and may hit each other.
There are certain requirements for the dyes themselves for Easter eggs. When choosing a remedy, pay attention to the composition. At a minimum, the packaging should be labeled "food".
Important! Pearlescent dye for eggs is strictly contraindicated for ingestion. It can only be used to decorate souvenir eggs.
The classic way to dye eggs with food coloring
The method of staining will largely depend on the type of dye itself. Most often, powdered dry dyes are used for eggs for Easter. You can find food coloring in tablets.
The principle of staining with such means is identical. But it is better to study the instructions before use, where the recommended proportions are indicated.
The color indicated on the package will be obtained by dyeing white eggs. If the dye is applied to brown shells, the color may differ significantly.
Often brown colored eggs get a sloppy or dirty look.
Keep in mind that the more saturated the staining solution is, the brighter and darker the shell color will turn out.
Dye pre-boiled eggs.
It is advisable to degrease the shell before painting. This can be done with vinegar or alcohol.
If using alcohol, wait 10-15 minutes after treatment for the product to evaporate from the surface. If salt was used during cooking, it must be thoroughly washed off before being treated with an oxidizing agent.
Add a spoonful of vinegar to the finished solution - this technique increases acidity, which improves staining.
We lower the egg into the solution, where it is kept for about 10 minutes.
After that, we take out the dye from the liquid and leave it to dry completely.
It is better to dry the krashenki on a stand for eggs. But even in this case it is difficult to avoid the appearance of stripes.
It is better to make a special stand. To do this, stick pins or needles with caps into the foam rubber washcloth.
On such an impromptu stand, painted eggs dry without streaks and streaks.
After drying, the dyes can be treated with vegetable oil to give them a shine. This can be done with a brush or directly with your hands.
In addition to the classical method, you can use
How to use Liquid Egg Dyes
There are liquid food colors for eggs in packages such as plastic capsules or glass test tubes.
The concentration of the coloring matter in such products is much higher, and the crafts after their application are bright, shiny.
Boiled eggs are also used for processing. We will work directly with our hands. Therefore, we put on gloves on our hands to prevent the absorption of the dye into the skin.
We apply a little dye directly on the egg shell and begin to rub the coloring matter until the entire surface is covered. If necessary, you can add directly during processing.
The process of applying liquid dye to eggs is shown in detail in the video:
For those who still prefer natural materials, we have prepared a selection