Happy Thanksgiving! How cute is this Turkey Cake? The best part? It is made with all natural colors. Health-minded bakers can create beautiful cakes like this one with the Color Kitchens line. You can now color your creation with naturally colored, plant-based choices. More people are looking closely at the foods their families are eating. The Color Kitchen products are perfect for those families who cannot eat foods with artificial dyes, gluten, dairy and genetically modified ingredients.
ColorKitchen has extended their product line to include new colors and combinations too. They are focused on eco-friendly, healthy, and vibrantly colorful alternatives to traditional food dyes.,This Oregon-based company is making cake-baking fun again!
ColorKitchen’s natural food colorings and sprinkles are vegan, gluten-free, have no artificial dyes and are non-GMO. How do they create the colors? They use natural and simple plant-based ingredients like turmeric, spirulina, beet, and annatto to naturally create colors. Flavors and textures are removed from the plant ingredients while the pure color if left behind.
Ashley Phelps, the founder of Color Kitchen explains, “My goal is to eliminate the
What dessert are you serving for Thanksgiving? I can’t wait to make this super cute Thanksgiving Turkey Cake
- ½ stick organic butter, softened
- 43 g. organic sugar
- 43 g. organic dark brown sugar
- ½ tsp. organic vanilla extract
- 1 organic large egg
- 127 g. organic flour
- ½ tsp. organic cinnamon
- ½ tsp. organic ginger
- ½ tsp. organic cloves
- ½ tsp. sea salt
- ½ tsp. baking soda
- For Frosting:
- 1 cup organic butter, softened
- 680 g. organic powdered sugar, sifted
- ¼ cup organic milk
- 2 T. water
- 2 tsp. organic vanilla extract
- ColorKitchen Orange, Yellow and Pink Dyes (find here)
- 5 g. organic Dutch cocoa
- Ateco decorating tips #8, 12, 2, 104, 150, 56
- Ateco couplers
- Preheat oven to 375 degrees.
- In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and vanilla extract. Mix on low until all ingredients are combined.
- Add the egg and mix on low until combined, scrape sides of bowl and mix more if needed.
- In a separate bowl add the flour, cinnamon, ginger, cloves, salt and baking soda. Whisk to combine.
- Add the flour into the mixing bowl and mix on low until combined.
- Add the sprinkles and mix to combine completely.
- Place a parchment paper round in the bottom of a 9 inch cake pan. Form the cookie dough into the pan so it’s even.
- Bake for 16-17 minutes.
- Once the cookie cake has cooled, start the frosting.
- In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and vanilla extract.
- Separate the frosting into six bowls.
- In the first bowl, add 30 g. This will be the white for the eyes.
- In the remaining five bowls, add 185 g. of frosting.
- To make purple, add 2 packets ColorKitchen Pink Dye and 1 packet ColorKitchen Blue Dye.
- To make orange, add 2 packets ColorKitchen Orange Dye (or 1 packet Pink Dye and 3 packets ColorKitchen Yellow Dye).
- To make red, add 1.5 packet ColorKitchen Pink Dye and 1 packet ColorKitchen Yellow Dye.
- For yellow, add 2 packets ColorKitchen Yellow Dye.
- To make the brown, add 5 g. Dutch cocoa.
- Stir them all to combine completely.
- Put the white in a piping bag with decorating tip #8.
- Put the chocolate in a piping bag with a coupler so you can change the tip. First, put tip #12.
- For the feathers you can use tip #104 or #150. If you only have one or two of these tips just change them out as you go. I started with purple first and just made a zig zag pattern along the upper part of the cookie. I did two rows of each color.
- Then switch to red, then orange and then yellow. For the red and orange make sure to use a coupler in the piping bags so you can switch out the tips for feet and neck.
- Once the feathers are piped, pipe the body with the chocolate, in a giant U-shape.
- Pipe eyes with the white.
- Change out the tip in the chocolate to tip #2 and pipe the eyes.
- Change out the tip in the orange to tip #56 and pipe the feet. Then pipe a round nose.
- Then pipe the gobbler part of the neck using red with tip #150.
- Store in an airtight container.
- Baker’s Note: To make this gluten free, just substitute the organic flour for 145 g. organic gluten free flour blend, (our favorite is Namaste Organic Perfect Flour Blend).