Shaking Off a DIY Fail


| 1/30/2015 12:04:00 PM


I’m a self-conscious chef. In an effort to minimize disasters, I seek out recipes with clear, step-by-step instructions that leave little room for interpretation. And anytime I try something new in the kitchen, I make sure my roommate is on standby as my frontline taste tester. She’s usually happy to oblige, but every so often, she gets stuck with a burnt or undercooked creation.

This was one of those times.

Over the holidays, with so many other things going on, I thought I’d stick to a baking project I couldn’t mess up. Cupcakes. In a past life (OK, a not-so-distant two summers ago), I worked in a bakery and became something of a cupcake connoisseur. No style, design, or flavor fazed me. If I had a recipe, I could make it happen.

Just to mix things up a little bit, I thought I’d try making my own food coloring. I loved the idea of knowing exactly what I was smearing on my cupcakes—no weird chemicals or fake stuff, just ingredients I had selected myself. As I trolled the Internet for tips, with visions of festive red and green icing dancing in my head, I figured this would be a low-stress challenge.

Before long, I came across a blog detailing the necessary ingredients for mixing both red and green dye, but the lists were long and full of powders I wasn’t sure I could pronounce, much less afford or locate in a store. I sifted through other recipes until I found one that made natural dyes seem even easier than I’d thought: spinach juice for green and pomegranate or beet juice for red. Sounds simple, right?



Pomegranate juice is easy to find fairly cheap. I grabbed a bottle for $1.50—on sale that week, too, so it had to be fate. Spinach juice proved a bit trickier. I saw some online, but the price tag was steep, and I didn’t think waiting a week or so for it to arrive seemed practical.





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