Multi Color Frosting Technique Food

COLOR FLOW ICING

Steps:

• Make sure all utensils are grease-free.
• Using an electric mixer, blend all ingredients on low speed* for 7 minutes. Color flow icing "crusts" quickly so keep it covered with a damp cloth while using. Stir in desired icing colors**.
• *If using a hand mixer, you may have to use a higher speed.
• **Wilton icing Colors work best and do not affect icing consistency.

MINI CHOCOLATE CUPCAKES WITH MULTICOLORED FROSTING

Steps:

• Line mini-muffin tins with mini paper liners. Divide chocolate cupcake batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 10 minutes. Let cool in tins on wire racks.
• Reserve 1 cup frosting in a bowl. Divide remaining frosting among several bowls. (If making 1 color, place remaining frosting in a large bowl.) Dab a rubber spatula against a tiny drop of gel-paste coloring, and mix into a bowl of frosting. Add more, drop by drop, to reach desired color. Repeat with remaining frosting. If frosting is too dark, mix in some reserved white frosting. Frost cupcakes with tinted buttercream.

MULTI-COLOR FROSTING TECHNIQUE

Steps:

• Divide frosting into four separate bowls.
• Tint one bowl pink using several drops of red food coloring.
• Repeat with green, blue and yellow food coloring and remaining frosting bowls.
• Drop spoonfuls of frosting randomly over top of cake.
• Starting at edges, carefully spread frosting to cover cake, being careful not to overlap colors or smear too much.
• Cover with sprinkles.