Recently we baked up a batch of gingerbread cookies. (See Project Monday : Baby Shower Favors – Little Gingerbread boys for recipe)
These were made as part of our birthday gift to Bear, my daughter’s friend—to go along with her felt tea bags and felt cookies. Bear’s mommy told me she couldn’t stop talking about how she wanted a pink birthday cake, so I thought pink frosted cookies would be perfect. Plus Bear loves gingerbread.
But rather than adding red food coloring to make the pink—we used all natural beet juice!
Hubby, who is not a fan of beets, couldn’t even taste it. 🙂
To do this:
- Start with my Gingerbread boy frosting recipe.
- Grate up one fresh peeled beet.
- Squeeze a little bit of the juice from a handful of gratings into some of your plain frosting.
- Mix it up and make sure it’s not too runny.
- Voila! Naturally colored pink frosting. 🙂
For the first time, Mrs. Sayuri was allowed to practice “icing” skills by helping me frost them. I was reluctant to let her try, but she was so adamant that I finally said yeah, why not? and let her have a go at it.
She had so much fun and was so proud of herself. She did GREAT!
See for yourselves.
Pretty good for an almost three year old. 🙂
I placed a sheet of parchment paper beneath the cooling racks to catch all those inevitable frosting drips. This made clean-up a snap!