In Wilton cake decorating it's recommended to start with chocolate frosting if you need a deep red color( instead of a pink) otherwise you'll waste a lot of your coloring.
Does anyone know if this holds true for cookie dough as well?
I'd like to make spiral pinwheels and checkerboards for Christmas but don't want them coming out pink and green.
Anyone out there had experience with this before?
I have made both pinwheels (red and green) and checkerboard cookies and I used the gel red and green food coloring, worked well for me. Having said that I have used the red paste and it did turn out pink, you had to use a lot to get it red. I found the gel worked the best. Hope this helps a bit. Not sure how you could chocolate into red?
I think the reasoning behind using chocolate is that it's dark already, so you have your base color there, and won't have to use a ton of red paste to turn a light colored dough into a dark colored one.
One other thing Wilton mentioned is that the amount of red required to get that depth of color will result in an off flavor-don't need that happening after all that effort!
Has anyone else had luck turning chocolate refrigerator cookie dough red???
Some comments on the internet suggest using red Kool aid or replace your liquid with the syrup from maraschino cherries.
The only liquid in the dough is eggs...Hmmmm, anybody ever dye the INSIDE of an egg before???
K. think outside the box
Maybe you can start a new trend. Where would we be without the creation of the Caesar salad!!!
I think the idea of chocolate and red may work. Look at a painters colour wheel to find the formula blend. Try it on a small amount first. The other thing I found out is that if the coloured dough sits over night the colour will get more intense.
Excellent suggestion, thank-you. Karen B. does it again!!!
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