Let’s face it, one of the main drawbacks to using natural colors is that they fade when baking. That is why artificial colors were developed in the first place. However, now that we’re becoming more aware of the dangers of FD & C petroleum-based dyes, many bakers are looking for natural options. We love this! However, there tends to be a fair amount of frustration, with the expectation that plant-based colors are supposed to do what does not come naturally.

With a baking recipe, a simple substitution of artificial to natural colors does not always translate. So, when using natural colors, we need to understand how they function and think creatively to make alterations to recipes so the colors work.

Just consider the sources of plant-based colors. Fruits and vegetables turn brown on their own in a matter of days, much less exposing them to the scorching heat of an oven. In terms of baking, most natural colors start to fade at 200-250 degrees, which is well below the temperature required for most baked goods.

Here are some suggested workarounds:

1. Alter the size of the cake layers or cupcakes (think minis) to reduce the length of heat exposure.

2. Lower the temperature and bake for a longer period of time.

3. Adjust expectations away from full saturation to pastel colors.

4. Substantially increase the amount of color to withstand some of the fading.

5. Emphasize vibrancy in color in the decoration of the baked goods. Color will be the most vibrant in frostings and, more so, icing. You can also use colorful toppings, such as sprinkles, to create colorful goods.

Color Kitchen does offer one natural “red velvet” color that withstands the heat. Yet even with these concentrated heat-tolerant colors, a few tricks are required to make sure the pH holds and doesn’t change the color.

So, with a little flexibility, it is possible to get wonderfully colorful results. The outcome is just not the same as when using the FD & C artificial colors made from chemicals that can defy nature.