puree. While it may be a more expensive process, customers seem to appreciate the active attempt to meet any customer’s dietary restrictions or choices. “I educate customers that our red velvet will not be red and explain the reasons why,” Noelle says. “As soon as they understand how bakers get a non-natural cake to be red, they are very appreciative of that fact that we don’t want to put the non-natural dye in the cake.” Offering natural colorants pH in your batter or product that you’re using can completely change your natural red dye to a purple. If the shopper is picking up a cake for a birthday party that’s in two days, be sure that they are aware that the color may change or fade dramatically. The shelf-life is extremely limited for natural colors, so time the production to be shortly before consumption. T I M M Y T R ABO N 62 < SEP 2013 | bakemag.com PHOTO CREDIT: KRISTY MAY; CAKE BY AMY NOELLEhttp://www.kook-e-king.com http://www.bakery.com http://www.bakemag.com