Strawberry cake with white frosting.

Note: Because the frosting for this cake uses fresh whipped cream, the cake must be refrigerated.

Easy Strawberry Cake Ingredients

• 1 Betty Crocker White Cake Mix (SuperMoist)
• 4 egg whites
• 1-1/4 cup milk
• 1 box White Chocolate Pudding Mix (1 oz size)
• 1/3 cup strawberry puree
• 1/3 cup oil
• Food coloring (optional)

Artificial color vs. natural strawberry coloring.

And no, I don’t usually bake the layers in two different colors… that was all for you.

Easy Strawberry Cake Recipe Instructions

1. Combine all ingredients in large mixing bowl.
2. Mix on low speed for 30 seconds.
3. Scrape sides and bottom of bowl to ensure all dry mix is incorporated.
4. Mix at medium speed for an additional two minutes.
5. Use baking time and temperature listed on box (varies dependent on size and type of pans you use)

While the cake is baking, prepare the strawberries for the middle layer.

Fresh Strawberry Layer Preparation

• 4 – 5 fresh strawberries, washed and hulled
• 2 cups water
• 1/4 cup sugar

Soak strawberries in sweetened water.

In a medium bowl, combine sugar and water. Stir until the sugar is dissolved. Place thinly sliced strawberries in the sweetened water. Cover and refrigerate until needed (or a minimum of 30 minutes).

Creamy Confectioner’s Frosting Ingredients

• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 8 oz unsalted butter (2 “sticks”) at room temperature
• 1 tablespoon vanilla extract
• 4 cups confectioner’s (powdered) sugar
• 3 tablespoons milk

Creamy Confectioner’s Frosting Instructions

1. In a large mixing bowl, combine whipping cream and granulated sugar.
2. Using a wire whisk (either mixing by hand or with an electric mixer), whisk the cream and sugar until it forms thick soft peaks.
3. Refrigerate whipped cream while you prepare the next portion of the frosting.
4. In large mixing bowl, cream the butter with the vanilla (for electric mixers, use the paddle or “beater” attachment)
5. Add 1 cup of powdered sugar, cream thoroughly. Repeat until all of the powdered sugar has been added.
6. Add the milk, beat at medium speed for 4 minutes.
7. By hand (no electric mixing), gently fold the whipped cream into the powdered sugar mixture. Do not overmix — this is not a smooth textured frosting.

Add layer of sweetened strawberries to cake.

Frost the bottom layer of the cake and place the sliced strawberries on top of the frosting. Place the second layer of cake and frost entire cake. Don’t bother with trying to smooth this frosting — just add some homey swirls and blips with the frosting knife.

Strawberry cake with white frosting.

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Strawberry puree.

Strawberry Purée can be made with fresh or frozen strawberries and once made, it last for 3-4 weeks in the freezer.

Strawberry Purée Supplies

• 16 ounces of strawberries
• 1 tablespoon water
• Sugar (optional)
• Cheesecloth (optional)

Wash strawberries.

Removing leaves and stems from strawberries.

Strawberries in blender.

If you’re using purée as a sauce or topping, add 2-4 tablespoons of sugar. If you’re using purée as an ingredient in a mixture that is already sweet (such as cake batter), no added sugar is needed.

If making purée in a blender, you’ll inevitably run into a point like the one pictured — where part of the strawberries are puréed, but the blender blade is just spinning in the liquid. If this happens, turn off the blender, lift the carafe and give it a good shake. Replace the carafe on the blender base and re-start. Repeat as needed.

At this stage, you have a perfectly usable strawberry purée. But I like to make the purée a bit smoother by removing some of the seeds.

Pouring processed strawberries into strainer.

Straining strawberry mash.

Strawberry puree.

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Frosted microwaved cake -- good enough to eat.

I quickly discovered that many microwave cakes have a rubbery texture and/or more than a hint of “poached egg” flavor. Another big difficulty with microwaved cake is how quickly they dry out — which is quickly. Very, very quickly.

So I started experimenting. Approximately sixty microwave cake recipe experiments later, I had this cake.

Gathering microwaved cake supplies.

Microwave Cake Ingredients

• 1 box cake mix
  I strongly recommend using one of the Betty Crocker “SuperMoist” mixes. I tried several different brands/flavors and the Betty Crocker “SuperMoist” was the standout every time.

  IMPORTANT: Avoid dense cakes like “fudge cake” or “pound cake”. Those are just hockey pucks waiting to be nuked.

• 1 box (3.4 size) instant pudding in a similar or complementary flavor
• 3 tablespoons plus 1 teaspoon meringue powder
• 1/2 cup vegetable oil
• 1-1/3 cup milk

Additional Supplies

• Non-stick cooking spray
• 2 – 9″ glass (or other microwave-safe material) pans
• Your favorite easy-to-spread frosting

The Not-So-Secret ingredients: meringue powder

The Secret Ingredient

Eggs are a vital ingredient in most cake recipes… but when you microwave a cake with eggs in the recipe, you can easily end up with cake that has a hint of “poached egg” taste and the texture of a rubber chicken. I tried a variety of alternate recipes including: eliminating egg (good for making cake crumbles), substituting egg with applesauce (not bad if you like applesauce cake), substituting egg with prepared pudding (good for a burnt candy flavor), and a host of experiments not worthy of mention.

I know that Meringue Powder isn’t a standard ingredient in a lot of kitchens, but it’s the secret to making a moist “non-eggy” microwaved cake. Meringue Powder can be found in most cake supply stores or craft stores with a cake decorating section. I buy it at the local Michael’s Arts & Crafts store.

Batter will be lumpy -- it's okay.

Microwave Cake Instructions

1. Combine box of cake mix (dry), pudding mix (dry), and meringue powder in a large mixing bowl. Thoroughly mix ingredients. Break up any large clumps.
2. Add oil and milk. Mix by hand for approximately one minute.
3. Don’t worry about small lumps in the batter.







Batter spread in pan

4. Spray two 9″ x 9″ microwave-safe containers with cooking spray.
5. Spread 1/2 of the batter in each pan. Spread evenly. Or as evenly as humanly possible. Don’t worry about those few little bits of dry mix — it’s part of the microwave’s magic to make those disappear.
   
   
   
   

   Watching cake in microwave.

6. Place one batter-filled pan in microwave. Now here’s the dicey part: Cooking Time. As you likely know, microwave ovens vary greatly in “power and efficiency” and that means there are no absolutes when it comes to “just how long” you should microwave your cake.

   My microwave is ten years old and lists “wattage output” at 1100W. The perfect microwaving time/power setting with my microwave is 3 minutes and 45 seconds at Full Power. If your microwave has a lower wattage, you might need a longer bake time. If your microwave has a higher wattage, you might need a shorter time (or less than full power).

   When the first layer is finished “baking”, cover tightly and then microwave second layer. When finished, cover second layer. Allow both layers to cool before frosting (but keep tightly covered). Covering the cakes helps keep them moist — as mentioned earlier, one of the biggest difficulties with microwaved cakes is how quickly they dry out.
   

   

   Finished microwaved cake.

   Finished Microwaved Cake

   And here’s the unfrosted cake — in just over seven minutes of “bake” time, you have moist, delicious cake!

   “Lumpy?” Yes, it does look a bit lumpy, but it doesn’t taste lumpy at all. And I’ve not found a solution to the visual problem that doesn’t sacrifice taste… so always remember: frosting is our Cakey Cosmetic friend.
   
   
   

   

   Frosted microwaved cake -- good enough to eat.

   Frosting the Microwaved Cake

   Microwaved cake is more fragile than an oven-baked cake and requires a “soft” frosting. Homemade buttercream frosting works well. If you’re selecting a “canned frosting”, select one of the whipped varieties as the standard canned frostings will be nearly impossible to spread on microwaved cake without shredding the cake.
   
   

   Suitable for Company?

   The taste of this cake is certainly suitable for company, but because you can’t make this cake too far in advance and then the cake has to cool before frosting, it’s a difficult dessert to prepare without abandoning your guests.

   But it’s the perfect quick and easy treat for casual gatherings and lazy family weekends.

   
   
   

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   ]]> http://www.hurryupcakes.com/recipes/cake-recipes/easy-microwave-cake/feed 0 http://www.hurryupcakes.com/recipes/frosting-recipes/german-chocolate-cake-frosting http://www.hurryupcakes.com/recipes/frosting-recipes/german-chocolate-cake-frosting#comments Wed, 20 May 2009 13:51:53 +0000 Pfoinkle http://www.hurryupcakes.com/?p=1329
   

   German chocolate cake covered in coconut pecan frosting.

   When my sister wants a cake, it’s not about novelty or cool decorations, it’s all about one thing: German Chocolate Cake with German Chocolate Frosting.

   For the cake, I use the Duncan Hines German Chocolate Cake box mix. From the listed ingredients, I replace the water with milk and I also throw in a box of chocolate pudding (dry), but those are the only changes I make. The box mix makes a nice cake with little work. I like that.

   But canned German Chocolate frosting is… cloying. German Chocolate frosting is pretty easy to make from scratch and well worth the effort. If you’re nervous about making a “cooked” frosting, don’t be — just be ready to do some serious stirring.

   Frosting Recipe Ingredients

   • 1 cup evaporated milk
   • 1 cup sugar (see note below about “Types of Sugar”)
   • 3 egg yolks, beaten
   • 4 oz butter (one “stick”) cut into small pieces
   • 1 tablespoon vanilla extract
   • 1 cup chopped pecans
   • 1 cup flaked coconut

   German Chocolate Frosting Instructions

   1. Combine all ingredients in a large saucepan (I use a 3.5 quart saucepan)
   2. Cook over medium heat. If this recipe doesn’t start bubbling/thickening at about the 10-14 minute mark, try upping the temperature. If the recipe starts bubbling/thickening much earlier than the 10 minute mark, lower the temperature.
   3. Stir constantly (yep, for the entire cooking time). When the mixture starts bubbling, stir faster — because you really don’t want this concoction sticking to your pan.
   4. Once the mixture starts bubbling (at about the 10-14 minute mark), stir for an additional 3 minutes (it doesn’t have to be exact).
   5. Allow the frosting to “rest” for 30 minutes prior to using. You can speed up this process by moving the frosting to a room temperature bowl and placing it in the refrigerator for 10-15 minutes.

   This recipe makes enough frosting for the traditional German Chocolate Cake with frosting in the middle and on the top, but not on the sides. If, like my sister, you prefer a completely covered cake, make two batches of this recipe. The recipe can be doubled, but because of the cooking method it is much easier to cook two separate batches and then combine them.
   

   

   German Chocolate frosting can be made with a variety of sugars.

   
   

   Types of Sugar

   For German Chocolate Frosting, you can use granulated white sugar or brown sugar (light or dark). The choice of sugar is dependent on your own taste and appearance preferences. In the pictured cake (above), I used dark brown sugar. For a lighter color frosting, use white sugar. Whether you use white or brown sugar, this coconut pecan frosting will be delicious and the cooking instructions are exactly the same.
   
   

   Troubleshooting German Chocolate Frosting

   Be forewarned: German Chocolate Cake frosting is traditionally thinner than most contemporary frostings (and way thinner than canned frostings). Because it was originally designed to be spread on the cake top and middle only, it wasn’t important for the icing to be stiff enough to stick to the cake sides.

   However, if you can’t get this recipe to thicken up enough to use as frosting, there are three possible problems:

   1. The cooking temperature is too low. Stovetops vary. Some people recommend cooking German Chocolate frosting on low heat. On my stovetop, “low heat” is about the equivalent of “off” — try upping the temperature.
   2. The saucepan is too small. If you use a small saucpan (even if all the ingredients fit), the mixture might be too “deep” to heat up in the given time.
   3. Not enough cooking time. For this recipe, you really do have to stir the mixture over heat for a minimum of 13 minutes and more likely 15-18 minutes.
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   ]]> http://www.hurryupcakes.com/recipes/frosting-recipes/german-chocolate-cake-frosting/feed 0 http://www.hurryupcakes.com/recipes/frosting-recipes/easy-royal-icing-recipe-meringue-powder http://www.hurryupcakes.com/recipes/frosting-recipes/easy-royal-icing-recipe-meringue-powder#comments Fri, 15 May 2009 05:50:33 +0000 Pfoinkle http://www.hurryupcakes.com/?p=480
   

   Decorations piped with Royal Icing.

   “Royal Icing” is a white icing prized for the fact that it dries to a hard shell. Royal Icing is the most common icing for sugar cookies and gluing gingerbread houses together. Royal Icing can also be used for piping cake decorations to be used on buttercream or fondant covered cake.

   Traditionally Royal Icing is made with egg whites, but a perfectly lovely Royal Icing can be made with Meringue Powder (dried egg whites) — eliminating concerns about serving an icing made with raw eggs.
   
   

   Ingredients for Royal Icing

   • 4 cups powdered sugar
   • 3 tablespoons meringue powder (found in cake supply stores, some craft stores such as Michael’s and some grocery stores)
   • 1 – 3 teaspoons vanilla extract (or experiment with other flavorings, but add them one teaspoon at a time — it’s easy to overpower Royal Icing with too much added flavoring)
   • 8 – 12 tablespoons warm water

   Directions for Easy Royal Icing

   1. Place all of the powdered sugar and meringue in your mixing bowl.
   2. Add vanilla and 1 tablespoon of warm water. Mix thoroughly at low speed.
   3. Add another tablespoon of water. Mix thoroughly.
   4. Repeat step three until all water is added or until desired consistency is reached.
   5. Beat on low to medium speed for another 5 – 7 minutes.

   Now, wasn’t that easy? If you’re unsure of what consistency of Royal Icing you need, just experiment. Working with Royal Icing takes practice. For thinner icing, use more water, added one tablespoon at a time. To thicken icing, add powdered sugar, two tablespoons at a time.

   Royal icing is perfect for decorating sugar cookies, provides a hard shell for cakes (but is more difficult to smooth than fondant) and is useful for special effects on either cakes or cookies.

   The picture shown is of decorations piped onto wax paper (you can also pipe onto parchment). When the decorations dry (drying time can be up to 24 hours), they can be peeled away from the wax paper and placed on the cake. If your decorations are thin, be sure to pipe extras because the thinner the piece, the more likely there will be breakage when removing the piece from the wax paper.

   Coloring Royal Icing

   Royal icing is simple to color with either liquid food colorings (commonly found in US grocery stores) or gel food colorings (found in cake supply stores, craft stores such as Michael’s, and some grocery stores). However, use caution with liquid food coloring as they can cause the colored Royal Icing to “bleed” into other colors on the cake, particularly if you’re piping onto fondant.

   Royal Icing Caution

   When exposed to air, royal icing dries/stiffens quickly. When not in use, store in an airtight container and be sure to keep bowl with excess icing covered during the icing process. If the icing gets too stiff, add a teaspoon warm water and mix thorougly.

   Feel the Royal Icing Burn

   In spite of the preferred directions above, if you don’t have an electric mixer, you can still whip up a batch of Easy Royal Icing by hand. Yes, it provides a good upper arm workout, but it’s also completely doable.

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   ]]> http://www.hurryupcakes.com/recipes/frosting-recipes/easy-royal-icing-recipe-meringue-powder/feed 0 http://www.hurryupcakes.com/recipes/cake-recipes/low-carb-cake-almond-and-coconut http://www.hurryupcakes.com/recipes/cake-recipes/low-carb-cake-almond-and-coconut#comments Thu, 23 Apr 2009 12:13:02 +0000 Deb http://www.hurryupcakes.com/?p=1278 Low Carb Almond & Coconut Cake

   This cake is delicious. It is low carb but high in calories and high in fat.
   

   

   Low Carb Cake

   
   

   180g Ground almonds (Almond meal)

   3/4 cup of splenda or equivalent

   2/3 cup of dessicated coconut – I used fine but would use a mix of courser shredded and fine next time to give that slight
   interest to the texture

   2 Tbls Flaked Almonds

   1/4 tsp salt

   200g butter

   4 eggs

   1.5 tsp vanilla extract

   1/4 tsp almond essence

   Optional: grated rind of orange or lemon

   
   

   Preheat oven to 180 C and grease/line a 6 inch cake pan (a deep one) or a 7 inch, shallower one.

   Melt butter and allow to cool

   Place the dry ingredients in a large bowl and mix together well

   In a smaller bowl whisk the eggs, vanilla and almond essence together well. Mix in the melted butter. Add wet mixture to dry mixture and stir together until you have a well mixed yet sloppy batter.

   Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.

   Bake in the mid-section of the oven for 40 minutes or until cake springs back. Let cool in pan.

   Serve cold (a heavier cake) or slightly warmed

   I take no responsibility for the nutritional information. It is provided as a guide only. It was just taken from the site when I wrote down the recipe. I recommend if nutritional information is important to you that you enter the ingredients into a calculator yourself to check the accuracy.

   Nutritional Information:

   Total cake:
   101g protein 307g fat 39g carb 3442 cal

   Per serve (8 reasonable sized slices per cake) 12.6g protein 38.3g fat 4.8g carb 430 cals

   I grabbed this recipe online late last year but never made a note of the source. After a quick scout online I believe the original recipe can be found here http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5718

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   ]]> http://www.hurryupcakes.com/recipes/cake-recipes/low-carb-cake-almond-and-coconut/feed 0 http://www.hurryupcakes.com/general-cake-information/simple-cake-fillings http://www.hurryupcakes.com/general-cake-information/simple-cake-fillings#comments Tue, 07 Apr 2009 15:14:41 +0000 Pix http://www.hurryupcakes.com/?p=1005 On the occasions that I don’t feel like baking my own cakes, I always visit a local bakery that I love. One thing that has always impressed me about this place is their huge variety of cake fillings. Fillings make cakes seem fancier, more expensive, and just all around yummier. I realized that I could fancy up my box cake mixes by simply adding some ready-made common fillings from the grocery store. Add some homemade buttercream icing, and you have a gourmet cake that others will think you slaved over.

   Think creatively when it comes to cake fillings, and you’ll realize that there are options all over the grocery store. The best place to look is the jam aisle.

   

   Strawberry Jam as Cake Filling

   Raspberry and strawberry jams are great (and fancy) cake fillings that are easy as can be to use. More great options are pie fillings. For lemon cakes, I always use ready-made lemon pie filling, and it’s absolutely delicious.
   
   

   Lemon Pie Filling as Cake Filling

   A simple way to create a chocolate filling (or carmel, butterscotch, or strawberry) is to use an ice cream topping like hot fudge or hot caramel.
   

   Hot Fudge as Chocolate Cake Filling

   Add some pecan bits to hot caramel, and you have an absolutely amazing filling.

   The only thing to remember when adding fillings is to be careful when you spread them between cake layers. Be sure that you don’t spread too closely to the cake edge, or your filling will spill out into your buttercream and cause icing issues. Stack your layers carefully, frost the outsides of your cake, and you have a simple and impressive filled cake.

   

   Stack Second Layer over Filling and then Frost.

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   ]]> http://www.hurryupcakes.com/general-cake-information/simple-cake-fillings/feed 0 http://www.hurryupcakes.com/recipes/frosting-recipes/marshmallow-fondant-recipe http://www.hurryupcakes.com/recipes/frosting-recipes/marshmallow-fondant-recipe#comments Wed, 11 Mar 2009 01:52:14 +0000 Pix http://www.hurryupcakes.com/?p=470 Create a delicious and functional fondant with this yummy marshmallow fondant recipe.

   In the past, I’ve used store bought fondant to make small decorations on buttercream cakes. There was no way, though, that I ever thought I’d use it to fully cover a cake. The stuff tastes like sugared modeling clay, and I never wanted to ruin the entire taste of a cake just for a particular look. I was thrilled, then, when I recently discovered marshmallow fondant. It tastes delicious and is simple and inexpensive to make. It is wonderfully functional and absolutely beautiful on cakes too! Now you can have a cake that’s both yummy and perfectly smooth with this great marshmallow fondant recipe.

   Ingredients:

   • 15 ounces miniature marshmallows (about a bag and a half)
   • 2 pounds powdered sugar
   • one stick of shortening
   • vanilla
   • water

   1.  The first step is to add two tablespoons of vanilla (clear vanilla if you want a pure white fondant) to a microwave-safe bowl filled with 15 ounces of mini marshmallows.

   2.  Microwave the mixture for 20-30 seconds, remove, and stir.  Repeat this process until the marshmallows are completely melted.

   

   Marshmallows fresh from the Microwave

   3. The next step is fun, messy, and very sticky. Coat your work surface with powdered sugar and prepare for some fun. This is where the shortening comes in. Coat your hands completely with it and begin kneading a few cups of powdered sugar at a time into your marshmallow and vanilla mix. Be sure that the marshmallows aren’t too hot before you start!

   

   Powder Sugar Covered Work Space

   4. The fondant will get tougher to work with as you add more of the powdered sugar. If it gets too dry, simply add a teaspoon or two of water and put it back into the microwave for 20 seconds, or until it softens when you knead it.  You should end up with a ball the consistency of tough clay.

   5. When you have kneaded your ingredients into a ball of fondant, put a thin coat of shortening on it and let it rest for at least an hour before using. This will give it time to harden a bit more since all of the heat from your hands will have made it extra sticky.

   

   Marshmallow Fondant Ball Coated in Shortening

   6. When you’re ready to roll out your fondant, it may be necessary to add another teaspoon of water and heat (courtesy of the microwave, of course) so that the big hunk of yumminess becomes more pliable. The result is a beautiful and delicious fondant that even the biggest buttercream diehard is sure to love.

   

   Rested Fondant

   

   Yummy Rolled Marshmallow Fondant

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   ]]> http://www.hurryupcakes.com/recipes/frosting-recipes/marshmallow-fondant-recipe/feed 2 http://www.hurryupcakes.com/recipes/frosting-recipes/chocolate-ganache-recipe http://www.hurryupcakes.com/recipes/frosting-recipes/chocolate-ganache-recipe#comments Mon, 02 Mar 2009 10:47:23 +0000 Deb http://www.hurryupcakes.com/?p=375 Chocolate Ganache

   There is an abundance of recipes out there for chocolate ganache. This is by far the easiest I have used as there is no need to pre-melt the chocolate or any other fiddly bits to mess with.

   Ganache is the rich shiny chocolate topping used on cakes as a glaze, an icing or frosting or even can be used to make chocolate truffles.

   Generally for a normal coating or filling I use:
   1 part chocolate (white, plain* or milk)
   1 part heavy cream
   Small knob of butter (for shine can be omitted)

   Chop 200g of your choice of chocolate and place in a bowl.
   Place 200ml of cream into a pan and slowly bring to the boil.

   

   pour boiling cream over chocolate

   When boiling pour over the chocolate and leave alone for 5 mins.

   Add a small knob of melted butter or ½ teaspoon of oil.

   After the 5 minutes are up whisk/stir everything in the bowl until fully mixed together.

   

   Chocolate ganache - mix well

   Leave to stand a short while until almost cool and it starts to thicken then use as a topping or filling or both.
   If allowed to cool completely the texture will be more of a frosting consistency

   Simple!

   *If you choose to use a chocolate that is more than 60% cocoa mass it will be necessary to use more cream. Between 60-70% cocoa mass around ½ the amount of cream again and over 70% up to ¾ of the amount again.

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   ]]> http://www.hurryupcakes.com/recipes/frosting-recipes/chocolate-ganache-recipe/feed 0 http://www.hurryupcakes.com/recipes/frosting-recipes/how-to-make-black-frosting http://www.hurryupcakes.com/recipes/frosting-recipes/how-to-make-black-frosting#comments Sun, 01 Mar 2009 06:18:35 +0000 Pfoinkle http://www.hurryupcakes.com/?p=297

   Black Frosting

   These days, there’s not a lot of mystery left to making black frosting. Wilton’s colored gels (which include black) are available in more places (like many Michael’s craft stores) and McCormick’s has a liquid black food coloring available in many grocery stores.

   Still, some tips are in order for the easiest black frosting you can make.

   1. Make your life easier by starting with chocolate frosting. It’s possible to get a black frosting when starting with white frosting, but you’ll have to add so much food coloring (liquid or gel) that you might notice a change in the taste of the frosting.
   2. If the Wilton’s gel colorings are available, choose those over the liquid coloring. You’ll use less coloring and run less risk of ruining the texture of your icing.
   3. If your black is looking a little green (sometimes a problem with McCormick’s), add a few drops of red coloring (one drop at a time). If your black is looking a little purple (a problem with some gels), add a few drops of green coloring (one drop at a time).
   4. The first time you make black frosting, be aware that the color will deepen with time. You may think you can’t get any deeper than a very dark grey, but if you’ve started with chocolate frosting, that very dark grey will likely be very black within an hour or so.
   5. If you simply can’t find black food coloring (or it’s a late night cake emergency and no stores are open), you can combine green, red, and blue, food coloring to make a passable very dark grey. It won’t be black frosting, but in a Cake Emergency, sometimes a compromise is good enough.
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