I mix 8oz of cream bouquet or butavan with 8oz of corn syrup and put it back in the corn syrup bottle and shake well. Then when I make My cakes I add 1 tablespoon for each box of cake mix that I am using. I'm not tried the wedding bouquet (haven't been able to find it locally) but it would probably work just as well as the othe two.
Talk about a moist flavorful cake, I get raves for this.
Try it!
Let me know what you think.

jibbies

Sounds great! I have cake for the weekend. I think I'll try it with the wedding bouquet. I keep forgetting to try the corn syrup tip, so thanks for posting.

From what I've seen, you have to order the WB from the lady in Louisana. It's her custom flavor mix. It is YUMMY! And she is so sweet.

here's the link to the thread about it.

http://forum.cakecentral.com/cake-decorating-ftopict-418353.html

Thanks for the tip.
Now is that light corn syrup, or the regular one?
Thanks

Wita,

I think there are just two corn syrups: the lighter color and the darker color.

The lighter version is clear and colorless and has a sweet flavor.

The darker contains molasses and a stronger flavor.

why the corn syrup? I hadn't hear this before. So far I've been using just straight creme boquet.

Here's the answer to the two questions;

I use light corn syrup.

Years ago a lady told me if I would put a tablespoon of CS in each one of my boxes of cake mix it would be more moist. I did it off and on, she had lots of occasions to have some of my cakes and it never failed when I didn't put the CS in she would always know it and say 'forgot the corn syrup this time didn't you?". so its for moistness.

jibbies

When you put the creme bouquet and corn syrup back in the bottle; is the corn syrup bottle empty, or a full bottle?

Thanks

Hi sweetreasures,
When I mix the two together and put it back in the bottle it's full. I use 8oz of corn syrup and 8ozs of cream bouquet. the corn syrup bottle I use is a 16 oz bottle. Of course that leaves 8oz of leftover corn syrup but when I first did it I actually had a partial bottle of CS so I just put the excess CS in that bottle.
Make sure you label the CS bottle, what the flavoring is I almost forgot to do that in the beginning.

jibbies

Okay, I may be spouting off here, but to avoid confusion, I'd just get another bottle and label it! You can buy empty bottles everywhere. Less confusion. Thank you for the tip. I had never heard of the CS in mixes let alone mixing the two. Will have to try it.

I haven't even tried the creme bouquet yet I've heard so much about it. I guess this gives me another reason to try it. Thanks for the tip.

Guess I am going to have to try this one.

Thanks

Hmmm...I'm going to have to try this out! Thanks for the tip

What a quick, easy way to jaz up a cake mix. Thanks!!!

I will definitely be trying this one! Thanks.

Do you use this on all cake mix flavors, even chocolate..I'm not sure if it would taste well with chocolate?? or does it work better for some and not others?? I may just give it a go!

I tried this in my cake yesterday, using the wedding bouquet flavoring. Definitely more moist in handling the cake. Haven't tasted the cake yet, as it is for my class project due tomorrow. Smells heavenly!

And, it baked up very level. Don't know if that is just a coincidence. I did use the lower temperature for a longer time technique

Oh Thanks! I think I am gonna give this a try!

That is a great idea. I haven't tried the creme bouquet or CS before. I don't use box mixes, but I'm sure it will work for scratch cakes too. I'll let you know how it works.

I've never heard the corn syrup tip before. I use the cake mix doctor recipe and it is already moist, but I will definitely try this next time. I'd like to try it in a chocolate cake also, since to me they are always on the dry side.