I'm trying to figure out which lorann oils I should invest in getting. I would like to know what flavor is your favorite or what do you use the most?
Without a doubt, get the champagne oil. I add a generous 1/8 teaspoon of it to a whole-egg white cake mix (not the egg white only version), and one capful of it to each three cups of buttercream icing. It's my most-requested cake for weddings.
Thanks. Anybody else?
I use lots of fruit flavors. Strawberry, Watermelon, Guava, Apple. I also carry the sour enhancer. I just bought and have used the Princess Cake & Cookies Emulsion. But my 2 favs I can't do without are Royal Raspberry and Orange Brandy. I use these for my cake balls mostly.