Hi everyone. Just wondering if anyone has used a flavoing called Champagne by LorAnn Gourmet. I am doing a wedding cake next week and thought this flavor might be nice in the icing. It has a floral smell to it. This is very concentrated. Any help or advise would be appreciated. My cake is a DH French Vanilla and I am adding vanilla pudding to the mix. This is a doctored recipe. Maybe I should just make my BC icing with vanilla only.
thanks for your help
I have wanted to try it! I saw it on Semi Homemade with Sandra Lee, Looked good and she raved over it. Let me know how it turns out???
It's wonderful! I mix it in with my regular buttercream recipe and use it to ice my orange-flavored cakes.