bakery emusion and LorAnn flavoring.
I want to make a champagne flavored cake, and have seen that some of you recommend LorAnn champagne flavoring. My local shop only has the champagne "gourmet flavor" (in the dram bottle). I've only used their bakery emulsions, which of these do you use? Please give me as much info as you can. I don't know the amount to use, etc.
Thanks for your time!
A bakery emulsion is supposed to be able to withstand the heat of baking because of the way it's formulated.
The dram bottles of LorAnn oils (oil based) or flavorings/extracts (alcohol or water based) can be used in baking, or confections, etc. A dram bottle = 1 tsp.
Depending on how much batter you have to flavor, 1 tsp. might not be enough. But you can start there, and always add more, if necessary.
Here's the product description for LorAnn Champagne flavoring:
Thanks so much for your reply! So I can use the oil in my cake batter, but will probably need more than 1 bottle-right?
And, since we're talkin'... you're like the Rainman of past topics-I'm always amazed at the amount of info you share, and thanks!
Hope your week is a pleasant one.