I just received Wedding Bouquet & my MIL's bday is this weekend. Has anyone successfully used it when baking a cake? If so, how much? I'll be using WASC as my cake base.
I usually put 1/2 teaspoon of Creme Bouquet in a single batch of WASC. I subtract 1/2 of the vanilla.
I use it in my icing but have never tried it in a cake. I don't see any reason why it wouldn't work. I think it would add a nice flavor to the cake.
KathysCC, does the flavor bake out any? I've not used it in icing yet either, but it smells strong. I was thinking about using WB instead of the almond flavor in the WASC. Do you think it'll be too much?
I would not use the full amount at first. If the recipe calls for 1 teaspoon of almond, then use 1/2 teaspoon of the Wedding Bouquet to replace the almond. See how you like the flavor. You can always add more the next time you bake.
Just like any flavoring, the taste does not bake out. Since Cream Bouquet and Wedding Bouquet have a combination of almond, butter and vanilla flavoring and maybe a touch of lemon, you will taste those flavors in your cake. It is really good in cake, believe me, I do it all the time. Try it.
Well, w/ the 1/2 recipe of WASC I used 3/4 tsp Wedding Bouquet & I think it could have used more. I also used it in the icing & subbed 1/2 the flavoring at first but added more. It definitely smells stronger than it is. But everyone ejoyed & that's what matters!