I am wondering if many of you use Lorann Oils or any other types of flavour syrups in yor cake mixes or icings? I have used the Lorann Flavours, but have not purchased any of the oils. Are the oils strictly for candy making or do you use them in your baking? Please share!
i am in the midst of answering my own question....on the Lorann website right now. I do find myself puzzled on what you would use Invertase for? Does this product make fondant pourable??
Invertase? Hmmm....Good qustion hope somebody has an answer. I use Loranns in both my cakes and frostings. I also use Torani and Monin syrups. I used some raspberry icing fruits today for the first time to flavor a batch of whipped icing and it was yummy.
Invertase is an enzyme that breaks down sugar. You can use invertase in chocolate covered cherries, let them set for a couple days so the invertase can do its work, and then voilà, gooey cherry middles!
I use the LorAnn cheesecake flavored oil in BC icing to make a dairy-free "cream cheese" icing for my DH who can't have milk. It's really quite good, if I do say so myself! I've also used their butter/vanilla emulsion in icing, which is also very good.