B & B Wedding Bouquet Flavor Upsetting Customers!

Decorating By ajwonka Updated 6 Jul 2011 , 8:01pm by jenicharles

ajwonka Posted 9 Jun 2011 , 9:11pm
post #1 of 27

I bought B & B Wedding Bouquet from GSA because of rave reviews on here. Since I've used it, I've had more than half of my customers complain that the almond flavor is too strong. I'm only using 1 T. in my buttercream! I love almond flavor but understand that some don't. Anyone else have unhappy customers when using this product? Any other suggestions for ready-made flavorings that will please the masses? Should I reduce the amount I'm using? TIA!

26 replies
Kellbella Posted 9 Jun 2011 , 9:20pm
post #2 of 27

I too, think the almond flavor is a little too strong.

NanaSandy Posted 9 Jun 2011 , 9:31pm
post #3 of 27

I too think the almond is too strong and I use less than half tsp and then add some vanilla flavoring and it is sooo much better.

Sangriacupcake Posted 9 Jun 2011 , 10:08pm
post #4 of 27

I can't stand wedding bouquet because of the almond. icon_razz.gif blech But I know some people really like it. 1 T sounds like a lot, how much does your BC recipe make? Maybe you could use a little WB and a little vanilla.

KalisCakes Posted 9 Jun 2011 , 10:28pm
post #5 of 27

1 Tablespoon or 1 teaspoon? I use between 1/2 teaspoon to 1 teaspoon depending on the client's preferences

tcakes65 Posted 9 Jun 2011 , 10:37pm
post #6 of 27

I use 1 teaspoon vanilla with 1 teaspoon wedding bouquet.

imagenthatnj Posted 9 Jun 2011 , 10:40pm
post #7 of 27

1 tablespoon is what Sharon usually said she uses. But not everyone should follow that to a T. Maybe you should use less; 1 teaspoon. I've also read that some people when they use it, don't use anything else, they don't add any other kind of flavoring, no vanilla extract.

Some people like it in their cakes but not in their frosting.

I've never used it. Just read about it a lot at CC.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6000403&sid=7c9d120f49301305dc05c3db9ecb1c6d

http://cakecentral.com/cake-decorating-ftopicp-6041712-.html&sid=6ed2a0fd76f4a1759e3367754eeafbc3

cakesbycathy Posted 9 Jun 2011 , 10:47pm
post #8 of 27

If you are having that many complaints I would either cut back drastically or go back to the icing recipe you were using orginally. It would be awful to lose customers over something you can change so easily.

ajwonka Posted 10 Jun 2011 , 12:05am
post #9 of 27

Thanks! I'd already started cutting back & enjoy hearing other experiences! Thanks!

sweettreat101 Posted 10 Jun 2011 , 6:50am
post #10 of 27

I bought some and didn't like the taste at all. I don't use it anymore.

caymancake Posted 10 Jun 2011 , 7:06am
post #11 of 27

What flavour is wedding bouquet? Sorry if it seems silly, but never saw it before and have only heard of it through CC. Thanks!

cake_architect Posted 10 Jun 2011 , 7:29am
post #12 of 27

i bought wedding bouquet and princess bouquet and can't stand either! i'm so worried to use them on other people's cakes/ icings bc i feel if i don't like them, will they? ugh i feel like i wasted my money :/ (i bought the big bottles bc after hearing such great things, i was sure i was going to like them! icon_sad.gif )

sjlilley Posted 10 Jun 2011 , 7:49am
post #13 of 27

I'venot used wedding bouquet but I tried princess bouquet and it was all right, but I like creme bouquet alot better and my family and friends always seem to love it!

matthewkyrankelly Posted 10 Jun 2011 , 9:30am
post #14 of 27

I have always used a hint of almond in my vanilla buttercream. But just a hint. Almond is a very strong flavor, but in small amounts can add complexity to buttercream.

For ratios - to about 2 teaspoons of vanilla I add one eighth teaspoon almond. No one can pick it out, but Very different than just vanilla.

Don't throw aout those emulsions. Just add a lot less.

Sangriacupcake Posted 10 Jun 2011 , 10:41am
post #15 of 27
Quote:
Originally Posted by caymancake

What flavour is wedding bouquet? Sorry if it seems silly, but never saw it before and have only heard of it through CC. Thanks!




It's a citrus-vanilla-almond emulsion. The lemon oil is nice, but about half of my friends and family feel that the almond is too predominant, so I don't have the confidence to use it for a wedding or other large cake. I guess I'll just use a touch of it here & there.

I personally don't care for it at all.

LindaF144a Posted 10 Jun 2011 , 1:47pm
post #16 of 27

I am finding that almond flavor is one of those things that people either love or hate. There is no medium where they will endure it. I would definitely offer two flavors and call the one with the wedding bouquet almond somewhere in the name. That way people know to expect it.

imagenthatnj Posted 10 Jun 2011 , 1:56pm
post #17 of 27

Yes, lots of people don't like almond in big quantities. I've heard of people disliking marzipan for the same reason.

Here's a link where someone was asking for a homemade recipe for wedding bouquet, and I think she got one for creme bouquet.

I think if you mix it yourself, you might come to a combination you might like.

http://cakecentral.com/cake-decorating-ftopic-591803-0-days0-orderasc-.html

inspiredbymom Posted 10 Jun 2011 , 2:08pm
post #18 of 27

I bought a bottle of Wedding bouquet. I don't like it. I use the butter flavoring with vanilla. I was going to try creme bouquet but after wasting money on the other, I've been afraid. What does the creme bouquet taste like?

imagenthatnj Posted 10 Jun 2011 , 2:10pm
post #19 of 27
Quote:
Originally Posted by inspiredbymom

I bought a bottle of Wedding bouquet. I don't like it. I use the butter flavoring with vanilla. I was going to try creme bouquet but after wasting money on the other, I've been afraid. What does the creme bouquet taste like?




Look at the ingredients above. Someone said those are the exact ingredients.

inspiredbymom Posted 10 Jun 2011 , 2:16pm
post #20 of 27

Gulp.....still afraid. It has almond and lemon in it too. Maybe mix a 1/4 batch or something to try (on someone.....kids?????) My four will eat anything!

imagenthatnj Posted 10 Jun 2011 , 2:22pm
post #21 of 27

As I said, mixing it will give you control. You could do less almond and less lemon, and more of the others. I'm not sure what the ingredients for the Wedding Bouquet are, but I'm sure they're similar. I like total control so I will never get a mixed flavor like this in a bottle. I even make my own ketchup.

inspiredbymom Posted 10 Jun 2011 , 2:27pm
post #22 of 27

Wow! I bow to you!!!! Got a ketchup recipe for a no sugar type???? All I can find around here is reduced sugar. Listen to me.......I have sugar everywhere but I don't like sweet food!!!!! ha ha ha

imagenthatnj Posted 10 Jun 2011 , 2:38pm
post #23 of 27
Quote:
Originally Posted by inspiredbymom

Wow! I bow to you!!!! Got a ketchup recipe for a no sugar type???? All I can find around here is reduced sugar. Listen to me.......I have sugar everywhere but I don't like sweet food!!!!! ha ha ha




I'll PM you since this is about wedding bouquet and not ketchup. lol. Don't want to hijack the thread.

erin12345 Posted 10 Jun 2011 , 2:52pm
post #24 of 27

I have almost a full bottle of wedding bouquet leftover too. No one likes it. I'm in Michigan, so I thought maybe it's a flavor that is popular in the South since that's where Sharon lives.

DeeDelightful Posted 6 Jul 2011 , 7:35pm
post #25 of 27

I make Sugarshack's recipe, with only 1 Tbsp Wedding Bouquet. I add 1 Tbsp butter flavoring and about 2 Tbsp vanilla. I found that one Tbsp of the wedding bouquet is plenty and even the people that hate almond flavor, don't detect it as much. I've almost quit using almond flavor at all. Very few customers request it and i think the 1 tbsp of wedding bouquet satisfies those customers.

DeeDelightful Posted 6 Jul 2011 , 7:40pm
post #26 of 27
Quote:
Originally Posted by matthewkyrankelly

I have always used a hint of almond in my vanilla buttercream. But just a hint. Almond is a very strong flavor, but in small amounts can add complexity to buttercream.

For ratios - to about 2 teaspoons of vanilla I add one eighth teaspoon almond. No one can pick it out, but Very different than just vanilla.

Don't throw aout those emulsions. Just add a lot less.




I agree, cutting back on the flavor would be best. You almost cannot go wrong with vanilla and butter, but maybe add just a drop or two of the special flavors. Maybe make one batch with the emulsions and one batch without and mix them together. I've found that I don't care for the B and B flavor on chocolate cake. Overall my customers and I have been pleased with the flavor.

jenicharles Posted 6 Jul 2011 , 8:01pm
post #27 of 27

I use clear vanilla, clear butter and a little almond.
Like - 1 TBS vanilla, 2 TBS butter and 1/2 TBS almond.
Everyone loves it thumbs_up.gif I don't know if wedding bouguet
is the same as plain almond icon_confused.gif
Oh, this is for a double batch.
Hope this helps icon_biggrin.gif
Happy baking!

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