Anyone tried it in icing? Specifically IMBC? Just made my first WASC cake and trying to find something to really go well with it. Bride is insistant no filling and white icing only.

I've used it in IMBC, but just enough to give a hint of the flavouring, you have to be careful, the flavour can get overpowering really quickly. Since it is a baking emulsion it is more potent than an extract, so I'd start with 1/4 teaspoon for a single batch of IMBC.

This is my IMBC recipe...how much do you think I should use?

Also I replace 1/2 lb of the butter  with high ratio shorening to make it more stable in the heat

Your recipe didn't show up, but I use one almost identical to the IMBC recipe on Joe Pastry, and for a single batch of that I use about 1/3 teaspoon if I remember correctly, but I would just start with 1/4 teaspoon, and keep adding very slowly til it's how you like it.

I think Princess is supposed to be vanilla, almond and orange - it would probably go OK with WASC.  I would just get a couple spoonfuls of icing out and try out a drop in it and see if you like it.

Liz
 

AI have not used it in my SMBC or ABC but I have used it in my white cake recipe and it was lovely.

I've used it before in my IMBC, basically exactly how  the PP instructed. Maybe I used 1 teaspoon to one batch of IMBC...it was a fairly light taste in it.

Sorry Scrum...I forgot to postthe link! But it is a HUGE batch requiring 12 egg whites.

BTW...I had my friend taste the WASC cake yesterday and he said he couldn't taste the almond and it was chewy and was not my best work...lol. I found it scumpcious and perfectly dense. I guess it's not for everybody.

AWasc is not for me, either. I find it heavy, wet, sour and chewy. Inedible! I used to modify with just a half a pack of pudding, and use milk Instead of water, and an additional egg. Heavier, and denser, but not wet and slimey.

Well I have to say it is better than any wedding cake I have ever tasted. Wedding cakes are usually lovely but unless you are paying to go to a top bakery you usually get a dry cake.

I don't make WASC, but I have tried a few, some like anna was describing, just plain nasty. They tasted almost rubbery and sort of chewy, with a weird aftertaste. Then I have tried a couple that were delicious and dense without being 'gloopy'. (best way I could describe the bad texture, lol)

I agree with liz about trying a small amount before doing your entire batch of butter cream with the emulsion, just in case you don't like it. I think it would pair well with the almond cake though, assuming the almond isn't too strong.

Ok..so I made my decision and OMG pure heaven!!! I decided to use the IMBC as a filling between layers and used the Princess emulsion adding it a little at a time until I could just taste the citrus. It was really good but when I put it on the cake and had a slice it just melted in my mouth. I have NEVER liked white cake and thougt this recipe was really good but too sweet. The IMBC is so light and fluffy and not too sweet. Paired with this cake I could eat it everyday! Thanks for the advice!