mimimil Posted 12 Oct 2005 , 9:35pm
post #1 of 19

Hi Everyone!

I have my first wedding cake order. I'm a little freaked out but happy at the same time icon_smile.gif Does anyone have a favorite wedding cake icing recipe? I would greatly appreciate any response. icon_smile.gif

Thanks,
Mimi

18 replies
luv2cake Posted 12 Oct 2005 , 9:43pm
post #2 of 19

What color of icing are you going for? Do you need stark white, or off white? That makes a difference with the icings that I use.

briansbaker Posted 12 Oct 2005 , 9:43pm
post #3 of 19

I love to add Bavarian Cream to all my cakes. I believe the one I use if for candy flavoring.. it is very strong, so a little is all it takes. I get all my flavoring from a cake supply store near me.. But you may find all you need at sugarcraft.com.
It gives it such a wonderful taste. I would use the classic white cake mix adding this to the mix or the buttercream icing.. Good luck!

luv2cake Posted 12 Oct 2005 , 9:45pm
post #4 of 19

I too add Bavarian Creme (Lorann's Oil) flavoring to most of my icings, even chocolate. It adds so much to the icing!

mimimil Posted 12 Oct 2005 , 10:21pm
post #5 of 19

Hi Luv2cake,

Going for a stark white cake, but please share the recipe you use for the off white as well. (If you don't mind) icon_smile.gif

Do you add the bavarian creme oil/flavoring as the extract? How much do you add? I think I've seen these oils at the cake and candy supply store near my house... they come in little bottles right???

Thanks,
Mimi

traci Posted 12 Oct 2005 , 10:27pm
post #6 of 19

Hi! I always use a 1/2 butter and 1/2 crisco recipe. I like to add 2 teaspoons mexican vanilla...usually danncy clear. I also add about a teaspoon of pure almond flavoring. I think it gives the icing a really good flavor. For your cake...I would use Pillsbury yellow or Duncan Hines yellow. Add some mexican vanilla and almond extract or even vanilla butternut to your batter. The cake will be delicious! Good luck!
traci icon_smile.gif

mimimil Posted 12 Oct 2005 , 10:45pm
post #7 of 19

Thank you Traci for your feedback! I have start playing with different flavors/recipes.

Thanks again,
Mimi

briansbaker Posted 12 Oct 2005 , 11:47pm
post #8 of 19
Quote:
Originally Posted by mimimil

Do you add the bavarian creme oil/flavoring as the extract? How much do you add? I think I've seen these oils at the cake and candy supply store near my house... they come in little bottles right???



Yeah the bottle is real small.. Honestly I just use a dropper and add to my taste.. it is very powerful.. I once used it in my whipped cream icing.. WOW I had to add another tub to cut down the taste.. But is it wonderful!!!!

luv2cake Posted 13 Oct 2005 , 2:19am
post #9 of 19

For stark white icing I just use the Wilton class buttercream recipe that uses all Criso. I do add the flavored oil instead of the vanilla extract. I can't really tell you how much I add because I just add it in. Yes, the Lorann oils are those little bottles. They come in all flavors, but I am so hooked on the Bavarian Cream that I haven't tried anything else yet.

As for an off-white recipe, I use 1/2 Crisco and 1/2 butter along with the Bavarian Cream. This is my favorite icing to use, but because of the butter, it gives it an off-white color. I can't use it when the bride wears pure white.

Hope this helps. Let us know if you have anymore questions.

traci Posted 13 Oct 2005 , 2:25am
post #10 of 19

If you add some white coloring to your butter/crisco icing...it will give it a nice white color. I have used the wilton brand white icing color and find that it works good. icon_smile.gif
traci

luv2cake Posted 13 Oct 2005 , 4:01am
post #11 of 19

I never thought of white icing color. That's good to know!

mimimil Posted 13 Oct 2005 , 2:46pm
post #12 of 19

Thank you ladies! I will be on a mission and practice, practice, practice!
I never thought of adding the oils instead of the regular extracts... very cool to know.


Mimi

Wandootie Posted 13 Oct 2005 , 3:03pm
post #13 of 19

That is a neat idea to add the oils. Do you add them instead of the extracts or with them? Also, I found that as for decorating, the Wilton buttercream is best, but also taste the worst. Does this Bavarian Cream help the taste of it, too?

Thanks!

Weezer

luv2cake Posted 13 Oct 2005 , 3:23pm
post #14 of 19

Hi weezer!

Yes you add the oils instead of the extract. To make the Wilton Buttercream taste better, substitute half the Crisco with butter. It makes a world of difference in the taste and it is still great for decorating.

The Bavarian Cream makes it taste GREAT!

Wandootie Posted 13 Oct 2005 , 3:31pm
post #15 of 19

Wow, who would have thought? What an idea. Using oils also expands a persons options on flavors...it's almost endless.

Have you ever added the oils to fondant?

Thanks!

Weezer

luv2cake Posted 13 Oct 2005 , 3:36pm
post #16 of 19

Yep! I have added it to MMF. I add it when the marshmallows are smooth and melted.

I hear if you add a fruity flavor like watermelon, cherry, strawberry, etc. to MMF then it tastes like taffy. I have never tried it yet, but it sounds yummy!

Wandootie Posted 13 Oct 2005 , 3:47pm
post #17 of 19

Sounds like a good idea. Maybe a task for the weekend? You have been a lot of help, luv2cake. I noticed that you live in Kansas City. I have ex-in laws that live in Shelbina. They are Saddlebread folks...they have a big farm there.

Weezer

chikie Posted 14 Oct 2005 , 1:59am
post #18 of 19

I add the oils to my MMF.

luv2cake Posted 14 Oct 2005 , 3:43am
post #19 of 19

I am glad I could help Weezer.

Honestly, I didn't know where Shelbina was until I looked it up on a map. It looks to be about 3 1/2 hours away. It looks like a farm town in the middle of nowhere???

Quote by @%username% on %date%

%body%