I sold some hazelnut cake balls to a client who loved them. She has since placed another order for items and is asking for a cake for her book club as close to the hazelnut cake balls as possible. (She has a ton of connections and is a repeat customer so I don't want to blow this) I use liquid creamer instead of milk in the recipe to get a faint Hazelnut flavor. The problem is I then add more liquid creamer to bind and add mini-choc. chips and cover in chocolate when making cake balls.
The extra creamer at the end is what gives a stronger flavor of Hazelnut, so how do I get a stronger flavor of Hazelnut if they want it in cake form and not crumbled up for cake balls?

I was just going to cover the cake in ganache, but I'm wondering if the mini-chocolate chips will make the cake look a little bumpy like the regulat sized chips do?

I read another post where you use scratch cake mixes. Anyone with that talent can do this!!!!
Is there a liquid extract with hazelnut in it that you could use in your mix? I know I used the vanilla/butternut extract in a cake (by accident - thought it was just vanilla) and it added a bit of flavor.

I just use Hazelnut creamer for 1/2 of the liquid in my white cake mix. I've only used b/c frosting (yes, made with creamer) and it was a real hit. You could use the creamer in the ganache as well. The chips (large OR mini) will probably give a "bumpy look" since ganache is so smooth.

Good Luck!

Beth in KY

beth:
did the creamer in your BC add color?

thank you so much!!!
kinda like a cream cheese buttercream? that's pretty faint.

wow! ya'll are quick The cake would be do buy Tuesday so I'm not sure if I have time to order an oil and get it in. Not too much of a selection around here I'm sad to say. I'm wondering if I could make a hazelnut flavored simple syrup to put on the cake if that would help? The creamer in the ganache is a good idea too! I'm sure the cake will have a slightly bumpy look (I'll ask her if that's ok first) because of the mini-chocolate chips. I piping ganache so maybe I can hide some of the bumps

Funny thing is the rest of her order is sorta large and I'm not bothered by that at all, just this flippin cake. (I always secretly hoped no one would ask for my cake balls to get converted into cake for this reason)

If you are doing chocolate with hazelnut, why not throw in some Nutella? You could warm it to thin it down and use it as the binder, or mix it with the creamer and use it as part of the binder.

There's nothing wrong with toasting a handful of hazelnuts, chopping them up and tossing them in, either.

Just make sure that your client tells the guests that there are nut and nut flavorings present. You never know who is allergic.

My son's place of employment just put a ban on bringing in anything with nuts in it, because someone had a reaction.

Theresa

Nutella! Great idea.

wow, no kidding - nutella!!! I love this place!!!!!!!!!

I love CC more but Nutella is a close 2nd. I can eat that stuff by the spoonful.

Okay, I KNOW I'm supposed to be asleep, BUT......now I'm thinking about the jar that I have on my counter!!

Beth

I sometimes eat Nutella and peanut butter together. It's good!!! Now I have to go and get some sleep too.

Go with Nutella.

Do you think Nutella as a filling would work also? Would I just mix this in with the ganache?

Nutella has chocolate in it, so for me, it wins hands-down.

Theresa

I usally use this flavoring.It is oil formula, the whole bottle weights .125 oz, but you only need tiny little drop to flavor a whole batch of icing or even a cake.I don't really know where to buy them exactly,since I get mine from local bulk grochery store.But Im sure you could get them online somewhere.They really are great.And I agree nuttela is another great thing to use,too.Good luck to you.

I use nutella all the time for filling it's one of our favorites!!!

You can use ut on it's own, or you can throw it in the mixer & whip it till it's nice & fluffy or you could even add some to your BC, posibilities are endless!!!

Have fun!

Thanks everyone! I don't have time to get the Lorain oil since the order is do Tuesday and no one around me carries much of a selection. I'm going to order some though so I have it on hand for later.

I'm going to use a hazelnut syrup for the cake wash. The Nutella whipped up till fluffy is going to be the filling and the cake is going to be covered and decorated in ganache. Thanks again everyone. This cake is sounding pretty darn good to me now.

POST A PIC!! I'm starting back on my diet, immediatly and I can use the picture to DREAM!!! LOLL

Beth in KY

no problem Beth, I'll post a pic for you. Too bad the pics aren't scratch and sniff---

could you work on that one please Melissa!!?

I'll try, but if you knew my abilities on the computer normally --- I wouldn't hold your breath.

FYI on the Lorann Oils -

They sell some of the Lorann flavor oils in AC Moore stores, in the candy section.

Theresa

Thanks Playingwithsugar. Unfortunantly we don't have that store anywhere near us, but Micheals and Hobby Lobby have a few that I know of. I'll go check there.