I have a request for a french vanilla cake and I am trying to find out the difference between this and a regular vanilla cake. If you know, please tell me!

Thanks,
Kathi

French Vanilla cake has to be eaten with a beret?

Hehehehe......LOL!!!! I really dunno either...but everyone seems to like my french vanilla???

In french vanilla don't they use the whole vanilla bean instead of extract?
Awww heck with it just cheat.......use the french vanilla liquid creamer instead of your regular liquid.

I don't know either; however, just add french vanilla coffe whitener (international delight) to a french vanilla cake mix and voila. French vanilla cake that tastes awesome.

I always thought that french vanilla was a stronger flavor than plain vanilla. It just sounds sexier too. lol

I found recipes for a vanilla cake and a french vanilla cake, and the french vanilla cake has less flour, more eggs, and buttermilk instead of regular milk.

Vanilla:
http://www.cooks.com/rec/doc/0,166,150189-250199,00.html

French Vanilla:
http://www.toptastes.com/recipes/desserts/frenchcake.htm

HTH!
Amber

fer shame candy...........mua ha ha teehee

Marketing? French Vanilla sounds so much cooler than Vanilla.

Which would you rather have -

Death By Chocolate cake or Chocolate cake? Could be the same 2 cakes, but I bet I know which would sell more

There could be a subtle differance - I think some FV ice creams actually have specks of vanilla bean in them and regular ones don't?

Or what mizshelli said - you have to wear a beret! LOL!
In the end I think it is just marketing.

I took this extract from: Anwers.com

here is the link at the very very bottom:

http://www.answers.com/topic/vanilla

[The term French vanilla is not a type of vanilla but is often used to designate preparations that actually have a strong vanilla aroma, and contain vanilla grains, but originates from the French style of making ice cream custard base with vanilla beans, cream, and egg yolks. ]

I always thought that french vanilla ment that the whole been was used also so we see the grains, but it also means it's richer and denser.

Just a bit of wisdom I found oneline


Good Luck from the exiled French Canadian!

I to have wonder also what the difference in vanilla and french vanilla was, because I am a french vanilla nut.....so heres is what I found from this one web site.

http://www.detnews.com/2005/eatsdrinks/0508/04/G06-268968.htm

Hope the link works, and hope it helps,
Sharon

Okay, well, maybe then I should suggest a wedding cake with a beret topper!

I appreciate all the help, I think I'll just add a box of french vanilla pudding and some extra egg yolks to the cake and see how it comes out! She definitely won't want specks of vanilla bean in her cake or frosting.

Thanks everyone,
Kathi

Haven't read all the posts yet. I was never really sure but guessed it had something to do with butter or eggs. (I'm thinking of the difference in vanilla and french vanilla ice cream and to me the french vanilla tates "buttery" and vanilla has a more notable vanilla flavor. This is just my humble opinion.)

Miz, I just got through laughing up here by myself over another thread and now you have me laughing again, wee wee

granny, that's the paper I retired from.

Janette that is really cool, go looking for information about vanilla and french vanilla, find a web site of a newpaper, with the information I was looking for....to also find out that one of very own CCer's use to work for that paper, what a small world.


Kathik, you could suggest a wedding cake done in the shape of a French Maid Outfit ....j/k, but thought it was cute .

Sharon

Usually more eggs.

I just looked at the french vanilla cake recipe from toptaste.com and seriously, that was sounding pretty good. And with a combo of the butter, buttermilk and oil, it seems like it would be pretty moist too. May have to give that baby a whirl!

grannys3angels You are too funny!!

Thanks again for all the help!

Kathi

Wow, thanks! What an educational forum topic

I'm not sure about cakes but when I worked at a cafe we would mix hazelnut and vanilla flavorings to get french vanilla.

Your Welcome kathik.

TheCookieWench, I agree that recipe does sound very yummy and tasty, I am like you may have to try that baby out.

Yes I thought the article was educational also, I learn something I didn't know before about vanilla extract.

Wow hopesmith, thanks for info, I'll have to give that a try also.

Cake decorating can be so educational , we learn new tips and decorating ideas, new recipes, we learn about enter acting with others, we learn to have a sense of humor, we learn math and measurements, even some science and so much more, heck we can even learn computer skills

Sharon

I must say that I hate looking for good information only to find a bunch of jokes and stupid answers.  The answer to this question is that French Vanilla has nothing to do with the actual vanilla.  It's richer in it's platform; cake icecream etc. due to more egg yolk added to recipe for rich texture and color

A

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Joy, another bitter baker. Your reply was spot-on, scrumdiddly.

AHow very trolly.