International Delights new holiday flavors? I picked up the Choc. Mint and the Almond Toffee.

What cake flavors/icings did you pair them with?

I must not shop at the right stores, I haven't seen the flavors you mentioned, or the eggnog .....

However, the chocolate mint would make a wonderful flavor combo with chocolate/chocolate fudge in either cake or frosting...

And I think the almond toffee would make a yummy frosting/filling for yellow cake. Or, a almond toffee cake with chocolate frosting and almond toffee b/c filling.

(Please pass a slice of the finished cake/s through the monitor - whichever flavor combos you decide )

they don't carry those here, but they sound great.

I made a yellow, butter cake w/Almond Toffee flavored BC for filling. My family liked it and (as they say) they're not into weird flavors. LOL

I saw today the Wal Mart here had many new flavors I've never seen. Pumpkin Pie, Caramel Praline.

Are the chocolate mint and the eggnog powdered or liquid? What about the pumpkin pie flavor? I already use the vanilla caramel powdered and would love to try some other flavors.

I made a chocolate cake for a commercial cake decorating class I took last week and I used the Hazelnut flavor for the cake. OMG - it was soooo good. It was the best cake I have ever made and everyone loved it. I used the leftovers and made Cake Balls and also used the Hazelnut with white chocolate chips, then rolled them in powdered sugar. Good, good, good. Just keep experimenting. Good Caking!

I used vanilla chai powdered creamer in yellow cake it was yummy.

The possibilities are endless when it comes to using coffee syrups and creamers in cakes. I have used Davinci's French Vanilla in white and yellow cakes with the extender recipe and they turned out awesome. I have used black cherry syrup in white cakes, white chocolate in chocolate cakes, Hazelnut and Almond in both white and chocolate cakes, etc. Its really fun to experiment and see how things turn out.

I used the Caramel Praline in white cake and also used it in my b/c,it was soooo good. Does anyone know if they still sale the Southern Butter Pecan? I used it before in a cake and b/c with butter pecan mousse filling. I think I gained 10lbs that weekend.

I went to the store just now and picked up Vanilla Caramel.

I only looked at the liquid ones. Some are Int'l Delights and others are Coffee Mate. Can't wait to try more.

I tried chocolate cake, coconut, almonds and the almond toffee creamer for an "almond joy" like cake ball- YUM!!! I am currently working on pumpkin cake, pecans, and the pumpkin pie spice creamer. I will let you know how it turns out.

Okay, I am new to baking/decorating cakes so what are you using to make these flavors? Are they extracts? If not what are they and how do you know how much flavor to use?

Hello all:
? When you use the creamer how much do you use? Is it the same the amount of liquid that a recipe call for?

Deedee44

I too used the Pumkin Spice liquid with a butter cake, coated in Milk Chocolate for cake balls. I didn't know how it would turn out, but it was great.

I used the french vanilla for the liquid in my bc and topped a chocolate fudge cake and it was nice. I also used some of that same cake (made cupcakes as well and used those)and mixed it with hazelnut creamer and coconut for cake balls then dipped in milk chocolate or white chocolate and sprinkled hazelnut crumbs over the top. Really yummy!!

I bough the chocolate mint creamer and I haven't used it yet in a cake. I did try to make a filling and a flavored cream with it. I wasn't impressed with it in either. Maybe it would be better in a cake. The flavor wasn't as rich and strong as the other flavors I've tried. I still have a huge portion of that bottle left, so I've still got some experiments left to do.