I just went through and got some great ideas and wanted to thank everyone for the post, I also wanted to know when adding the lorann oil to the cake batter due I still add the vegetable oil or does that replace the oil? also when flavoring buttercream with lorann oil do I still use one dram or does it depend on how much buttercream I am using? I am new to the gourmet flavors all my cakes are basic with basic buttercream so again I am very grateful for this forum.
I e-mailed www.amoretti.com last night requesting a catalog saying that were highly recommended ( THANK YOU linstead!) and they called me this morning to make sure it was okay if they sent samples.
Of course! Bring 'em on! After talking to her more she decided to throw in a few extra samples and she said that thier samples are free, so if I want to try something before I buy to just call and ask!!
She said their flavors are used by top cakers and win competitions left and right (well, in better wording than I'm am repeating)...
AND... she gave me even more flavor ideas!
Moji-lada ~ Lime and coconut.
Mimosa ~ orange and champagne cake.
Tangelo ~ Tangerine and grapefruit.
Oh, and I forgot, they have anew flavor from the Tonka bean, which has tones of vanilla, almond, cinnamon, and cloves. The bean itself is illegal in the US and UK because the seed contains coumarin, which can be lethal in large doses, but they have captured it's flavor.
Thinking about that chocolate layer, I doubt it would stay crunchy when hardened between moist cake, but I'll give it a shot anyway.