Lorain Oil

Decorating By leepat Updated 1 Dec 2006 , 9:36pm by meghanb

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leepat Posted 28 Nov 2006 , 2:02pm
post #1 of 7

I have just purchased some Lorain oil - different flavors - but I am unsure how much to use. Any suggestions? I know I can taste in the icing but do you use them in cake?

6 replies
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bobwonderbuns Posted 28 Nov 2006 , 2:06pm
post #2 of 7
Quote:
Originally Posted by leepat

I have just purchased some Lorain oil - different flavors - but I am unsure how much to use. Any suggestions? I know I can taste in the icing but do you use them in cake?


The Lorann oils are VERY potent -- start by adding five drops (yes, drops from a dropper) to your recipe (by the way, what is the recipe for, buttercream, cake, candy, fondant?) You can add more or less depending on your taste. Five drops doesn't sound like a lot, but with this stuff a little goes a very long way!

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Crimsicle Posted 28 Nov 2006 , 5:06pm
post #3 of 7

The amount of Lorann I use varies widely according to flavor. I use a LOT of Champagne. Tiny, tiny amounts of almond. Somewhere between the two with orange. You will definitely need to experiment - cautiously. icon_smile.gif

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JanH Posted 28 Nov 2006 , 5:33pm
post #4 of 7
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cryssi Posted 29 Nov 2006 , 7:00am
post #5 of 7

I put 5 drops of bavarian cream in 1 batch of MMF...I don't think I could taste it. My mom put some strawberry in her strawberry filling to punch up the "strawberryness" of it...not bad!

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JanH Posted 1 Dec 2006 , 8:15pm
post #6 of 7
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meghanb Posted 1 Dec 2006 , 9:36pm
post #7 of 7

I tried making candy canes last night, and used an entire dram of the cherry flavouring and could not taste it. But that could be very different from using it in something like buttercream or filling.

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