Anyone Use The Lorraine (Sp?) Ameretto Flav For Cakes?
Decorating By sweetcakesva Updated 1 Apr 2007 , 10:40pm by Pearl70
i want an ameretto flav and was wondering if anyone's tried lorraine (sp?) flav I think they are made for candy but thought i could use it for cake flavany other ameretto fla suggestions are welcome. 
thanks
I have used Lorann flavorings and oils in my cakes and buttercream and have never had a problem with them. Not sure if this is the brand you are talking about or not.
~Chelle
I have used them in both and they add a nice touch. However depending on what flavor you use depends greatly on how much flavoring you use. For instance I used 1 dram in a double batch of BC icing and it tasted like cherry candy instead of cherry icing. And I have used full drams of another flavor and got a nice flavor. So make sure you add a little at a time.
You could use amaretto coffee creamer in your cake.
You could use amaretto coffee creamer in your cake.
oh that is a great idea!!!! How much coffee creamer? Should I use pudding to keep it dense enough??
thanks any other suggestions?
You could use amaretto coffee creamer in your cake.
oh that is a great idea!!!! How much coffee creamer? Should I use pudding to keep it dense enough??
thanks any other suggestions?
People replace all the water the recipe calls for with the creamer, some only do half. I have only used the powdered kind and put a few tablespoons in. It was very subtle, so I think I will go with the liquid next time.
thanks for the help everyone! This will be fun to try for my next cake!
Alcohol does not bake off. Simmering a sauce for 2 hours will reduce alcohol a significant amount, but baking leaves 45% of the alcohol in. Here's a link:
http://www.ochef.com/165.htm
HTH
I have used the Bavarian Creme flavoring in my BC and it adds a nice flavor. I purchased a bottle of the Amaretto flavoring, but haven't tried it yet. I'm sure it would be ok. Just remember the oils are strong and it only takes a few drops, so just add a little at a time. I've only used the flavoring in icing, but I don't know why it wouldn't work in the cake.
Alcohol does not bake off. Simmering a sauce for 2 hours will reduce alcohol a significant amount, but baking leaves 45% of the alcohol in. Here's a link:
http://www.ochef.com/165.htm
HTH
So if alcohol doesn't bake off, what is happening when we mix luster dust with everclear??? Are we intoxicating our children?? 
I haven't ever tried this before because it just worries me to death, but it is something to think about. HHHMMMM I may have to start an investigation 
Alcohol is a volatile substance and will evaporate off (as when used with luster dusts, in nail polish, etc). (If you leave a bottle of alcohol out uncapped long enough, you'll be left with water or whatever else it had mixed with it.) But when it is mixed with foods, it can't get the surface area it would need to evaporate completely, especially when it's covered with icing. Plus, with luster dusts, you're using such small amounts, it can evaporate off relatively quickly. In baked goods and sauces, you are generally using much more and it can't evaporate off fast enough. HTH
Also, you can use clear extracts to mix with the luster dusts, but the point there is that most extracts are still about 25% alcohol (it's used in the extraction process) while everclear (assuming this is vodka, because I don't know about the different alcoholic beverages since I don't drink) is about 50 % alcohol (again assuming it is 100 proof).
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