OK so I was at my local cake supply store on Saturday and there were SEVERAL flavor extracts.... Is this something that I can use instead of my vanilla in my icing? Will it actually change the flavor?
Also I'm going to make my dad a father's day cake it will have several layers. So I was wanting to try new and different fillings and stuff. SO what is your favorite (and the recipe) and which type of cake do you normally put it with?
I've only ever used bc as a filling (until my mother's day cake and I used the raspberry mousse recipe from here).
Also which of those flavors can sit out? B/c once I assemble this cake it will not fit in the fridge...
TIA
I have several cakes that I just love and get rave reviews about.
My all time favorite is a Devil's Food Cake (Cake Mix Doctor Recipe) w/ Crushed Peppermint White Chocolate Buttercream Filling. I made this last Friday for a Project Prom. The filling is very simple - I found a recipe for White Chocolate Buttercream and added some crushed peppermint that I had purchased at Williams Sonoma on clearance after Christmas.
Next favorite is Italian Cream Cake (again Cake Mix Doctor Recipe) w/ Raspberry Filling and Cream Cheese Icing. This is very rich!!! I made it for a graduation event this past weekend and my son has requested it for his graduation cake.
As you can probably tell, I swear by the Cake Mix Doctor. I have both of her books. You can also go to her website www.cakemixdoctor.com and do a search for most of her recipes.
Good Luck!
I'm not sure I understand your question about whether it will change the flavor. ???
I make a blend of several extracts - mostly clear vanilla, with some almond, lemon and just a touch of coconut. You can't pick out any single flavor in it, but it's good and just different enough that people notice it.
I tried the Creme Bouquet flavoring recently and really disliked it a lot.
One of my favorites is Lorraine's Champagne. I don't think it really tastes like champagne, but it is very nice - and different. I especially like to put it on an orange cake, but I use it on plain white and yellow, too.
I also like coconut flavoring - on either white or chocolate.
Sometimes I use Bavarian Cream, if I think to have it on hand.
I don't venture much farther than that, usually. I do add a touch of butter flavoring sometimes to an all-crisco icing.
I'm not sure I understand your question about whether it will change the flavor. ???
I make a blend of several extracts - mostly clear vanilla, with some almond, lemon and just a touch of coconut. You can't pick out any single flavor in it, but it's good and just different enough that people notice it.
I tried the Creme Bouquet flavoring recently and really disliked it a lot.
One of my favorites is Lorraine's Champagne. I don't think it really tastes like champagne, but it is very nice - and different. I especially like to put it on an orange cake, but I use it on plain white and yellow, too.
I also like coconut flavoring - on either white or chocolate.
Sometimes I use Bavarian Cream, if I think to have it on hand.
I don't venture much farther than that, usually. I do add a touch of butter flavoring sometimes to an all-crisco icing.
Next favorite is Italian Cream Cake (again Cake Mix Doctor Recipe) w/ Raspberry Filling and Cream Cheese Icing. This is very rich!!! I made it for a graduation event this past weekend and my son has requested it for his graduation cake.
Gilson6 what rasberry filling do you use?
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