I was just wondering... have any of you tried Earlene's cake recipes? I have white and chocolate recipes which I always use and I like them a lot, as do my customers. I was just reading her recipes though and wondered if they might be a little more... "WOW"? If you've tried them, how do you like them?
(here's a link, if anyone's interested): http://www.earlenescakes.com/recipes.htm
I'm curious too! I have used Butavan... didn't taste a "wow" difference, but it was good (enhances the chocolate). I want to make the home brew, but haven't yet. Anyone?!!
I just ordered some Butavan Tuesday. I am hoping I will like it. I plan making some chocolate chips cookies with it first. I will make two batches, one with pure vanilla and one with butavan. I want to be able to test the cookies and see if anyone can tell a difference. I also have a blueberry muffin I want to try it in. Actually the muffin recipe calls for Butavan.
I wil also be trying it in my cakes.
darkchocolate
Butavan is rich "Buttery/Vanilla Plus" emulsion that is a thick and very strong flavoring. It adds richness to all your cake, cookies, icing and pudding flavors. Use instead of vanilla in all your recipes.
darkchocolate
MomLittr,
I forgot to mention that I used the search engine on this site and used www.google.com to search for information of butavan. Hopefully this will help.
darkchocolate
I don't think you will find it in a grocery store. You might find it in a bakery supply store.
Here is a weblink
http://sugarcraft.com/catalog/misc/flavorings.htm
http://www.cakecraftshoppe.com//proddetail.asp?id=1428&mcatshow=0
http://www.cakecarousel.com/suppliesrentals/cake.htm
http://www.earlenescakes.com./store/flavors.html
I hope this helps.
darkchocolate
I wanted to share what I found out about emulsions.
Kitchen Krafts
Specially formulated for use in bakery products where exposure to heat during baking tends to flash-off flavors. The vegetable gums in the emulsion base helps to retain flavor during baking.
Available in lemon, orange, almond, banana and vanilla. Try them all!
http://www.kitchenkrafts.com/product.asp?pn=FL0930&bhcd2=1149457033
darkchocolate
I just purchased the butovan (and the strawberry) flavors from Earlene's. I do not care for the flavor......now, I have only tried it in a chocolate cake so far - but it really altered the flavoring, made something overwhelm the chocolate, not enhance it IMO. (I could not figure out which flavor was the culprit there either.....vanilla or butter??) I am leaning towards it being the "butter" part - the "butter" flavorings leave a bad taste in my mouth too.
I have to add here too, that I am very sensitive to "off" flavors...I can taste a cake that has been frozen from a mile away, I don't know if that has any thing to do with me being senstivive to certain flavorings or not. 
Quadcrew, I am sorry you were disappointed in your Butuvan. I double checked mine and it is not an emulsion, it is a liquid like an extract. I haven't baked with it yet but I will use it this week. I do have some lemon emulsion I am looking forward to trying soon.
I also tried Creme Bouquet for the first time yesterday and used too much. Next time I won't use as much. I also noticed an after taste that I didn't like. I have read so many great things about Cream Bouquet that I will keep trying. I was reading last night where Creme Bouquet is an enhancer and I was using more as a flavoring in addition to almond extract. Next time I will use about 1/4 to 1/2 tsp. and go from there.
darkchocolate
You know, maybe I used too much. I will try it again and use 1/4 or 1/2 of a teaspoon and see how that goes. Mine is not a liquid - it is very thick and it has an odd consistency - does not "stick" to the spoon (does that make sense?)
I love the smell of it!
How much of it are you supposed to use in your recipes? I ordered mine from Earlene's and bought the small size, which doesn't have directions on it. I have never used it before.
How much do you use? Can you put it in cakes? Icings? Fondant? etc.
Thanks!
AYes I use her recipes all the time for wedding cakes and birthday cakes . I omit the alcohol for kids birthday cakes . They are always delicious and hold up well when decorating . I even freeze them and they seem even better after being frozen .
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