Favorite Flavor/emulsion For White Cake

Decorating By SweetDolly Updated 21 May 2007 , 3:33pm by SweetDolly

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SweetDolly Posted 21 May 2007 , 1:09pm
post #1 of 8

I am hoping everyone would be willing to share their favorite flavor/emulsion combo for their standard (or 'signature') white cake recipes. I've been using the LorAnn Clear Vanilla Extract in both my buttercream and white cake (which is DH mix doctored with sour cream, etc.). I'm looking to liven up my cake a little bit...I feel like it's blah. Everyone comments on how awesome my chocolate cake is, but no one really says anything about the white/vanilla.

Has anyone used the LorAnn Princess Emulsion? That one has interested me for a while now and I was thinking about ordering it. Thanks in advance for any suggestions!!

7 replies
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sweeteecakes Posted 21 May 2007 , 1:19pm
post #2 of 8

That is exactly the one I was going to suggest. I love the flavor and aroma of the Princess emulsion. I use it in my cookies and icing also. I also like using the creme bouquet.

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scoobam Posted 21 May 2007 , 1:23pm
post #3 of 8

I have that. I love all their emulsions!

I just used creme bouquet in a white cake this weekend and it was wonderful!

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sweetideas Posted 21 May 2007 , 1:29pm
post #4 of 8

I am pretty new to this, what is an emulsion?

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bobwonderbuns Posted 21 May 2007 , 1:33pm
post #5 of 8

Emulsions are flavorings that are very, very thick (consistency of a syrup) and very tasty. They come in a few flavors, but not as wide a variety as extracts.

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grama_j Posted 21 May 2007 , 1:38pm
post #6 of 8

I usually use almond..... it cuts the sweetness, and gives a different taste from the vanilla.....

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Ray75 Posted 21 May 2007 , 1:39pm
post #7 of 8

I have both creme bouguet and princess, both are so good! You can really taste them in the BC, yummy! I've used both in yellow cake, and white.

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SweetDolly Posted 21 May 2007 , 3:33pm
post #8 of 8

Thanks, everybody! I ordered both the Princess and Creme Bouquet - can't wait to try them out!

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