I am doing a birthday cake for my Mom and she has asked for a white cake with lemon. I am going to do a lemon curd for the filling and she likes the IMBC I use (from Dede Wilson) so I was planning on using that for the fosting. She wants a "tart" filling but a more subtle lemon flavour for the buttercream. I do have LorAnn Lemon Oil but I have never used it (or any other flavour yet). Or any other suggestion would be great...
I have all these oils but I think I am scared to use them for fear of over-flavouring and ruining the recipe.
Also do I put the bc with the lemon curd between layers?
Thanks!
I just used the Lorane flavoring in my b-day cake for today and you use them as any other extract. They aren't any weaker or stronger than the regular ones you buy at the store. If you're scared of using too much, just add it to the mix 1/4 tsp. at a time (one small vile of it is equal to 1 tsp. of flavor.
I wouldn't put buttercream with the lemon curd. it would be too much filling and you risk the layers sliding. just use about 1/4 inch thick layer of lemon curd.
I really like the oils . . . I'm not sure about the 1 vial = 1 tsp flavor, though . . . I find them to be fairly strong.
I actually make a lot of my fillings by combining curds of various types with BC. The tartness of the curd stays and the BC adds some stability, esp when refrigerated. I don't know what would happen if you mixed them with IMBC though, as I don't use it......
The oils are very concentrated. I use them in my cake and in my frosting at times. A little goes a long way! Use an eyedropper for adding it in.
Debbie
While I can't comment on the lorane oils, I can tell you I've made a white cake with lemon curd filling. I made a basic buttercream icing with a little grated lemon peel (about 1/8 cup per 3 cups icing). It was one of the yummiest cakes I've ever tasted. Plus the lemon peel in the icing was very pretty.
Quote by @%username% on %date%
%body%