Flavoring Bc With Other Than Vanilla
Decorating By HBcakes Updated 9 Sep 2007 , 10:44am by FrostinGal
I always wonder how everyone achieves these great sounding flavors of BC to compliment cake flavors. When trying to achieve a flavor other than "vanilla", do you just replace vanilla with the same amount of the other flavor, like coconut extract, etc. (or are other flavors stronger & you don't need as much of them??) OR just keep vanilla and add the other flavor to the current recipe. Do you keep butter flavoring the same (I use flavor, not actual butter).....Questions, questions....glad there's so many people on here that really know what they're doing! Thanks in advance!!!
Sometimes I replace the vanilla, but sometimes I also add in a half teaspoon of vanilla along with a flavor. It sort of depends on the mood I'm in 
I love doing 1 tsp. Almond or Strawberry and 1 tsp. Vanilla. for a really vibrant flavor. Doesn't work as well with Orange or Mint extracts I've noticed.
I don't use any sort of extract when I use emulsions. Emulsions have a strong enough flavor on their own they don't need any extra enhancement!
Hope this helps 
(tho I'm sure there's others on here who can give better advice than me. *LOL*)
Hmmn, never thought of blending my flavors...
I use one at a time 
) I have to admit that I've never used vanilla!!! My fave is almond extract in everything. I like lemon too. I used chocolate extract, but not sure how much extra flavor it added to my chocolate BC. I just got creme bouquet and it is awesome. Once I get more comfortable, I'll experiment - strawberry and vanilla or orange and vanilla sound yummy.
Hugs,
Diana in VA
I normally do a little less water if I am going to be adding a creamer. If I am just adding a flavoring, I will genreally add it to the vanilla, unless i want it stronger, then I will replace the vanilla. I will be experimenting tomorrow with my flavor drops to see what I like the best (w/ or w/o vanilla). HTH
is there any form of chocolate flavoring as an option so that your BC is still white or a color of your choice and still taste like chocolate????
The flavor drops I purchased have several different chocolate flavors, and as far as I understand, they do not change the coloring at all. There is another thread about this product:
http://www.cakecentral.com/cake-decorating-ftopict-287063-.html
And here is the company's site:
http://www.capellacoffee.com/flavordrops/medifast/index.htm
I use a blend (I make it myself) of equal parts Almond, Butter and Vanilla.
8 oz each in a quart bottle, shake really well before using. I have used this blend for about 20 years.
I tried to change it once (for 3 cakes) a few years ago, and my clients had a fit. No changes please!
The moral seems to be "if it ain't broke, don't fix it"
I don't use any sort of extract when I use emulsions. Emulsions have a strong enough flavor on their own they don't need any extra enhancement!
CeeTee, can you explain what emulsions are? Thanks!
Emulsions are a more concentrated flavoring that works the same as extract, but are not alcohol based. They have a stronger flavor. They are good in cake but heavenly in icings. The Princess is my favorite Luckily I can find them locally (AJ's Foods in Phoenix)
Their homepage is here
Chocolate, white and others, can be melted and added to BC. I also like to add preserves, purees and curds to BC for filling.
I've started using Lorann's Madagascar Bourbon Vanilla Bean Paste and I love it!
Lorann oils are also great for flavoring BC.
Quote by @%username% on %date%
%body%