Help! Gourmet Flavors????

Decorating By tcakes65 Updated 26 Jun 2019 , 12:51am by SandraSmiley

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michelec65 Posted 25 Feb 2016 , 6:38pm
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Awesome flavor combinations!

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mbt4955 Posted 25 Feb 2016 , 8:07pm
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It is amazing to me that this thread is still active.  I still come back to the recipes when there is something in particular that I need to make ... thanks to MacsMom and all of the other bakers who contributed to the collection!

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ladyonzlake Posted 26 Feb 2016 , 4:10pm
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For the Champagne flavor I sue Amoretti Champagne compound.  

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ladyonzlake Posted 26 Feb 2016 , 4:11pm
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Sorry I meant "use".  For some reason it won't let me edit my post ;-)

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MacsMom Posted 2 Mar 2016 , 12:38am
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For champagne I use a touch of almond extract and a touch of rum extract. When in a pinch, 7-Up substitutes just fine when used with almond and rum flavoring.

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Gator Gal Posted 2 Mar 2016 , 1:39am
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MacsMom, do you actually use champagne and enhance the flavor with the almond and rum extracts?  I actually bought some champagne extract which was pretty good but the flavor isn't very vibrant.

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funcakes Posted 2 Mar 2016 , 8:41pm
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I have nothing at all to add to that list of flavors!!!

I have done multiple flavors for friends' weddings the only thing I would like to suggest is to place a little framed menu of the cupcake and icing flavors so that guests may choose the one(s) they want and stay away from any that may contain something they can not eat or do not like.  Guests really appreciate that.

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kakeladi Posted 2 Mar 2016 , 11:05pm
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Really funcakes how can one stay away  from something that a guest cannot eat or does not like when often we are making wedding cakes for up to 200 people?   Yes, it's nice when there are many cake flavors to choose from to have a framed menu but that should be up to the bride to do.

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MacsMom Posted 4 Mar 2016 , 5:11am
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I use the cheapest champagne I can buy and enhance the flavor with rum and almond. It gives the cake a softer crumb, but not too soft to use fondant.

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MacsMom Posted 4 Mar 2016 , 5:15am
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Yes, funcakes! When the client has chosen several flavors for cupcakes at their event, those framed signs are a great touch!

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Msworld Posted 4 Mar 2016 , 11:50am
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Hi,

You mentioned Cake Bible and Cake Book, who are the authors?

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kkmcmahan Posted 4 Mar 2016 , 1:55pm
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This is a great thread, glad it keeps coming up.  Thanks to all who shared such great flavor combos.

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Gator Gal Posted 6 Mar 2016 , 1:31pm
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MacsMom,  what about flavoring your buttercream?  Do you use champagne, almond, and rum to get that same flavor?  Brides cake is strawberry but she wants champagne buttercream. 

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kakeladi Posted 6 Mar 2016 , 3:48pm
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Whatever flavoring you end up choosing use plenty of it.   Most people/recipes use only 1/2 to 1 teaspoon but if you amp it up to 1 Tablespoon you will find a much tastier version.  

My favorite is 1 part vanilla to1/2 part butter flavoring to 1/4 part almond.  A "part" is whatever measure you want to use be it a teaspoon, tablespoon, cup or quart or ??.  The important part is to keep the ratio.

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MacsMom Posted 7 Mar 2016 , 10:08pm
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I would go with rum, but NOT Lorann rum (it's way too strong and artificial tasting - I do love most of their flavorings, though). My latest favorite inexpensive flavoring is Watkins, but Schillings rum flavor is fine. The best flavorings in my opinion are Silver Cloud Estates, but they are costly.

Almond flavoring is usually paired with cherry; that is the only reason it throws me off.

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bisonbakingmom Posted 24 Mar 2016 , 12:02am
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Amazing ideas!

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cjlpn Posted 31 Mar 2016 , 11:45pm
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Love all the info

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kristykgs Posted 1 Apr 2016 , 12:57am
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OMG Macsmom, we have a bakery supply store close to me that I frequent more than I care to admit, and that is where I bought my first Silver Cloud flavor. It was absolutely amazing and so much better than anything else including the Loranns. yes, they are expensive but so worth it as I find I don't have to use as much.


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kristykgs Posted 1 Apr 2016 , 12:57am
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OMG Macsmom, we have a bakery supply store close to me that I frequent more than I care to admit, and that is where I bought my first Silver Cloud flavor. It was absolutely amazing and so much better than anything else including the Loranns. yes, they are expensive but so worth it as I find I don't have to use as much.


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kristykgs Posted 1 Apr 2016 , 12:57am
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OMG Macsmom, we have a bakery supply store close to me that I frequent more than I care to admit, and that is where I bought my first Silver Cloud flavor. It was absolutely amazing and so much better than anything else including the Loranns. yes, they are expensive but so worth it as I find I don't have to use as much.


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kristykgs Posted 1 Apr 2016 , 12:57am
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OMG Macsmom, we have a bakery supply store close to me that I frequent more than I care to admit, and that is where I bought my first Silver Cloud flavor. It was absolutely amazing and so much better than anything else including the Loranns. yes, they are expensive but so worth it as I find I don't have to use as much.


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kristykgs Posted 1 Apr 2016 , 12:57am
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OMG Macsmom, we have a bakery supply store close to me that I frequent more than I care to admit, and that is where I bought my first Silver Cloud flavor. It was absolutely amazing and so much better than anything else including the Loranns. yes, they are expensive but so worth it as I find I don't have to use as much.


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funzo Posted 4 Apr 2016 , 3:45pm
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What an awesome discussion thread! I've spend almost a week going through and read up on this. a HUGE thank you yo Macs Mom and Chef_Stef for posting all the flavors! Thank you Macs Mom for all the trouble shooting tips and recipes! I am fairly new on CC but have been reading on the forum on and off for a few years.

I've had problem with Sam's Club's But-R-creme, as I mixed it with Orange Marmalade for flavoring, it became a "slippery" that when I layered my cakes, the layers didn't stay put... Any thought?


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funzo Posted 11 Apr 2016 , 9:11pm
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Hi Macsmom,

Do you have any preference in terms of Bettercreme, Frostin Pride or Pastry Pride?  Also do you mainly use them as filling or both as filling and icing?  TIA!

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sugarbritches Posted 11 Apr 2016 , 10:54pm
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OH my gosh I am SOOO excited with the list of ideas!  Wish I had recipes for all of them!!!

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kakeladi Posted 11 Apr 2016 , 11:16pm
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To funzo:  Pastry Pride was never meant to be used as a cake icing.  Years ago when I spoke to the company they were appalled to hear it was being used like that.  Frostin' Pride is what we should be using.  It holds up better, takes color better and  is easier to work when 'frosting' your cakes.   Pastry Pride can be used for fillings.  

I remember one time calling them to ask how long/well it would hold up in 90 degree F heat they said they weren't sure, would find out & call me back.  It was the middle of an unusual hot spell where I lived ( their business was located just a hour N of me).  An hour later they called back and told me they had quickly frosted a small layer and set it outside to get the answer.  Less than 30 minutes they had soup LOL!  How's that for a scientific answer? :)

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kakeladi Posted 11 Apr 2016 , 11:16pm
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To funzo:  Pastry Pride was never meant to be used as a cake icing.  Years ago when I spoke to the company they were appalled to hear it was being used like that.  Frostin' Pride is what we should be using.  It holds up better, takes color better and  is easier to work when 'frosting' your cakes.   Pastry Pride can be used for fillings.  

I remember one time calling them to ask how long/well it would hold up in 90 degree F heat they said they weren't sure, would find out & call me back.  It was the middle of an unusual hot spell where I lived ( their business was located just a hour N of me).  An hour later they called back and told me they had quickly frosted a small layer and set it outside to get the answer.  Less than 30 minutes they had soup LOL!  How's that for a scientific answer? :)

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funzo Posted 12 Apr 2016 , 12:59am
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Hi kakelady, 

Thank you for the reply, I appreciate this very much! I be sure to use Frostin Pride for "frosting" the cake and Pastry Pride to make the fillings!

BTW, AWESOME Original WASC recipe! It is totally a no-fail recipe :)

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imagenthatnj Posted 12 Apr 2016 , 2:26pm
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sugarbritches Posted 12 Apr 2016 , 2:34pm
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Yes I do now!  I hadn't realized when j started reading this thread that it began in 2009 and that it now had 215 comments with recipes etc.  What a goldmine!

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