Amoretti Users?!

Baking By CiNoRi Updated 21 Mar 2011 , 12:56am by CiNoRi

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CiNoRi Posted 19 Mar 2011 , 3:25pm
post #1 of 7

Hi all!

A while back i got the Amoretti sample kit... LOVED what I have used... however i have only used things in frostings and such, so adding to taste.

I know the extracts and such are supposed to be concentrated... do you have issues firing how much to use?

Also I have a cake coming up where they have requested a raspberry puree kinda filling...This will be a decorated cake, and most likely will not be able to be in the fridge once i start decorating. I had thought about using something from Amoretti, maybe their "Raspberry Compound" would work? Have you done this? Do you just spread a thin layer? I'm just not sure the best way to use it with out doing too much or too little.

Any help is appreciated!

6 replies
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russette80 Posted 19 Mar 2011 , 3:54pm
post #2 of 7

I just got some samples from them and have not used them yet, but I did just make a raspberry filled cake that had to be let out of the fridge. I used the the Raspberry icing frits added to buttercream (OMG yummy!) and the henry and henry Raspberry sleeve filling. put a thin layer of both between each layer and torte'd layer. This cake was soooo yummy and EVERYONE raved about how good it tasted.

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CiNoRi Posted 21 Mar 2011 , 12:32am
post #3 of 7

That is a thought with the H&H fillings... I always forget about them. thanky!

Anyone have experience using thee products?

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mom2twogrlz Posted 21 Mar 2011 , 12:44am
post #4 of 7

I have used quite a few Amoretti products, my sister used to work for them. All of their compounds are shelf stable, so you can leave your cake out without a problem. The compounds are super concentrated, so I wouldn't use it as a filling itself. I add it to Bettercreame for a nummy mousse type filling. The swirls are meant to use at full strength or just swirled into something, so that would work. You should try their fondant, it is fantastic. I used to use it, but even with my sister's discount it was a little too pricey for my free cakes.

As for the amount to use, it is designed to be added per a weight ratio. I don't weigh my indredients, so I just eyeball and taste until I like it.

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CiNoRi Posted 21 Mar 2011 , 12:54am
post #5 of 7

I didn't realize they did fondant. cool will check it out!

Thanks for clearing it up I had talked to oneone there a while back and they made it sound like i could use it as a filling... im so glad I checked here. I don't think she understood what i was looking for!

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mcdonald Posted 21 Mar 2011 , 12:55am
post #6 of 7

my raspberry filling is a jar of raspberry jam/preserves and a small box of raspberry jello ! I learned from someone of this site.

I just open a jar of jam and pour the jello powder in it.. put it in the microwave for a minute or so. until it is somewhat warmish... stir well. Then I put it in the fridg to set up... One of the best tips ever!!! Doesn't have to be in the fridg. Can do this with so many flavors!!

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CiNoRi Posted 21 Mar 2011 , 12:56am
post #7 of 7

ooh that's cool
ill have to try it!

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