Flavored Cake And Icing...

Decorating By treeg Updated 12 Oct 2005 , 12:15pm by treeg

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treeg Posted 11 Oct 2005 , 7:55pm
post #1 of 8

Okay, silly question...

I'm still relatively new to cake decorating, so most of my cakes have been DH with a touch of almond flavoring added to the batter. Yummy, but I'm doing a cake for my brother's local wedding reception this month and want to challenge myself a bit.

I've found the yummy recipe on this site for Toffee Cake. Sounds really easy (nice beginning step for me), but here's my question...can I use buttercream to ice it?? Will I lose the yumminess?

My plan: sorta almond colored buttercream icing with fall leaves cut from fondant that I'm drying right now in flat state and curved state (as if falling from the tree) colored burnt orange, yellowey color and maybe a burgandy color (haven't tried that one yet). I'd love to do chocolate curls to accent, but I've never done that and don't want to stress out! LOL

So, using a buttercream icing that has been flavored with almond and vanilla flavoring, can I put that on a Toffee Cake?

And...how can I tell when I can use Buttercream on a fun sounding cake recipe??

7 replies
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mamafrogcakes Posted 11 Oct 2005 , 8:50pm
post #2 of 8

I would say you can always use BC on a FUN cake! I always do!! They make so many extracts and flavorings, the possibilites are endless.
I've never made a toffee flavored cake but you will have to concern yourself with it being overpowering. I would go for something light (maybe just vanilla & almond) with not too much flavor. Since it's for a wedding recpetion you really don't want to use anything too freaky!
Sounds yummy!

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Kiddiekakes Posted 11 Oct 2005 , 8:53pm
post #3 of 8

Why not a white champagne cake for a wedding cake!!! It is really yummy!!! Replace the water in a cake mix with champagne and there yah go!!!

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twindees Posted 11 Oct 2005 , 8:55pm
post #4 of 8

I believe you can never go wrong with butter cream. I love it on any and everything. Go for it (Sounds YUMMY)

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alimonkey Posted 11 Oct 2005 , 9:10pm
post #5 of 8

I don't think I would use almond with the toffee cake. Maybe hazelnut or bavarian creme?

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treeg Posted 12 Oct 2005 , 1:34am
post #6 of 8

Wow...a gal goes home from work, homework, kids, dinner, dog, bed...and I've got a ton of answers! I like that!!

Thanks for the feedback. I agree with mamafrogcakes on the overpowering possiblity. I was considering that on my commute home as a matter of fact!

Kiddiekakes, I might have to try that champagne cake! That sounds reallyl yummy. My brother and sister-in-law are very....uh...."crunchy", if that is a description. They are very earthy, non-frilly, kid-like. One of the two cakes I'm making is a chocolate with peanut butter filling. They weren't even going to put tablecloths on the folding tables before I took over! LOL

alimonkey, I love the hazelnut suggestion...do you find that in the same form as the clear almond and clear vanilla like Wilton puts out? I would imagine that they are done by a different company (or am I being silly and it's just something that McCormick's puts out?). See...still a newbie here!

I'll have to share the cake pics when all is said and done. We are traveling 3.5 hrs for this party...and I haven't decided yet how to cart the cakes for this. Since the design is pretty simple, there shouldn't be too much issue (I hope, I hope, I hope!!).

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alimonkey Posted 12 Oct 2005 , 3:31am
post #7 of 8

Treeg - didn't realize you're brand new to CC. Welcome!!!!! I think you'll find this site pretty helpful most of the time, and pretty quick, too! I used to go on the Wilton site a lot before I found this place but it's really frustrating because it's moderated 5 1/2 days a week. So if you post something on Friday night, you won't get answers until Monday morning.

Anyway, back to the flavoring. For the hazelnut, use liquid coffee creamer as your liquid. It will give it yummy flavor and it will be nice and fluffy. Just add a little at a time. When I used the vanilla caramel flavor, I used the creamer for half of the liquid and the flavor was a little too strong. Your other option on flavors, other than liquid extracts, are flavored oils. Lorann makes some, I'm not sure anybody else does. I have their bavarian cream oil. All it takes is a few drops per batch, and it's great if you want a subtle flavor too.

How many layers is the cake? If it's only 2, you can probably get away with just doweling it (make sure there's one all the way through the cake.) If there are 3 or more, I'd assemble on site for sure.

Good luck. Sounds like a beautiful cake.

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treeg Posted 12 Oct 2005 , 12:15pm
post #8 of 8

Ooh, I love the Hazelnut idea with creamer! That's convenient! I think I'll try that.

I'm going to do two cakes...two layers each, both the same size. They will sit next to each other (one on a cake plate, one low to the table). My brother and wife are so casual that they didn't even have a tiered or stacked wedding cake for their "official" reception (they were married in upstate NY, our family and most of their friends live in NC).

Now I'm really excited about this cake...I'm loving this Hazelnut idea for the icing!! icon_surprised.gif) I'm ready to start baking! (it's a shame that this full-time job thing gets in the way of all of my fun!)

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