| Author |
Message |
MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2895
Location: CA
|
 Posted:
Wed Nov 04, 2009 8:23 pm |
  |
| mom2twogrlz wrote: | | cas17 wrote: | | andrea called me as well and was so sweet and helpful stressing that i should call if i had any questions or needed help using their products in my recipes. i can't wait to get the samples to start experimenting! |
It' so good to see everyone using Amoretti flavorings. I am new to cake decorating, and my sister works for them, she got me a ton of stuff and I love it!!!! You should try their fondant, it is perfect, so easy to work with. |
I didn't have such a good experience with them, sorry. Their customer service rocks, but they still call me once a month, even though I've told them I'm not happy with their flavorings. It's just too hard to get the amount to use perfect - if you use just a tiny bit too much you ruin a whole batch because it gets bitter. No fixing it. I wish they had something I could use tsp for tsp instead of having to figure everything out mathmetically - they have a wonderful list of flavors. |
|
|
     |
 |
|
|
|
MaryAllison
Junior Member
Joined: Jul 30, 2007
Posts: 50
Location: Spring, Texas
|
| Posted:
Wed Nov 04, 2009 8:38 pm |
|
I just started to read this thread as it sounded very, very interesting...Gourmet Flavors! I couldn't resist my curiosity. My sweet tooth was calling! LOL
Thank you all for posting such delicious and useful information. You all CC members are incredibly awesome!
Thanks, again, for sharing!
Allison |
|
|
| |
|
|
tomatoqeen
Regular Member
Joined: Apr 03, 2008
Posts: 187
Location: Turlock, CA
|
| Posted:
Thu Nov 05, 2009 9:00 am |
|
OK I need some quick info -- If I am using Frostin Pride and I mix say two cups liquid with 1/2 c. milk and a package of pudding, do my cuppies need to be refrigerated? I want to ice them now for a function tonight, but I don't want to make a bunch of kids sick!! Thanks so much!! |
|
|
| |
|
|
cupcakeatheart
Junior Member
Joined: Oct 21, 2009
Posts: 27
Location: Wichita, KS
|
| Posted:
Thu Nov 05, 2009 10:16 am |
|
So I was perusing my cook books last night and found some new flavors I don't think we've mentioned:
-white macadamia nut
-cherry cordial
-sea breeze (grapefruit and cranberry)
-blackberry
-Strawberry shortcake
-cranberry w/ginger cream cheese
-chocolate zucchini spice
-cranberry-lemon
-stawberry/lemon w/ banana coconut filling
-tres leches w/ dark chocolate and/or rasp
-Rosewater raspberry
-lemon blueberry
-tangerine w/ a hint of orange
-pistachio rosewater
Not that we really need more flavors but what's a couple more |
|
|
| |
|
|
TNTFundraiser
Forum Addict
Joined: May 14, 2009
Posts: 539
Location: Virginia Beach, VA
Birthday: Mar 21
|
| Posted:
Thu Nov 05, 2009 10:25 am |
|
I know I've seen the cherry cordial on this thread, but the sea breeze you wrote here really caught my eye! |
|
|
| |
|
|
sugalips
Junior Member
Joined: Oct 15, 2006
Posts: 57
Location: Durango, Colorado
Birthday: Jun 23
|
| Posted:
Thu Nov 05, 2009 12:11 pm |
|
So, cupcakeatheart, do you have recipes to go with those new flavors????   |
|
|
| |
|
|
cupcakeatheart
Junior Member
Joined: Oct 21, 2009
Posts: 27
Location: Wichita, KS
|
| Posted:
Thu Nov 05, 2009 12:28 pm |
|
I found them as scratch cupcake recipes and am trying to make them work for WASC I'll let you know what I come up with and you guys can let me know what you think.
Where's the cherry cordial recipe?  I can't believe I passed that one up |
|
|
| |
|
|
TNTFundraiser
Forum Addict
Joined: May 14, 2009
Posts: 539
Location: Virginia Beach, VA
Birthday: Mar 21
|
| Posted:
Thu Nov 05, 2009 12:41 pm |
|
Cherry cordial is the Cherry cake recipe on the google document. Just below the recipe, it has the variation of making it into Cherry Cordial. |
|
|
| |
|
|
cupcakeatheart
Junior Member
Joined: Oct 21, 2009
Posts: 27
Location: Wichita, KS
|
| Posted:
Thu Nov 05, 2009 1:08 pm |
|
Oh those senior moments sneak up on me.. Thanks TNTFundraiser |
|
|
| |
|
|
Cakenicing4u
Forum Addict
Joined: Nov 22, 2006
Posts: 501
Location: PA
Birthday: Nov 05
|
| Posted:
Thu Nov 05, 2009 6:10 pm |
|
| MacsMom wrote: | | kake4me2 wrote: | I am about to make the red velvet cake and I need your help.
I could only find French Vanilla creamer, is this going to be okay flavor wise. Also do I use the taller 1oz Wilton red food coloring bottles or the smaller 1/2oz bottles.
Thx!! |
I know it's been answered, but yes French vanilla is fine. And I use the taller 1oz bottles of red-red, it gives the deepest red color (or Americolor super red).
I compared my version of RV to Duncan Hines and to a scratch recipe with vinegar and buttermilk - maybe it's just me and my super-inflated ego (LOL  ), but I do prefer the one I managed to conjure up with 2 white mixes and one chocolate mix.
I seriously have to get to work on modifying my flavor list. Who is going to take me seriously when I offer up 80 flavor combinations!!
I was thinking of sending out a mass e-mail to everyone who has ordered a cake from me and getting each of their top 5 to 10 flavor preferences (not offering samples, though!). I'd offer them a 10% discount on their next cake order for helping out.
...OR... I could save the discount and just post them all in a new post to get CC'ers opinions!  |
I'm sure that this will push it to the 276th page... boy am I sorry that I didn't keep up with this thread... I love all these combos... I'm going to offer a "Cake of the week/month" program for my regulars and local business... and this will make it sooooo much more fun!!
Diana |
|
|
  |
|
|
FullHouse
Frequent Member
Joined: Oct 08, 2008
Posts: 416
Location: USA
|
| Posted:
Fri Nov 06, 2009 6:26 am |
|
[quote="Cakenicing4u"]| MacsMom wrote: | | kake4me2 wrote: | I am about to make the red velvet cake and I need your help.
I could only find French Vanilla creamer, is this going to be okay flavor wise. Also do I use the taller 1oz Wilton red food coloring bottles or the smaller 1/2oz bottles.
Thx!! |
I know it's been answered, but yes French vanilla is fine. And I use the taller 1oz bottles of red-red, it gives the deepest red color (or Americolor super red).
I compared my version of RV to Duncan Hines and to a scratch recipe with vinegar and buttermilk - maybe it's just me and my super-inflated ego (LOL ), but I do prefer the one I managed to conjure up with 2 white mixes and one chocolate mix.
I seriously have to get to work on modifying my flavor list. Who is going to take me seriously when I offer up 80 flavor combinations!!
I was thinking of sending out a mass e-mail to everyone who has ordered a cake from me and getting each of their top 5 to 10 flavor preferences (not offering samples, though!). I'd offer them a 10% discount on their next cake order for helping out.
...OR... I could save the discount and just post them all in a new post to get CC'ers opinions! |
I'd be more than happy to vote and save you the 10% discounts, it would be fun, plus, I owe you for all the recieps you've shared CREAMSICLE is my FAVORITE!!!!! I think maybe you should start a new thread for that so you don't have to weed through all the other posts to get your results. Post a link here to that thread so everyone following this thread will see it. |
|
|
| |
|
|
bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
|
| Posted:
Fri Nov 06, 2009 7:55 am |
|
Remember if you can't keep all the recipes straight, click on the link in my signature which brings you to all the google docs of all the threads (including this one) that have them.  It's just a way to keep them all together. |
|
|
 |
|
|
kcjc
Junior Member
Joined: Mar 11, 2007
Posts: 83
Location: North Carolina
|
| Posted:
Fri Nov 06, 2009 1:07 pm |
|
Hi ,i've been reading this thread for a couple of days but i have to get a wedding cake done for tomorrow.looking for a suggestion for wedding cake filling.. 3 layers of wasc I purchased wedding bouguet flavor .not sure if i like it but i may have added a little to much. Will also have fondant.
Brides seperate cake is red velvet w/cream cheese frosting. grooms cake is lemon w/raspberry mousse w/fresh raspberries.
I didn't want to repeat flavors from the two additional cakes.
Any suggestions ? no time right now to look thru everything.
Thanks guys love ,love this thread |
|
|
| |
|
|
kcjc
Junior Member
Joined: Mar 11, 2007
Posts: 83
Location: North Carolina
|
| Posted:
Fri Nov 06, 2009 1:52 pm |
|
I've decided to go with apricot for bottom tier.
I make an apricot glaze out of smuckers preserve w/kayro that i simmer down. had some left over that was nice and thick. had some apricots already cut up so I purred them a litttle folded them into the glaze..folded that all into the buttercream ..yummy. I did decide to go with using the raspberry mousse for second layer. ugh now the top. This is a gift cake so i kind of have freedom. Bride just doesn't like coconut.
Kind of a surprise wedding reception. Bride and groom got married last weekend.
Thanks ,karen |
|
|
| |
|
|
kcjc
Junior Member
Joined: Mar 11, 2007
Posts: 83
Location: North Carolina
|
| Posted:
Fri Nov 06, 2009 2:03 pm |
|
What would Chambourd or pomogranite liquer do to the buttercream?
(made w/4 sticks butter ,heavy whipping cream and a good spoonful of crisco for some thickening and of course confectioners sugar. Will the liquer incorporate well.And it's not like cooking it off and just being left with the flavor.
The clock is ticking ..Yikes |
|
|
| |
|
|
|
|
