What flavors do you all prefer to use in cakes or icings to change flavors? I would like to offer some different options when orders come in.

The strawberry gets my approval. It does tint the icing pinkish though, just a tad. I normally use it as a filling only, not as an icing flavor.

I never thought about just doing a flavoring in the center icing layer. Thanks for that!

It's my oh-so-eloquent way of being lazy
The less I have to wash the 5-qt. bowl, the better

I get so tired of washing my 5 qt. bowl. I am starting to get spoiled, though. If I am working on a big cake, the mess piles up and then I get too tired to clean. The next morning my DH has done it for me! Yeah....Then I can start over with another mess!

I've used the lemon and the orange - like both. I've also mixed the lemon Lorann oil with raspberry extract to get a lemon raspberry buttercream.

I'd like to hear what other Lorann oils people like the flavor of. I don't want something to taste "artificial" and there are too many flavors for me to buy and sample myself.

I regularly use the champagne and the cheesecake flavors. Make a whole-egg white cake batter and add either 1/4 teaspoon of the champagne or 1/2 teaspoon of the cheesecake flavor. Those are both favorites of my brides. I also make a champagne icing to go with the champagne cake by adding one of the dram bottles' capfuls of champagne flavoring per 3-cup recipe of my regular buttercream, in addition to the normal vanilla and butter flavors I normally use.

Deanna

I have used the strawberry in my mmf, and it tasted really good. i have a raspberry/vanilla cake i'm going to make(on the back on the softasilk flour box) and i bought the raspberry oil to add to the buttercream. i can't wait to taste that! It's a nice option I offered to my wedding clients. And they seem to really like it!