2 flavor things I've run across and figured I'd share with you all.

First is that I've heard people ask about using flavored syrups (like for coffees and things) in BC and I just tried it. It worked wonderfully! My mother's day cakes are almond with raspberry filling. So I flavored my BC almond and took some of it to make my piping BC. I wanted it to be pink but instead of adding gel to it I decided to add some raspberry syrup. It worked out fantastically! Nice color and great flavor!

2nd- I was eating at Long Horn Steakhouse the other day and they have a new cake that was really good. It was Key Lime Cake. Yellow butter cake, keylime flavored frosting with a graham cracker "crust" on the outside. It was very good and probably wouldn't be too hard to replicate.

Just thought I'd share!

Sometime if you call the pastry chefs when they are not bz they will share their recipes or you can email them. I have been lucky that way. Thanks for your suggestions too.

[quoSo I flavored my BC almond and took some of it to make my piping BC. I wanted it to be pink but instead of adding gel to it I decided to add some raspberry syrup. It worked out fantastically! Nice color and great flavor!
te]
pardon the novice here!
did that not make the bc runny?did you substiute that for- lets say milk?
sorry if its really
but this seems like such a great idea once i can get it straight in my little head[/quote]

Papu,
Yes I substituted it for the milk (or in my case, for the water).

I creamed the butter and crisco like normal, added the almond flavor and sugar. Then added some water. I took most of that out to frost the cake with, but then took the remainder and added some of the syrup to color it and to thin it for piping.

Thanks for the tips. I think I'll try a key lime cake this weekend