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Flavoring your cake batter or frosting.

post #1 of 15
8/6/05 at 10:09pm
Thread Starter 
Hi Everyone,
For those who have added flavors to your cake batter or buttercream, may I ask how much you use for each? And what is the most popular or most requested and best flavor in your opinion? Any that you'd totally stear clear of?

I've seen those tiny bottles of liquid flavorings in a gazillion flavors and am really wanting to try some.

Thanks!
KimAZ
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post #2 of 15
8/6/05 at 10:23pm
Hi Kim,
I have used the following flavors in my cakes or frostings. Amaretto, Chambord, Baileys, Creme Brulee liquors. Usually for the cakes, I would poke holes in the cakes while they are still warm and pour some over the cake. For frostings, I add about 1/4 liquid cup. You can add more if you choose but I try not to make the cake too boozy. For non-alcoholic versions (smile) such as lemon I use lemon juice, lemon zest and lemon extract. Same with orange, orange juice, orange zest, orange extract. I also use almond and vanilla extracts.
I have some oils but have not used them in cakes, I tried them in fondant before.
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post #3 of 15
8/7/05 at 4:09am
I am presuming you are talking about the oils that come in the tiny bottles and every flavor from Amaretto to Watermelon. Never EVER put a quarter cup of oil-flavoring in a cake tho unless that cake is REALLY REALLY big! icon_lol.gif With oils you just need a few drops, they are very concentrated (that is why the bottles are very small). I have heard people around here who have used the oils in their cakes and icings, and even the labels on the oils say they can be used for cakes and cookies. I havent made a cake with them yet tho, I have only used them in candy.

My first cake using flavoring will be Bubble Gum or Cotton Candy lol! Just kidding-I think that would be a bit of a stretch in a cake. Maybe I would do it with kids cookies tho. I think the first one I will try in a cake will be coffee, see if it does a better job than using crystals (and since I dont use instant coffee, it would actually be cheaper as I do not have to buy a more expensive jar of good instant coffee and wonder what to do with the rest of it). Coffee-flavoring I know I could pass off in a cake.

I was in the cake supply shop yesterday and they have a huge assortment.
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post #4 of 15
8/7/05 at 5:14am
I use butter/vanilla flavoring in my BC. I usually add about 1 1/2 tsp. per recipe. I also use a stick of butter in the recipe. My recipe makes about 3-4 cups.

For coconut cakes, I will use 1 1/2 tsp of coconut extract in the icing recipe and a few tablespoons to the cake batter.

I have also used almond extract and another popluar choice where I live is something called creme bouquet. It is a flavoring that combines several flavors. I have found it at my local cake shop.

Also, I have tasted bc flavored with fruit drinks like raspberry lemonade. That was unusual, but very tasty. The girl that made it used enough to flavor and then added a little more sugar to get it to the right consistency.
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post #5 of 15
8/7/05 at 5:52am
Quote:
Originally Posted by KimAZ


For those who have added flavors to your cake batter or buttercream, may I ask how much you use for each? And what is the most popular or most requested and best flavor in your opinion? Any that you'd totally stear clear of?



I believe you mean LorAnn oils. They are very concentrated and don't take much, but how much to use varys on what you're using it on. You kind of have to "flavor to taste". A popular one I've found is Butter Nut. I also use the Bavarian Creme to flavor my pastry cream, and Cheesecake or Sperimint to flavor wedding mints. There are so many good ones. I haven't run into a really bad one yet, but I've only tried about a dozen of the many flavors. Just pick flavors you generally like anyways. icon_biggrin.gif
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post #6 of 15
8/7/05 at 6:13am
i havent used the oils for cakes. but i have used them for frosting and candy. ived cherry,lemon,strawberry,peppermint,mint,watermelon,bubble gum and rootbeer icon_smile.gif

there great to used and fun to try. just dont use too much
its starting to look alot like baking.
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its starting to look alot like baking.
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post #7 of 15
8/7/05 at 8:19pm
I have only used the oils in fondant and I use very little as they are very concentrated. I have not tried them in frostings or candy
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post #8 of 15
8/7/05 at 8:27pm
The lady who taught the wilton classes I took told us to add 1/2 tsp of butter flavoring and 1/2 tsp of almond extract flavoring to each recipe of buttercream frosting, and I found that it really does make a difference in the flavor. I have not tried any other combinations as I'm not very good with experamenting yet.
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post #9 of 15
8/7/05 at 9:05pm
Hi Kim,

I have used a variety of the Loranns oils and other concentrated flavorings (you can get them at ABC in Phoenix). It only takes a couple of drops of these flavors..if you put too much, it will make your cake/frosting (whatever you are putting it in) bitter tasting. It is definitely to taste. The only one that I have tried that my hubby doesn't like is the licorice one..but then again, he doesn't like licorice, so that makes sense.
Joanie
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Joanie
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post #10 of 15
8/7/05 at 9:24pm
For cake batter...I love to use mexican vanilla, vanilla butternut extract, and sometimes instant pudding. For a double batch of buttercream icing...I use 2 teaspoons mexican vanilla, 2 teaspoons butter extract, and 1 teaspoon cream bouquet extract.
traci
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post #11 of 15
8/8/05 at 6:00am
I couldn't resist those little bottles of flavoring! I made watermelon frosting for my dd and she loved it. I just added a few drops 1/8(?) tsp. to the frosting.

I have only begun to use extracts. A tiny bit of almond really enhances the flavor of cake or frosting. I did not like the rum extract-too fake. I can not even stand the smell of the butter extract. It smells and tastes like the fake butter they use at cinemas. Use sparingly!

My mom was really big on lemon bundt cakes when I was growing up. Pretty much everyone seems to like a light-lemon, buttery cake.
Sleep deprived
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post #12 of 15
8/8/05 at 6:07am
I have tried Loraine almond and champagne flavors. The almond was okay, but tasted fake. The champagne tasted like hard liquor and nothing like champagne at all. So far I'm not impressed. I'd rather have the real thing or nothing at all.
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post #13 of 15
8/8/05 at 8:31am
Most preferr in the batter a combo of mexican vanilla and butter extracts. In the frostings - either vanilla/butter or almond, lemon, or orange.
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post #14 of 15
8/8/05 at 8:44am
the Loranine oils I use only for candy and not in cake batter or frostings... too fake tasting because they are just too concentrated in flavor and therefore to heavy tasting for frostings that require a delicate taste. Use extract flavorings instead of the flavored oils in the teeny-tiny bottles. Just my opinion.
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post #15 of 15
8/8/05 at 8:55am
Quote:
Originally Posted by mommykicksbutt

the Loranine oils I use only for candy and not in cake batter or frostings... too fake tasting because they are just too concentrated in flavor and therefore to heavy tasting for frostings that require a delicate taste. Use extract flavorings instead of the flavored oils in the teeny-tiny bottles. Just my opinion.



Thanks. Those tiny bottles are so cute though I wanted to try some icon_smile.gif It wasn't really strong, but I just didn't care for it.

I've also tried the Crème Bouquet. It was awful. I don't know why you'd want your frosting to taste like that. It didn't even taste like food, it was more like eating your perfume.
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