I have used 3 sets of these for many years and wish I had more. Although the newer designs are like 1 board with 3 different "waves" in it...this older model with its design is much...
I always have some of the White in my pantry for those days when the grandkids are over and want to make something. I have many of the other colors...but sometimes the kiddos want to make their...
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Custom Cupcake Wrappers are an easy way to add a special touch to a party. I like to use them for baby showers because I can put the name of the family on the wrapper. And no...
I live in MO in the summer and TX in the winter. Both of my kitchens have the pro mixer. I absolutely love both of my pro Kitchen Aids. Very sturdy and wonderful for breadmking. I still wish that...
I just went through and got some great ideas and wanted to thank everyone for the post, I also wanted to know when adding the lorann oil to the cake batter due I still add the vegetable oil or does that replace the oil? also when flavoring buttercream with lorann oil do I still use one dram or does it depend on how much buttercream I am using? I am new to the gourmet flavors all my cakes are basic with basic buttercream so again I am very grateful for this forum.
The flavored oils are like an extract, but made with oils instead of alcohol so they work well in chocolate and candy.
They are super potent so they are mostly sold in tiny little bottles, called drams, that are qual to 1 teaspoon. You can buy larger bottles directly from their website https://www.lorannoils.com/c-6-super-strength-flavors-candy-oils.aspx
but the best price for the drams is at Fondant Source .com (sold in 2-dram packs).
Super Wal Marts have begun carrying them, but not in my town.
I use 1 dram in the WASC recipes and in buttercream, but it also depends on the flavor so you have to experiment first. Some of their flavors seem to be much more potent than others.
I e-mailed www.amoretti.com last night requesting a catalog saying that were highly recommended ( THANK YOU linstead!) and they called me this morning to make sure it was okay if they sent samples.
Of course! Bring 'em on! After talking to her more she decided to throw in a few extra samples and she said that thier samples are free, so if I want to try something before I buy to just call and ask!!
She said their flavors are used by top cakers and win competitions left and right (well, in better wording than I'm am repeating)...
AND... she gave me even more flavor ideas!
Moji-lada ~ Lime and coconut.
Mimosa ~ orange and champagne cake.
Tangelo ~ Tangerine and grapefruit.
Oh, and I forgot, they have anew flavor from the Tonka bean, which has tones of vanilla, almond, cinnamon, and cloves. The bean itself is illegal in the US and UK because the seed contains coumarin, which can be lethal in large doses, but they have captured it's flavor.
Thinking about that chocolate layer, I doubt it would stay crunchy when hardened between moist cake, but I'll give it a shot anyway.
OMGosh!!!!! This thread is fantastic...so many ideas and I'm not sure which one I want to try first.
MacsMom....thanks for all the different flavor combos. Not sure if it's been asked/answered or not..but which ones do you find that are your clients favorites?