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Amoretti - Got It - Now How Do I Use It? HELP!! - Page 2

post #16 of 25
3/17/09 at 5:25am
I made a marble cake the other day and flavored the yellow cake with the cappacino-tiramisu compound. It was fantastic!!! It complimented the chocolate swirled through the cake, and took the flavors up a notch. My clients raved about it, and ordered the cake for their upcoming wedding. The cappacino-tiramisu is a keeper for me. icon_lol.gif
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post #17 of 25
3/17/09 at 9:19am
MCC how much of the compound did you add in the yellow cake if you don't mind sharing.?
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post #18 of 25
3/17/09 at 10:15am
I added approximately half of the sample jar, and it was a subtle flavor. My client has a pallette for this type of flavor and preferred it a little stronger. I could have used the entire sample jar for her cake, and this was just one batter that filled an 8" square pan.

Does anyone know the pricing of Amoretti's products? The product list I received did not include any prices. I'll call them if anyone does not have the info.
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post #19 of 25
3/17/09 at 10:21am
I didn't receive any prices either. That's usually not a good sign!
I has a sad. I can has cake?
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I has a sad. I can has cake?
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post #20 of 25
3/17/09 at 10:49am
These flavors are yummy, some people like to add little by little until it tastes good to them and some others like precise instructions, that's me.
So, I wanted to make a banana tasting fondant. I used the Foster recipe.
I made only half of it. I converted 1 pound into grams (454) and multiplied by 5% which the compound recommends. = 22.7 grams. So i used my digital scale and weighted 22 g. I added this to a measuring 1/4 C and filled the rest with the syrup.
Does this make sense? A percent is a percent, if you have a greater quantity, lets say 5 pounds, convert to ounces 5x16 =80. x 5%=4 oz, so that's more or less what you have to add.
The compounds advise 3% to 5% so maybe you want to start with 3%.
I have pre-measured every container in my kitchen in case I need to weight whatever it contains . Just subtract it from the full weight.
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post #21 of 25
3/17/09 at 2:33pm
I was told a bottle not sure how much was in it but it runs 40.00 and they were in the process of making smaller bottles that would run 20.00 when I spoke to the lady over the phone that's what she told me. So I wonder if it would be worth it? Ive yet to try my 7 samples.. Some of my clients don't want to pay the extra amount...I may for my own prefrence though.
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post #22 of 25
3/18/09 at 4:52pm
I got my samples today and received pretty much the same as cmyoung5. I can't wait to try some! thumbs_up.gif
Anyone else try these???
Any more tips are appreciated!
You know we can't afford to let one moment pass us by
'Cause it's a short piece of time...

http://ohbakes.blogspot.com/
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You know we can't afford to let one moment pass us by
'Cause it's a short piece of time...

http://ohbakes.blogspot.com/
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post #23 of 25
3/18/09 at 4:56pm
this is directly from Amoretti

"The compounds come in a 2.2lb pack size. The pricing varies depending on the flavor. If you tell me the specific ones you are interested in I can give you the prices."

I don't know which ones I would want to try again yet, but MCC if you want to email them, this is the lady I've been dealing with. She's really nice.


Bryanna Torlai
Amoretti / Baristella / Capriccio
Bryanna@amoretti.com>
451 Lombard Street
Oxnard, CA 93030
TEL: 805 983-2903 option 2
FAX: 805 604-0369
TOLL FREE: 800 266-7388
http://www.AMORETTI.com
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post #24 of 25
3/18/09 at 5:16pm
Amoretti products vary greatly in their use-

Extracts- cake batters and powdered sugar type frostings
compounds - egg based buttercreams, custards mousses etc
swirls or glazes- cheesecakes mousse cakes etc.

you will use an extract just like your vanilla, creme bouquet etc.. and in similar quantities
compounds are very concentrated. they are designed not to change the water balance in things like ice cream, custard etc. We use about 5% the total weight- ie: if you make a buttercream with 1 lb butter and 2 lb sugar, you would add UP TO 2.4 oz of compound start at about 1.5 oz.

glazes and swirls are typically flavored coumpounds with vegetable gums etc. added to them to make them behave in a certain way: ie: swirls won't sink in cheesecake batter and glazes set a cuttable surface. They can be used in almost any quantity you like.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #25 of 25
3/21/09 at 5:39pm
I used the wild strawberry compound today in my coconut bettercreme
and it was really tasty!
You know we can't afford to let one moment pass us by
'Cause it's a short piece of time...

http://ohbakes.blogspot.com/
Reply
You know we can't afford to let one moment pass us by
'Cause it's a short piece of time...

http://ohbakes.blogspot.com/
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