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Kitchen Aid Mixer Battle

post #1 of 12
8/19/05 at 10:03am
Thread Starter 
I'm going to paint on a cake using luster dust, and I've read that you can use both vodka and vanilla as your liquid....but I'm not sure which one I should use. Will the vodka leave an alchohol aftertaste? Anyone who has experience with this, I'd love to know how you do it! TIA- icon_biggrin.gif
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post #2 of 12
8/19/05 at 10:15am
..I've always used lemon extract. It absorbs quickly and really doesn't alter the flavor of whatever you are putting in on!
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post #3 of 12
8/19/05 at 12:47pm
I´m using lemon extract too, but as you can´t buy it in germany it would be intereting to hear if vanilla would work as well.
Best wishes Tuggy

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Best wishes Tuggy

~the only limit is your imagination~
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post #4 of 12
8/19/05 at 1:30pm
I've used vodka to paint on the seashell cake. You couldn't taste it that I noticed. I never have lemon, but i heard that works too. I didnt' know about vanilla.
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post #5 of 12
8/19/05 at 1:57pm
I've read up on painting with luster dust and that the lemon and vodka are used based on the fact that the high alcohol content will evaporate quickly - not moistening the fondant it's being applied to (making it mushy). These are what most people use when painting with luster dust. As the alcohol evaporates quickly - just put a little more in the luster dust to liquify some more. The great thing about that is that whatever is left over of the luster dust can be re-used cause it will turn back into powder form after the evaporation process takes place - waste not want not. I don't know about the vanilla though but I don't think that evaporates. I could be wrong. icon_smile.gif
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post #6 of 12
8/19/05 at 2:14pm
Thread Starter 
When I say vanilla, I'm referring to the clear vanilla extract - from what I understand, all extracts have alcohol in them, so I don't know why it wouldn't work as well...just wanted to clarify icon_smile.gif
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post #7 of 12
8/19/05 at 2:23pm
Vodka. I completely agree with BJ.
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post #8 of 12
8/19/05 at 2:26pm
Thread Starter 
Lucky me....I just happen to have some in the freezer!!! lol icon_razz.gificon_twisted.gif I think I'll use the vodka - I just hope that it doesn't leave a taste behind.
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post #9 of 12
8/19/05 at 2:27pm
Give it a try, do you have a little scrap of fondant around? be sure to give it a little while to dry.
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post #10 of 12
8/19/05 at 2:29pm
I was watching an episode of Mama's Family (TBS, 6am), and they made a cure-all medicine, and Vanilla Extract was the "secret ingredient." Well she put too much and thwy were getting loopy!!! Turns out the grandson has it analyze at class. It is like 35 percent by volume.

Not sure if it true, but I've been waiting to share this story with all you cake people.
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post #11 of 12
8/19/05 at 4:25pm
I've used vodka without any any after taste

AShiana
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Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
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post #12 of 12
8/19/05 at 4:39pm
Lemon extract is the way to go, unless your state sells liquor with a higher percentage than 84%.
While vanilla extract has some alcohol in it, only 35%, lemon extract has a whopping 84%.
As BJ explained, this lends to quick drying and no aftertaste. Also too, the lemon oils in it lend a shine to the finish...
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