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best flavorings for IMBC?

post #1 of 23
Thread Starter 
Mine just tastes "sweet" but no definite taste. I've added more vanilla and sometimes almond extracts but still...not great. I found that liquers taste best but I want to let my kids eat the cake and they don't go for those flavours (duh).

Any suggestions?

Also, do you use corn syrup, regular sugar or superfine sugar when you boil the sugar syrup?
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post #2 of 23
Add a dram of Lorann flavoring!! They have some great flavor options.
post #3 of 23
Thread Starter 
I can only buy it online in Canada. Which flavours are best?
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post #4 of 23
Sugar, not corn syrup. Lemon curd, orange curd, passion fruit curd, lime curd, strawberry puree, any berry puree, chocolate, white chocolate, made with brown sugar for carmel or add carmel. A lot of possiblities. No lorann oil needed...and I don't suggest those either.
post #5 of 23
Quote:
Originally Posted by LaBellaFlor

Sugar, not corn syrup. Lemon curd, orange curd, passion fruit curd, lime curd, strawberry puree, any berry puree, chocolate, white chocolate, made with brown sugar for carmel or add carmel. A lot of possiblities. No lorann oil needed...and I don't suggest those either.



LaBella...why no LorAnn?
post #6 of 23
For me, JMHO, nothing against lorann oils, but IMBCS/SMBC has a very subtle texture/taste. It is also very excepting of a variety of additves. I feel, JMHO...cause I know how easy people get offended on this site, that to keep the calibur of quality a SMBC/IMBC has, it is better to add natural flavorings to keep it's refined taste. No matter how good the quality is of lorann oils, it is intended for candy and will impart that artificial flavoring, which is not the desired taste in soemthing as refined as a SBMC/IMBC.
post #7 of 23
Quote:
Originally Posted by LaBellaFlor

For me, JMHO, nothing against lorann oils, but IMBCS/SMBC has a very subtle texture/taste. It is also very excepting of a variety of additves. I feel, JMHO...cause I know how easy people get offended on this site, that to keep the calibur of quality a SMBC/IMBC has, it is better to add natural flavorings to keep it's refined taste. No matter how good the quality is of lorann oils, it is intended for candy and will impart that artificial flavoring, which is not the desired taste in soemthing as refined as a SBMC/IMBC.



Just curious icon_wink.gif
post #8 of 23
No problem. icon_wink.gif
post #9 of 23
Thread Starter 
I have to agree with LaBellaFlor on the oil issue. I have a vial of mango oil flavouring that I added to IMBC once and it just didn't impart a mango flavour at all. I found it hard to describe but "candy" taste is a perfect description. I thought it was the particular flavour that was off but I see now that it might have been the oil....hmmm.

I will definitely have to try that brown sugar for caramel flavour - YUMMY!

I really gotta try my hand at curds - they sound so versatile.
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post #10 of 23
Very versatile. Great as a filling and for flavoring IMBC.
post #11 of 23
Quote:
Originally Posted by Motta

Mine just tastes "sweet" but no definite taste. I've added more vanilla and sometimes almond extracts but still...not great. I found that liquers taste best but I want to let my kids eat the cake and they don't go for those flavours (duh).
Any suggestions?

Also, do you use corn syrup, regular sugar or superfine sugar when you boil the sugar syrup?




I like mine Naked. Love that butter taste! Sometimes I will add some bouquet or rose water.
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post #12 of 23
Quote:
Originally Posted by Motta

I have to agree with LaBellaFlor on the oil issue. I have a vial of mango oil flavouring that I added to IMBC once and it just didn't impart a mango flavour at all. I found it hard to describe but "candy" taste is a perfect description. I thought it was the particular flavour that was off but I see now that it might have been the oil....hmmm.


Oh wow, I just went through this this weekend! I made a mango puree and tried some oil flavoring to punch it up a bit. I agree that the oil wasn't necessarily "mango flavored" but just kind of "fruity". I'd intended to use it in the IMBC to make IMBC but I changed my mind after tasting it.

If you don't like the naked taste, the above suggestions are fantastic. Chocolate is spectacular. I usually make ganache and add that but I see plenty of people just use melted (but cool) chocolate. If you don't like it so sweet, use 70% chocolate. I tried cream cheese once and it was delicious.
post #13 of 23
I love white chocolate in my SMBC. Got to try the curds though.
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post #14 of 23
Lemon curd mixed is so so delicious. I also made some Irish cream SMBC for a birthday cake a few weeks ago. It was awesome.
post #15 of 23
why not use corn syrup? I have a recipe that calls for corn syrup. I haven't tried any recipe without using it....is there a difference?
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