Originally Posted by irenemurray
I'm not worried about the color of the frosting b/c I'm covering it w/fondant & I don't think it'll change it drastically. How much should I use? Just try & keep checking until I get the flavor I'm after? And, I did run across a recipe for a filling but not sure if I can find it. Can you pass it along?
It is hard to give you an amount to use since I am not sure how strong the extract is. I usually start with half of what I would normally use of Vanilla in a recipe. - I do generally add extract to taste - especially with a new one I have not tried. Much easier to add more than it is to remake a whole batch of icing if I over do the extract.
This is the basic recipe I used for the pineapple filling although I think I added a handfull of shredded coconut to the mix. I am not sure as it was a couple of years ago now that I made that cake. I often start adding things to adjust flavors where I want them to be. With fruit fillings I find a squirt of lemon juice is nice to add a touch of tartness is nice and sometimes enhances flavors - other times I will add different extracts or other things like coconut, nuts, even spices like cinnamon on occasion. etc - Just depends on where I am trying to go with the flavors. I hope this is helpful to you and not too confusing. I am starting to ramble tonight so it may be time for me to call it a night.
1 lrg can crushed pineapple
1 cup sugar
cornstarch and water mixture for thickening
Combine crushed pineapple and juice and sugar in medium saucepan. Bring to a boil over medium low heat and reduce heat to the lowest setting that can be managed while maintaining a simmer, - simmer for 10 - 20 mins stirring frequently to reduce. Thicken with cornstarch and water mixture. Cook, gently boiling for 2 minutes. Cool completely before filling cake.