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Amoretti users?!

post #1 of 7
Thread Starter 
Hi all!

A while back i got the Amoretti sample kit... LOVED what I have used... however i have only used things in frostings and such, so adding to taste.

I know the extracts and such are supposed to be concentrated... do you have issues firing how much to use?

Also I have a cake coming up where they have requested a raspberry puree kinda filling...This will be a decorated cake, and most likely will not be able to be in the fridge once i start decorating. I had thought about using something from Amoretti, maybe their "Raspberry Compound" would work? Have you done this? Do you just spread a thin layer? I'm just not sure the best way to use it with out doing too much or too little.

Any help is appreciated!
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #2 of 7
I just got some samples from them and have not used them yet, but I did just make a raspberry filled cake that had to be let out of the fridge. I used the the Raspberry icing frits added to buttercream (OMG yummy!) and the henry and henry Raspberry sleeve filling. put a thin layer of both between each layer and torte'd layer. This cake was soooo yummy and EVERYONE raved about how good it tasted.
post #3 of 7
Thread Starter 
That is a thought with the H&H fillings... I always forget about them. thanky!

Anyone have experience using thee products?
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
post #4 of 7
I have used quite a few Amoretti products, my sister used to work for them. All of their compounds are shelf stable, so you can leave your cake out without a problem. The compounds are super concentrated, so I wouldn't use it as a filling itself. I add it to Bettercreame for a nummy mousse type filling. The swirls are meant to use at full strength or just swirled into something, so that would work. You should try their fondant, it is fantastic. I used to use it, but even with my sister's discount it was a little too pricey for my free cakes.

As for the amount to use, it is designed to be added per a weight ratio. I don't weigh my indredients, so I just eyeball and taste until I like it.
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Cake makes everything better!!!!
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post #5 of 7
Thread Starter 
I didn't realize they did fondant. cool will check it out!

Thanks for clearing it up I had talked to oneone there a while back and they made it sound like i could use it as a filling... im so glad I checked here. I don't think she understood what i was looking for!
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
post #6 of 7
my raspberry filling is a jar of raspberry jam/preserves and a small box of raspberry jello ! I learned from someone of this site.

I just open a jar of jam and pour the jello powder in it.. put it in the microwave for a minute or so. until it is somewhat warmish... stir well. Then I put it in the fridg to set up... One of the best tips ever!!! Doesn't have to be in the fridg. Can do this with so many flavors!!
make life what you want it to be
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make life what you want it to be
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post #7 of 7
Thread Starter 
ooh that's cool
ill have to try it!
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
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