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Using LorAnn Oils to flavor buttercream and ganache - Page 2

post #16 of 24
I used LorAnn oil in a chocolate cake yesterday, ( I used about 6 drops ) MY DH had a slice, And i said to him, Do you taste any cherres in there, He said, NO why, So I said never mind, Well my two daughters came over after work, They both had a piece of cake, And almost at the same time they said, Wow is there cherres in here. I looked at my DH and said go figure, They all looked at me like i was crazy icon_confused.gif
post #17 of 24
I have made watermelon cupcakes with watermelon buttercream using lorann oils and while it was a "candy" watermelon flavor (which I prefer when it comes to watermelon) rather than the true fruit flavor, they got rave reviews both times!
"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
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"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
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post #18 of 24
So glad I came across this topic. A store near me just started selling LorAnn Oils and am wondering how to use them. Love this site and all the help it offers!
post #19 of 24
My advice, for what it's worth, is to separate your usual frosting recipe into 1/2 to 1 cup amounts. This way you can add a drop or two to just a little bit of the frosting for a taste test. Some of the Lorann flavors are great and some of them- not so much.
post #20 of 24
I used the Cherry flavor once and didn't like it. It was too chemical tasting so I've started using emulsions. You have to buy a bigger bottle, but it tastes so much better IMO.
post #21 of 24
Quote:
Originally Posted by cheatize

My advice, for what it's worth, is to separate your usual frosting recipe into 1/2 to 1 cup amounts. This way you can add a drop or two to just a little bit of the frosting for a taste test. Some of the Lorann flavors are great and some of them- not so much.




Amen. The most difficult part of using LorAnn oils is to use a very light hand with them. That's where the eyedropper comes in handy. The pina colada at 1/4 teaspoon to a batch of frosting can be too much but a few drops give a hint of subtle flavor and make it heavenly.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #22 of 24
I completely agree with Cheatize! I have ruined entire batches of buttercream adding too much of an oil or flavor essence. The champagne flavor is great in extremely small doses so just barely a drop was enough. I added a few based on what I read of the oils/flavorings and it was way too over powering. I ended up saving that batch for piping practice on dummy cakes. Now I only add a small amount to a fraction of my buttercream and ruin a little bit instead of an entire batch.

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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post #23 of 24
Thread Starter 
I just received my order of 36 (I think) little flavors to sample. I'm planning to make a big batch of buttercream and separate it out to taste test with my husband and friends. I'll let everyone know how the sampling goes.
post #24 of 24
Thread Starter 
I just received my order of 36 (I think) little flavors to sample. I'm planning to make a big batch of buttercream and separate it out to taste test with my husband and friends. I'll let everyone know how the sampling goes.
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