How much did you add?
The recommended ratio is 1 oz. icing fruit to 2 lbs. of icing or batter.
http://www.thebakerskitchen.net/icing_fruit.aspx
HTH
icing fruit sounds fun and yummy...how do you do this?
Yes I have had that problem before. I just have to use less of the icing fruit.
I've been experimenting with it lately and I think I like it. However, I did make a white cake into a rasberry flavor using Icing fruit. The flavor was great, but it seemed that my cake was a litte heavy. Has anyone else had that problem?
JanH, is this the same icing fruit that is in the plastic sleeves also. I have used those also.
icer101, the plastic sleeves are RTU (ready to use) spreadable pastry fillings:
http://www.globalsugarart.com/search.php?q=pastry+filling
The icing fruit is concentrated so it's more paste like:
(I don't think it's something you'd use as is - it's definitely a mix-in.)
http://www.thebakerskitchen.net/icing_fruit.aspx
http://www.countrykitchensa.com/catalog/mini.aspx?ShopId=46&CatId=532&SubCatId=799
I've tried using the sleeved pastry filling to flavor b/c and by the time the flavor was discernible - the b/c was soupy and overly sweet....
I have a jar of CK orange which I haven't tried yet, but I'm sure it would be better than using the sleeved pastry filling which didn't work out at all for me....
HTH
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