Thanks, so would you use it separtely or mix with a vanilla or almond extract or perhaps with a butter flavor in cakes/icings? I am making the original WASC cake recipe and was wondering if this would give it a different twist???
I've never seen anyone use it in a cake, but I have seen it used in frosting. I believe its vanilla, lemon, butter and almond extract mixed together. I don't think its equal amounts of all of them though. Hope that helps you.
I've only used it in icing. The kind I've tried, so far, is CK Brand. I thought (mistakenly) that it was the same as Wedding Bouquet, so when I made Sharon Zambito's HRS BC and used 4 T of the flavoring, my BC tasted just like a dreamsicle! So I ended up coloring it orange and topped vanilla cupcakes with it.
Now, I use it sparingly, unless I'm going for a dreamsicle taste. Depending on the size of the batch of BC I'm making, I'll use about 1/4 of the total flavoring as Cream Bouquet.
I use it all the time in my French Vanilla cake. I actually learned about it from the bakery I worked for a few years ago. It was the most popular cake they had for weddings and party cakes. They used a Betty Crocker French Vanilla cake mix with a touch of cream bouquet in it. You can't believe the difference it makes in the flavor.
For one box just use a heaping 1/4 tsp of cream bouquet. Not any more because the flavor is so strong it can quickly overpower things. It adds just a touch of citrusy flavor that enhances the cake. I made the mistake of using Fiori di Sicilia extract one time because they are so similar, but the Fiori was WAY too citrusy IMO. Try the Cream Bouquet! Remember a little goes a LONG way so a small bottle will last quite a while.