I am making a baby shower cake for my best friend & she has requested some type of almond flavor in the cake. I was planning on making a white vanilla cake (cake mix) with almond crusting butttercream. Do I just replace the vanilla extract with almond extract? Or do I replace some of the vanilla with almond? Thanks for your help!
You can use both or just almond flavoring. You can also add flavoring to your cake batter too. Flavorings/extracts are very versatile and almond is one of my favorites in white cake!
You can use both or just almond flavoring. You can also add flavoring to your cake batter too. Flavorings/extracts are very versatile and almond is one of my favorites in white cake!
Thank you for the quick response! How much extracts/flavorings do you use in your cake batter & do you use it in place of some of the water to balance the liquid?
Depending on the recipe you are using you can use up to 2 Tablespoons (total) of flavoring in a batch of icing that uses 2 lbs of sugar. Here's a great tasting, easy recipe to use:
http://cakecentral.com/recipe/2-icing
Almond extract is 3 or more times stronger then vanilla depending on brand. If you put 2 tablespoons of almond extract in 3 pounds of buttercream I can almost guarantee you it would be inedible. I put about 2 tablespoons of almond extract in 40 quarts of cake batter! In case you are wondering, that's about 300 servings of cake.
I use 1/8 tsp of almond extract to any recipe I'd normally use 1 tsp of vanilla, and I taste taste taste. You can always add more, but you can't take it out!
I've added the Almond flavoring, just a small amt to a white cake mix and it tastes really good.
Quote by @%username% on %date%
%body%