I found some LorAnn amaretto oil in my cabinet. I'm not sure why I bought it.
What would be a good flavor of cake for this to compliment? I would appreciate any suggestions or links to recipes.
In your recipe for WASC, is it for 1 cake mix or the recipe that doubles that and uses 2 cake mixes? The reason I ask is, I wanted to know how much LorAnn Amaretto you use? I know in my buttercream, I can do a taste test but it isn't the same with cake batter.
Thank you BatterUpCake!
Wow! I am surprised you use 1 dram for a recipe of cake batter. Everything I have read said the LorAnn oils are much stronger than extract- but all the flavors are not the same as far as their strength. Some being stronger than others. Do you find that in baked goods you need to use more versus something like buttercream where the heat doesn't affect it?
Thank you for letting me know and your tip about the Princess emulsion.