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advise on flavourings

post #1 of 28
Thread Starter 

Hi

I am looking at purchasing some flavourings, and was wondering how often you use them in your work.

I  made a red velvet cake once , recipe from a magazine and it was a dry ,unpalatable waste. do you need the flavouring and does it make it better?

 

Cream Cheese , I use the real thing, does the flavouring make it even better or do you never use it?

 

Princess cake flavouring when and what would you use this?

 

Cream bouquet, is this a really lovely flavour for butter creams etc and what flavour cake would you use it in?

 

I know it sounds odd to ask, but all my cakes for orders have been basic , a chocolate mud, ganache crumb coat fondant finish  or carrot, cream cheese and lemon frosting .fondant finish.

 

I make banana, chocolate beetroot, ginger , orange, lemon, for every day

 

I am wanting to expand my offerings with some special flavours and am hoping to master a true red velvet but need a reliable, tried and true recipe ( another thread )

 

Any must have flavourings greatly appreciated.

 

Thanks 

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #2 of 28
Quote:

Cream Cheese , I use the real thing, does the flavouring make it even better or do you never use it? Don't like it. Used it in my meringues a few times with red velvet...but it is just not the same as the real deal

 

Princess cake flavouring when and what would you use this? Yes yes yes!!  I use it almost exclusively in my meringue buttercreams. My most often ordered cakes are Dreamsicle and White almond and it is the perfect pairing with both. I recently found it on Amazon for $5 a bottle, so I ordered 4.

 

 

post #3 of 28
Thread Starter 

Hey thanks for that, can you describe the flavour?

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #4 of 28
Thread Starter 

Also is there a brand that stands out among the rest or are they much of a muchness?

Thanks

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #5 of 28

Lorann for me

post #6 of 28

george101:  The sky is the limit when it comes to flavors and combinations, Good Luck with your experimentation.  It's whatever YOU like that matters.

 

Penzey's pure extracts:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspureextracts.html

 

Loran:

http://lorannoils.com/product-education/about-our-flavors

 

CK:

http://www.ckproducts.com/categories/298/CK-Concentrated-Flavors

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #7 of 28
I've got a recipe that calls for cream cheese flavoring but it's a shelf stable substitute for the real thing, I haven't tried it because I've always been able to refrigerate.

Spices Etc. is a nice place for ordering flavoring. I know the princess flavor is really popular but I haven't tried that either. I've added Creme Boquet to a wedding cake with vanilla that was yummy.

King Arthur Flour is another great place to order things from. Honestly, I find myself experimenting more with different types of cocoa and espresso powders, cinnamon. Also liquors. I use flavorings too but like you said people order chocolate, vanilla, blah, blah
post #8 of 28

Oh..you have to promise me you will try Princess with SMBC or IMBC. I think it tastes gross with ABC...but then I think ABC tastes gross

post #9 of 28
Thread Starter 

Im thick when it comes to cake talk!!!

SMBC ? Swiss meringue buttercream ?

IMBC ?  Italian meringue buttercream ?

ABC ?  American buttercream ?

 

The one I am going to try is from Mr Brown do you know it ? any good?

Lorann are the ones Ive been looking at.

 

Thanks all once again!!!

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #10 of 28

http://cakecentral.com/t/760509/letters-for-short-cuts-to-words

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #11 of 28

correct on the acronyms. No Idea on Mr Brown. Just know if you are using an emulsion or oil it requires less than an extract, so add a little at a time

post #12 of 28
Thread Starter 

Thanks for the list, AWESOME, glad to see my guesses were on the mark.

Will be very helpful

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #13 of 28
Quote:
Originally Posted by george101 View Post

Im thick when it comes to cake talk!!!
SMBC ? Swiss meringue buttercream ?
IMBC ?  Italian meringue buttercream ?
ABC ?  American buttercream ?

The one I am going to try is from Mr Brown do you know it ? any good?
Lorann are the ones Ive been looking at.

Thanks all once again!!!

Yes you are right with the acronyms. Warren Brown's IMBC is pretty good. If you like meringue buttercreams, you will like his.
RE:LorAnn flavorings. Be careful. The good ones are great, the not so good ones are horrible. Princess Cake & Cookie flavoring gets raves because it is good, Sweet Buttery Dough gets raves too, haven't tried that one though. I like their lemon emulsion but lemon is one of those that's easy to replicate with natural ingredients. I did not like their Rum or Butter Vanilla.

Whenever possible, I advocate the pure or natural flavorings unless in cases where sourcing a natural version would be difficult-- Like banana for BCs (in cakes the banana flavor can be easily gotten using real bananas but they may not be a feasible option as BC flavoring) OR when using the natural version would be unacceptable (using real vanilla extract when you want white-white fondant). So for citrus flavors, the zest with a little bit of pure extract would work. Some flavors like Strawberry taste a world apart when comparing the artificial versions to the natural. I've gotten a number of natural extracts from Olive Nation.

If there's one place to splurge it would be with your spices: The Vanillas, Cinnamons etc.

As I continue to grow as a baker, I find myself reaching for my higher quality spices and playing with those (I've made my own vanilla extract for quite a while now). For instance, you'd be amazed what you can do with pairing any of the real vanillas. My second best selling flavor pairs Madagascar and Tahitian vanillas and folks just love that a vanilla flavored confection can be so alive with flavor.

Good luck!
post #14 of 28
Thread Starter 

Thanks so much to you all great advise

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #15 of 28
I like Olive Nation, I'd never heard of it before. They have a great variety, I saw some extracts that I haven't been able to find where I shop.
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