King Arthur/bakers Catalogue - Princess Cake And Cookie Flav
Decorating By darkchocolate Updated 21 May 2007 , 3:06pm by Sunflowerbagel
Has anyone ever used the Princess Cake and Cookie or Buttery Sweet Dough Flavor in your baking? I am interested in these and would like any input.
Sweet Dough Flavor
There's a particular flavor to the Danish, sweet rolls and coffeecakes you get at the store. Is it a hint of vanilla, or butter, or...? Our Buttery Sweet Dough Flavor is extra-buttery, with hints of vanilla and citrus; add a few drops of this flavoring to your favorite sweet bread recipe, and your family and friends will be clamoring for the name of the bakery you visited.
Princess Cake Flavor
Professional quality for the home baker!
⢠Princess Cake Flavor has a light, nutty taste,
accented with overtones of citrus and rich vanilla.
⢠Alcohol-free emulsion is stronger than an extract; flavor
wonât "bake out."
⢠Use just 1/4 to 1/2 teaspoon in a typical cake recipe.
⢠Great in cookies, pancakes, and pastries, too!
http://www.kingarthurflour.com/shop/landing.jsp?go=Home
I am also interested in their Espresso Powder, Callebaut Semi-sweet Chocolate Chips, Guittard Chocolate Chips and Bakers Special Dry Milk.
Is there any other product that you would highly recommend?
Thanks,
darkchocolate
I love KA, but I only order a few things from them because some of their prices are outrageous! I would suggest shopping around a little...
I haven't used either of those flavors, but the sweetdough flavor sounds like good ol' BLOV (butter, lemon, orange, vanilla) and is a standard flavor in a lot of bakeries. I'm sure they're high quality.
Espresso powder- I love theirs, it's really finely ground and has great flavor. I think their chocolate is too expensive, though those are both good brands and if you want to try them out, why not? I opt to buy the Ghirardelli 60% chips from the grocery store. I have been meaning to try the special dry milk, I usually just get the regular stuff from the store.
Stuff I would recommend...Vanilla paste, grade "B" maple syrup, parchment paper, SAF instant yeast (if you do a lot of yeast dough), Instant clear jel- great thickener, and orange /lemon oils.
Thanks, now I want to go shopping 
You know...I remember we used to be able to get huge bags (10# I think?) of Guittard chips at Sam's club, I wonder if they still have them?
I just ordered the Princess Bakery Cake & Cookie Emulsion, and I like it. I have added it to cakes and icing. I think I am going to try it in a batch of NFSC this week to see if it will give them a better flavor. So far, I am pleased with the flavor it gives things.
Thanks for posting the info on King Arthur products - I've never visited this site before. Have you ever used Milkman dried powdered 2% milk in any of your baking? I would like to try this product (I used this for my children back in the 80's) but can't find it now - any ideas?
Thank you for all of your replies.
Momof4luvscakes, Since the Princess Cake and Cookie flavor description mentions overtones of citrus, does it remind you of the Creme Bouquet flavoring?
I love making Cinnamon Swirl Bread and Cinnamon Rolls so I am thinking I would really like the Buttery Sweetdough Flavoring in those recipes.
I have just been using the nonfat dried milk in my yeast breads, so I am really interested in trying the Baker's Special Dry Milk.
I am a big coffee fan and chocolate, so I can't wait to get the espresso powder. Right now I just use instant coffee in my recipes. I am sure the espresso powder would take my chocolate recipes to new heights.
Thanks!
darkchocolate
I just ordered the Princess Bakery Cake & Cookie Emulsion, and I like it. I have added it to cakes and icing. I think I am going to try it in a batch of NFSC this week to see if it will give them a better flavor. So far, I am pleased with the flavor it gives things.
Hello Momof4luvscakes,
I just opend the Princess Cake&Cokkie Emulsion and used it.
But... It is not like extract. I mean... It is like thickness is syrup or Oil.
Is it supposed to be like that ?
Thanks.
Kookie
I'm bumping this because somebody gave me both of those as gifts and I'm hesitant to use. How much would you use in NFSC, since it may be more strong than what I'm used to?
Thanks
You know, I just bought this stuff and it honestly sort of smells bad. I put some in icing and it didn't taste like much at all. I am wondering if it has to be baked in??
Also I bought Magic Line Creme Bouquet and then CK Creme Bouquet.
The CK is light years better! It smells WONDERFUL!!! The other is too intense IMO!
Would love to hear other opinions/feedback on this!
I did 1/2 NFSC recipe and put 3/4 tsp buttery sweet dough and 1/4 tsp vanilla. It didn't taste too different. It tasted good, though.
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