Almond emulsion: Second, I added in my favorite flavor booster…almond emulsion (or get it here if my shop is sold out). You’re using just a touch of it, so you won’t really get an ‘almond taste’. It just adds to the flavor. Seriously most people won’t even know you’ve added it in there…they’ll just know it tastes amazing.
Ok, if you just can’t stand the thought of adding it, or you don’t have any handy, then don’t worry, it’ll still taste good. Oh and the emulsion is much better than the extract. The extract just does not taste good to me.
Butter Extract: Lastly I added in a bit of butter flavoring. Since I’d replaced some of the butter with shortening, I wanted to add back in some flavor. Now, that part is optional, but it really seems to give it that wedding cake flavor.
The butter flavoring you can get at the grocery store is gross to me…now that’s just my opinion. I feel like Lorann’s Butter Emulsion tastes much better.
You’ll also want to check out my vanilla bean buttercream recipe…it goes perfectly with this cake, but if you’re looking for a bright white buttercream, you’ll want to check out that recipe here: Bright White Heat Stable Buttercream.
PECAN CREAM PIE
Made this for dinner tonight and the hubby went for 2 extra servings!
I’ve never seen my guests enjoy a dish as much as they do this one when I serve it at dinner parties
German Potato Pancakes Recipe
Six Minute Caramels
PHILLY STEAK CHEESE FRIES
The simplest system for watering cucumbers, tomatoes, zucchini, watermelons and melons
This has never happened before in history, Simon Cowell Breaks Down in TEARS as little girl started singing, the entire crowd gasped
MOM’S FAMOUS CREAM PUFFS