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.
Express recipe: Delicious Flemish stew in just 30 minutes
Rice Krispie Peanut Butter Balls
BEST CARROT CAKE EVER
Honey Butter Skillet Corn
Grilled Beef Skewers with Chimichurri Sauce
She was totally robbed!”: Fans outraged as Beyoncé receives no CMA nominations in 2024
Woman Loses Husband in Plane Crash, Years Later Meets Him and His Mother by Coincidence in a Store
This is called ‘Bunny Bait’ and it’ll sure bring the Easter Bunny out this year!.
Chicken Breast Stuffed With Broccoli Cheese
