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.
Creamy Orzo with Roasted Butternut Squash and Spinach
Sesame Turkey (or Chicken) Stir-Fry
APPLE CIDER DOUGHNUT CAKE
My husband is hooked to this recipe. We are done with 1 helping and he promptly seeks seconds
Edamame Easy Lunchbox Idea
MAID-RITE SLIDERS RECIPE
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FED UP AND DIRTY: HOW I TAUGHT MY HUSBAND A LESSON ABOUT NEWBORN DUTY
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
