I was thinking about making buttercream and adding the cream cheese emulsion.. Anyone have any ideas, suggestions, or tips??
Getting nervous lol
My daughter made a cake recently with LorAnn's coconut flavoring both in batter and a 'test' icing. The cake was very lightly flavored ~ just a hint. The icing however, tasted like bananas......we couldn't figure it out ~ we asked for visitors opinions without saying anything, just ' please taste this for me'. Everyone said it was banana.........mislabled bottle???? Anyway, we had fresh coconut for the BC icing filling and the cake turned out sooooooooo good!!!! But these two experiences are beginning to affect my desire to try more LorAnn flavors. I love the Orange, Lemon and Butter Vanilla!! The BV is my favorite for almost any icing or cake batter.
Let me know how it goes.......I should try my cream cheese flavor again ~ it would be lovely to get a good cc flavor without cc!!
And I will definitely try that Spooky, I probably did mix it too much.
Ok, I am going to maybe do a little test batch. The ONLY Cream Cheese flavoring I have found in town is the emulsion, and that is a new addition lol. This cake is a baby shower cake, and the drive time from point of pick up to the site is about 2 hours.. Sooo, I am iffy about using real cream cheese..Although I have used the Texas Cottage Law Traditional Cream cheese recipe (the one that says it does not need to be refrigerated) and it was out for hours and was just fine.. But, still, it makes me leery.
anyone use the traditional cream cheese recipe and leave it out?
I opened the bottle and it smells buttery and tastes pretty buttery lol. I may just do the Texas food law cream cheese. It tastes great.
The order is a belly cake and 12 little sleeping baby cupcakes, so it's fondant covered. So I know it will sweat some when its removed. But I think keeping it real good and cold in the fridge is the way to go. I have lots of those freezer packs. Ali may just pack it and use those.
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