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.
Sour Cream Chicken Enchilada Casserole
My husband is crazy about this dish. We finish one serving, and he immediately wants more.
Southern Fried Chicken
3 tips to renew plastic chairs and tables
GERMAN CHOCOLATE CAKE
Sunrise Delight Stuffed Baguette
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
The genius trick for cleaning the washing machine drawer: it will be like new and free of mold
I Saw a Lost Child in the Airport — What He Had in His Backpack Made Me Gasp
