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.
PASTA SHELLS WITH GROUND BEEF: A COMFORTING ITALIAN CLASSIC
Slow Cooker Ravioli Lasagna
ULTIMATE CHICKEN CASSEROLE
Delight in the opulent layers of our Cherry Cheesecake, a dessert destined to captivate any audience
I overheard my husband telling his friend he’s with me for my money – The lesson I taught him was harsh
When a man asks a boy to play Bohemian Rhapsody, the boy steps up and puts on a show that the crowd will never forget…
I Came Home to Find My Kids Sleeping in the Hallway — What My Husband Turned Their Bedroom into While I Was Away Made Me Feral
Savory Pita Bread Rolls with Mortadella and Cheese
Air Fryer Ranch Chicken
