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.
CHURROS CAKE WITH SWEET MILK
Sausage & Potato Foil Packet
My hubby can eat 2 plates of this ricotta spaghetti. It’s that addictive!
Add a spoonful to the water and water the peace lily. New leaves will appear quickly
Growing up, this was my favorite. I’d constantly pester my mom to cook it.
PIONEER WOMANS APPLE DUMPLINGS
Here’s How to Clean and Shine Your Food Coating Trays with 6 Natural Products
Vegan Chia Seed Pudding Recipe
SALTED CARAMEL KENTUCKY BUTTER CAKE
