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.
Country Cabbage Rolls Straight From A Mennonite Kitchen
Marinated Cucumbers, Onions, and Tomatoes
HONEY BAKED HAM
Creamy Caramel Custard Pie
SLOW COOKER SALISBURY STEAK – A COMFORT FOOD CLASSIC
Longhorn Garlic Parmesan Crusted Chicken Recipe
Whenever I make this recipe, the house smells like a dream. This recipe is a roaring success
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
Very dirty mop, don’t buy it again: a drop of this ingredient and it will be new again
