Flavorings/recipe blends

Hi guys, I went to purchase a flavoring on line that was priced out at about $13.00 for a 16 oz. bottle, and by the time the shipping was added onto it, it was going to be $26.00 just for that one flavoring. So, my question to you is this. Do any of you have your own special combination blends that you concoct yourselves that make up a pretty good flavor combination for icings? I was going to get Magic Line's Creme Bouquet but not at that price. I know Goreti had a recipe for what she uses and I can't find it. Anyone have a good combo for wedding cake flavor or a good flavor that would taste good on chocolate cake? I would love to try out different combinations and hope you will post your recipe blends for flavors on this thread.

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Permalink Reply by Katy Nott on October 26, 2012 at 6:33am

Very British Linda, yes!

Linda Wolff said:

Well, for crying out loud! Why, why why don't we have that here in the USA??? This makes no sense to me at all! June, the recipe or method you mentioned is the same thing that was in the link that I posted in an earlier post. Does it taste caramely? Look at the picture of the one Katy posted. Man oh man! Talk about being rich and full bodied! I'm heading for the grocery store in a little while here and I'm going to do a search to see whether there is such a thing on our shelves. If not, I'm getting a few cans and giving this a try. I'm so sick to death of my butter cream icing flavors that I need a new change.

Let me tell, you ladies, I am down right 'chuffed' over this new venture. hee hee! That was for you Katy. Did I sound British??

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Permalink Reply by Linda Wolff on October 26, 2012 at 8:54am

Well, I got my milk yesterday and boiled it right in the can just as June had said. Started making my spice cake this morning with it and out of the can, it looks exactly the same as the picture that Katy posted. It's baking right now and the whole house smells out of this world! I did a few changes on my triple chocolate sour cream cappuccino cake recipe to Incorporate the spices and also add the caramelized milk, so we will see how it turns out. It smells soooooo good, I can't wait! I'm as happy as a flea who has set up camp on a cat! Thank you Katy!!

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Permalink Reply by Linda Wolff on October 26, 2012 at 9:18am

Good thought, Jane! Next time I do this I will definitely purchase more than one can. =O)

Jane Bennett said:

To make your own caramel in a tin you put the unopened tin of condensed milk in a pot of hot water and simmer for two hours keep a check on the water and top up if you need too. I will do three cans at a time and put the others in the fridge when cooled down. This is before we could get it ready made in the tin.

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Permalink Reply by Katy Nott on October 26, 2012 at 10:36am

Linda - I'm so pleased you are happy with it. It's wonderful to hear you so on form and I just imagine you swanning round the house sniffing the air and smiling! xx

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Permalink Reply by Linda Wolff on October 26, 2012 at 11:16am

hahahaha! Actually, I am on this darn diet, so I nibbled on the crumbs that were stuck into the pan to give it a go without feeling guilt. It was like a tiny bit of heaven!! The house still smells like those candles that are scented with caramel or something like it. I am 'chuffed' about this new discovery, well, to me, anyway, and I can think of all the possibilities using this caramel milk.........yuuuuuuuuummmmmmmmmmy ( I even bought a huge bag of pecans yesterday too)