Flavoring buttercream icing and cake mixes

Replies to This Discussion

Permalink Reply by Crystal Stricklin on October 19, 2010 at 3:37pm

I didn't want to go overboard with the syrup and so I put a couple splashes with the milk for the buttercream. I'm still learning. I will replace it next time.

Nancy Russell said:

how much did you add to the cake mix? did it replace the liquid in the reciepe? looking to use Torani white chocolate sauce in a cake.

Permalink Reply by Anne M on October 19, 2010 at 4:04pm

Thanks Jennifer, I guess this is going to be a trial and error, will definitely let u know.

Jennifer Cintron said:

Anne,

I have not yet tried the chocolate cherry cake, but I pulled out the book to give you an idea of the recipe ingredients. It is 1 package of cake mix, I 21-oz can of pie pilling, and 2 eggs. She also adds a teaspoon of almond flavoring but I suspect this is more about flavoring than adding liquid. I'm not sure how well this recipe would work for a cake that you want to carve - my best guess is that it will be a bit gooey, but that is mainly because in the Cake Mix Dr. recipe, she cools it slightly in the pan, then pours a warm glaze over the cake and continues to let it cool completely in the pan. I guess the only way to find out is to make it! If you do, let me know how it comes out! It sounds delish though doesn't it?


Anne M said:

Did you bake your cherry cake? I would love to know the result. I have a cake to bake next week and I am also thinking of doctoring it with strwberry pie filling..........will it become too moist? I need to carve it as well. Would love your input.



Jennifer Cintron said:

Crystal, when using the liquid coffee creamers you can do it just by replacing the milk or water in the recipe with the creamer. I am a big fan of Coffeemate's Italian Sweet Cream in my coffee, so one day I said hmmmm wonder what this would do to buttercream and the result was rave reviews! It doesn't taste like anything in particular - not almond or vanilla or whatever, but it adds a sweet richness to both my coffee and plain vanilla buttercream icing!

I like all of Becky's ideas too - you should definitely try a bit of orange juice and orange zest for a yummy "dreamsicle" buttercream, and I have found that the Lorann flavoring oils do go a long way. I just used some leftover chocolate-coconut buttercream to do my sister's baby shower cake yesterday, and the coconut flavor was much stronger after sitting in the fridge for a few days (I had a lot of leftover frosting from a cake I did the weekend before). Just try stuff out - if you're not sure, take a quarter or a half cup of your buttercream and mix in a fraction of whatever flavoring you would use for the whole recipe - if it tastes bad, dump it - but if it works, go whole hog! Maybe even dedicate one whole recipe of buttercream to try 6-8 different flavors that way. I am still just in the newbie stages of baking so I find myself making it up as I go along and my family is usually content to be my guinea pigs.

Also re cake mix flavors, there is a book called the cake mix doctor - my mom bought it at a garage sale a while back and I turned my nose up at it but I have to admit that now, since I bake so much more than I used to, I have been trying a couple of the recipes and the last 3 chocolate cakes that I have sold (well, let's not count the one for my sister's shower since that was obviously free of charge!) have used her "chocolate better than ??? cake." Buy the book or see if you can pick it up at your local library, look through it and get some ideas. I am planning to try her cherry-chocolate cake soon - she adds a can of cherry filling in the cake mix!

Good luck and happy baking!

Permalink Reply by Julie S on January 12, 2011 at 9:36pm

I have used the flavored syrups that I use for my professional shaved ice machine, but with one trick.  I remove the amount of liquid from the recipe that I will replace with the flavoring. Talk about some really wild flavor combos...

I buy my flavorings at a local supply warehouse, but I would guess you can use the "sno-cone" flavorings sold at discount stores, wholesale clubs, and grocery stores.

Happy baking!

 

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