Flavoring Cake Batter with Amoretti | Endless Cake Flavors
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- Опубликовано: 13 июн 2022
- Follow along as we take a deep dive into flavoring cake batter using our Artisan Natural Flavors, Extracts, and Compounds. This video seamlessly explains the difference in color, flavor, and use level between 3 of our most popular product lines.
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I have always flavored my cakes with different flavors of instant pudding into the cake mix. Sometimes I use just just some of pudding mix in and divide the base of the batter to flavor with different flavors of pudding…and then a tablespoon of the dry pudding mix into my frosting which I divide my base frosting in separate bowls and then just add about tablespoon of what flavor I used in the cake batter to give it a nice pairing.
Just thought I would share my old school techniques that work when your in a pinch for time…which I always am!
I so appreciate this video because I never knew how much to add and how the different products worked in relationship to each other. Now off to watch the measurement video.
Our pleasure!
Thank you for making this video. What a great comparison between the product lines. Can't wait to try at home with my cake batter.
Of course! Thank you so much for watching. Can't wait to hear how these different product lines work for you in your cakes ❤️
What kind of cake batter would you start with? Like a sour cream based recipe?
You can use any of your favorite cake batter recipes 🙌
Amoretti flavoring is the best I have ever tried!!
Thanks so much!
I have the Pink colored artisan one and it's amazing! Does the clear water soluble have the same cotton candy flavor as the artisan cotton candy flavoring?
Yes it does! It’s just for different applications, but the flavor would be identical.
I’m back with another question...I have the Pina Colada Swirl. If I wanted to make cupcakes, swirling would be a bit difficult. Could I just add the correct percentage of the swirl into the entire batter and mix it in?
The swirl is one of our least concentrated product lines, so you can use it more liberally as it doesn’t have a use level associated with it. Typically for our compounds it’s usually 3-5% by weight, and 5-8% by weight for our artisan line. For the swirls, you can literally swirl/mix it into your cupcake batter and adjust to your taste. A good guideline would be around 8% by weight but you can adjust to your tastes.
So I was lazy and didn't want to do the math so I just added 2 tablespoons (approximately) of the Orange Cremesicle to my Million Dollar Pound Cake batter today and it turned out beautifully. The flavor was very vibrant compared to the compound in the cupcakes in this video. I added the same compound to my glaze as well and it too is delicious. I want to make a pistachio flavor cake using your compounds next. I own quite a few of your compounds, flavorings and butters but I am never completely sure what to do with them.
I want to make a cheesecake with a caramel swirl in it but I am unsure which of your products to use. I am afraid to use real caramel because I don't know if the heat will cause sugar crystals to form. I only cook my cheesecake at 300 degrees but it still worries me as my favorite caramel turns to sugar so easily that I never heat it.
Love to hear that everything you've tried so far has been working out for you 😀 For adding a swirl to cheesecake I would recommend using our Swirls line, they were specifically created for applications like cheesecake. Unfortunately, we do not have a caramel Swirl but our Cajeta Swirl would be a great alternative amoretti.com/collections/swirls/products/cajeta-marbleizing-swirl
I can’t find the link for the measurement info.
You can find our use levels video here: ruclips.net/video/dB6_MA1paP8/видео.html
Has anyone tried the extracts in sugar cookie dough? More specifically, no spread sugar cookies is what I'm inquiring about. I use royal icing on my cookies, but I've noticed that my flavor kind of leaves my cookies after a couple of days. So I started adding more flavor, which gets expensive when you are trying to do them. I would rather buy a premium vanilla extract like your brand and know that my flavor isn't going to disappear from cookies.
Also, I have a question about the vanilla 1x and Vanilla 2x. What are the differences between the two? I want to make sure I understand before I purchase them.
Yes, you can check out our sugar cookie recipe here: amoretti.com/blogs/recipes/basic-sugar-cookie-recipe. Our Vanilla Extracts are highly concentrated and alcohol free (unless stated otherwise) which helps prevent the flavor from baking or evaporating off. Our most popular vanilla extract is our Vanilla Madagascar Bourbon Water Soluble 2X, this has highly concentrated bold vanilla flavor: amoretti.com/products/vanilla-madagascar-bourbon-extract-ws-2x
The difference between 1x and 2x is the concentration level. 1x is half the concentration level as the 2x. I hope this helps, let us know if you have any other questions ♥️
Very expensive extracts.
The list price might be expensive at face value, but the cost per serving is actually quite reasonable. Not to mention, these are the finest extracts and flavors in the world.