Decoratively pipe an icing a border around top and base, if desired.įor a 2-layer cake - spread icing on top of one cake layer then place second on top and ice top and sides.įor a 4-layer cake, cut each 9-inch cake horizontally to make 4 layers. Add emulsion and salt and beat an additional 1 minute.įor 2 individual 9-inch cakes, spread icing on top of cakes, then on sides.Use baking emulsions instead of extracts for better results in all your homemade baked goods, frostings. Scoop the dough into about 18 1-1/2' inch balls (about 53 grams each) and place on an ungreased cookie sheet. Emulsions are water-based alternatives to extracts. Beat in the egg, Princess emulsion and juice. These flavorings are formulated to be the same strength as an 'extract' (1 teaspoon emulsion 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base. In a large mixing bowl, cream together butter and sugar until smooth. Using Bakery Emulsions for Baking and Frosting Bakery Emulsions are LorAnns version of an extract. Add cream one tablespoon at a time, until desired consistency is achieved. In a small bowl, stir together flour, baking soda, baking powder and salt.Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes.Pour evenly into cake pans and bake for 25 to 30 minutes until toothpick inserted into center comes out clean.Dissolve the baking soda into the vinegar and blend into the batter. Add flour mixture alternating with the buttermilk.Beat in emulsion and salt, then the water. In a large bowl (or bowl of a stand mixer), cream the butter and sugar.In a medium bowl, mix together flour, cocoa and baking powder and set aside.Generously grease and flour two 9-inch round cake pans.Our Red Velvet Bakery Emulsion adds flavor and gorgeous color to this classic recipe.ġ/2 cup (1 stick) unsalted butter, room temperatureĢ tablespoons LorAnn Red Velvet Emulsion (No additional coloring is necessary)ġ cup (2 sticks) unsalted butter, softenedġ teaspoon or to taste LorAnn Cream Cheese Bakery Emulsion
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