LorAnn Almond Bakery Emulsion, 4 ounce bottle

Bought this for my sisters wedding cake! it was an optional ingredient. Family preferred the cake with it in as it gave the cake flavor! Cake was the best wedding cake they ever had. This almond emulsion was a better addition than the butter extract. Cake recipe down below if anyone wants to try it! recommend weighing ingredients out if you have a scale. Ingredients 312.5 g all-purpose flour (or 2 ¾ cups cake flour – for an even whiter cake) 400 g sugar 0.5 tsp baking soda 1.5 tsp baking powder 1 tsp salt 136.67 g shortening 56.75 g butter (unsalted, room temp.) (¼ cup) 230 ml sour cream (full fat) 122 ml milk (whole milk if you can get it) 2 tsp vanilla extract (can use clear extract) 0.5 tsp almond emulsion (optional) 1 tsp butter extract (or emulsion) (optional) 6 egg whites (large eggs) (1 cup egg whites) Instructions Preheat the oven to 325 degrees. Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans. In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites. Whisk until smooth and set aside. In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together. Add the shortening and butter in chunks to the flour mixture. Mix until the flour is coated with the shortening and butter. The mixture will be crumbly. Add in half the liquid mixture and mix just until combined. Add in the last half of the liquid mixture and mix just until combined. Scrape down the sides of the bowl and then mix again, only for 10-15 seconds. You want to be careful not to over-beat the batter. Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes. Cool on a wire rack then cover with buttercream. Butter Cream: 2 cups (4 sticks) unsalted butter 7 cups powdered sugar 2 tspn vanilla ¼ tspoon salt 3 tablespoons milk or heavy cream

Great! Smells wonderful works well in my cooking good flavor

Purchased to go in sugar cookies. Works better than plain flavoring.

Love this product. We have nut allergy in my house and this gives my baking that wonderful almond flavor without risk of allergic reaction.

I only need a little bit of the emulsion to give my cookies and pastry that wonderful marzipan flavor.

Good product decent price

Delicious! Perfect for my PR Bizcocho mojadito.

This is the first time I have used a flavoring to make my almond cookies instead of an extract, but they turned out just as good and it’s cheaper too. I used the same amount as I did with extract and it smells divine. I always make these almond cookies as a thank you gift for my neighbor (at her request) and she told me that she couldn’t even tell the difference, so that’s great. I just need to find other recipes to use it in now, cuz it’s a big bottle!

So I cannot express how amazing this flavour is!!! The concentration as well lets me use less but still get a crazy bold flavour!!! The other two flavours that are amazing are banana and lemon (I have coconut but have not used it yet). I also had a slight issue with a flavour I did not like and the customer service I received was well above and beyond!!! Thank you Emily for your communication and exceptional service!

Un extracto un poco caro pero merece absolutamente la pena. Eso si, es para usar en preparaciones que luego van a ser horneadas. No vale para saborizar batidos o cosas así. Es sabor que da está realmente conseguido y deja un sabor a almendras impresionante.

A high quality baking product which tastes nicer than an essence- highly recommend it to others

This almond extract is great….

Very good product