RED VELVET BAKERY EMULSION RECIPE FULL
RED VELVET BAKERY EMULSION RECIPE PROFESSIONAL

Use a devil's food or chocolate cake mix. Bake according to recipe directions.Īdd 2 tablespoons LorAnn Red Velvet Bakery Emulsion to the prepared batter of a standard boxed cake mix and blend thoroughly. To color and flavor your favorite red velvet recipe: For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). Just a little side note since the M&M’s® Red Velvet flavored candies are a seasonal item, feel free to switch them out for regular M&M’s® candies if they’re not available later on in the year this will still be just a yummy Also another note the LorAnn Red Velvet Bakery Emulsion can be found with the party. Stir butter and chocolate together, and microwave in 30 second intervals until chocolate is melted. Add butter and chocolate to a large microwave-safe bowl and microwave for 1 minute. Once mixed, add the food coloring and beat until combined. Spray 8 small custard cups with non-stick spray. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. LorAnn's Red Velvet Bakery Emulsion is perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color. Scrape down the sides and the bottom of the bowl as needed. Pour batter into waffle iron until wells are full, about 1/3 cup per each of the four wells. Slowly pour wet mixture into dry mixture and combine until moist, but still lumpy. In a small bowl, whisk remaining ingredients until well combined. 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. An excellent choice for flavoring all of your homemade baked goods, including cookies, cakes, sweet breads and pastries as well as frostings, glazes, fondants, fillings, cream centers and other confectionary items.Īdd the rich taste and color of classic red velvet cake in one easy step! Sift all dry ingredients together in a medium bowl set aside. Generously grease and flour two 9-inch round cake pans. LorAnn's emulsions are characterized by a rich long-lasting taste that is bursting with aroma and flavor. Remove the dough from the freezer and using a 4-inch heart shaped cookie. For a 2-layer cake - spread icing on top of one cake layer then place second on top and ice top and sides. Decoratively pipe an icing a border around top and base, if desired.

For 2 individual 9-inch cakes, spread icing on top of cakes, then on sides.

RED VELVET BAKERY EMULSION RECIPE FULL

Line 2 baking sheets or a full sized baking sheet with parchment paper or silicone mat. Add emulsion and salt and beat an additional 1 minute. Why? Because emulsions have a more potent, robust flavor, that won't 'bake-out' when exposed to heat. Adjust an oven rack to the center position and heat oven to 350 degrees.

RED VELVET BAKERY EMULSION RECIPE PROFESSIONAL

When it comes to flavoring, professional bakers almost exclusively use emulsions over extracts.

Red velvet bakery emulsion recipe