Friday’s Winner: Cheryl Clement of Sugar Apron Cakes.
Join Cheryl as she explains how she created her Spooktacular 3 layer Halloween Party Cake…
Wednesday’s Winner: Rainy Porte
Bake and decorate your own delicious pumpkin cupcakes-
Have you heard of My Craft Channel? Well if you haven’t, it’s about time!
Don’t be shy- head on over to learn how easy it is to frost a cake like a pro!
DON’T FORGET: ENTER THE GYGI GUEST POST CONTEST!
What is a baking emulsion anyway?
Emulsions are water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
What does that mean?
To simplify: For better results, use baking emulsions instead of extracts!
Who uses emulsions?
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
For one, emulsions have a more potent, robust flavor. They won’t “bake out” when exposed to heat. And they are alcohol and gluten free.
What can you flavor using emulsions?
Many things! Including, but not limited to: cookies, cakes, sweet breads, pasteries, frosting, glaze, fondants, fillings, cream centers and other confectionery items.
How do I substitute extracts with emulsions?
If your recipe calls for 1 tsp. extract, use 1 tsp. emulsion. It’s that easy!