Difference between Emulsion, Extract and Candy oil [ Cake Decorating For Beginners ]

[@CakeDecoratingSchool]

Hey everyone, have you seen our How to Paint Gold on cake with Luster Dust video yet ? kzbin.info/www/bejne/mYPFkHaOna6Kpck

[@leeluv96]

Thank you kindly. I went to an mid-scale restaurant that had a prim little tea bar in it. At the time, I was abstaining from sugar but I wanted tea. I asked for unsweetened tea. The lady took my order but she got this look on her face like she had a scathingly brilliant idea. She asked me if I'd like peach emulsion in my tea. I said, "Sure, let's live on the edge." That was THE best tea! I'd never heard of emulsions before that.

[@CakeDecoratingSchool]

Thanks for sharing! that sounds like a great way to add some flavor with out all the extra sugar!

[@joebine6644]

Excellent video. Clear voice also helped😊

[@CakeDecoratingSchool]

Thank you! 🙂

[@marceladurazo1902]

Awesome tutorial ! Loved it!

[@CakeDecoratingSchool]

thanks for the feedback and so glad you enjoyed it!

[@laranini9660]

Super helpful, thank you!

[@CakeDecoratingSchool]

Glad it was helpful!

[@Benjamin-lw1lc]

Hello, can you also use a bakery emulsion in cold foods? For example to flavor yoghurt or a drink?

[@CakeDecoratingSchool]

I've never tried it in yoghurt but I have used them in custards so it should work in those and if you give it a try I'd love to hear how it goes. they are a bit more intense than the extracts at times and they are thicker so you might not get the same result in a drink depending on how you make it. You'd have to make sure it's well incorporated. Hope this helps!

[@lathamohanannair1031]

Very good explanation 👏 👌

[@CakeDecoratingSchool]

Thank you 🙂

[@joannekeo3769]

@cakedecoratingschool how much of flavored emulsion oils do you recommend in a milk bread recipe? My goal is to make this bread taste sweet with vanilla flavor. For example: 190g warm water 4g active dry yeast 1 tbsp filtered honey 30g olive oil (or sunflower oil) 340g plain flour 7g salt

[@joannekeo3769]

I meant to say almond flavor not vanilla..

[@CakeDecoratingSchool]

great question! So this looks like a single loaf of bread. So typically if I'm making something like a quick bread, say my banana bread recipe I would go with 2 tsps of vanilla extract since the vanilla has to stand up to all the banana in the recipe. If you are thinking of making a milk bread then there is a lot less going on flavor wise, so I would probably start with a 1tsp if I was using almond extract(it's can be an over powering flavor). Since you are thinking of using an emulsion I would dial it down a little, they hold up better when it comes to heat so maybe 3/4 tsp. I would start with that and adjust based on the your desired level of flavor after some experimenting. Emulsions are probably your best bet but if you used a candy oil I would use even less probably no more than a 1/4 tsp, I might even start with less. They are very strong! Hope this helps and the bread comes out well!

[@uberdash007]

Hello good day does candy oil come in vanilla or almond flavor ? Can I use in frosting ?

[@CakeDecoratingSchool]

It comes in lots of flavors and yes I have used them in frostings and various kinds of treats. Hope this helps!

[@wynter003]

Can I use orange emulsion in cheesecake as a non alcoholic extract substitute?

[@CakeDecoratingSchool]

yes you can emulsions are great for use in baking@

[@MiMiOrt]

I'm debating myself on this. I would rather use emulsion but, don't know... I'm trying to make a flavored hazelnut drink , is it better to purchase an emulsion instead of extracts?

[@CakeDecoratingSchool]

depends on the type of drink. Emulsions are thicker and may take more work to incorporate. Personally I might suggest an extract if you are making a drink. I use the hazelnut extract when I'm making hot cocoa all the time and it preforms like a champ. Emulsions are great for adding to things like a buttercream or frosting where you are worried about changing the consistancy or in baked goods since they hold up better to heat. Either one will work for adding flavor but depending on what you are doing one might preform better over the other. Hard to say for sure with out knowing what type of beverage. hope this helps!

[@MiMiOrt]

@@CakeDecoratingSchool Thank you so much for the information. I'm kind of making a homemade " Irish Cream" that contain Heavy cream and Light cream. Hopefully the emulsions works best because that's what I purchased 😂. Thank you.

[@CakeDecoratingSchool]

Oooh! that sounds delicious. I would think that an emulsion should work for making Irish cream. Let us know how it turns out!

[@mickan958]

so if a recipe calls for 1 teaspoon of butter extract, can i use 1/4 teaspoon of butter flavor oil instead? 😊

[@CakeDecoratingSchool]

you can, the oils can get a but pricey so I usually save them for making candy and gummies but sometimes I do need them for the more unusual flavors that they come in that extracts don't like cotton candy!

[@malinaamanse8410]

Can you use the emulsion for cookies?

[@CakeDecoratingSchool]

you most definitely can. I use them when baking cakes and cookies all the time!

[@tazzbaby101]

Can yu use emulsion for making hard candy ? What yu prefer to make hard candy?

[@CakeDecoratingSchool]

I always use the oils for hard candy(the tiny drams) that is what they are made for and they come in a bunch of flavors. Hope this helps!

[@anitraraines7542]

@@CakeDecoratingSchool but say you only have emulsions at the time would it still be okay to use? For hard candy

[@MarilynToro-z4z]

How many drops put in a caramel for make strop of brandy?

[@CakeDecoratingSchool]

not sure what your asking or which you are planning on using but if you have a recipe for what you are making I would follow the instructions and use the recommended type and amount.

[@cindia6697]

Hi I'd like to flavor chocolate can you give me an explanation on how to and what are the best products to use

[@CakeDecoratingSchool]

it depends on what you are planning to do with the chocolate. If you are making ganache you could use any of the products to flavor a ganache. If you are making chocolate bars or filled chocolates and you will be tempering it I would use the candy oils. Most of those can be used with chocolate but some can not. you can check on the lorann's oils site for a full list of which ones can and can't be use with chocolate, they also have more information about how to use them as well. cheers!

[@cindia6697]

@@CakeDecoratingSchool I'm planning on doing both chocolate and white chocolate covered oreos but we want to flavor them. We tried using emulsion flavors but it seized on us

[@cindia6697]

@@CakeDecoratingSchool BTW thank you so much for replying I honestly appreciate it

[@CakeDecoratingSchool]

you are welcome! I hope the covered Oreos go well! Those are yummy!