1 Dram Lorann-TROPICAL PUNCH (Passionfruit) Oil Flavour
[0500-0101]
Stock on Hand: 20
TROPICAL PUNCH FLAVOURING OIL (passionfruit flavour)
A little goes a long way with LorAnn's Super Strength Flavours! These super-strength flavours are 3 to 4 times stronger than supermarket extracts. When substituting the flavours for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract. 1 dram = 1 teaspoon (approx.)
What is a Flavouring (Candy) Oil? Flavouring oils are highly concentrated flavors. The word "candy oil" has been used for many years to describe a type of flavouring that is potent enough to be used in hard candy making.These flavours do not contain vegetable oil. Because our flavours are concentrated, they are able to hold up better when exposed to heat.
Use these concentrated flavorings for:
Hard candy
Chocolate
Candies, candy centers, fondants, frostings, fudges
Cakes, cookies, brownies
Sweet breads
Gluten free
Sugar free (except Canadian Maple)
Contains no vegetable oils
LorAnn flavors are certified Kosher by Star-K**
**Except Canadian Maple and Horchata
Tropical Dream Cake
This cake is heavenly! With the combination of mandarin oranges and pure tangerine oil mixed into the batter it's the perfect summer dessert.
1 large ripe mango, peeled and chopped
2 teaspoons fresh lime juice
1 box (18.25 oz.) yellow cake mix
1 can (11 oz.) mandarin oranges (do not drain)
1 stick unsalted butter, melted
1/4 cup vegetable oil
3 large eggs
1 teaspoon LorAnn Tangerine Oil
1 can (8oz) crushed pineapple, drained, juice reserved
2 cups heavy cream
1/4 teaspoon LorAnn Pineapple Super Strength Flavoring
2 tablespoons sugar (more or less to taste)
1 pkg. unflavored gelatin
1 cup sweetened shredded coconut (if desired)
Directions:
In a blender, purée mango and lime juice until smooth; set aside. Heat oven to 350°F. Grease and flour bottom and sides of two 9" round cake pans. In large bowl beat cake mix, oranges, butter, oil, eggs and Tangerine Oil; pour into prepared pans.
Bake 25 - 32 minutes, or until toothpick inserted into center comes out clean. Remove cakes from pans and cool on rack. While warm, poke holes in top of cakes with wooden skewer and brush with the reserved pineapple juice. In medium bowl, whip cream, sugar and Pineapple Flavoring; stir in gelatin and crushed pineapple. Place one cake layer on platter and spread with whipped cream mixture. Top with second layer; frost sides and top. Cover entire cake with coconut if desired. Refrigerate at least 1 hour before serving. Serve with mango sauce.
Serves 10 - 12
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