Bursting With Flavour

June 18, 2014

Food flavourings are a fun and affordable way to enhance baking, and are really easy to use – with just a dash of this or a splash of that you can concoct all sorts of tongue-tantalising FLAVOURS_021-copytastes. We’ve tracked down a range that is manufactured in the UK by a small, family company who have been in business for over 60 years. They’re not quite Willy Wonka, but they have ‘invented’ thousands of flavours in their ‘laboratory’, so it did take us a little time to whittle them down to just nine!

Flavourings tend to be more versatile than extracts or essences, and you don’t need to add as much. They’re often easier to use in a recipe than the ingredients themselves, especially if you require a certain texture or a uniform flavour throughout. This is true of ingredients like coconut or hazelnut, while fruit flavours often provide a stronger taste than fruit juice can.

Not just for cakes and bakes, these high-strength flavours can also be added to ice cream, icing, desserts, meringues and sauces; just a few drops create a nature-identical taste and this range is perfect for a spot of mix and match culinary creativity. We’ve come up with some quirky pairings to get you started, but can’t wait to hear what crazy combinations you cook up.

 
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Banana Marshmallows

Makes 36 marshmallows

What you need

  • 275ml water
  • 15g powdered gelatine
  • 1 tbsp vegetable oil, for greasing
  • 75g icing sugar, sifted for dusting
  • 450g caster sugar
  • 1 tbsp liquid glucose
  • 5-6 drops Lakeland Natural Banana Flavour
  • Wilton Yellow Icing Colour – use a cocktail stick to add a little at a time until the desired colour is reached
  • 100s & 1000s, optional

What you do

  1. Dissolve the gelatine in 100ml cold water.
  2. Grease the a pan and dust with a little of the icing sugar
  3. Place the caster sugar in a heavy based pan, add the remaining 175ml cold water and the liquid glucose and bring to the boil on a medium heat stirring constantly until the sugar has dissolved – be very careful not to splash as the mixture will be very hot.  Reduce the heat as soon as it begins to boil and leave on the hob for about 18-20 minutes until a food thermometer reaches 116°C (without a thermometer, the mixture should form a soft ball when dropped into a glass of cold water).
  4. Place the gelatine and water mix into a food processor and process gently for a minute. Gradually pour the hot sugar syrup into the mixer, taking great care not to splash as it will still be hot – this will take about 5 minutes.
  5. Add the banana flavouring and icing colour, then beat the mixture on a high speed for 15-20 minutes until it trebles in volume, is thick and beginning to set.
  6. Pour the marshmallow mixture into your pan, scraping the bowl clean with a spatula. Wet the spatula with a little water and smooth the surface of the mixture.  Leave the marshmallow in a cool place (but not a fridge as this is too cold) to set for 1-2 hours.
  7. Use cutting guides to cut the marshmallow into 36 pieces. Dust with the icing sugar and then roll the pieces in the icing sugar and 100s & 100s if desired, to cover all the cut sides.  Store in a cool place in an airtight container for up to a week.

 

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Mini Chocolate Cakes with Violet Buttercream Filling

Made in our Lakeland 12 Hole Loose-Based Mini Sandwich Tin

Makes 12

What you need

For The Cake

  • 200g butter, softened
  • 175g self raising flour
  • 2 tbsp cocoa powder
  • 175g caster sugar
  • 3 eggs
  • 15g instant coffee dissolved in 75ml hot water

For The Filling

  • 50g butter, softened
  • 6 drops violet flavour
  • Wilton Violet Icing Colour – use a cocktail stick to add a little at a time until the desired colour is reached
  • 175g icing sugar

To decorate

  • Icing sugar, to dust

What you need

  1. Preheat oven to 180°C/350°F and grease the cake tins.
  2. Put all the cake ingredients into a bowl mix until smooth.
  3. Divide the mixture evenly between the tins and smooth the tops. Bake for 20 minutes, until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for a few minutes and then turn out onto a wire rack to cool completely.
  4. Meanwhile make the buttercream; beat the butter and violet flavouring together, then add the icing sugar and icing colour and mix well.
  5. Cut each cake in half and sandwich back together with the buttercream. Sift icing sugar over the top, using a cake stencil to create a design if desired.
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