Cake Flavourings with Mrs Jones

 

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Skill Level: Beginner
HD Lessons: 5
Decoration Time: 3 hrs

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Mrs Jones’ Recipes for Flavoured Fillings and Sugar Syrups for Cakes

Top tip: Strength of flavourings is a personal choice so please add them to taste.

BUTTERCREAM – see Paul’s recipe for Vanilla Buttercream (250g unsalted butter and 500g icing sugar).

Optional Flavours:

Orange, Lemon or Lime

  • Add grated zest of 2 large (or 3 – 4 medium) lemons, or 2 large (or 3 – 4 medium) oranges or 3 limes.

If you do not like the texture of zest, add the juice of the same amount of citrus fruit, strained first to remove pulp and pips.

  • Add half teaspoon (tsp) Lemon Extract

Limoncello

Add 2 – 3 teaspoons (tsps) Limoncello

Caramel

  • Add 2 tsps Caramel Extract
  • 2 tablespoons (tbsp) of tinned Carnation Caramel

Coffee

  • Dissolve 2 tbsps instant coffee in 2 tbsps boiling water, set aside to go cold before adding.
  • Add 2 tsps Coffee Extract
  • 2 – 3 tsps Coffee Liqueur

White Chocolate

Add 250 – 300g melted, cooled white chocolate (minimum 20% cocoa content)

Rose Water

Add 2 tsps Rose Water

Vanilla

  • Add 2 tsps Vanilla Extract
  • Add seeds of 1 – 2 Vanilla pods.
  • Add 1.5 tsps Vanilla Bean Paste

Irish Cream

  • Add 2 – 3 tsps Irish Cream or Bailey’s Liqueur

Sugar Syrup

These are used to enhance the flavour of the cakes and keep them moist.  Gently brush it onto the sponge using a pastry brush.  Please do not apply too much or the sponge becomes a little soggy.

Download Mrs Jones’ delicious mint cream recipe.

Mrs Jones’ – Flavourings for Cakes

Using the recipe for my 10” round deep Vanilla Sponge here are some popular flavourings for cakes which we use in the kitchen regularly in place of Vanilla.  Remember, flavourings are down to personal taste but I have provided a guide for you.  I like to use the zest of use fresh citrus fruit where possible but there are plenty of flavoured extracts available which I have listed.

I add all the flavourings when I am creaming the butter and castor sugar together.

Lemon or Lime Sponge 

  • Add the finely grated zest of 5 medium sized fresh lemons or limes.
  • Add 2 – 3 teaspoons (tsps) Neilson Massey Lemon Extract.

 Orange Sponge 

  • Add the finely grated zest of 4 medium sized fresh oranges.
  • Add 3 – 4 teaspoons Neilson Massey Orange Blossom Water.

Coffee Sponge 

  • Dissolve 2 tablespoons (tbsps) instant coffee dissolved in 50 mls of boiling water, allow to cool and add this to butter and sugar.
  • Add 2 – 3 teaspoons Neilson Massey Coffee Extract

Chocolate Sponge see Pauls recipe.

If using my recipe:

  • Add 3 – 4 teaspoons (tsps) Neilson Massey’s Chocolate Extract.
  • Remove 65g flour and replace with 65g unsweetened Cocoa Powder (not Drinking Chocolate
  • Weighing Scales
  • Measuring jug
  • Pan
  • Wooden spoon
  • Cooker

Sheila Jones shares her award-winning recipes with us as well as top tips on delicious flavourings and fillings. If you're a keen baker and looking for ideas for some tasty new flavours, this one's for you!

Mrs Jones

Mrs Jones

Taught by her Mum to bake, many of you will recognise Mrs Jones as our expert baker. She is also an accomplished cake decorator. As a former nurse and midwife, Sheila has turned her passion for creating delicious, elegant, bespoke cakes into a very successful business. Over the years, Sheila's baking skills have been consolidated by achieving a professional diploma of PME Masterclass Certificates in Sugarcraft, Sugar Flowers Royal Icing and Piping, and she has worked with the very best of cake decorators in the country. She is Chair of the Glasgow Branch for the British Sugarcraft Guild, a member of the Scottish Association of Master Bakers and a founding member of the Glasgow Baking Club. You will all recognise her as the baking expert on our online tutorials. It was one of her students who said that 'Mrs Jones' kitchen is where we bake, learn, laugh and indulge'.
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