The Rose Valley, also known as the Valley of the Roses, is a region located in central Bulgaria, between the Balkan Mountains to the north and the Sredna Gora Mountains to the south. The Valley encompasses several towns and villages, including Kazanlak, Karlovo, Pavel Banya, and others, and it is renowned for its production of high-quality roses and rose oil. The region’s mild climate and fertile soil provide ideal conditions for growing Rosa Damascena, the species of rose used for the production of rose oil. Every year, at the beginning of June, the Rose Festival is held in Kazanlak to celebrate the rose harvest and the region’s rich cultural heritage. Flowers are handpicked and processed daily. It takes twenty kilos of rose petals to make one gram of rose oil we use to make the best rose extract in the world.
Announcing the availability of our pure 5 fold lemon and orange extracts. Our pure peppermint extract is made of Oregon’s Willamette Valley grown peppermint. It is double rectified to remove any off notes and non peppermint components to produce a fresh minty flavor.
A customer informed us a few days ago about a blog post video by Bake Toujour. She takes a shot at testing our retail baking mix. Uses different ovens and to everyone’s surprise she gets beautiful macarons that taste like the traditional home baked ones. Look for yourself. Her mix was a little stiff, and butter used for the buttercream wasn’t soft and room temp. But results were good enough for us to want to share with you.
Watch this video to learn how to bake perfect French macarons. Tips for success: measure water amount and temperature closely. Preheat oven well (set to 300 ºF and back off to 280 ºF after loading trays). That is all there is to it. So let’s bake some Macarons!
Making Swiss Buttercream is a trying undertaking. You have to mix egg whites on a steam bath to just the right temp. Go over and you have cooked eggs and stay under and you run the risk of having live bacteria in your cream. The Angel Bake Swiss buttercream mix uses pasteurized egg whites. To make it, you simply whip the mix with 1/2 cup of hot water to make a glorious meringue. No need to steam up the whole kitchen! You can use the meringue as is for pie topping or making meringue cookies. To make buttercream, just add soft unsalted butter and whip to a shiny creamy consistency. Feel free to vary the amount of butter to your liking. To make dairy free icing or buttercream, just use dairy free butter alternatives.
You can add just about any sort of additive to flavor your buttercream. Things like liquors, espresso, cocoa, nuts, jams, fruits, food coloring, and or flavoring extracts. See below for inspiration. For coloring your buttercream, we recommend the Angel Bake Powdered food coloring set.
The Angel Bake Swiss Buttercream mix doesn’t have any corn starch (so no chalky aftertaste), preservatives, hydrogenated oils, and is gluten free. Please compare ingredients before you purchase.
Buttercream Flavoring Suggestions
1 mashed banana+1 teaspoon of lemon juice+1 teaspoon of vanilla extract
1-2 teaspoon Butterscotch flavoring
2 Tablespoon instant espresso coffee
1-2 teaspoon caramel flavoring and a sprinkle of sea salt
Red + small amount of blue
1/4 cup Maraschino cherry juice+ 6-8 Maraschino cherries(diced)
2-4 tablespoon cocoa powder and/or a teaspoon chocolate flavoring