Lorann Baking Emulsion Rum 4oz

LorAnn Rum Baking Emulsion delivers the warm, caramelised depth of rum without any actual alcohol. Water-based and heat-stable, it flavours fruit cakes, buttercreams, and ganaches with classic rum notes — staying consistent through baking rather than evaporating like alcohol-based rum extracts. A reliable choice for Christmas cake, rum balls, and tropical-inspired bakes.

Key Details

• Size: 4oz (118ml)
• Format: Water-based emulsion
• Heat Stable: Yes — flavour holds through baking
• Safe for Chocolate: Yes — water-based formula won't seize chocolate
• Usage Rate: 1 teaspoon per cup of batter or icing
• Brand: LorAnn Oils

Best For

• Cakes, sponges, and layer cakes
• Buttercream and cream cheese frosting
• Macarons and meringue-based desserts
• Fruit cakes, Christmas cake, and rum balls
• Rum-flavoured buttercream and ganache
• Tropical cakes and banana-rum combinations

Frequently Asked Questions

What is the difference between a baking emulsion and an extract?

Baking emulsions are water-based, which means the flavour won't evaporate during baking the way alcohol does in an extract. They also won't seize melted chocolate — making them safe to use in ganaches and chocolate batters. LorAnn Baking Emulsions are more concentrated than most extracts, so you typically get a stronger, more consistent result with less product.

How much LorAnn Rum Baking Emulsion should I use?

Use 1 teaspoon per cup of batter or icing. In fruit cake recipes, 1 to 2 teaspoons adds a clear rum character without overpowering the fruit. For buttercream or ganache, start at 1 teaspoon and adjust upward to taste — rum emulsion pairs beautifully with vanilla and caramel flavours.

Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures.