<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>294394</id>
  <title>Has anyone used Fiori di Sicilia to flavor cake? and is it different from creme bouquet?</title>
  <published_at>Fri Oct 10 12:55:59 -0700 2003</published_at>
  <post_count>0</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1614431</id>
        <content>I was just reading about a flavoring called Fiori di Sicilia and I wondered if anyone can share their experiences with it in terms of taste and scent. Is it like creme bouquet? I am always looking for that secret ingredient to include in pasries and just wondered about this one.</content>
        <published_at>Fri Oct 10 12:55:59 -0700 2003</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>Elle</name>
        </user>
      </post>
    </post>
  </posts>
</topic>
