I have never flavored a cake before but I bought some flavor oils today. What is the best way or formula to use these correctly? I am using the Wilton Basic White Cake recipe and I will be coloring the layers as well.
First off WELCOME to CC -- better known as your new addiction!
As for flavoring cake batters, you would be better off using either extracts or emulsions. They are more liquidy, yet flavorful enough to give the batter a lift in flavor. Hope that helps some!
i personally use extracts. but when i flavor my cakes i put the flavoring in after everything is mixed together. with the oils, i would start with a teaspoon, taste it after adding and mixing. if you think it neesd more i would go 1/2 teasp. at a time, mixing in between addings and tastings. HTH