I've tried reading the Gourmet Cake Flavors thread and it has great information, but it will take me forever to get through it. But could someone give me the quick "For Dummie's" version of the differences between extracts, emulsions, and oils. I am looking for the best way to flavor icings but not change the color if I'm using a pure white buttercream, and also the best way to use a base WASC recipe but get different flavors in my cakes and cupcakes. Thanks

Any thoughts?

That thread is really long... but great. I think MacsMom has a google doc that summarizes the recipes. It used to be listed in her signature line.

From my understanding, oils are more concentrated flavors and are stronger so you don't need as much as extracts.

Here is an explaination of: https://www.lorannoils.com/c-10-bakery-emulsions.aspx

Recipe link for WASC flavor variations: https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

It would honestly be hard to give a quick overview of that thread since there is 363 pages of it. Basicly the WASC cake is changed up by using different flavored coffee creams/liquids and yogurts and I beleive in some cases puddings.

One day I will finally get through that entire thread.