I wanted to add cherry and almond (or maybe just cherry to the cake and almond to the buttercream) to white cake.
I have never use cherry before so I am not sure how strong it is, how much do you think I should start out with? Should I use both flavors in the cake or just one for cake and one for frosting?
Ooh could you add cherry flavouring to the cake and some ground almonds to the cake too and almond flavouring to the butter cream?
bump just to see if anyone else had any ideas