I am looking at Silver Cloud Estates extracts. I am wanting to make some new unique flavored cakes. I am looking as the Jasmin and Lavender. Has anyone baked with this type of extracts. Also for champagne cake, can I use the extract? What are your thoughts on using extracts?

So I clicked on this post thinking you were talking like root beer concentrate or rum extract lol... Ive heard of people doing jasmine or lavender cupcakes... Mostly on cake wars... And champagne cake? I'd assume the bubbly would add to the cake the extract couldn't... But hey you can always give it a whirl lol

I have tasted tea cookies with lavender in them. Lavender, to me, gave the cookies the smell and taste of soap. I prefer to stay away from it.

Theresa

See I have not yet made champagne cake, but I do want to try it soon! I am just wanting to come up with some crazy flavor mixtures. It should be fun! I am still looking for Bridal shows in my area, the only one worth attending is Jan 9th, which is just too soon, and it is 950$!! I am trying to find one for half that. But I read on here how someone did 4 cakes, one for each season, I thought it would be really neat to have the cake flavor match the season as well. So I think I may just have to order these extracts and play with them. I will leave lavender out. Maybe rose might be better? hmmm.

I personally don't like lavender food items, but I know people who do. I wouldn't rule it out, but just do a minimal amount. You might find a niche! You sound very adventurous.

As far as extracts go I've used rose and orange flower water. I love the rose on it's own or with raspberry and the orange flower water either on it's own or mixed with citrus.

As for lavender, I've used ground dried flowers in cookies before and they were quite good, I think the key is not overdoing it. Lavender also pairs well with lemon.

I always thought about doing a pink champagne cake but not sure how to incorporate the champagne I'll have to look up some recipes.