Do your flavoured cakes or buttercreams get stronger after they are baked and have been sitting around? I only ask because I get paranoid that cupcakes I give away will taste too strong and pungent compared to what I was taste-testing when I first made them. Especially concerned about the buttercream.
p.s. the reason I started thinking about this was because of colours darkening after the cakes bake/sit for a while. wondered if it's the same for flavors
It may depend on the type of cake, but I think flavors develop overtime. I made a lemon pound cake one time and I thought it tasted better on the third day. I was told many years ago, to make a cake a least one day in advance for the ingredients and flavors to "meld together".
I like using almond extract in my buttercream and I think it does seem stronger at times. Especially if I make it, then put it in a container and open it the next day, the scent seems stronger anyway.