AI am planning to bake a white chocolate mudcake for a recipe that uses a 20cm square tin. I would like to flavour it with raspberry extract that I have purchased but am unsure how much to add. Can anybody help me or offer any advice. Thanks.
i just add it to taste--but i'm familiar with my raspberry oil--i already know how strong it is--
to flavor a cake i'd do it the same way--to taste--in fact if i was using something for the first time-- i'd take a cupcake amount of batter and do a test being careful to watch/remember my measurements-- let it bake and completely cool then taste to make sure it comes out the way i want --then tweak it more or less for the big batch.
that's how i would do it