I have just discovered a cake base flavor called Red Velvet and another called Mell-o-Glo and a NY Cheesecake. Do these types of flavors really give a cake that extra something, or is it just hype? Who has had + results using these types of flavors? I want to do something different for Thanksgiving and was thinking of trying the mell-o-glo in a sponge cake base.
ACake base flavor? Never heard of it.
ADo you mean flavor compounds? If so, good (often expensive) compounds are great for many uses.
AI think you're right. The brand is "National Flavors". The Bakery Supplier carries it. Have you used this brand before?