Originally Posted by Maria925
Sosasha...so it sounds like I can safely "experiment" by keeping the liquid measurements the same. So if it calls for 1 cup of milk and 2 TBL of vanilla, I could substitute liquors & other flavorings as long as I keep the measurement the same? At least that's how I'm understanding you.
Man I really need to get the BakeWise book. They have it at my library but it's currently checked out! I have a feeling that might help me out a bit.
I will not answer for Sosasha hopefully just piggyback. I'll give you can example from one of my experiments recently. I wanted to make a strawberry cake so I started with my white cake recipe and subbed some of the milk in the recipe for strawberry puree. Here was the problem I did not account for the acidity of the strawberry puree. While the flavor was good, and it rose well, the texture was a bit gummy. The reason: the added acid from the strawberry puree. To counter this I needed to add a bit of baking soda and next time it was perfect. So you have to think not just the amount of liquid but the kind of liquid.
Another example: I made a "dreamsicle" cake. I began with yellow cake and subbed half of the vanilla for orange extract and added some orange zest. A nice vanilla buttercream and voila--dreamsicle. In this instance the zest was not going to upset the balance of the cake and the orange extract was just flavor. Planning to try this to get a lemon cake but have not done it yet. In this instance altering the kind of flavoring was not going to impact the other elements in the cake.
Hope this helps.