Actually, with the homemade extract, how long it takes depends on how much you're making. At least that's what I've read. If you're only making a quart or less, it takes less time for it to mature. I've read a couple recipes on line that said it was ready in a month for the smaller amounts. To me, that seems like it would be weak, but I've never tried it. I usually make it in a 1.75 liter bottle of vodka, so it sits for 6 months and I shake it up once or twice a week. Homemade extract is sooooo good! It's all I use now. I also get my vanilla beans from the Vanilla Products USA. Good quality beans and the price isn't overly expensive -- especially for how many you get! They are currently out of the Tahitian beans, though. I just ordered a week ago (between the 2nd and the 5th of this month) and no Tahitian beans were available. Their delivery is quick, too! I was informed via email that my order was shipped the same day I placed the order. I already have a new batch brewing with the beans I just ordered.
As to someone saying that ScratchSF's white cake recipe calls for a vanilla bean (or am I mixing it up with a different recipe being discussed?), the copy of the recipe I got from her post mentions extract, but not even a particular flavor. I've used both vanilla bean paste and homemade vanilla extract, however, and it was very tasty.
Danilou, I can't remember how much crumbled oreos I put into the cake batter, but it didn't make it heavy. Everyone who ate it said it was light, tender and delicious. I didn't want to overdo with the oreos, but wanted enough of the taste in there to satisfy my youngest son as cookies and cream is one of his favorites. As to the princess extract...I can't really explain what the flavor is, but it's good. I've been told that it's very similar to what is called "Wedding" flavor. I've never found the wedding flavor around here, but found the princess flavor at our local cake supply store. It's light in flavor, definitely different from vanilla or almond, but not citrusy. I bought some to try and my nieces and nephews went crazy over it when I tried it. I, too, like the flavor of it, but just don't know how to describe it. It also didn't change the color of the cake that I could notice, but the flavoring itself is a little dark. Not brown like vanilla, kind of like there's a hint of red in there, but if it changes the color at all, it's very slight.