i just got hazelnut and french vanilla syrups and i'm excited to use them.

can i put them in the cake batter or just in the frosting? how much should i put? am baking chocolate cupcakes with BC frosting and i'm thinking it might be cool to use the hazelnut for it.

thanks!

Syrups? Or do you mean flavored oils like Lorraines? If you are going to use the syrups i would mix it with the water or liquid that you add to the cake. When you say syrup I think of like Torani syrup for italian soda?

yeah like that. it says on the label it can be used for coffee and teas and drinks.

Well then what I would do is mix it with the water. I am just thinking it will be overly sweet. You can do the Lorrianes Oils which are awesome!!!!

I dont know the baking art, like I have a recipe where I take a cake mix and put in a can of manderine oranges with the syrup and mix it, but you dont follow the mix instructions, instead you add more oil and an extra egg or someting. I am sure you can do it, its just that you have to know what to supplement the recipe with..like maybe you can add more oil?

I am sure it would be good, I would just be afraid that it would be too runny if you add too much of that, cuz you would have to probably put like 4 tablespoons or even more to actually taste it in the cake. Know what i mean?

Yes! It adds great flavor variation. I use caramel flavor for a caramel cake.

Chikie also wrote this (we havebeen recipe swapping):
"I added some Torani Caramel syrup and brown sugar to some Frostin' Pride and squeezed some ice cream caramel topping in it, but I didn't whip the ice cream topping in, I wanted it to have ribbons of caramel in it. It tasted really good!"

Yep, you can sub out some syrup for some of the water in the recipe but it won't make a strong flavor. Better yet, use it as simple syrup after the cake is baked. It can also go into fillings and icings. My bakery has an espresso bar as well w/ like 70 syrups. Talk about options!

I'm dying to try that, Chikie!