How To Flavor Cakes With One Recipe??
Baking By Sweetlovesweets Updated 21 Jan 2015 , 2:42am by AZCouture
Hello!
My question is how do you add different flavors to a cake? Right now I am baking essentially a WASC recipe and well flavor comes from whatever box mix flavor I pick but I want to switch to Scratch cakes. I have read on here to just use a white cake recipe you like (scratch) and just add the flavor you want your cake to be. where do I add my flavoring? will it change my recipe if I use a juice, extract, syrup or emulsion? and last but not least will I get the same result if I bake my regular white cake and just do a simple syrup?
Thanks in advance! 
If you google "cake recipes," there are hundreds of sites. You can read recipes on-line (epicurious, allrecipes, etc.) and learn how they are made. Lots are not white cakes to start. There are also books you can probably get from your local library. Rose Levy Beranbaum's (The Cake Bible) is a good one.
Thank you ladies! that's good to know that I can use other recipes other than just a white cake and I'll keep looking for recipes. will a flavoring (extract, emulsions, syrup or liquid) change a cake recipe where it will ruin it? thanks
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What Shanter said, they are most certainly not just white cakes with flavor added.
AZCouture I saw your live Q&A with the other lovely ladies this morning and because of you ladies I am switching to scratch cakes! thanks for the advice and look forward to the next one... Never thought you would answer 
.. Now to find some scratch recipes that work for me!
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Thank you ladies! that's good to know that I can use other recipes other than just a white cake and I'll keep looking for recipes. will a flavoring (extract, emulsions, syrup or liquid) change a cake recipe where it will ruin it? thanks
Extract won't change the texture of a cake, just the flavor. Emulsions (Lorann's) are the same but stronger flavor. Then again, artificial vanilla extract has less "vanilla-ness" than real vanilla extract. Some people use vanilla paste. There are many, many variations on flavoring that you just have to try some and see what you like.
As far as syrups and liquids go, it certainly depends on what kind and how much. Some recipes are written with "substitutions" such as (you can google these) applesauce cake or orange juice cake. Recipe development is a process. There's not much new under the sun, so take a few recipes, make them, then try to think of what may make them better and try that. It can be a bit expensive, but this is what real bakers do.
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