Flavouring and Essence Guide For Baking

A little goes a long way when it comes to baking flavour! Whether you’re adding a hint of vanilla to a sponge cake or a burst of citrus to a buttercream, the right flavouring can take your bakes from good to irresistibly delicious. Here’s our simple guide to help you make the most of flavourings, essences, and extracts, so you can bake with confidence and joy!

Before using flavouring and essence you should know the key differences between them:

Extracts are alcohol-based and contain natural compounds from ingredients like vanilla, orange, almond, or coconut.

Essences are oil-based and pack a more intense, concentrated flavour. Because essences are so strong, you’ll only need a small amount to get the same level of flavour as you would with extracts. So, you’ll use much less essence to achieve that delicious flavour.

Flavourings- These flavourings are made from a variety of extracts or natural substances, blended in just the right way to create the perfect taste. A flavouring is stronger than an extract, giving you a more intense flavour.

Liquid Extract- like vanilla extract, gives a subtle vanilla flavour without any visible specks.

Paste- is thicker and contains those little vanilla bean seeds, which adds a richer flavour. Typically, you’ll use extract for simpler recipes, while paste is great when you want that extra punch of flavour or the specks of vanilla bean to show in your treats!

Measure Carefully- Baking essences have such a strong, concentrated flavour, it's important to measure carefully to avoid over-flavouring your cake. Even a small mistake can completely change the taste! Using a measuring spoon or dropper is a great way to get it just right. Usually, just a few drops of essence are more than enough to give your cakes that amazing aroma and flavour.

Heat- essences are sensitive to heat. Too much can cause them to lose their flavour and aroma. When adding them into your baking mix then it is best to add them in with the wet ingredients. This makes sure the flavour is even throughout the bake and keeps it from evaporating while baking. For non-baked desserts or frostings, you can simply add the essence directly for a great addition of flavour.

Wet Ingredient- Make sure you class this as a wet ingredient. When adding it into your baking, add it in when you add in any wet ingredients.
 
Quality- A good quality essence/extract means you will not need to use as much in the mixture to gain the best flavour. 

Extracts can be intense, so it’s best to use  them sparingly, especially if it’s highly concentrated. Start with just a few drops and add more if needed. Remember, the flavour might get stronger as it bakes. Here’s what we love to use in our baking:

Buttercream: 1 tsp of Dr. Oetker extracts will flavour 750g of buttercream.

Cupcake/Cake Sponge: 1 tsp will flavour a 2-egg cake mixture, about 500g of mix.

Biscuits: 1 tsp will flavour 500g of dough.

Cream and Liquids: 1 tsp will flavour 500ml of liquids like cream or milk.

These amounts should give your bakes the perfect hint of flavour!

Substituting Fruit juice for extract
When swapping fruit juice (like a juice of a lemon) for extract in a recipe, you should swap 2 tablespoons of fresh fruit juice for 1 teaspoon of extract. Keep in mind that you might need to add about 1 tbsp of milk to loosen the mixture, since you’re removing some of the liquid from the cake.

Substituting out other flavours.
You can swap any extracts for the same amount. So, if you need 1tsp of vanilla extract in the recipe but you want to make it a lemon cake, you can swap for 1tsp of lemon extract. The flavour profile of the bake will change depending on which you swap it out for.

Swapping Extracts for essences
As essences are stronger than extracts, then just reduce the quantity by half. 

My chocolate cake recipe does not have a flavouring in it. Can I add it in?
Yes, you can. We would recommend 1tsp of Vanilla into a chocolate cake for the best flavour.

How should extracts be stored?
They should be stored in a cool dark place, tightly sealed. They do have a long shelf life if stored correctly. If the flavouring is oil based, then once opened it should be stored in the fridge.

What are some common mistakes when using extracts?
Adding too much extract can overpower the flavour and throw off the balance of your cake. It’s important to mix the extract in thoroughly to ensure the flavour is evenly distributed throughout.

Can extracts be made at home?
Yes, you can easily make many extracts at home by steeping ingredients like vanilla beans or lemon peels in alcohol. It’s a simple way to create your own fresh flavourings.

Can extracts change the texture of my bake?
Using essences can affect the texture, since they contain natural oils. On the other hand, extracts usually won’t have any impact on the texture of your bake if used correctly.
 
Where can I find your range of extracts?
Please see our range of extracts and pastes here- Natural Extract Flavours

Little makes a big difference, and that’s the magic of flavouring! With just a few drops, you can transform your bakes into something truly special. So go on—experiment, mix, and create treats that bring joy to every bite. Happy baking!