I am going to attempt the "Original" WASC recipe for the first time in a few days. Soo, I am looking for anyone who can give any tips...

But most of all I am curious what kind of extracts/oils people use and how much exactly? It doesn't exactly say it only says "X parts" etc.

Thanks!

I use approx 1 Tablespoon (sometimes more as I normally eyeball it). Most of it comes from vanilla but I like to add a bit of butter flavour and sometimes the almond as well. I've also done it with rasberry/vanilla, strawberry/vanilla, just vanilla to just name a few. It really depends on the what kind of cake I'm making.

For the single batch of WASC, I use 1 tsp vanilla and 1 tsp almond extract, sometimes with a little extra almond thrown in.

Another good one is Creme Boquet. Normally you buy it pre-made, but I found a recipe for it online:

1T Lemon Juice
1 t. clear vanilla
1 t. almond extract
1 t. butter flavoring

Happy baking!