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CAKE BASE FLAVORS: Are They Really A Better Flavoring for Cakes?

post #1 of 4
Thread Starter 

I have just discovered a cake base flavor called Red Velvet and another called Mell-o-Glo and a NY Cheesecake. Do these types of flavors really give a cake that extra something, or is it just hype? Who has had + results using these types of flavors? I want to do something different for Thanksgiving  and was thinking of trying the mell-o-glo in a sponge cake base.

post #2 of 4
Cake base flavor? Never heard of it.
Plank.
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Plank.
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post #3 of 4
Do you mean flavor compounds? If so, good (often expensive) compounds are great for many uses.
post #4 of 4
Thread Starter 
I think you're right. The brand is "National Flavors". The Bakery Supplier carries it. Have you used this brand before?
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