We recently put the vanilla extract products we sell to the test at GYGI. It has been an eye opening experience, one that surprised us in every way. And we love when that happens. If you like to nerd out over experiments like that, check out this post.
If you’re just here for the cake recipe, we’re getting there. Just give me one paragraph to explain!👍🏼 Let me just give you a quick spoiler and say that when we tested all our most expensive, highest-quality pure vanilla extracts against the Butter Vanilla Emulsion in a sugar cookie taste-off, we were shocked that the Butter Vanilla Emulsion won the whole contest! Which is great for all of us, because this gives a really solid option for that delicious vanilla flavor in our baked goods at a fraction of the cost. A total win for everyone.
Our loyal customers started buying that Butter Vanilla Emulsion like crazy- mostly for sugar cookies. But may we offer this new Butter Vanilla Bundt Cake for you all to give a try. That warm vanilla flavor with the tart buttermilk makes this cake a moist, flavorful, perfectly sweet cake.
So let’s chat about emulsions here for a minute, emulsions are suspended in water vs oil (like in an extract) which allows their flavor to be stronger when baked. They are a great (inexpensive) way to get a really robust flavor.
To learn more about emulsions- when and how to use them, and a list of all our emulsion flavors- check out this post where we break it all down for you.