I have some stuff that is similar to the fruit compound that is sold on this site. I'd like to use the strawberry and add it to the vanilla cake batter, but I'm not quite sure how much to use. According the description on Into The Oven it says "Add to cake and muffin batters at a usage rate of 2%-4% of total product weight and mix thoroughly." I'm wondering if this means that after all of the ingredients are added to the cake, that you would weigh it and then take 2-4% of the weight and use the flavoring.
That is my understanding too. I use about a 1/2 cup to a whole batch of batter. But I make the equivalent of the wasc recipe most of the time as far as amount of batter I make.
You can always add to taste if your wondering and cant weigh it.
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make, bake, decorate......what else do you need?
I just quickly tried to do the math. From my guess based on how much the ingredients weigh in making the cake mix extender recipe, the total weight of the batter should be about 60.15 ounces, give or take a couple of ounces. So 2-4% of that total weight would be 1.2-2.4 ounces.
Using fruit compound in cake batter
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