Jessica Badalana

You can never go down.

And I think coconut, like, you know, because they're not...

Again, they're not all created equal.

I would say coconut is not as powerful as, like, a lemon one or an almond one.

Like, I'm just getting really nervous about somebody putting in, like, a tablespoon of almond extract into something because it will be inedible.

Yeah, I mean, you know, we can't in good conscience say to taste the batter.

No, we can't.

We can't.

That's all we can say.

I also think like where you're using the extract, like, you know, if you're using it in a batter...

You know, versus a frosting or something.

Like, you know, like you have more ingredients to dilute it.

And I think, you know, you've got to use your noodle about this a little bit.

Like, there are a lot of things I'm like, well, you can't just, like, I wouldn't just, like, dump a lemon extract into a chocolate cake.

Like, that's not going to be delicious.

I mean, and I don't think that Jessica is suggesting that.

Mm-hmm.

But you want to think about flavor pairings.

Maybe an orange extract, maybe a peppermint one, but it's going to change the flavor of your cake.

You've got to be careful.