@passionforbaking: Stop using vanilla extract in your cake and use this instead. I’m telling you, there is something way better than vanilla extract, and that is plumped vanilla bean. A plumped vanilla bean is stored in vodka. It’s not sliced open. It becomes very plump. When you use that in cake, you get an explosion of vanilla flavor. And it just takes your cakes, your frosting, to the next level taste wise. So if you’ve never tried it, go buy yourself vanilla beans, store them in vodka for a month, and then you can just snip off the end and squeeze out everything. And the leftovers you can pulverize and use also in your frostings. If you love this tip, share it with your baking besties.

Manuela Kjeilen

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Tuesday 10 March 2026 13:48:27 GMT