Tips from our Pastry Chef: A Guide to Extracts, Essences and Flavourings (And When to Use Each)

We’ve all caught ourselves staring at the baking aisle’s overwhelming selection of flavourings, wondering if that tiny, expensive glass bottle of extract will really make a difference. The truth is, knowing when to use a delicate extract versus a robust essence can separate a nice bake from an extraordinary one. Whether you’re a cake decorator looking to intensify flavours under fondant, a busy parent wanting to jazz up simple recipes, or an aspiring baker ready to take things up a notch, our pastry chef’s insider tips will help make perfect flavouring choices every time.

Navigate the world of flavour enhancers like a patisserie pro with Umbi Tea & Coffee.

Pure Extracts

When we speak of pure extracts, we’re referring to the gold standard of baking flavourings—the kind that professional kitchens rely on for consistent, nuanced results. These precious liquids are created through a patient extraction process where natural ingredients like vanilla beans, citrus zests or aromatic spices are steeped in alcohol for weeks or even months. This slow infusion allows the alcohol to gently draw out and preserve the essential oils and flavour compounds, resulting in a product that captures the true soul of its source.

The magic of pure extracts reveals itself most beautifully in baked goods with longer cooking times. While cheaper flavourings might lose their character when exposed to heat, a quality vanilla or almond extract actually develops and deepens its profile in the oven. This makes them ideal for classic sponge cakes, buttery shortbread, or rich custards where you want the flavour to linger on the palate. They’re also remarkably economical in use—most recipes will call for just a teaspoon or two, as their concentrated nature means a little goes an exceptionally long way.

Essences

Essences occupy an interesting middle ground in the world of flavourings. Where extracts rely on natural extraction processes, essences are typically made through laboratory synthesis, carefully engineered to mimic specific flavour profiles at a fraction of the cost. While they may lack the subtlety of their pure counterparts, modern essences have come an incredibly long way from the harsh, artificial-tasting products of decades past.

These flavourings truly shine in applications where you need an immediate and pronounced hit of flavour without the complexity. Buttercream frostings, for instance, benefit tremendously from essences. Their bold character can stand up to the richness of butter and sugar, ensuring the flavour comes through clearly even in small quantities. They’re also invaluable for no-bake treats like cheesecake or mousses where heat won’t have a chance to mellow any chemical notes. The only qualm? Their potency means it’s dangerously easy to overdo it. Start with half the amount in a recipe and adjust upward to taste to avoid cloying or artificial flavours.

Natural Flavourings

The category of natural flavourings encompasses a wonderfully diverse range of products that bridge the gap between pure extracts and synthetic essences. These include everything from cold-pressed citrus oils to spice pastes and floral waters—each offering their own unique advantages in the baker’s arsenal. What unites them is their derivation from real food sources, though they may undergo concentration or blending with neutral carries like glycerin to improve shelf stability. 

Citrus oils represent perhaps the most dramatic example of natural flavourings’ edge. While lemon extract might provide a general citrus note, a few drops of genuine cold-pressed lemon oil delivers an almost shocking burst of fresh zestiness that can elevate everything from pound cakes to sugar cookies. Similarly, floral waters like orange blossom or rose bring an authentic, perfumed quality to Middle Eastern-inspired pastries that simply can’t be recreated with extracts alone. These flavourings just excel when you’re looking to whip up layered, sophisticated flavour profiles.

The Flavour Enhancer Compendium

Here’s a quick cheat sheet:

Type	Best Uses	Heat Stability	Flavour Profile	Storage
Pure Extracts	Cakes, cookies, custards	Excellent	Complex, developed	Cool, dark place
Essences	Frostings, no-bake treats	Good	Bold, immediate	Room temperature
Natural Flavourings	Fruit desserts, Middle-Eastern bakes	Varies	Bright, authentic	Often refrigerated

Additional Tips:

• When doubling recipes, increase flavourings by 1.5x first, then adjust to taste

• Combine extract and fresh ingredients (like vanilla bean) for layered flavour

• Add citrus zest along with its flavouring for amplified aroma

• For alcohol-based flavourings, add at the end of mixing to preserve volatility

Brilliant Bakes at Umbi Tea & Coffee

Now that you’re armed with these insider secrets, why not see them in action? At Umbi Tea & Coffee, every pastry tells the story of thoughtful flavouring—from our vanilla-speckled madeleines to our citrus-kissed almond croissants. Join us for afternoon tea and let our patissiers guide you through the nuances of flavour firsthand. Better yet, book a spot in one of our exclusive baking workshops. Enquire about availability here.

Visit us today, where every bite is a lesson in flavour.