At Mother Murphy’s we know how to

get the flavors for high-ratio baked goods just right.

Cake flavoring, in both wet and dry forms, complicates that balance. They can interfere with the baking process, adding in too much wetness or dryness to critical ratios. Some spices, such as cinnamon, can even affect the leavening process. And because of the mixing methods used in high-ratio products, particularly cakes, both wet and dry cake flavoring must blend easily and completely with all other ingredients.

The extra sugar used in high-ratio products also creates flavor challenges. As we all know, too-sweet cakes are unappealing, and sweeteners used in place of sugar can retain water and affect moisture ratios.

Our Capabilities

It takes perfect proportions to bake a perfect cake. Having the correct proportion of protein ingredients – flour and eggs – to fat and sugar helps make a cake tender and moist, not dry or spongy.

We design cake flavoring for high-ratio products to be almost foolproof, so they’re easy enough for newly trained bakers at high-volume bakeries to use. We also can create custom flavors for bakeries that want to develop signature or seasonal cakes.



Flavor Builder

Help Mother Murphy's create a sample just for you! Describe the custom flavor sample that you want to build and select the features that will accelerate your next creation.

Learn More
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Flavor Builder

Help Mother Murphy's create a sample just for you! Describe the custom flavor sample that you want to build and select the features that will accelerate your next creation.

Learn More
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Latest News

Each year, millions of tons of food are wasted across the globe— not just in home kitchens, but in grocery stores, farms, and factories.As environmental concerns mount and consumer expectations shift, all stages of the supply chain are rethinking how they operate. Governments, food producers, retailers, and consumers are stepping up, innovating at every level to cut down on waste
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Tackling Food Waste from Every Angle: From Policy to Plate
A person’s perception of flavor begins long before they take a bite. The psychology of food packaging shows how colors, textures, and words used on packaging set powerful subconscious expectations about taste, quality, and even mouthfeel. Whether a product is perceived as indulgent, refreshing, or artificial often comes down to these design choices.For food companies, this means that innovation isn’t
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Beyond the Label: How Word Choices and Packaging Affect Taste
The food industry is undergoing a transformation as sustainability takes center stage. Consumers are more conscious than ever about where their food comes from, how it’s produced, and the impact it has on the environment.As a result, flavor innovation is shifting away from artificial, resource-intensive ingredients toward more eco-friendly, waste-reducing, and naturally derived alternatives. Let’s explore how sustainability is reshaping
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Sustainability Meets Taste: Food Frontiers
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Ready to get in touch?
Contact us!

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