Hey, I’ve been experimenting with turning a simple vanilla cake into a whole new experience by infusing it with a rich espresso base—think of a latte cake that actually tastes like a coffee shop in a bite. What do you think about blending your sweet creations with coffee? I’ve read that the acidity in the beans can actually lift the flavor profile of the batter, but I’d love to hear your thoughts on balancing sweet and bitter in a single dessert.