So, in our household, my wife is the cook and I'm the baker. I bake for holidays and just when I'm bored. My biggest thing in baking is experimenting and this week, I acquired an emulsion for baking. I understand the concept of what an emulsion is, but I would like to know about creating your own emulsions. As an example, I recently baked a cake that included soda pop in the recipe. However, upon baking it, the flavor seemed to "bake out" and it was barely noticeable against the taste of the cake. Would there be a technique that could prevent this from happening? As I understand it, baking with an emulsion tends to help keep the flavor better and this is why I bring this up. I'm not a professional cook or baker, but I DO like to learn more about my little hobby in order to create better desserts. Any advice would be helpful and appreciated. Thank you in advance.