Real Alcohol In Cakes = Liquor License????
Business By prterrell Updated 26 Apr 2013 , 10:29pm by aompeanmois
I wouldn't think so either. Also any alcohol that gets cooked evaporates just leaving the flavor behind.
)
Here's a chart that shows amount of alcohol left after baking/cooking:
http://www.ochef.com/165.htm
HTH
P.S. I'd like a shot of Jack as a thank-you with purchase!
Here's a chart that shows amount of alcohol left after baking/cooking:
http://www.ochef.com/165.htm
Wow, JanH, thanks for finding that information, I am going to change a few things in my preps.
Good Luck everyone.
Doug,
I didn't know that, I learn something new everyday especially on CC!
Thanx,
Leslie
Well if that were true alot of bakeries would be in trouble!! LOL Remember the alcohol will cook out during baking....so no need for special licensing.
Good question though....
check state regs.
in NC regs. state we're not supposed to sell cakes with any kind of alcohol added.
but artificial flavor to mimic ok.
Wow, that sucks! Artificial alcohol flavoring tastes like medicine (mmm...cough syrup anyone???)
All of the cakes that I use alcohol in, I brush the liquor directly onto the cake, so there's very llittle evaporation going on. But then there's usually no more than 4 tablespoons in the whole cake.
I'm not gonna worry about it right now as I don't have shop...just was wondering what everyone elses' experiences were since DH brought it up...
I can't speak to need for a liquor license however have had personal experience with alcohol *not* totally evaporating during cooking/baking. I have a neurological condition that leaves me highly sensitive to alcohol in that it causes me to lose total control of many muscle groups. 
I've learned quickly to avoid anything I so much as *think* could be suspect. I accept responsibility if I cause myself embarassment from eating something that I so much as surmise may aggrivate the condition. 
I'm not pointing fingers or suggesting any of you have a responsibility toward every person who will eat what you make. I'm just sharing from my own experience to reinforce the URL that JanH pointed us toward. Again, I'm not trying to stir up an issue... just trying to share a reality. Thanks 
I have not used any real alcohol in my cakes so far, because a lot of my cakes are for parties with children in attendance, but this thread is very interesting.
I guess I'll be doing some research on my state laws and see what they have to say before trying any of the recipes that I saved that use alcohol.
I can't speak to need for a liquor license however have had personal experience with alcohol *not* totally evaporating during cooking/baking. I have a neurological condition that leaves me highly sensitive to alcohol in that it causes me to lose total control of many muscle groups.
I've learned quickly to avoid anything I so much as *think* could be suspect. I accept responsibility if I cause myself embarassment from eating something that I so much as surmise may aggrivate the condition.
I'm not pointing fingers or suggesting any of you have a responsibility toward every person who will eat what you make. I'm just sharing from my own experience to reinforce the URL that JanH pointed us toward. Again, I'm not trying to stir up an issue... just trying to share a reality. Thanks
You brough up a very good point, I know several people who are celiac and cannot have malt of any kind. So most vinegars are out also.
Anything like that can make them ill for several days.
I personally can no longer handle beer and some hard liquors both give me a rash and fever for about 1/2 hour. I have to drink about 1/2 gallon of a water to help. So I stay away.
Whenever I make a anything to share, I now make a point to sharing my ingredients as well. So if there is a question it's all listed. It works for me and my friends appreciate it. We have a few large parties every year and I list all the name of recipes next to the dish and I tell my allergic buddies to check the ingredients list I have on the fridge. I will also make special notes on the name of the recipe if it contains nuts, eggs or something that is not obvious.
Sorry I went off topic, but you would be amazed how many things people are allergic too these days.
Good Luck.
what about vanilla, lemon, almond extracts......has anyone read the labels....the alcohol content in lemon extract is higher than vodka!!
I am going to emil the TABC here in Texas and ask them why minors can purchase extracts that have a high alcohol content but can't buy alcohol????
If you go to Natural food stores, you can purchase Gluten Free extracts which are not alcohol based.
Frontier Natural Flavors are Gluten and Alcohol Free. They are a bit more expensive, but worth it. The extract are made with Glycerin and natural organic extracts and water.
They have a nice range of flavors.
http://www.frontiercoop.com/dspCatPct.php?ct=ssbfbf
I use these products whenever I know there are allergies and regular when there are no allergies.
The taste is very similar. The only difference is the texture of the extract is more like corn syrup, so you have to adjust with a bit more liquid.
Also you have to be careful with the colors you add to your cakes and icing. There are several products that have ingredients people are allergic too.
Last fall I have to make a cake that was gluten free, soy free, dairy free and banana free. I am just glad I could use eggs! I had to use powdered colors and it was ok.
Good Luck.
Time to stir the kettle....What about all of the CCers advice on airbrushing using alcohol mixed with luster dust and such to put on cakes.....HELP!!! I just bought a bottle of vodka to try this and I'm now afraid that I won't be able to use it at all because it never "bakes out" the alcohol....WHAT DO WE DO NOW?!?!?! 
I always used alcohol to afix my luster dust. In another tread someone said not to do it. Sorry it was weeks ago and I could not figure out which one. But last week I tried it without and I think the results were way better. I had done an experiment with dark chocolate vs white chocolate and the white chocolate covered with luster dust was better, this time, when you look at the pictures the one without alcohol is so much better, it shines.
You can check out my pic, there is 2 1st. communion cakes, 1 is a book the other is round.
I am guessing that is you are using an airbrush that might be different, since I just used "bushy" brushes to paint mine dry.
Good Luck.
Iif you use vodka to paint on luster dust, the alcohol will evaporate. It doesn't necessarily have to 'bake' out.
check state regs.
in NC regs. state we're not supposed to sell cakes with any kind of alcohol added.
but artificial flavor to mimic ok.
Being purely pedantic about this...would that mean that alcohol-based artificial alcohol flavorings would be prohibited? Or just alcohol-based real alcohol flavored alcohols? 
RedPanda (hmmm a nice Amaretto sounds good right now.)
I contacted the alcohol commission here in Texas.....the difference between extracts with high contents of alcohol and, say, vodka is:
vodka is considered to be a beverage and extracts are not.
Also, afor minors, alcohol is OK in foods where the alcohol will be 'cooked' out. But pouring Kahula over some ice cream would not be OK for minors.
As an attorney for the Liquor Commission here in Hawaii, I can say that here you do not need one. There are specific exemptions when alcohol is simply an ingredient in your final product. There are other exemptions but short answer: no.
I am new to starting alcohol infused cakes, I get the point of the alcohol burning off during baking but what about frostings or fillings that have live liquor added? Would I need some type of permit and if so does anyone know where to apply in the state of Ohio?
Quote by @%username% on %date%
%body%