just wondering if anyone can recommend a good combination of a simple syrup flavored with a liquor for a wilton's butter cake and satin ice choc. fondant. i don't want the cake to be too heavy (choc. fon. tends to be heavy taste-wise) and am looking for a good pairing for simple syrup and filling. i thought if i added a liquor it would give the cake a more sophisticated/grown-up flavor but haven't used any before. any ideas or recommendations would be great!
Grand Marnier is my go to default for splash. It would work well with that combo.
There are now fourteen zillion flavors of all the liquors including tea flavored vodka! (Did I read about that one here in fact?) Anyway--they have the little bitty teeny bottles now too so you can get a little idea of the pairing without a huge investment. However Grand Marnier is pricey. You can 'enhance' it with Triple Sec or orange juice. But I use it straight up with the simple syrup. Makes an awesome cake awesomer.
Some splashing* thoughts for you.
*Margaret Braun calls it 'splash'.
Amaretto would be great with that (is so good with chocolate, imho), that's my old standby.
I so agree. I keep Grand Marnier, Amaretto and my homemade Kahlua on hand all the time for cake. Even a cake without those flavors can pair really well with them.
I love using Chambord, Cointreau, and my all time fave, Irish Whiskey (I prefer the sharper, less sweet taste).
okay, so i'm doing the wilton butter cake and i was going to make the faux nutella mousse (nutella and heav. whip crm.) so which of the liquors would you recommend for that? i have to say, while i drink, i don't drink liquors so i'm not sure about their flavor. thanks again!
Hazelnut liqueur, perfect for the hazelnut spread!
Lemoncello liqueur! It's so yummy you don't need the cake.