Does anyone have a recipe or technique for infusing different flavors of liquors into cakes or cake balls? I assume that I would need to reduce the amount of water that I use, since the liquor is liquid.
Hi and Congrats on your 1st post, aubie.
There are any number of cake recipes that are made with liquor/liqueur, fruitcake and rum cake being two that immediately came to my mind.
Here's a doctored cake mix recipe that has variations using liquor/liqueur:
However, infusing a cake with liquor is a different process than merely substituting liquor or liqueur for part of the liquid.
To infuse a cake with liquor (after it is baked) you can use a simple syrup (adding the liquor as part of the initial recipe, or making a more concentrated recipe and adding the liquor after - so that it still contains alcohol).
Everything you ever wanted to know about simple syrups...
(When and how to apply syrup, i.e., brush, spray.)
How to Apply Syrup:
Cool Syrup Applied to Cooled Cake:
Cool Syrup Applied to Hot Cake:
How Simple Syrups Add Moisture:
How CC members use simple syrup, opinions:
JanH you ROCK!
I think I'll just call on you when I need info.
JanH you know I just HAD to save this thread for a quick handy Syrup read!
Welcome to CC Aubie!
Oh my, I'm glad to help.
Is there a thread that gives recommendations on how much to use or if you apply it to the top & bottom of the cake. I had one I slightly overbaked. I brushed the top w/ simple syrup & the top 1/2 of the cake layer was moist, but the bottom 1/2 was a not as moist. Should I have "flipped" the cake & brushed the bottom too or should I have brushed more on the top? Would it help to poke holes w/ a toothpick before brushing? just wondering.