aubie Posted 20 Mar 2009 , 4:31am
post #1 of

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.

5 replies
JanH Posted 22 Mar 2009 , 12:42am
post #2 of

Hi and Congrats on your 1st post, aubie. icon_smile.gif

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:

http://tinyurl.com/2cu8s4

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:

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/685/Recipe.cfm

Cool Syrup Applied to Cooled Cake:

http://www.akiskitchen.ca/recipes_cakes/four_lwc_orange_custard_chodippped_ladyfingers/fourl_lwc_orcust_ladyfingers_1.html

Cool Syrup Applied to Hot Cake:

http://www.akiskitchen.ca/recipes_cakes/ravani/ravani_1.html

How Simple Syrups Add Moisture:

http://en.allexperts.com/q/Desserts-747/2008/11/simple-syrup.htm

http://blog.josephhall.com/2006/12/simple-syrup.html

How CC members use simple syrup, opinions:

http://cakecentral.com/cake-decorating-ftopict-55178-.html

HTH

vixterfsu Posted 22 Mar 2009 , 12:51am
post #3 of

JanH you ROCK!
I think I'll just call on you when I need info.
WHOOOOO hooo

GI Posted 22 Mar 2009 , 1:10am
post #4 of

JanH you know I just HAD to save this thread for a quick handy Syrup read! icon_biggrin.gif

Welcome to CC Aubie! Image

JanH Posted 22 Mar 2009 , 7:29am
post #5 of

Oh my, I'm glad to help. icon_lol.gificon_biggrin.gif

dandelion56602 Posted 24 Mar 2009 , 2:50am
post #6 of

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.

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