danasflowers Posted 16 Jan 2007 , 7:18am
post #1 of

I have a client that wants chocolate cake for their wedding. They mentioned a cake with something like burbon or other alcohol in it. Anyone ever tried this? Could this be done with a cake mix in lieu of water??

THANKS!

Dana

13 replies
ShirleyW Posted 16 Jan 2007 , 7:29am
post #2 of

I think I would use the alcohol in a simple syrup to brush on the levelled cake layers and also in the filling. Replacing the water in the cake recipe with that much alcohol would make it so strong I think it would be bitter. If you are talking 1 1/4 cups water to a cake mix, think about how strong 1 1/4 cups of bourbon would be.

DianeLM Posted 16 Jan 2007 , 2:27pm
post #3 of

I've replaced part of the water, about 50%, with liqueurs such as Kahlua and Amaretto, but I haven't tried a strong whiskey like bourbon. Actually sounds kind of disgusting to me, but I don't like bourbon balls either.

cherish99 Posted 17 Jan 2007 , 1:29am
post #4 of

My mom has been making rum cakes forever, she has used actual rum and it makes the cake very bitter!! Her recipe is 1/4 cup sugar, 1/4 cup water, and 1 stick of butter. cook down until semi thick, take off of heat and and 1 small bottle of rum flavoring. Pour over cooled cake. If you could find a bourbon flavoring it would work the same way, but everyone loves this "rum cake" and actually think there is real rum in it. She does not ice it, but a cream icing would be good. It is 1 cup Crisco, 2 lbs of powdered sugar, 1 tsp of vanilla and enough water to make the frosting workable. (start with tablespoons) I hope this helps, GOOD LUCK!!!

sada Posted 20 Jan 2007 , 6:01pm
post #5 of

Here is a thread about scrath recepies and you can see that they put alcohol in the cakes, maybe to ask people who made the cakes.
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=60641&postdays=0&postorder=asc&highlight=chocolate&&start=30

RisqueBusiness Posted 20 Jan 2007 , 6:09pm
post #6 of

the alcohol totally cooks out of the batter when you bake it.

all that is left is the flavor, so you can skimp on quality there.
but if you want the "flavor and bite" of the "spirit" in your liquor you can add it as a simple syrup.

That's what I do when my cakes with the extender get a little dry around the edges..

I actually make a simple syrup and "spay" my cakes..sometimes i add a little lemon juice or rum to the simple syrup.

but if she wants you to do a "sauce" you can always serve a Burbon sauce on the side or you can actually bake your cake, cool it..turn it out..line your pan with seran wrap ..put the cake back in..and then add the burbon flavored syrup.

Let soak overnight..

then turn out on a cardboard and remove the wrap, ice and decorate as usual

Dragon8fly Posted 20 Jan 2007 , 6:25pm
post #7 of

Hi,

One time I made a white poke cake with strawberry jello and tequilla. I made the jello like directions called for except when it came time for adding the cold water. Instead I added tequilla. It was good but somewhat strong. It was my strawberry margaretta cake. Very yummy!

licia Posted 28 Jan 2007 , 3:36pm
post #8 of

This is great, this really come in handy to know for making cakes with alcohol.

JanH Posted 28 Jan 2007 , 4:34pm
post #9 of

FYI: a study conducted by the US Dept. of Agr. calculated the percentage of alcohol remaining in a dish based on various cooking methods.

Here's a chart that shows the results:

http://www.ochef.com/165.htm

HTH

DaGiftDacurse Posted 30 Dec 2012 , 5:11pm

A

Original message sent by Dragon8fly

Hi,

One time I made a white poke cake with strawberry jello and tequilla. I made the jello like directions called for except when it came time for adding the cold water. Instead I added tequilla. It was good but somewhat strong. It was my strawberry margaretta cake. Very yummy!

Recipe for cakes please

Godot Posted 30 Dec 2012 , 5:39pm

FIVE YEAR OLD thread!!

 

Why are all these old threads surfacing all of a sudden?

mcaulir Posted 31 Dec 2012 , 1:58am

Annoying, isn't it?

Cakepro Posted 31 Dec 2012 , 2:33am

What's annoying is when people practically DEMAND others share their recipes.   Sheesh.  Google it!!

 

And it's gotten so that you can't even post a picture here nowadays without people demanding tutorials on the techniques used. 

mcaulir Posted 31 Dec 2012 , 3:32am
Quote:
Originally Posted by Cakepro 

What's annoying is when people practically DEMAND others share their recipes.   Sheesh.  Google it!!

 

And it's gotten so that you can't even post a picture here nowadays without people demanding tutorials on the techniques used. 

The funny bit on this thread is that the demand for the recipe quoted the post which gave... the recipe.

Quote by @%username% on %date%

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