Soaking Cakes In Liqour/ Alcohol

Decorating By sweetcreationsbiz Updated 19 Oct 2015 , 9:33pm by Shockolata

sweetcreationsbiz Posted 11 Sep 2009 , 1:52pm
post #1 of 17

How do I infuse or soak cakes in liquor? Ive been asked for these cakes and its time for me to offer to the customers what they want. I need help please for anyone who can give me instrucitons on how to do this. Thanks

16 replies
txnonnie Posted 11 Sep 2009 , 2:25pm
post #2 of 17

When I use simple syrup I take a basting brush and brush the syrup on the bottom layer, apply frosting, stack next layer, repeat process. Have not used liquor on cakes.

asanchez Posted 11 Sep 2009 , 5:05pm
post #3 of 17

My customers all ask for these types of cakes. I. Hardly ever do fillings. You can use brandy, amaretto, kahlua is great with chocolate. This is the way I do it for a 10 inch

2 cups of sugar
4 cups of water
Grated lime zest

Cook until syrupy and sticky

Remove from heat. Let cool and then add liquor. You can add half a cup or a quarter cup depending on taste.

Poke holes on top of cake with toothpick. Start adding liquid slowly.

You should let cake sit overnight so the syrup will have a chance to work its magic..

Or you can frost the cake the same day.

This cake does not need to be refrigerated..

Also this is for cakes made from scratch.

iluvjay829 Posted 11 Sep 2009 , 7:18pm
post #4 of 17

My italian cream cake calls for rum. After I turn my cakes out of the pan, I poke holes in them with a fork, then just sprinkle the rum on the cake. I usually use about a tablespoon for each cake.

loves2bake4six Posted 12 Sep 2009 , 12:57am
post #5 of 17

If you freeze your cakes, would you brush them while still warm then freeze or freeze thaw and then brush?

madgeowens Posted 12 Sep 2009 , 1:33am
post #6 of 17

On amazing cakes, the guy who does the fondant for Mary was spraying a chocolate cake with a misting bottle before appying the fondant, was this water to adhere the fondant do you think or could that been simple sugar for moisture...darn now I can't remember if he was doing this before butter creaming it or fondant, anyone else see this episode? I thought maybe it was alcohol...

ibmoser Posted 12 Sep 2009 , 11:59am
post #7 of 17

I think he was using water to make the fondant stick on the crusted BC. I have a couple of small spray bottles that make a very fine mist. I make simple syrup and then mix half syrup and half liquor or liqueur and spray all surfaces except the very top. The spray gives a light, more even coverage without soaking. I flip the torted layers over with a cake board and spray them, too.

doodledo Posted 12 Sep 2009 , 3:35pm
post #8 of 17

Could you do this with using raspberry, apricot etc that is not a liquor? If so what would you use in place of liquor and would you sill do the simple syrup first?

majka_ze Posted 12 Sep 2009 , 4:37pm
post #9 of 17

Dodledo, I bake a cake what asanchez describes. The traditional version has rum in it, the "children" version has juice from one orange and one citron in it. And yes, you still cook simple syrup first and than add the juice.
Another possibility is to cook the simple syrup and than add jam to it (strawberry, blackberry, currant...) and continue to cook for some time, till the jam dissolves.

doodledo Posted 12 Sep 2009 , 4:55pm
post #10 of 17

I am going to have to try this. So what you are saying is people will order cakes w/o being torted because they have a liquor taste added to them?

majka_ze Posted 12 Sep 2009 , 5:02pm
post #11 of 17

Doodledo, my cake IS torted. It is this type of cake Image
In the picture, the middle layers are really soaked.

A few of cakes in my gallery are this type of cake, for example the mice and cheese cake, the sheetcake ...

doodledo Posted 12 Sep 2009 , 11:31pm
post #12 of 17

That cake looks so good. But what kind of cake is it? icon_redface.gif Is that poured fondant? As you can see I dont get out much!

madgeowens Posted 13 Sep 2009 , 12:46am
post #13 of 17

Is that just a sugar glaze covering the cake..or something else?

majka_ze Posted 13 Sep 2009 , 9:26am
post #14 of 17

It is only simply sugar glaze - sugar, boiling water, rum or lemon juice. In this case it is the original recipe, but in some cases we use it instead of pouring fondant.
If anybody is interested in recipe for the cake, let me know.

CarolynH Posted 25 Jul 2014 , 5:20pm
post #15 of 17

AI have a friend who baked a chocolate cake just from a mix, and when it cooled she poked fork holes as another poster mentioned and then gave it a generous spritzing of grand marnier. I have a friend with a birthday tomorrow so I'm going to try this on a mini cake.

Psycheblood Posted 19 Oct 2015 , 2:18am
post #16 of 17

So theoretically you can infuse any style cake with liquor? Or does it have to be a certain type?

Shockolata Posted 19 Oct 2015 , 9:33pm
post #17 of 17

I believe you can infuse any cake with liquor @Psycheblood  :)

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