I have a recipe for a mojito cake that starts with a white cake mix, but it results in such a soft cake that I hesitate to stack or transport it. Soooooo, can I add 1/2 cup rum to the WASC recipe? The mojito cake also has grated lime zest, finely chopped fresh mint, and is iced in a key lime BC.
Alternatively, is there a way to firm up a doctored cake mix?
This is for a groom's cake for my future son-in-law, and my DD asked me to make this for him.
Sure, you can add rum to the WASC. 1/2 cup seems like a lot to me, though...but I haven't tried straight rum so I can't say for sure. Depends on how strong you want the taste I guess. That sounds good!
I've added rum to a WASC, but I didn't use nearly that much. I actually used a rum extract I had on hand in place of the Almond extract and then added just a few Tbsp of Bacardi. I could definitely taste the rum.
Thanks for the responses! The recipe said 1/2 c. rum, so I gave it a try this morning. I used the WASC recipe, substituting 1/2 c. rum for 12 c. of the water. I added the mint & lime zest and iced it with key lime cream cheese icing. Let's just say DH had 2 pcs. with his lunch! This is going to be a perfect groom's cake.
You can add booze to everything.