Sinking Flavor?

Baking By CiNoRi Updated 12 Oct 2010 , 2:04pm by CiNoRi

CiNoRi Posted 12 Oct 2010 , 4:24am
post #1 of 4

Hey guys,

I use wasc based recipes and change out the liquids and such for different flavors... the other day I made mocha cake by flavoring the chocolate cake with a little coffee liqueur.

After baking I noticed a tiny area at the bottom center of each layer that was darker and almost more fidgey looking.
Later realized that my cake was lacking in the coffee flavor... and I think that's where it went!

Have you EVER had this kind of thing happened before? I am stumped! I didn't do anything different than my usual mixing and such.

I'd be grateful for any input and advice on this.

Thanks!

3 replies
CiNoRi Posted 12 Oct 2010 , 1:46pm
post #2 of 4

Anyone? icon_wink.gif

DianeLM Posted 12 Oct 2010 , 1:50pm
post #3 of 4

Did you taste the dark fidgey part?

When I flavor chocolate WASC with Kahlua, I have to add A LOT in order for the flavor to be detected. I replace about 2/3 of the liquid.

Oh, and I've never had that dark, fidgey thing happen. I can't imagine what that was all about.

CiNoRi Posted 12 Oct 2010 , 2:04pm
post #4 of 4

Yeah it had a hint of coffee, but i think sall in all i only added a few TBS of the liqueur.... so ill bump it up. thanks!

Quote by @%username% on %date%

%body%