What is the best way to bake with liquor? Is it better to use a liquor flavored simple syrup or to bake it in the batter? Or maybe there is a better method, I'm not sure but I have several requests for cakes based on popular drinks and I'm not sure how to execute them. Any help would be appreciated. TIA
I use my regular vanilla butter cake recipe and replace part of the milk with the liquor. I don't do anything else special. If the cake gets icing then I use a little of the liquor in the icing. If it doesn't get icing (like a bundt or pound cake) then I make a simple syrup with the liquor in it and soak the cake in that. Hope this helps.
as far as i can tell, you can use the liquor as is to mix into the batter. the harvy wallbanger cake uses vodka in its straight form. as does a cake made with bailey's irish cream. http://www.christmas-cookies.com/recipes/recipe317.baileys-irish-cream-cake.html
i think people put the liquor into the simple syrup when they are saturating the cakes after baking and before stacking...HTH!
Thank you ladies!!
Pastryqueen, many of my offerings have liquor included and most have completely different applications. If you give me some info, such as cake flavor and liquor type, I will be happy to share some suggested methods.