I recently purchased a bottle of Torani Syrup (gingerbread flavor) and was wondering if anyone has baked with it? I am thinking of replacing some of the liquid in my chocolate cake with torani syrup for a chocolate gingerbread cake. I wasn't sure if the flavor would bake out of the cake or not and thought I'd ask here is anyone has had experience with it.
I have never baked with them, but I have used the caramel flavor as a simple syrup and brushed it over the tops of cakes and cupcakes and it was really good.
I use the french vanilla with a white cake, usually replace about 1/2 the water with the syrup, and they turn out great!
Thank you tmgarcia, I was thinking I could use it as a simple syrup, glad to hear someone has and it was successful!
I agree with Kim. My first attempt I replaced all the liquid with syrup and it was crazy dense. Try 1/2 first but if you have any trouble with that you may have to cut back the amount of sugar in the recipe as well.
I have used the caramel syrup with vanilla buttercream and it tastes like cream caramel.