Baking With Torani Syrups

Baking By chelleb1974 Updated 21 Nov 2011 , 8:17pm by aliciam

chelleb1974 Posted 21 Nov 2011 , 5:35pm
post #1 of 6

Hello Everyone,

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.

Thank you!

5 replies
tmgarcia_98 Posted 21 Nov 2011 , 6:46pm
post #2 of 6

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.

KrumbsByKim Posted 21 Nov 2011 , 6:48pm
post #3 of 6

I use the french vanilla with a white cake, usually replace about 1/2 the water with the syrup, and they turn out great!

chelleb1974 Posted 21 Nov 2011 , 7:11pm
post #4 of 6

Thanks Kim!

Thank you tmgarcia, I was thinking I could use it as a simple syrup, glad to hear someone has and it was successful!


sillywabbitz Posted 21 Nov 2011 , 8:13pm
post #5 of 6

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.

aliciam Posted 21 Nov 2011 , 8:17pm
post #6 of 6

I have used the caramel syrup with vanilla buttercream and it tastes like cream caramel.

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