Chocolate Cake With Rum Icing/dressing Tips?

Baking By shlm Updated 3 Sep 2015 , 4:53pm by Brookebakescake

shlm Posted 3 Sep 2015 , 2:35pm
post #1 of 7

Hello :) I've decided to make a chocolate cake with rum icing/dressing but I'm using Betty crocker devil's food chocolate cake mix because I'm not very good at baking from a scratch and I'm not sure if adding concentrated rum flavor into the mix or into the icing is gonna make the taste bad. any tips on chocolate rum cake??? Also can i ask what's a good alternative for cream of tar tar? We don't have that in Singapore and it's very hard to find! Is it also possible to bake a cake without a bundt pan cause most Google results have whiskey/rum bundt cakes but not the ordinary ones :( please help my boyfriends birthday is a day away and I'm barey there! :( 

6 replies
Brookebakescake Posted 3 Sep 2015 , 2:48pm
post #2 of 7

Yes, you can add rum flavoring to your regular chocolate cake, it should taste great!  You'll want to start with a little, then add as you taste.  If you want to make sure of the flavor, bake one cupcake, taste it, before using the rest of the batter to bake the whole cake.  Then you can tweak it if you like before baking the cake.

When adding to the frosting, start with a small amount, same as the cake batter, and taste until you like it.  If you're using actual rum in the frosting, I would say add a little more than you think necessary because I have found the rum flavor fades after a while.

Usual rum cakes have a denser texture than a box mix, that's why they're baked in bundt pans.  You will be find baking a mix in a regular pan.

Have fun, experiment, don't panic.  He'll appreciate your efforts no matter what. :)

For your cream of tartar question, I found this info on

"Cream of Tartar Substitutes

If you don't have any cream of tartar in your pantry, you can use one of these substitutes in its place:

For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely

As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar

For frosting - leave the cream of tartar out. No substitution is necessary

mccantsbakes Posted 3 Sep 2015 , 3:08pm
post #3 of 7

I would make some simple syrup with rum, sugar and water.....and brush that on my cake before icing.   The syrup will soak into the cake and give it a beautiful rum background flavor.    The caveat is if your cake is super moist adding syrup may make it too moist.  

I would also add rum flavoring to my icing.  

shlm Posted 3 Sep 2015 , 4:07pm
post #4 of 7 

I'm using the icing/dressing idea from this site! Is there a difference in baking duration for regular and bundt cakes? 

shlm Posted 3 Sep 2015 , 4:11pm
post #5 of 7

I found a bundt pan :) if I'm baking a bundt cake do I go according to the baking instructions on Betty crocker's cake mix or follow the instructions on loveandoliveoil? 

Brookebakescake Posted 3 Sep 2015 , 4:53pm
post #6 of 7

Do what you're comfortable with, and don't do anything to stress yourself out at this point. You can bake the mix in the bundt pan if you just want the shape of the bundt. It's totally up to you. If you do use the bundt, be sure to really spray it with non-stick so it will come out cleanly. 

bake "time" is relative, and deceiving. Whatever you bake in, don't rely on baking time, so much as fineness factors.  Test with a toothpick or skewer, test for the bounce back on top  

Brookebakescake Posted 3 Sep 2015 , 4:53pm
post #7 of 7

I mean doneness factors ;)

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