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Flavour question - gin in baking?

post #1 of 2
Thread Starter 

Hi, I am making a cake for a good friend's birthday this weekend and was hoping to do a twist on one of her favourite cocktails which involves gin, elderflower and apple. I really want to incorporate the gin but am unsure where the flavour would come through best as I don't drink it! Has anyone ever made a gin cake or gin buttercream? I'm not adverse to combining two flavours in one (e.g. elderflower cake, apple and gin buttercream) but I'm just looking for opinions as to where you think it will work best! Thanks,

Steph

 

Edit: Sorry, I just realised this probably should go in Recipes! Could someone possibly move it for me? :)

post #2 of 2

I was always taught that gin can be used to coat a fruit cake, or marzipan layer before the icing, instead of apricot glaze..that probably won't work on a sponge though icon_rolleyes.gif

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