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Baking By Melony Updated 8 May 2008 , 10:23pm by JoAnnB
I was just wondering how I would go about making a simple syrup with Chambord? I want to use it on WASC cake. Does that seem like a good combo?Thanks for the help!Melony
It probably tastes good, but the dark color will bleed into the white cake. If that is what you wanted, I would use it full strength, or maybe mix it with plain syrup.
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