Using Grand Marnier For The First Time

Decorating By Win Updated 18 Dec 2008 , 10:08pm by superstar

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Win Posted 17 Dec 2008 , 9:07pm
post #1 of 5

I'm making a Buche De Noel for the weekend and am planning a Molasses Sponge Cake with a cooked vanilla cream center filling. I think the sponge cake will taste like gingerbread so I wanted to add the Grand Marnier to either the vanilla filling --or, should I use it in the simple syrup I use to coat the cake? I've never used this particular liqueur before and I am not sure how strong it is. Keep in mind, the majority of people at this gathering are Southern Baptists... icon_lol.gif What would the experts recommend?

4 replies
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Fairytale Posted 17 Dec 2008 , 9:09pm
post #2 of 5

I've done it both ways. Either works. I kind of like it in the icing because it doesn't make the cake to sweet and you can really control the flavor. Good luck. Sounds yummy.

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lilacc01 Posted 18 Dec 2008 , 8:54pm
post #3 of 5

I personally find the Grand Marnier to have a VERY strong flavor! I would experiment first.

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Cakepro Posted 18 Dec 2008 , 9:11pm
post #4 of 5

Um, I thought Baptists don't drink/use alcohol. That's how my husband was brought up, anyway.

Grand Marnier is an orange liqueur. Gingerbread + orange? That sounds odd to me. Let us know how it turns out!

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superstar Posted 18 Dec 2008 , 10:08pm
post #5 of 5

I actually have a recipe for orange gingerbread which is absolutely delicious, it was a recipe I got from my MIL. Grand Marnier is best used in the frosting, I think. I love it.

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