I am curious how you all develop new cake flavors with alcohol or other drinks, nuts, etc. How do you know how much to add that you do not destroy the balance of ingredients and it still bakes ok. I'm not sure where to start with the experimenting. My first one I'm going to try is yellow butter cake with rum in it. Also, if anyone has any recipes of unusual cake flavors or cakes with alcohol, they would be greatly appreciated. Thanks!

Di

For alcohol cakes I bake just a white (usually or maybe orange for Grand Marnier, etc...) and then add the booze to the simple syrup. For other flavors I use DaVinci syrups (we have an espresso shop too so lots of options) or better yet Hero compounds. Those I just eyeball.

I would consider substituting all or a portion of the liquid in the cakes with the alcohol. You could use the alcohol as a wash on the cake or glaze/crumb coat before you ice it.

I would consider substituting all or a portion of the liquid in the cakes with the alcohol. You could use the alcohol as a wash on the cake or glaze/crumb coat before you ice it.