Chambord In Sugarshack Reicpe?

Decorating By underthesun Updated 6 May 2009 , 6:08am by fosterscreations

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underthesun Posted 24 Apr 2009 , 12:14pm
post #1 of 2

I'm making sugarshack recipe for first time today. I have two cakes I'm making this weekend. 1st - chocolate cake, raspberry filling and 2nd - french vanilla, raspberry filling. Since I'm using chambord in the filling, was wondering if I can add a little to the buttercream frosting?

Should I add it when I add hot liquid? or after the sugar? worried sugar might crystalize with the alcohol addition. Or should I skip it and just find a creamer than might go well with both. Maybe a vanilla creamer? any thoughts?

Also, how much hot liquid do I actually end up using? Thanks!

1 reply
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fosterscreations Posted 6 May 2009 , 6:08am
post #2 of 2

I think it would be fine. I can't answer about how much hot liquid though.

Also for a less expensive option look for Black Raspberry Liquer it tastes very similar to chambord but is only $8/bottle versus $25/bottle or more.

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