How do I infuse or soak cakes in liquor? Ive been asked for these cakes and its time for me to offer to the customers what they want. I need help please for anyone who can give me instrucitons on how to do this. Thanks
When I use simple syrup I take a basting brush and brush the syrup on the bottom layer, apply frosting, stack next layer, repeat process. Have not used liquor on cakes.
My customers all ask for these types of cakes. I. Hardly ever do fillings. You can use brandy, amaretto, kahlua is great with chocolate. This is the way I do it for a 10 inch
2 cups of sugar
4 cups of water
Grated lime zest
Cook until syrupy and sticky
Remove from heat. Let cool and then add liquor. You can add half a cup or a quarter cup depending on taste.
Poke holes on top of cake with toothpick. Start adding liquid slowly.
You should let cake sit overnight so the syrup will have a chance to work its magic..
Or you can frost the cake the same day.
This cake does not need to be refrigerated..
Also this is for cakes made from scratch.
My italian cream cake calls for rum. After I turn my cakes out of the pan, I poke holes in them with a fork, then just sprinkle the rum on the cake. I usually use about a tablespoon for each cake.
If you freeze your cakes, would you brush them while still warm then freeze or freeze thaw and then brush?
On amazing cakes, the guy who does the fondant for Mary was spraying a chocolate cake with a misting bottle before appying the fondant, was this water to adhere the fondant do you think or could that been simple sugar for moisture...darn now I can't remember if he was doing this before butter creaming it or fondant, anyone else see this episode? I thought maybe it was alcohol...
I think he was using water to make the fondant stick on the crusted BC. I have a couple of small spray bottles that make a very fine mist. I make simple syrup and then mix half syrup and half liquor or liqueur and spray all surfaces except the very top. The spray gives a light, more even coverage without soaking. I flip the torted layers over with a cake board and spray them, too.
Could you do this with using raspberry, apricot etc that is not a liquor? If so what would you use in place of liquor and would you sill do the simple syrup first?
Dodledo, I bake a cake what asanchez describes. The traditional version has rum in it, the "children" version has juice from one orange and one citron in it. And yes, you still cook simple syrup first and than add the juice.
Another possibility is to cook the simple syrup and than add jam to it (strawberry, blackberry, currant...) and continue to cook for some time, till the jam dissolves.
I am going to have to try this. So what you are saying is people will order cakes w/o being torted because they have a liquor taste added to them?
Doodledo, my cake IS torted. It is this type of cake
In the picture, the middle layers are really soaked.
A few of cakes in my gallery are this type of cake, for example the mice and cheese cake, the sheetcake ...
That cake looks so good. But what kind of cake is it? Is that poured fondant? As you can see I dont get out much!
Is that just a sugar glaze covering the cake..or something else?
It is only simply sugar glaze - sugar, boiling water, rum or lemon juice. In this case it is the original recipe, but in some cases we use it instead of pouring fondant.
If anybody is interested in recipe for the cake, let me know.
AI have a friend who baked a chocolate cake just from a mix, and when it cooled she poked fork holes as another poster mentioned and then gave it a generous spritzing of grand marnier. I have a friend with a birthday tomorrow so I'm going to try this on a mini cake.
So theoretically you can infuse any style cake with liquor? Or does it have to be a certain type?