What is the best way to bake with liquor? Is it better to use a liquor flavored simple syrup or to bake it in the batter? Or maybe there is a better method, I'm not sure but I have several requests for cakes based on popular drinks and I'm not sure how to execute them. Any help would be appreciated. TIA
I use my regular vanilla butter cake recipe and replace part of the milk with the liquor. I don't do anything else special. If the cake gets icing then I use a little of the liquor in the icing. If it doesn't get icing (like a bundt or pound cake) then I make a simple syrup with the liquor in it and soak the cake in that. Hope this helps.
as far as i can tell, you can use the liquor as is to mix into the batter. the harvy wallbanger cake uses vodka in its straight form. as does a cake made with bailey's irish cream. http://www.christmas-cookies.com/recipes/recipe317.baileys-irish-cream-cake.html
i think people put the liquor into the simple syrup when they are saturating the cakes after baking and before stacking...HTH!
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