Liqour Cake Pops

Baking By Alienbody Updated 26 Apr 2011 , 1:10pm by scp1127

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Alienbody Posted 26 Apr 2011 , 12:28am
post #1 of 2

I'm interested in doing some 'adult' cake pops that are spiked (not heavily, just for flavor) with liquor (amaretto, coconut rum, etc). I found a buttercream recipe I'd like to use that calls for milk. Would I just omit the milk and use the liquor instead? Or would it be better to drizzle the liquor into the cake? I'm thinking it would be too moist if I did that.

Thanks for the advice!!!

1 reply
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scp1127 Posted 26 Apr 2011 , 1:10pm
post #2 of 2

Just use the alcohol to get consistency and flavor. It's different for every recipe.

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