Baking With Davinci Syrups

Baking By BomCakes Updated 23 Feb 2013 , 12:47am by mbranko24

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BomCakes Posted 22 Feb 2013 , 10:47pm
post #1 of 4

Was wondering if an equal part of DaVinci syrup can be substituted for the water in a cake mix to really punch up the flavor? There are so many flavors of that product the possibilities seem endless, I realize however that it's a syrup, not water.


3 replies
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bigdad Posted 23 Feb 2013 , 12:05am
post #2 of 4

I thought about doing the same thing don't know why it would not work. I did use peppermint-moca flavoring for coffee in my buttercream icing it turned out great. just try it in a cake for home and see.

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tokazodo Posted 23 Feb 2013 , 12:41am
post #3 of 4

I have used Davinci Syrup in a cake recipe. I would not use it to replace ALL the liquid in a cake. I feel it would make it too sweet. 

I have also used Davinci Syrup in my coffee. A half ounce goes a long way in a coffee cup. 


Maybe try substituting it for half the liquid or less. 


I was very satisfied with the cake I used it in. I used 2 ounces of the flavored syrup in a triple recipe, but I was using other flavorings also. (It was in a coconut cake recipe. I posted it here on cc)


Good Luck!

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mbranko24 Posted 23 Feb 2013 , 12:47am
post #4 of 4

ATokazodo- do you mind posting a link to that recipe? Thanks- it sounds delicious!

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