Too Much Coffee Syrup On Tiramisu Cake - Toss It?

Baking By Kelbel2440 Updated 24 Jan 2019 , 6:53pm by -K8memphis

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Kelbel2440 Posted 17 Jan 2019 , 2:27am
post #1 of 5

I think I put way too much coffee syrup in this tiramisu cake.  It’s going to be frosted with a whipped cream frosting.  Is it going to hold up? Or is the syrup going to start leaking out?  It’s due Friday and if I have to start from scratch again it’s gonna be a nightmare. Too Much Coffee Syrup On Tiramisu Cake - Toss It?

4 replies
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-K8memphis Posted 17 Jan 2019 , 2:18pm
post #2 of 5

I just want a big slice

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-K8memphis Posted 17 Jan 2019 , 2:18pm
post #3 of 5

is it soggy?

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Kelbel2440 Posted 24 Jan 2019 , 6:48pm
post #4 of 5

I cut off a sliver at that point and it tasted a little soggy to me.  Client said it was amazing, perfect texture, etc.  I have heard that tiramisu improves the longer it sits so perhaps some of the sogginess went away.  Either way - not sure I wanna do it again.  It was very labor intensive!

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-K8memphis Posted 24 Jan 2019 , 6:53pm
post #5 of 5

I just stuck to the main flavors -- otherwise you are someone's private pastry chef and you need to charge kaching kaching to make it worth your while and chances are peeps ain't gonna pay it

glad it worked out though!

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