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Can I sub liquor for some water in cake mix???

post #1 of 9
Thread Starter 
I have a request for a rum cake that is sculpted. I can't do a soggy sculpted cake, so someone suggested using rum extract to substitute some of the water. Could I use bottled rum in place of the water??? Would that do anything weird to the cake? That way I could still get the rum flavor without jeapordizing the integrity of the cake.

any thoughts??

THanks
Valerie
post #2 of 9
you can do just about anything you want to to a cake mix. they're designed as a no fail method of baking. LOL. sub liquor, juice, milk, coffee, soda.... whatever. odds are highly in your favor that it will be just fine. you may need to experiment a little with amounts to achieve the right taste for you though.
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"Don't let the hand you hold, hold you down"
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post #3 of 9
The bottled rum in place of the water will work the best. But because of the alcohol, you might want to add about 1/4 cup of milk or buttermilk to give it a little extra moisture. A tsp. of rum extract added will enhance the flavor.

I definitely would not replace any of the water with the extract. You will not be using enough of the extract to make a difference in the consistency of the batter.

Good luck with your cake.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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post #4 of 9
I haven't used rum, but I did substitute Kaluah (spelling?) in a cake recently. Tasted good, but it is thicker and creamier than rum.
"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
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"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
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post #5 of 9
Thread Starter 
Oh goodie!! I'm so glad this will work. What do you think I should use as a filling for the cake? I wonder what adding rum to buttercream would do. I'll have to try it and see. I was thinking of adding some rum or rum extract to the buttercream and adding some finely chopped walnuts or pecans. What do you think?

Valerie
post #6 of 9
what about pineapple or coconut as a filling to make like a pina colada flavor. Or passion fruit filling for a rum punch.
post #7 of 9
i made a pineapple cake last week with cocunut filling,and I substituted the extract in the frosting with malibu coconut rum,needless to say the cake was devoured!!!!!!!!haven't tried the alcohol in a cake mix yet though.would you be substituting the amount of water called for OR the amount of extract called for??
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you've got to have a PASSION to relieve the stress..mine is cake!!!
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post #8 of 9
I've done this several times with different alcohols. You want to use 3/4ths cup of less of the alcohol then use the rest of the water that is called for. So if your mix calls for 1 1/3rd cups water do 3/4th cup rum and then 1/4th plus 1/3rd water. icon_smile.gif
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My Weight Loss Support Group is The Chunky Monkeys!
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post #9 of 9

I was looking into making my dad a glenfiddich cake for his birthday. He loves his scotch. Would I substitute the scotch for water ? and what flavour would best suit the flavour ? I was thinking a chocolate cake ???

 

Looking for ideas .. Any help would do !!

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