post #1 of 2
I was just wondering how I would go about making a simple syrup with Chambord? I want to use it on WASC cake. Does that seem like a good combo?
Thanks for the help!
Melony
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post #2 of 2
It probably tastes good, but the dark color will bleed into the white cake. If that is what you wanted, I would use it full strength, or maybe mix it with plain syrup.
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