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Alcohol Buttercream or Cake?? how do i?

post #1 of 30
Thread Starter 
Greetings. I have been seeing several places that offer alcohol flavored cakes. such as mojito cupcakes with rum cake and frosting or margarita cake with tequilla in the mix. Does anyone have suggestions about baking with alcohol or mixing BC? do i want to put the alcohol in the batter or the buttercream and if so how much? seriously i would take any suggestions about anything with flavored alcohol and baking/decorating. thanks. laxgal00
post #2 of 30
It really depends on the particular flavor/recipe. Sometimes, I'll add some alcohol to my batter or buttercream, or more often, for a flavored cake, I simply add booze to simple syrup and soak the cake with it.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #3 of 30
I believe some people will just substitute it for the liquid in the cake like water.

One thing is to let adults know this is not a kid-friendly cake (even if you bake it in the batter). A common misconception is that alcohol bakes out. It never completely does.
post #4 of 30
Lets say you wanted to do a mojito cake theme, I would flavor a vanilla or white cake with lime, not too strong and then do the actual mojito flavor in the icing. Mint extract and lime juice would work great but it will change the consistency of the icing. I never get positive feed back if I soak my cakes so I try not to do it unless absolutely necessary.
sweet treats and love, erica
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sweet treats and love, erica
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post #5 of 30
Putting it in the cake batter via a simple syrup is usually how you would make a rum/tequila/kahlua cake. People will say that the alcohol won't cook off and blah blah blah, but vanilla extract is the same proof as vodka and people add it to their cooking all the time. You are not talking a ton of alcohol to infuse a syrup and a minute amount per cake layer. My kids love rum cake and they have never been drunk from it. Now a traditional English fruitcake than has been soaked in brandy for months.. that's another story.. LOL. But you average cake it's not enough to make any impact on your level of sober-ness.

Some liquors lend themselves to being added to buttercreams and some don't. Tequila/rum/whiskey I wouldn't add to buttercream, but Kahlua/creme de cacao/creme de menthe I would. If you have no qualm adding lemon extract (which has the same alcohol content as everclear) to your buttercream then don't worry about adding a little Kahlua you know? icon_lol.gif
post #6 of 30
All my cakes get a booze-flavored soak--even kids birthday cakes. As the above poster said, adding a little booze to a cake is no different than using most extracts. I don't soak to add moisture--my cakes are very moist to begin with--but rather as another layer of "flavor." If I'm doing hazelnut buttercream, it gets a frangelico soak, almond get amaretto, raspberry gets chambord... you get the idea. To me, it just deepens the flavor fo the cake. The biggest problem with soaks is, many people don't know how much to soak a cake and it's very easy to go from perfectly soaked to soggy if you're not used to doing it.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #7 of 30
I usually replace some of the liquid in the cake mix with the alcohol when using it. You don't really want to use all alcohol because it can cause your cake to be dry.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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post #8 of 30
Thread Starter 
wow. so much info so fast. i gleaned off this that if its hard alcohol to aim it toward the batter and liquors (sweeter stuff) is better for the BC. thats a good direction to go. as for the soak - i am ineterested in that. in general, how much liquid to how much cake (ie just an "ish") like one example. if you had an 8'' round how much liquid and how long would it be. and what about cupcakes, can you drip some on top? afraid that would make papers soggy. anyone have great ideas for cocktail cakes? figured it would make a nice continued discussion.
post #9 of 30
Thread Starter 
thanks for all your tips guyes and gals
post #10 of 30
Honestly I don't really have a formula or amount for a particular cake. Obviously the more moist the cake is to begin with the less soak you want to use. I really just wing it when it comes to soaking. Sorry I can't be of more help lol.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #11 of 30
Extracts do have alcohol but you are using more than 1 t. of alcohol even in a simple syrup therefore you are dealing with more alcohol.

As a baker, it should not be up to us if soaking a cake in alcohol is okay for kids or not (or people in general). If you soak your cake, lay the facts out for the consumer and let them make up their mind. In my family, it would not be okay. There are religious aspects to take into consideration also. You can always flavor a cake with real lemon juice or real vanilla beans and not use any alcohol.

http://www.ochef.com/165.htm

A non-alcoholic alternative are Torani syrups.
http://www.torani.com/home_noflash.php
post #12 of 30
Yes I should note that my customers are FULLY aware that I use alcohol in my soaks and of COURSE if they requested a non-alcoholic alternative I would comply. Never meant to imply that anyone should add straight-up alcohol without anyone's knowledge. Just a reference, when flavoring simple syrup, a 3 tiered stacked cake probably has no more than two shots of liquor, total, in the entire cake's soak... and even that's probably a generous estimate.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #13 of 30
Quote:
Originally Posted by PinkZiab

Yes I should note that my customers are FULLY aware that I use alcohol in my soaks and of COURSE if they requested a non-alcoholic alternative I would of course comply. Never meant to imply that anyone should add straight-up alcohol without anyone's knowledge.



If you were doing just a plain chocolate cake with chocolate icing what would you pair with it? Same for a plain vanilla?
post #14 of 30
Quote:
Originally Posted by aswartzw

Extracts do have alcohol but you are using more than 1 t. of alcohol even in a simple syrup therefore you are dealing with more alcohol.

As a baker, it should not be up to us if soaking a cake in alcohol is okay for kids or not (or people in general). If you soak your cake, lay the facts out for the consumer and let them make up their mind. In my family, it would not be okay. There are religious aspects to take into consideration also. You can always flavor a cake with real lemon juice or real vanilla beans and not use any alcohol.

http://www.ochef.com/165.htm

A non-alcoholic alternative are Torani syrups.
http://www.torani.com/home_noflash.php



Wow, you learn something new every day! TFS! Those Torani syrups are good!
post #15 of 30
I do understand what you are saying.. and I would NEVER ever ever soak a cake in anything and not let the person buying the cake know.. even if it's just simple syrup. My buttercream recipe though calls for 4 TBSP of vanilla. By your thought I should think twice about serving it to children. Most of my cakes have at least 2 TBSP of vanilla extract in them. Using real beans is great but expensive and the flavor isn't as deep unless you use a lot of bean, especially in baked goods. I respect anyone's religious beliefs and if alcohol is out of the question for you then we can work around that. But if all alcohol is out of the question then the extracts shoudl be to no? I mean they are made with alcohol. I am not being flippant. I feel the need to say that since many threads have been sensitive. These are just philosophical questions.

I use real lemon juice and lemon zest to make things lemon flavored as I prefer the flavor to the extracts. I use real vanilla beans in certain fillings like pastry creams and my cream cheese filling. I use extracts in baking and my SMBC because no one wants little flecks in the finish of their cake.. well not many anyway I personally think it looks nice. If I am going to sell a kahlua cake chances are it's not for a kid's party. If I was to make a frangelico simple syrup though it wouldn't get a lot of frangelico. There would probably be 2 TBSP in the whole cake. Break that down to less than 1/4 TSP per slice of cake and that isn't worth worrying about. You have more to worry about with the amount os sat fats you just ate. icon_lol.gif
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