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Lets talk Liqueur!!

post #1 of 11
Thread Starter 
I am experimenting with liqueurs and would like a few feedback. Do you use liqueur in your cake recipes or buttercream icing? How do we pair liqueur with cakes? Does it have a very strong taste? What are other liqueurs?

So far I know,
Godiva a chocolate liqueur that goes well with anything chocolate (i.e chocolate buttercream)
Chambord a raspberry liqueur goes can be added to buttercream.
post #2 of 11
Yes when I see an opportunity to use a liquor in any dessert I go for it.

I think it gives it an edge, it makes it feel like the desserts are for "adults" and it's classy.

I've used Grand Marnie in just about everything that goes with citrus.

I've also used coconut rum in a coconut simple syrup in cakes. icon_smile.gif
post #3 of 11
post #4 of 11
Most things go with chocolate - Baileys, amaretto, rum the raspberry one you mention, etc etc.
I'm going to be making chocolate cake tonight with filled with chocolate rum filling and raspberry preserve and covered in chocolate/rum ganache.

I've put amaretto in brownies before too and made Bailey's chocolate chip cheesecake (so yum!)

You may have guessed I like chocolate... icon_biggrin.gif
post #5 of 11
DeKuyper has a new Liqueur called Crave. I've been experimenting with it. The flavor is either Chocolate Mint, Chocolate Cherry or Chocolate Chili, and is pretty subtle. Tastes good though.
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #6 of 11
I have used absinthne, whiskey, Irish cream (I prefer St. Brendan's over Bailey's) and Grand Marnier in chocolate cake; whiskey, rum and Lemoncello in white cake; and tequila in strawberry cake. I have a nice cherry wine that I am planning on experimenting with sometime in the next few months, probably in a chocolate cake.

I have also used whiskey in chocolate ganache, which I also smoked lightly in a wood smoker, and Irish cream in buttercream.
post #7 of 11
Thread Starter 
Oh my, they all sound delicious. I need to go make a cake,lol.
post #8 of 11
I like to make a simple syrup with liqueurs, and brush it on the cake layers. Some of my fave combos are:
Chambord on chocolate cake
Rum on yellow cake with fresh fruit and mascarpone filling
Grand Marnier on any cake!
post #9 of 11
Thread Starter 
Lovinspoonfull, How much liqueur do you add to your simple syrup?
post #10 of 11
I came up with a line of cocktail inspired cupcakes. I had my friend use one of my recipes for her job ( a baking contest) she said they came out greaticon_smile.gif Use can use the flavored vodkas as well.. like Apple and Marshmallow.. I told her to use the apple vodka in the buttercream and in the batter.. she wanted to make Apple Martini Cupcakes.
Kima
Peace & Blessings,
Hakima Lamour
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Peace & Blessings,
Hakima Lamour
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post #11 of 11
I always do it to taste for the most part. I would say if i guessed that it is about equal parts liqueur to simple syrup.
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