My husband has been begging me to make him an alcohol inspired cake. How would I go about infusing the cake with alcohol. Do I substitute it for the liquid in the recipe? How can I incorporate it into the icing as well? Any ideas?
I just did a Kahlua and Cream cake. I substituted 1/4 of Kahlua for the flavorings and part of the milk in the recipe. And the flavor is definitely there without being overpowering. I did not add any to the BC, but made it with heavy cream so it would taste like, well, Kahlua and Cream. The cake recipe I used was ...http://cakecentral.com/recipes/4313/vanilla-butter-cake-from-the-mermaid-bakery, and got the idea because the op suggested she used it to make a rum cake.
There are a few great ways to do this. The best, I've found, is to bake your cake and let it cool. While it cools, make a syrup of the alcohol you want to use. You can do a quick search for this online, but it's typically 1:1 ratio of booze:granulated sugar. You put your desired booze (bourbon goes well with chocolate, triple sec with citrus or pound cakes, etc) into a saucepan with sugar over medium high heat and whisk until the sugar dissolves, then let boil until reduced by half. When it's reduced down, it's a much sweeter version of your favorite liquor or liqueur.
Then take your cake rounds that have cooled and level them, exposing all of the little pockets of air (or if they don't need leveling, prick them with a fork repeatedly to create little holes). Take a pastry brush and brush the syrup over the exposed tops of the cake, allowing it to seep into the cake. Be careful handling these cakes, however, as you have just introduced a lot more moisture and they can crumble apart more easily.
To infuse your frosting with booze, simply add a couple of teaspoons (to taste) to your frosting at the time you would normally add your vanilla or other extract. You can do this with whipped cream, too. Or, you can make a liquor-infused ganache by adding a few teaspoons of booze after you have poured the hot cream over the chopped chocolate, then continue to add until you have the strength you're looking for.
I made a dark chocolate whiskey cake once with a dark chocolate whiskey ganache once that was superb. Also great was a citrus cake I topped with Cointreau whipped cream. So many options! Also, if beer is more his thing, there are a lot of great recipes for chocolate stout cakes (made with Guinness or other stout beers) that go in the batter.
All these ideas sound great. I'm excited to try this.
I've found the best way to do it is to put the alcohol in a glass and take a drink between each bite. That way the cake is fully and evenly saturated in alcohol. And if it's not, by the time I'm done eating I really don't care.
I think I need a piece of cake.... 
I've found the best way to do it is to put the alcohol in a glass and take a drink between each bite. That way the cake is fully and evenly saturated in alcohol. And if it's not, by the time I'm done eating I really don't care.
I think I need a piece of cake....
You are very funny!
I've found the best way to do it is to put the alcohol in a glass and take a drink between each bite. That way the cake is fully and evenly saturated in alcohol. And if it's not, by the time I'm done eating I really don't care.
I think I need a piece of cake....
I've made this cake a lot:
http://technicolorkitcheninenglish.blogspot.com/2010/09/pina-colada-cake.html
It smells and tastes like rum...lol...we all get drunk on it.
All the recipe says to do is to let the cakes cool, then place a layer flat side up (I cut the layers sometimes to level them), and sprinkle 3 tbsp. of rum on each layer. That's why they ask you for 2/3 cup rum.
I've found the best way to do it is to put the alcohol in a glass and take a drink between each bite. That way the cake is fully and evenly saturated in alcohol. And if it's not, by the time I'm done eating I really don't care.
I think I need a piece of cake....
You just got nominated!
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