Welcome to the Cake Decorators Q&A

I’d love to flavour my ganache with liqueurs. I’m thinking about both cream based liqueurs such as Baileys and non cream based such as cherry or raspberry liqueur.

Before I just go ahead and tip them in, has anyone tried this? Did it work? Did you reduce the amount of cream in the ganache recipe to compensate for adding extra liquid?

I have foundarhat adding Baileys to the sponge cakes, as recommended by Paul works really well. Has anyone tried adding any otherliqueurs and did it work?

Thank you

Marian x

Hi marian

I always put liquers in my ganache, wouldn’t be the same for me other wise, my ganache is always drunk and so are my cakes!!  And no, I don’t reduce the cream, there’s no need, you can add a bit more chocolate if you’re concerned about diluting the ganache or if you intend putting lots in there. I use Baileys, brandy, single malt whiskey, rum, malibu, any of the orange liquers, limoncella, well you get the drift, and it tastes just YUM. So yes it works, go easy at first and add more if your ganache consistency is ok. Give the cake a wee dram as well. (bthw, I don’t drink alcohol, I make up for it in my confections.) x

Don’t know about delicious, ……  drunk more than definitely! Your liquers sound interesting, I buy all sorts, if you don’t try these things you’ll never know if it’s any good. Just a word of advice though, don’t use Metaxa,  horrible!!!!

I don’t usually measure, just put my thumb over the the top and glugg it out! I’ve got an idea it’s about three tablespoons (not counting) per layer. For coffee cake I make a drench with 120ml coffee and top up with brandy then pour it over the cake in a steady stream. I think you’ve got the measure right for an eight inch, we’re just greedy! Strawberry cream sounds wonderful, metaxa is Greek brandy, tastes like sugar water and smells like old decaying sticks!!

Oops sorry for the typos, this I pad seems to have a mind of its own! The question should read: Flavouring ganache and cake with liqueurs.

Thank you so much madeitwithlove,

I bought a few interesting liqueurs on a recent holiday, specifically to try  in ganache and cakes. Now i know that you do this all the time I feel totally confident that my efforts will not be wasted!

Your cakes sound absolutely delicious. It wouldn’t have occurred to me to try some of the  flavours you mentioned. But I’ll be sure to give them a try now!

Marian x

Thanks for the tip. I haven’t heard of Metaxa, but will steer well clear!

When you put liqueurs in the cake, how much do you put on? I put about 6 dessert spoons onto each layer of an 8inch round for Baileys and that gives just the right amount of flavour. I am assuming that you put it directly onto the sponge and not in the batter?

Mx

Forgot to mention that one liqueur I bought from Belgium was a strawberry cream liqueur. A bit like a strawberry Baileys would be. Can’t wait to try that one!

Thank you again madeitwithlove. You’ve been such a big help with this. I’ll let you know how I get on.x