I'm baking a number of cakes and many of them call for a similar rum- or brandy-based syrup to moisten the layers. Since there will be children and non-drinkers at this party, I want to omit the syrups or substitute a simple alternative flavoring. Any tips on ways to substitute or when I can skip the syrup? I understand the purpose of the syrup is to moisten and flavor the cakes, so I don't want them all to be a moist, boozy (or substitute of choice) flavor that overrides the cake itself. Okay, maybe that's a separate issue. Help me keep a range of flavors for my birthday party!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)