Hoggirl Posted February 21, 2011 Share Posted February 21, 2011 Okay, so I want to test out this chocolate/berry trifle before I make it for guests. How does one go about "sprinkling" the liquor (in this case Chambord) on the cake in such a way that it is evenly distributed??? To make things harder, I want to do individual trifles - one for each person. Should toss the cake with the Chambord in a separate large bowl and then divide it among the individual trifle dishes? There's only a 2 or 3 (can't recall) Tbs for an entire cake, so it seems like it would be hard to do this. Help, please? Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted February 21, 2011 Share Posted February 21, 2011 I've used two methods when I've made trifle. I like cutting the cake into pieces and then soaking each side in shallow pan until the cake is soaked through. I've also used a mister bottle for a very fine grained cake that I knew would simply crumble using the first method. HTH! Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted February 22, 2011 Author Share Posted February 22, 2011 I've used two methods when I've made trifle. I like cutting the cake into pieces and then soaking each side in shallow pan until the cake is soaked through. I've also used a mister bottle for a very fine grained cake that I knew would simply crumble using the first method. HTH! I'd be afraid I'd use too much liquor! :lol: Just don't know what you mean by a mister bottle, but the cake is just from a mix, so it would fall apart with your soaking method, I am sure. Again, it seems like this would use up a LOT more liquor than what my recipe calls for. So, do I buy a mister bottle in lawn and garden? I really haven't a clue, but I appreciate your help. Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted February 22, 2011 Share Posted February 22, 2011 I've got a stainless steel olive oil mister that I use for kitchen stuff. I wouldn't worry about too much alcohol. Trifle is supposed to have a liquor tase to it. And it's the alcohol that will kind of dissolve the cake slightly and make it all meld together. :) Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted February 22, 2011 Share Posted February 22, 2011 I use a very small measuring spoon--like a 1/4-1/2 teaspoon, and I layer and then drizzle, layer and drizzle, etc. Then again, I usually don't worry a whole lot about the amount called for in the recipe, I just drizzle until it seems right. Quote Link to comment Share on other sites More sharing options...
woolybear Posted February 22, 2011 Share Posted February 22, 2011 Pastry brush? You can make a sirop (boil water and sugar and let cool). Then mix the Chambord with a little of the sirop and brush it on. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.