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Liquor has many benefits in baked products, such as enhancing or adding flavor, preserving shelf life and creating a premium finished product. You can use liquor in cake fillings, pastries or ganache made with high fat ingredients, such as cream, chocolate or butter. Fat is the ideal carrier of alcohol due to its molecular structure which "locks in" the liquor flavor and ensures effective delivery that does not fade over time. Creating a layer, or pocket, of liquor-flavored filling within a cake is the best method of delivering liquor flavor. Some products benefit from the double application of liquor, where dry fruits, such as raisins, are soaked in alcohol or a combination of simple syrup and alcohol. Additionally, you can enrobe finished pastries in chocolate or icing to prevent evaporation, which seals the pastry and acts as a barrier to flavor loss. The pastry will be infused with the liquor flavor and actually taste better as time goes by.

Updated: Tuesday, May 22, 2007.