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Topic Title: Help needed with adding rum to a cake mix
Created On Tuesday June 29, 2010 11:46 PM
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cosmopolitician
Posts: 22
Posted: Tuesday June 29, 2010 11:46 PM

Hey, my friend wants a pina colada cake for her birthday this weekend. I found a box of pineapple cake mix at the store that I'll use. I want to use coconut for a filling/frosting. And, I'd like to work rum into the cake (make it like a pina colada)...is it better to add rum to the cake batter or to the frosting or filling? How much would be good to add?

Also, does anyone have a recipe for a coconut mousse/cream and frosting?

Thanks,

Anita
 
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baura_l
Posts: 1797
Posted: Wednesday June 30, 2010 12:28 AM

Well if you bake the rum SOME of the alcohol will bake off and some will stay but the rum flavour should stay BUT it will be diluted some what so I would add Rum Extract ALSO to boosten the flavour. For the Pineapple Part I would wet the cake with pineapple juice and make buttercream or icing with Pineapple juice as the liquids.
 
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cosmopolitician
Posts: 22
Posted: Wednesday June 30, 2010 12:32 AM

how much actual rum would you add to a box of cake mix? then how much rum extract would you add in addition? I don't want the rum flavor to be overpowering.
 
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baura_l
Posts: 1797
Posted: Wednesday June 30, 2010 12:37 AM

well a box of White mix needs around 1/4 - 1/3 cup so use it in place of water and add maybe 1 tsp rum extract you may not even need it.
 
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