Hi Delia/Lindsey. I am making a fruit wedding cake. I see that your suggestion to keep moist is pour brandy on the cake once cooked. I hate alcohol and so does the bride and wondered if it is going to give it a really strong brandy taste. Is there an alternative? Sugar syrup? Woud this work instead?
Wedding Cake without feeding it with alcohol
Asked on 25 Jan 2019 by LoveToBake
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