Syrup can be used a nuber of ways to add flavour and moisten your cake, adhere fondant to cakes and ganaché.
Recipe type: Syrup
- 100g apricot jam
- 2tsp of liqueur - Grand Marnier, Cointreau, Liqueur Port; anything you like
- Whisk jam with boiling water until smooth and remove any lumps.
- Mix in liqueur...if desired.
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