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To make syrup or not

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I'd like to make Jamie Oliver's Surprise Cake (link below). I bought some dessert wine and thought it might be better to use it as a syrup to brush on the cake rather than use it in the creme fraiche. Does anyone have any thoughts or suggestions? Should I go with the syrup concept or should I go with what the recipe suggests? Thanks

Link: http://www.leitesculinaria.com/recipe...

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