277925 Sat May 14 15:48:17 -0700 2005 4 31 Home Cooking 0 1469880 I just got the Cake Bible, and I'm very excited. I think I'll start with the genoise classique with a fruit cloud cream frosting. I'm posting because I need help deciding which liqueur to use for the syrup and the cream. (SO has already vetoed calvados.) I don't own any liqueur, so I'll have to buy some. I'd like to get something I can use fairly often, so it doesn't sit in my cupboard forever. It seems like the liqueur I see in most often in recipies is Grand Marnier. Which liqueur do you use most often? TIA Sat May 14 15:48:17 -0700 2005 0 CT 1 1469883 It really depends upon what flavor you are going for. Chambord is framboise/raspberry Grand Marnier is cognac, orange, and herbs Frangelico is hazlenut Drambuie is scotch, heather honey, and hebs (my favorite) Mathilde French country liquers come in peche/peach, framboise/raspberry, poire/pear, cassis/black currant, arabica/coffee (a very good brand, a good buy at around $10 for 375ml) Kahlua coffee and many more... Sat May 14 16:29:42 -0700 2005 1469880 0 The Rogue 1 1469894 An orange liqueur like triple sec or Cointreau is great to have on hand if you like mixing cocktails or are at all interested in putting liqueur in your pancake batter. If you can find it, Luxardo triple sec has a wonderful, more potent orange flavor than either your everyday triple sec or Cointreau. It's the liqueur I used the one time I made the genoise classique, and it was quite good. Cheers, Xochitl10 Sat May 14 18:06:32 -0700 2005 1469880 0 Xochitl10 1 1469906 I too, tend to go with an orange liqueur because it goes so well with so many other flavors. If I only need a tablespoon or two of something for a recipe, I'll get a tiny 'airline' size bottle for a dollar or two. Handy if you don't want to keep a big inventory of liquor around or don't want to commit to a bigger bottle. Sat May 14 20:09:36 -0700 2005 1469880 0 babette feasts 1 1469998 I often use Amaretto as a flavoring as well. It has a nice almond flavor that is not too sweet, if used in moderation. I've used it in many desserts like ice cream, caked, and to flavor whipped cream or creme fraiche. There are different brands, and prices vary widely, but I've always used Amaretto di Saronno and have always been pleased with the results. I remember using a ginger flavored liqueur a while back, but the name escapes me. Mon May 16 12:44:14 -0700 2005 1469880 0 hongry dawg