Remove the cake from the pan and slowly pour the warm glaze over the cake allowing it to seep into the cake. We do not want to shred the cake to pieces. once the cake is ready, pierce the entire cake using a fork. Take a pan and place it on the stove on medium heat. while the cake is baking take 1/2 cup of butter you could substitute with margarine, if preferred, (1) cup of sugar, 1/4 cup of water, and 1/2 cup of dark rum Bacardi and you are going to make a glaze. Just mix all the ingredients together in the mixer or by hand and bake at 325 degrees for 45 minutes or until toothpick come out clean. This is the recipe I use to make my rum cakes. And rum cake pops my family is big on rum cake. Is very simple and it taste delicious. (1) Box of Duncan Hines classic yellow cake, you could use french vanilla (1) Box of vanilla Jell-O instant pudding that's one box 4 1/2 cup serving, (4) eggs, 1/2 cup of water,1/2 cup vegetable oil, 1/2 cup of dark rum. I think if you want to make cake pops that taste like rum or any other type of alcohol then what you need to do is just add the alcohol to the cake batter. Has anyone successfully made any boozy pops that had that good kick? So far my best one has been the baileys, and maybe thats because its a thicker liqueur and doesnt get the pop as wet? I dunno. Maybe I could do a flavoured ganache, then dip in melts? That just seems excessive. I know you cannot flavour the candy melts because alcohol makes them lumpy, so i have tried using a ganache to dip them in, and flavour that, which worked better but didnt set as hard.
I could make the pop with frosting, but then roll it in my booze to infuse it, but i just dont know if it would help much, or if it seeps in too much, will it just come out overly sticky again.
i also tried injecting alcohol into them, which didnt work either. Then i went kinda crazy and tried ONLY adding alcohol to bind the pops, which obviously resulted in a sticky moist icky pop. I initially tried mixing my alcohol with the frosting, then adding to the crumbs, which gave a good textured pop but you couldnt taste the booze. I have now tried and failed on 5 different times to get it right, the pops are either too wet and mushy (when i use mostly alcohol to bind) or the texture is ok but you cannot taste the alcohol at all, I dont want them overpowering, but I want people to easily be able to idenift which spirit/liqueur is in them. So im actually hoping you guys could give me some advice. If you’re feeling nervy, you can “kiss your hippocampus goodbye” with the homemade House Zombie ($17), 40 oz of potent rum.Firstly, let me say hey! I have recently become interested in making cake pops, and am trying to perfect some tipsy ones, however have not had much luck. Try “Look Mom, No Head” ($12), with green chili vodka, citrus, mango and jalapeno, or Three Ghouls 1 Cup ($14) made with Avua Prata Cachaca, rum, housemade falernum and Jamaican allspice bitters. If this were a drink naming contest, The Electric Cure would win hands down. It was every bartender ever who said the name of a cocktail accounts for 50 percent of its appeal. Until November 7, it’ll host the “Little Tiki Bar of Horrors,” featuring events, games and prizes with local businesses and musicians along with new specialty cocktails to swig in a funky, obscure hole-in-the-wall. The Lowdown: Edgewater’s new craft and tiki cocktail addition opened this past summer. Photo courtesy of The Electric Cure Facebook page.
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