Hi everyone, I have a few cake recipes I like, and I want to amp them up by adding some liqueur to them, such as Frangelico, chocolate liqueur or rum. However, I'm not sure what impact this has on the cake batter and how much I should use, so as not to mess up the structure. I want to achieve a noticeable taste, but can't really afford to experiment too much as I will be serving these at an event. I'd be happy to learn from your experience - how does alcohol affect cake batter and stucture, and how much is too much? Thanks!