So there is a lot of discussion on many threads about how much alcohol is actually left and cooking with it. I can't seem to find an answer to my question though.
I am planning to make a tres leche cake. I want to add Brandy in with the frosting and the syrup. There will be children who will be eating this cake and I don't want to have them consuming alcohol (it will be a small amount totally to maybe 2Tbs in the whole cake).
My question is can I prepare the Brandy beforehand by boiling or simmering it on the stove by itself in a pan for a certain length of time (2 hours?), cool it down and use it in my recipe? I'm really only wanting the flavor....will this ruin the flavor of the Brandy? Will it boil enough alcohol out of it?