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pkgurl
Junior Member
Joined: Dec 07, 2007
Posts: 25
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 Posted:
Thu Aug 07, 2008 3:57 pm |
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I'm wondering if I should do this to keep the cake moist. I haven't seen anyone mention it on here before, and am just wondering? Thanks. |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3425
Location: Louisville, KY
Birthday: May 29
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Thu Aug 07, 2008 3:58 pm |
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sari66
Forum Addict
Joined: Mar 02, 2008
Posts: 517
Location: hot lanta
Birthday: Sep 05
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Thu Aug 07, 2008 3:59 pm |
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solascakes
Junior Member
Joined: Jan 12, 2008
Posts: 47
Location: London
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Thu Aug 07, 2008 4:05 pm |
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please how do i make a syrup and do you mean brushing the cake before icing or if just presenting un iced, thanks |
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Chefrinny
Regular Member
Joined: May 21, 2007
Posts: 183
Location: CT
Birthday: Aug 25
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Thu Aug 07, 2008 4:12 pm |
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I use simple syrup on ALL cakes!!! It does wonders!
It's equal parts sugar to water-bring it to a boil and let it cool completely. You can add flavorings to it if you want to add a subtle flavor to the cake. Brush it on the cake layers using a pastry brush. |
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pkgurl
Junior Member
Joined: Dec 07, 2007
Posts: 25
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Thu Aug 07, 2008 4:18 pm |
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Thanks so much. Time to whip it up so it cools in time  |
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solascakes
Junior Member
Joined: Jan 12, 2008
Posts: 47
Location: London
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Thu Aug 07, 2008 4:25 pm |
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sweetiemama
Regular Member
Joined: Jan 15, 2007
Posts: 136
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Thu Aug 07, 2008 4:26 pm |
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O.K., I am convinced! I always wondered if it really helped that much with moisture. Thanks! |
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moreCakePlz
Forum Addict
Joined: Dec 28, 2007
Posts: 684
Location: New Orleans
Birthday: Dec 27
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Thu Aug 07, 2008 4:35 pm |
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Honestly I don’t like the taste of cakes that are brushed with syrup (especially the syrups flavored with liquor). I just think it feels too gooey on my tongue. But I’m strange, I also don’t like pudding, custard, jell-o or anything that is soft and gushy. |
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peacenique
Junior Member
Joined: May 20, 2007
Posts: 43
Location: Napanee, Ontario, Canada
Birthday: Jan 05
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Fri Aug 08, 2008 6:37 am |
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I'm incredibly new to this, however, I have brushed mine with flavoured simple syrup.
I bought that concentrated flavouring (sorry, name?).
I put raspberry flavoured simple syrup on the cake with raspberry filling; blueberry flavoured syrup on the one with blueberry... etc.
I found that it makes the flavour of the filling explode, so to speak. |
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wendydou
Regular Member
Joined: Aug 25, 2007
Posts: 176
Location: North of Boston
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Mon Aug 18, 2008 3:33 am |
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how long does it keep and does it have to be refridgerated??
Wendy |
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pkgurl
Junior Member
Joined: Dec 07, 2007
Posts: 25
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Mon Aug 18, 2008 6:22 am |
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I didn't refrigerate it (no room) and it was so delicious and moist. I made it on a Thursday night and was still eating leftovers on the following Wednesday and it was still delicious!  |
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bobhope
Frequent Member
Joined: Sep 26, 2006
Posts: 205
Location: Philippines
Birthday: Sep 30
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Mon Aug 18, 2008 6:49 am |
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i brush simple syrup all the time.. i like adding vanilla flavor into it..yummy  |
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Juny1980
Junior Member
Joined: Apr 16, 2008
Posts: 70
Location: Florida
Birthday: Jan 28
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Mon Aug 18, 2008 6:52 am |
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Hi pkgurl,
I, too, use simple syrups to make my cakes more moist. I use all kinds of flavorings too, but the most popular are vanilla and almond. I brush it on right before icing (once it's come back to room temp after being in the freezer). Everyone loves it!
I love using simple syrups because they help a dry cake come to life. It really does work...try it and you'll see.
Have a great week |
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wendydou
Regular Member
Joined: Aug 25, 2007
Posts: 176
Location: North of Boston
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Mon Aug 18, 2008 7:33 am |
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I meant the syrup.. does that need to be refridgerated?? how long will that keep??
Wendy |
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