Just read this post....wow... I will also try using milk to see how much of a difference!!!
Cali4dawn
You mentioned that you could add fancy liqueurs to the simple syrup. How much of the liqueur do you add to the water and sugar mixture?
When I use Liqueurs, I use them straight. I don't see why you could not water them down, but I would not add any sugar.
Cali4dawn
You mentioned that you could add fancy liqueurs to the simple syrup. How much of the liqueur do you add to the water and sugar mixture?
When I use Liqueurs, I use them straight. I don't see why you could not water them down, but I would not add any sugar.
Great! I'll try it with my next cake. Thanks Dawn!
I would like to bake my cake today to be served on Saturday. I would like to frost it on Thursday. Should I freeze the cake or just let it sit out until Thursday? And then how do I store it after icing it on Thursday so the icing doesn't get stale and hard? Thanks for the help once again!
I would like to bake my cake today to be served on Saturday. I would like to frost it on Thursday. Should I freeze the cake or just let it sit out until Thursday? And then how do I store it after icing it on Thursday so the icing doesn't get stale and hard? Thanks for the help once again!
Bake your cake today and atleast crumb coat it on Wed Wrap it on the baord in saran wrap and let it just sit on your counter and if you choose you can then decorate it on Thursday it will be fine for sat...
I know I read somewhere not to add milk to chocolate because it will be too moist....true?
I add buttermilk to chocolate cakes. It is sooooooo good!!!! I don't know about adding milk. Never have. Maybe someone will know~
I know I read somewhere not to add milk to chocolate because it will be too moist....true?
Actually they were talking about rice milk or soy milk making it too moist. Adding rice milk or soy milk straight to any cake will make it too moist. I always use 50/50 of water and rice milk when I had rice milk to a cake. But if you use cow's milk or buttermilk it will be moist, but not too moist.
Is the simple sugar syrup used just to moisten or does it work as a crumb coat as well? Thanks!
~AngelWendy
Is the simple sugar syrup used just to moisten or does it work as a crumb coat as well? Thanks!
~AngelWendy
Simple sugar syrup is the same thing as karo syrup just depends what part of the world your from ... it would not be used as a crumb coat it would be used to moisten a cake.... you could brush that on to your cake and then do your crumb coat and then add your regular amount of frosting...
I havent but my neighbor told me that she used the hazelnut flavored liquid creamer in her devil foods cake....she said it made it tastelike some candy bar with hazelnut in it....she liked it but wouldnt do it again, I would think use vanilla with vanilla and so on...the vanilla caramel would be good with vanilla too I think....hmmm will have to try it...after all I like those FOO FOO coffees, and my creamer has to be flavored, my husband cant stand it...has to have his straight!!!
Does anyone use creamers in a chocolate cake? If so, what flavor?
Amerreto is a good one to put in chocolate or vanilla cakes. It is even great in icing.
I never use water in my cakes... period. I use at least milk if nothing something more (buttermilk, coffee creamers). I haven't seen how it effects a chocolate cake any differently than any other flavor cake as far as moistness is concerned.
Rice milk and soy milk seem to be the only things when used straight that make a cake too moist. I have baked and cooked with rice milk and it definitely can add too much moisture if you aren't careful. So that's why I always water it down to 50/50 mixture when baking a cake- I don't have any problems with my cake falling apart because it's too moist.
I have never heard of rice milk either till this site....its not here in our commissary!
I drink rice milk because I have a slight milk allergy. Besides I prefer the taste of rice milk over cow's milk, cow's milk tastes bitter to me.
Well I tried using the Southern Butter pecan flavored coffee creamer in a Butter flavored cake....sounds good. Well the cake flopped. The center never rose and the cake itself was gummy. Not sure what I did wrong. Just glad I was doing it for fun not for anything special.
Aimee A
Now I'm getting to know the bakers secrets.. ..LOL...
I'm definately going to try all these tips out..
Oh... when I bake a cake I usually add a big heaping spoon of Helmans real mayonaise....boy does that adds the moisture and flavor...
But I'm game to the new tips as well...
Thanks girls..
cakegal
I use the simple syrup (I call it sugar syrup) as a crumb coat. lt works for both crumb coat & making the cake moister. Try it!!
WoW!!!
I have learned a lot with this topic. I will try the milk instead of water on my next cake. I also will use the simple syrup. If I add milk to my cake instead of water do I add the same amount?
After my cake completely cools I wrap the cake with plastic wrap and I keep the cake in the pan and it sits for a day or two. I fill the cake, frost and decorate all in one day. Because I keep my cake in the pan for a day or two does this dry out my cake? My cakes usually taste good but not moist enough. I aim for quality too but I am scared to try things. I will try things now though.
~~Connie~~
WoW!!!
I have learned a lot with this topic. I will try the milk instead of water on my next cake. I also will use the simple syrup. If I add milk to my cake instead of water do I add the same amount?
After my cake completely cools I wrap the cake with plastic wrap and I keep the cake in the pan and it sits for a day or two. I fill the cake, frost and decorate all in one day. Because I keep my cake in the pan for a day or two does this dry out my cake? My cakes usually taste good but not moist enough. I aim for quality too but I am scared to try things. I will try things now though.
~~Connie~~
Yes, you use the same amount of milk as you do for water. Glad to hear that you are willing to try this. This will probably help your cakes stay alot moister.
m0use
Couls you please let me know wht to add instead of water to make a cake moist? wht is this rice and water mixture?..
thnks,
sbc.
Does anyone use creamers in a chocolate cake? If so, what flavor?
I haven't tried this yet but I'm planning on it for a cake this weekend. I'm making a chocolate cake and there is one company that make a Chocolate Cream coffee creamer. I figure that would be a good one to start with!
i am so pleased with this topic i had a frend who makes cakes for a living and would only use water one day after i have taken a few classes i decided to play around with cake mixes and i added sour creame and vanilla and gave her a taste she could not belive it was the same cake mix she used for her cakes and its not the brand name stuff she said to well if i made cake like this i would have to charge more and i just shaked my head and do you know that cake mixes that have been doctored to the customers order cost more than a cake from scratch
Couls you please let me know wht to add instead of water to make a cake moist? wht is this rice and water mixture?..
thnks,
sbc.
Rice and water mixture is rice milk and water, I have that when you cook with rice milk it can be too moist for what you need. So I use a part rice milk, part water mixture. Let's say your recipe called for 1/2 cup of water, I would use 1/4 cup of rice milk and a 1/4 cup of water.
If you are just using regular cow's milk, you don't have to mix it with anything.
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