Do any of you use simple syrup on your white almond sour cream cake? If so, how much and would you mind sharing the simple syrup recipe.
The WASC is always so nice and moist I never used a simple syrup on it until I got some great info from another CCer regarding using syrups. She gave me her recipe and instructions on how to make it on this post:
I haven't tried it with the vanilla beans yet - only used the vanilla paste.
I use it on my coconut cake just to infuse more flavor.
I also use it on my cupcakes as a sealant to keep them from getting dry.
I use it on the WASC all the time as a flavor booster. Usually I just use DaVinci's coffee syrups in whatever flavor complements the cake flavors.
Ex: white cake with raspberry filling I use raspberry syrup. Choc. cake I use cream de cocoa flavored syrup. Rum is also fantastic with chocolate. So is Kahlua. The DaVinci's give me a variety of flavors with minimal work. I also know a bunch of people who don't want the alcohol but like the flavors so they work good in that respect too.
I have a cash and carry nearby so I can get the syrups cheap, they keep a long time, I use them in smoothies when I don't use them in cakes and they have a gazillion flavors.