Martha Stewart Cake, Freezing, And Sugar Syrup

Decorating By trombonekaren Updated 28 Oct 2008 , 2:11am by cylstrial

trombonekaren Posted 24 Oct 2008 , 10:01pm
post #1 of 2

OK - I made a scratch Martha Stewart recipe - from the most recent magazine - it is the devils food batter for the big Halloween cake - anyway, it came out FAB! I put the layers in the freezer about a week ago and am defrosting them now. I am thinking of using a sugar syrup because lately I have been unsatisfied with my cakes - too dry, but I haven't really done this before. Is just a plain syrup good for a chocolate cake? It is for kids, so I can't do any liquor. Also, when I took one of the layers out of the freezer, it had been smooshed - will it "pop" back up as it defrosts? Thanks!!!

1 reply
cylstrial Posted 28 Oct 2008 , 2:11am
post #2 of 2

It's probably too late to help with the moistening syrup. If it's not..let me know. I've got a good moistening syrup recipe that I'd be happy to share! Would you mind to share the Martha recipe?


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