Hi everyone, i got asked to make 2 10 inch cakes covered in fondant for a retirement in work, one for each floor. i made a lemon madeira and a chocolate but the lemon one still seemed raw in the middle so I left it in an extra 10 minutes until the knife came out clean and now i think its a bit dry round the edges. it tastes lovely and will be coated and sandwiched with lemon bc and lemon curd but is there anything that would make this less dry? is it too late for sugar syrup or could i drizzle lemon juice onto the sponge? its in the freezer at the minute as that sometimes makes cakes have a more moist texture.
Any ideas?? thanks !
I believe a simple syrup can be applied at any time. A nice lemon-infused syrup may be just the thing your cake needs.
Yah, what she ^^^^^ said.
I agree, as I syrup all my cakes...dry or not!!
I've also found that when you ice it, the bc softens the "dry" edges of the cake. I think using the syrup as a caution, then icing with bc will make it come out just fine. Good luck!
Thanks, ive never used simple syrup before, how do i make it (a lemon flavoured one) and how much should i put on a 10 inch sponge? do i just drizzle it over the top??
Simple syrup is equal amounts of sugar and water; boil at least 1 minute, and cool well. Any flavoring can be added when it is cool. Best way to apply it is w/a misting sprayer. If not brush it on w/a pastry brush.