How Do I Fix A Potentially Dry Cake

Decorating By ddaigle Updated 7 Feb 2009 , 4:12pm by kakeladi

ddaigle Posted 6 Feb 2009 , 3:54pm
post #1 of 4

I baked 2-9" chocolate cakes and I didn't burn them....but I felt they were slightly I cooled them, covered them and threw them in the freezer. I give away all my cakes, so my office peeps will probably be the lucky recipients of this cake. Without adding any flavor or alcohol....can I just add with the sugar/water syrup mixture to moisten or should I add some sort of flavor? Thanks. Deb

3 replies
karateka Posted 6 Feb 2009 , 3:58pm
post #2 of 4

I use plain sugar syrup all the time. Works like a charm.

banba Posted 7 Feb 2009 , 1:37am
post #3 of 4

A lot of people that freeze their cakes say they do it because it makes them more moist so see what it's like when it's defrosted.

Simple syrup is just sugar and water.

kakeladi Posted 7 Feb 2009 , 4:12pm
post #4 of 4

.......Simple syrup is just sugar and water........

Boiled for 2 minutes then let cool. Flavoring can be added once cooled.

Quote by @%username% on %date%