I made a red velvet cake (that is in the freezer) and made some cupcakes with the leftover batter. I am not totally impressed with the moistness of the cupcakes...maybe the cake will be better. Anyway, just in case the cake is kinda dry, I want to spread some simple syrup on it. My question is, after spreading on the syrup, do I let it set before icing, or what? I was going to spread on the inside (raw) layers where I am going to spread the filling. Is the the proper location? Just needing the proper procedures here. Thanks for your help.
I've only done it once or twice but I just brushed it on each layer and then added the filling. I didn't wait or anything.
I use a squeeze bottle and just "hose" the cake layer. It doesn't need to be an exact amount or an evenly spread layer. It should absorb quickly enough to just go ahead and ice it. If you see the syrup just hovering then I would give it time to absorb in so that the buttercream actually sticks to the cake though.