I almost always bake a little extra of each cake - especially new recipies - so I can tase and make sure all is okay before I ice and decorate...
Well for the first time, my recipe came out way too dry... I know once I ice it and it sits for a bit, that some of that moisture will sink in, but I'm concerned that it won't be enough... it's not inedible, but in its current state it's not customer worthy.
I'd brush the cake with a liquer, but it's for a high school graduation -
I've never used simple syrup between layers before - would that help? Do I just brush it on until the cake looks moist?
Is there anything else I can do?
I have just enough time to re-bake if I need to, but I also need to find a new recipe b/c apparently this one was a total dud!
Maybe you could torte it and brush each thinner layer with a simple syrup? With that and icing between all the layers that might work. How dry is it? Don't soak it too much, but definitely give it a good wash.
that's what I would do too
What are you filling it with?
You can always do a thin layer of preserves on the cake and then put your BC over that. The preserves will absorb a bit into the cake and make it a bit moister.
I've heard you can spritz the cake layers w/sugar water. I've done it, tasted just fine...
Hi and Welcome on your 1st post, MommaPoopadoo.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above thread includes popular CC recipes for American b/c's, fondant and doctored cake mix (WASC) and so much more.
Chocolate scratch cake recipes:
Chocolate cake mix recipes:
i have a recipe for chocolate cake that is moist, if you would like to have it feel free to email me....otherwise, i would suggest that you add a tablespoon of mayonnaise (not salad dressing) to your batter and always brush all your cakes with simple sugar to seal them. The simple sugar adds moisture. Chef Louise