MommaPoopadoo Posted 18 May 2009 , 8:07pm
post #1 of

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. icon_sad.gif

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!

6 replies
costumeczar Posted 19 May 2009 , 12:34am
post #2 of

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.

jamiekwebb Posted 19 May 2009 , 12:37am
post #3 of

that's what I would do too

IHATEFONDANT Posted 19 May 2009 , 12:38am
post #4 of

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.

marsmellow Posted 13 Jul 2009 , 3:38am
post #5 of

I've heard you can spritz the cake layers w/sugar water. I've done it, tasted just fine...

JanH Posted 13 Jul 2009 , 4:18am
post #6 of

Hi and Welcome on your 1st post, MommaPoopadoo. icon_smile.gif

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

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:

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=chocolate&cat_id=8&x=13&y=11

Chocolate cake mix recipes:

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=chocolate&cat_id=4&x=17&y=13

HTH

masterchef Posted 21 Jul 2009 , 8:44pm
post #7 of

icon_smile.gifi 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

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