I forgot 1 cup of sugar in a white cake recipe (the total was 5 cups... it has 4)
I cut out a piece since I am forming a cat's head and it is bland, not sweet at all (I know white cake is bland anyway... for me...)
Can I fix this with simple syroup even if it's not a sponge cake? And it's not suppose to have filling so maybe I should add a filling for flavor?
I would just hate to throw away a 13 x 3 cake!!! Not even mentioning that I used all my cake flour already...
Please advice!!! This is for tomorrow and I need to know if I should just run to the store...
I think if you fill it you might be able to cover it up...
You can syrup a butter / shortening cake. I'm a big fan of Rose Levy Beranbaum...and burried somewhere in The Cake Bible, is a formula for how much syrup you can use. (I think it is a certain amount of syrup per egg...or something like that). If you have access to the book, i think the info is somewhere in the wedding cake section but I'm not sure.
Anyway, short version is: You can put syrup on the cake to sweeten it...just not sure exactly how much.
Thanks... I guess this is just not my day... I made the wrong flavor anyway, it was a marble cake and not a white cake. I will freeze this one and just use it for my Wilton classes that I will teach starting in October. I hope I don't mess up or otherwise the students are going to talk trash about me