Ok, so I am giving petits fours a try and as I have been researching it and looking at different techniques, I have noticed that several recipes have called for brushing the cake with a simple sugar syrup. So I was wondering specifically what they point of this is and if it is necessary? Also when I put it on do I only brush the cake where I will put my jam/filling or the entire cake?
the point of a simple syrup is to moisten the cake......I think generally the cakes are baked in such thin layers that it can be very easy to overbake and dry them out, so this is a way to combat that drying effect.
Many petit four recipes use sponge cakes, which are, as the name implies, sponges, meaning that they are designed to have a moistening syrup added after they are baked.