All Those Who Use Syrup

Baking By summersusu Updated 24 Jun 2010 , 12:07pm by artscallion

summersusu Posted 24 Jun 2010 , 12:55am
post #1 of 4

So I was thinking about using the simple syrup on my cakes...brushing them with it for more moisture. Those of you who do this..

1. They are frozen...do I thaw completely and then brush with syrup
2. Do you wrap it with something and let it sit for how long?
3. Will this compromise the sturdiness of the cake since it will be stacked?

Thanks so much for your help...the cakes are WASC.

3 replies
artscallion Posted 24 Jun 2010 , 1:14am
post #2 of 4

1. Yes, thaw first.
2. No wrapping. When I use syrup I brush the top surface of each torted layer as I fill and stack them. So I torte, brush, dam, fill, add next layer and repeat. Then I let this settle overnight, not because of the syrup, just because a cake needs to settle, compress and work out excess air before frosting. All of my cakes go through this settling time, even the ones I don't syrup.
3. This should not compromise a staked cake. Remember, you're not soaking them, you're just lightly brushing them.

summersusu Posted 24 Jun 2010 , 12:00pm
post #3 of 4

so you just let them settle without covering them with anything?

artscallion Posted 24 Jun 2010 , 12:07pm
post #4 of 4
Quote:
Originally Posted by summersusu

so you just let them settle without covering them with anything?




Sorry. When I said, "no wrapping", I meant you don't need to brush a layer, then wrap it and let it sit before you fill and stack the torted layers, which is what I thought you were asking.

Once I fill and stack the torted layers, I do cover it so the exposed cake surface doesn't dry out.

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