Okay, I was going to be a real newbie and ask you guys what all those tv cake people were squirting on there cakes. I was let of the hook but hearing one of them saying it was simple syrup.
Here\\'s my question (finally )
I see the them squirt it from a bottle, spray it from a bottle and then some brush it on with a pastry brush.
What\\'s the best method and why do you think so?
Equal parts sugar and water used to keep cakes moist.
If using 1 cup of sugar to 1 cup of water you can also add 1/4 a cup of flavoring such as, vanilla, almond, lemon, coffee, orange, hazelnut, choclolate, or raspberry. I\\'ve used a brush, but I think the idea of a spray bottle sounds great. It would be much easier to make a larger quantity and store. If using a squeeze bottle the cake may easily become oversaturated.
It's funny, we have a friend who is a professional chef and anytime we make a cake and bring it over (just for dinner or for an event), he talks about how delicious and moist our cakes are, then goes on proving his point of what a different it makes in the moistness of a cake when you use simple syrup. We've never used it, but he thinks we do because we bake right before we decorate and have the cake.... And we aren't about to tell him we don't because we figure he may decide they are no longer moist once he knows...