Andreasmom09 Posted 22 Apr 2011 , 5:47am
post #1 of

so I was watching a video on youtube, and before he stacked the cake he add simple syrup. So my question is have any of u guys tryed this and if so does it really help to keep the cake moist and add more flavor?

31 replies
NJCakery Posted 22 Apr 2011 , 4:53pm
post #2 of

I have read about people doing this to add moisture and flavor. I will be trying this for a cake I am making for Easter. Will let you know how that goes. The cake I will be using it on is a Red Velvet cake made from scratch, which generally are dryer than the box version.

Andreasmom09 Posted 25 Apr 2011 , 2:49am
post #3 of

Let me know how it goes, i wanna see if this is something i should start trying!

tryingcake Posted 25 Apr 2011 , 2:57am
post #4 of

Yes, simple syrup makes a cake moist and can also add flavor. I use it all the time. And you can use much more than you think. You think you are drowning the poor cake, but you are not.

You can make your own (boil equal parts sugar and water - allow to cool) or purchase coffee syrups (what I do) for the many complimentary flavors.

I use simple syrup when I have to make the cake days in advance but not far enough ahead to worry about freezing it. I also use it on my red velvet. People in this area like their red velvet WET (seriously wet). So, I add a ton of vanilla coffee syrup and they love it.

Play with it. You will like it!!

Oh, I always use it on petit-fours.. always! Those little babies dry out so easily.

cheatize Posted 25 Apr 2011 , 4:55am
post #5 of

Huh. I'm confused. I once put quite a bit of simple syrup on a dry cake and it crumbled apart from too much moisture. Now when I need to use, I use it sparingly.

lyndim Posted 25 Apr 2011 , 5:09am
post #6 of

I use it all the time, love it,I've flavored it with lemon extract a few times and it's great. Hth

NJCakery Posted 25 Apr 2011 , 1:52pm
post #7 of

Ok, I made a red velvet cake from scratch and used the simple syrup - both first time recipe tries - and the cake was not as moist as I thought it would be. However, it was not as dry as past red velvet cakes I have made.

I am confused as well about how much to use of the simple syrup. A few people said to spray it on, others said to pastry brush it on, but all said to use the simple syrup sparingly. Perhaps I used mine too sparingly? I brushed both the tops and the bottoms of all three layers, wrapped them, put them in the refrigerator for a bit before layer with cream cheese filling and crumb coat, etc. I am not looking for a 'wet cake' I am just looking for the 'just right cake' moisture-wise, much like Goldie Locks and her porridge search!

As always, I am looking for additional help and information as I continue on my cake adventures! Just a quick thanks, but no less of a huge one to everyone here who has helped me along the way - very much apprecited!

tryingcake Posted 26 Apr 2011 , 4:31am
post #8 of

Sparingly is in the eye of the beholder. And of course it depends on your cake that day.... not a set rule.

Too give you an idea, on my red velvet I probably use a quarter cup per 1/4 sheet single layer. Just less than that for a 10" round.

I'm feeling it's safe to say it's a trial and error thing. Keep pouring until it's enough for YOU... your cake, your baking, your climate, your humidity, your temperature, blah, blah, blah.

Your going to have to bake a tester cake and try it out on your own.

NJCakery Posted 26 Apr 2011 , 2:22pm
post #9 of

I had three 10 inch layers, and I know I didn't even use a 1/4 cup for all three in totoal! A starting amount is nice because 'spraying' or 'brushing' just doesn't give you an idea of how much to start with. Thanks for the info icon_smile.gif I'll do a tester cake and see how it goes. Will update when I get that far icon_smile.gif

NJCakery Posted 26 Apr 2011 , 2:22pm

I had three 10 inch layers, and I know I didn't even use a 1/4 cup for all three in totoal! A starting amount is nice because 'spraying' or 'brushing' just doesn't give you an idea of how much to start with. Thanks for the info icon_smile.gif I'll do a tester cake and see how it goes. Will update when I get that far icon_smile.gif

leah_s Posted 26 Apr 2011 , 3:25pm

I use quite a bit, as I put it on with a squeeze bottle. Afte a while you just develop a "feel" for it. I know I ue way more than 1/4 cup for three 10" tiers, though.

NJCakery Posted 26 Apr 2011 , 3:49pm

Does anyone know why red velvet cake made from scratch is not a very moist cake? I have found people using box cakes and altering them to be red velvet, but the box cakes have preservatives in them which makes them moist. I think I'm on my 12th red velvet cake recipe, and I am still searching. The simply syrup may be the key to the moisture for a red velvet, provided I use enough instead of just a couple of brushings with it -laugh- My newbie-ness is showing again!

tryingcake Posted 26 Apr 2011 , 3:50pm
Quote:
Originally Posted by leah_s

I use quite a bit, as I put it on with a squeeze bottle. Afte a while you just develop a "feel" for it. I know I ue way more than 1/4 cup for three 10" tiers, though.




I agree it's a feel. I use a squeeze bottle also.

I can't imagine the point of using less 1/4 cup for three tiers total. Why bother?
I use a lot and it's never soggy.

FromScratchSF Posted 26 Apr 2011 , 4:00pm
Quote:
Originally Posted by NJCakery

Does anyone know why red velvet cake made from scratch is not a very moist cake? I have found people using box cakes and altering them to be red velvet, but the box cakes have preservatives in them which makes them moist. I think I'm on my 12th red velvet cake recipe, and I am still searching. The simply syrup may be the key to the moisture for a red velvet, provided I use enough instead of just a couple of brushings with it -laugh- My newbie-ness is showing again!




My scratch red velvet is one of the the moistest cakes I make. Are you using a traditional buttermilk/oil/vinegar/baking soda recipe or a butter based one? If it's butter based, it could be overmixing, overbaking, not using room temp ingredients, not creaming enough etc.

Oil based cakes are super moist all by themselves because of the oil, so if you are using one then I can only think you are overbaking.

Good luck,

Jen

NJCakery Posted 28 Apr 2011 , 6:45pm

I have been using butter based one, and heeded the advice of not over mixing along with room temperature ingredients. I believe I am creaming it properly - sometimes it is hard to go by written directions and mixers differ and all that, but my other cakes turn out fine. I don't think they are overbaked. Used the flower nail for the 10inch rounds to help prevent that, and when cut open there isn't evidence at the edges of being over baked. I have not tried an oil based red velvet, so I will look up some and see how that goes.

Thank you for the input - very much appreciated. If you care to share your red velvet cake recipe I would appreciate it icon_smile.gif Thanks again!

andreamen1 Posted 28 Apr 2011 , 7:00pm

I put mine in a spray bottle and spray once around the top of the cake

Gerle Posted 28 Apr 2011 , 7:14pm

FromScratchSF, I've never found a red velvet cake I liked, so if you are sharing, I'd like to try yours. Most others I've tried have been dry so don't eat it any more and don't bake it, but as said earlier, if you're willing to share, I'll give it another whirl.

FromScratchSF Posted 28 Apr 2011 , 9:21pm

I use my Grandma's red velvet recipe which I can't share, BUT, to me the closest to Grandma's in flavor and texture is Martha Stewart's red velvet. It has all the classic components of an oil-based traditional RV.

http://www.marthastewart.com/317517/red-velvet-cupcakes

I made this several times doing taste tests to make sure I wasn't the only one to love my Gma's recipe better, but if I didn't have the family one that I have, I'd be using this. Make sure you use dutch process cocoa and room temperature ingredients, it does make a HUGE difference.

Good Luck!

Jen

NJCakery Posted 28 Apr 2011 , 10:00pm

I understand about not sharing a family recipe. I had tried one of Martha's other red velvet recipes and it was just ok -- nothing to write home about. However that one was butter based. This link is for an oil based one, which I have not tried making yet. So, since it has survived a taste test, and was in the running - I will definitely be giving this one a whirl!

Question: How far ahead do you take the eggs and buttermilk out to get it to room temperature?

As always, thank you so much for sharing the link and the info icon_smile.gif

FromScratchSF Posted 28 Apr 2011 , 10:07pm
Quote:
Originally Posted by NJCakery

I understand about not sharing a family recipe. I had tried one of Martha's other red velvet recipes and it was just ok -- nothing to write home about. However that one was butter based. This link is for an oil based one, which I have not tried making yet. So, since it has survived a taste test, and was in the running - I will definitely be giving this one a whirl!

Question: How far ahead do you take the eggs and buttermilk out to get it to room temperature?

As always, thank you so much for sharing the link and the info icon_smile.gif




NP! I pull my ingredients as soon as I remember to icon_redface.gif

You can measure out your buttermilk and pop it in the micro at 10 second bursts just to zap the cold out of it, and you can put your eggs in warm (NOT HOT) water for a few minutes.

Good luck!

Jen

Gerle Posted 28 Apr 2011 , 10:10pm

Thanks FromScratchSF. I'll give this one a try. I, too, understand about family recipes. Thanks again.

NJCakery Posted 28 Apr 2011 , 10:26pm

Great I'll do that with my next cake, and I just got a request from a friend to do up a cake in any design and flavor - what timing icon_smile.gif

Back to the simple syrup application.

andreamen1 -- When using the spray bottle, do you put in a measured amount and spray it all out or just eyeball it? It seems like some people use at least 1/4 cup for a 10 inch round - does that seem about what you do?

tonedna Posted 28 Apr 2011 , 10:30pm

I use the squezze bottle. How much you put depends on how moist you want a cake.
Some latin cakes require lots of it, to the point that it runs out when the cake it's cut. But those are
specialty cakes. If you want only to add flavor and a bit of moisture all you need is a few swirls around the cake.

Edna icon_smile.gif

FromScratchSF Posted 28 Apr 2011 , 10:35pm

Ditto on the squeeze bottle.

NJCakery Posted 28 Apr 2011 , 11:17pm

Sounds like I have some practicing to do, along with testing techniques!

tonedna -- what are some of the latin cakes that would require the simple syrup. I'm a newbie to the cake world, so I know very, very, very little - but I'm learning all the time!

tonedna Posted 28 Apr 2011 , 11:34pm

We do rum and amaretto cakes. The cakes are soaked in simple syrup that has the acohol in it.
The longer they sit the better the cakes gets the flavors.

Sangriacupcake Posted 29 Apr 2011 , 12:09am

For those of you who use simple syrups, do you let it soak in for any length of time before icing? Or do you proceed directly to icing?

tonedna Posted 29 Apr 2011 , 12:12am

You can proceed to finish the cake. But in certain cakes is good to let the flavors get through the cake.
Edna icon_smile.gif

NJCakery Posted 29 Apr 2011 , 12:53am

tonedna -- rum and amaretto cakes sound great! Is all the flavor in the soaking and you use a white? maybe chocolate? I am assuming a dense cake to handle the moisture - yes/no?

jewordsoflife Posted 29 Apr 2011 , 2:10am

So glad to see this post, it's very timely for me! I just made my first 1/2 sheet cake using the Perfect Red Velvet Recipe from this site (first time trying it too). First of all, rookie mistake right off the bat...I tried to double the recipe (I figured I'd need to for that size pan) and my KA couldn't support all that batter so I had to transfer it all to a larger bowl and switch to a hand mixer. I think I pulled it off though despite the fact that there was Red Velvet batter everywhere!! LOL . It took about 55 min to bake using 4 heating cores. I used a great tip I remembered seeing on a cc forum (don't remember who posted it though) and I used a cookie sheet to press the cake down right after it came out of the oven (being careful to maneuver around the heating cores). This appears to be an awesome tip bc i don't think I'm going to have to level the cake when it comes time to torte it (I wrapped it and am freezing it for my daughter's graduation in a couple weeks). Now for my question icon_smile.gif Not sure if the cake will be dry or not though the top was cracked, but I think I'd like to try using the simple syrup, so how much should I look at using? I'm guessing about 1/2c if I go off of what some are suggesting-the 1/4c for a 10in. Any thoughts? Thanks!

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