I'm going to be making the Amazing Chocolate WASC Cake as well as a Double Choc Layer Cake from Epicurious for a three tiered fondant-covered birthday cake. What are your thoughts on using simple syrup for moistening the chocolate cakes? I want them to be deliciously moist, but not buckle under the weight of decorations.
I find that I don't have a problem with moistness on my chocolate cakes...however sometimes I like to brush a mixture of Kaluah and coffee on them just to add a bit of flavor.
I make the double chocolate layer cake from epicureous most of the time - it is exceptionally good! I do not recommending brushing it with any syrup. The cake iis quite moist. I actually do not use this recipe for stacking unless i am using the sps system, and, then I still worry because it is not a dense cake. I do freeze it and keep it in the fridge until delivery time. I have only decorated it in smbc and do not use it for fondant covered cakes. If I were to use a syrup for chocolate cake I would use the kahlua also, or creme de cocoa.
I've noticed that the only recipes that use simple syrups are scratch. WASC cakes definitely do not need any additional moistness.
WASC cakes definitely do not need any additional moistness.
Thanks for the tips! I plan to do a 10/8/6 cake with double chocolate and butter cake on the bottom (cookies and cream bc filling) classic butter cake in the middle and the WASC cake on top.
Donnella, what is the sbs stacking method?
Thanks again! Hope this works out!