I'm curious as to how many of you use a simple syrup to moisten your cakes? Do you put it on after the cake cools or what? I am watching Fabulous cakes and noticed that a lot of them use a flavored simple syrup.
Always. Every cake. It's the way I was taught in culinary school.
What IS simple syrup? I clicked on this post because I've been wondering... and how do you use it?
Leah when do you apply it, while the cake is warm? Does it really keep your cakes really moist without making them too soggy or mushy? I am thinking of trying it on a cake I'm doing this weekend.
I overcooked some cupcakes on the weekend, so I poked some holes in the top with skewers, and gave them three lots of simple syrup (one stroke of the brush, waited for it to soak in, then repeat x2). I think it saved them, they were way too dry before that.
I am definitely going to attempt it.