The choc cake i have made is not as moist as I would like, it is now in the freezer awaiting decoration for the wkend. Does anyone know if it would be a good idea to just pour maybe a baileys syrup or just neat baileys over the defrosted cold cake? I have only ever used syprups and glazes on warm just-cooked cakes? Thanks
I don't know if that would work, either. What would happen if you ran it into the microwave just long enough to warm it up before putting the syrup or the Bailey's on it (yummm, by the way!)? Then you could let it cool down again before filling and icing it.
Hi there, thanks for that, I tried the simple syrup just brushed on and it worked well. The cake was devoured so I suppose that's a good sign