I just started baking my cakes from scratch and I've found a recipe that I really like (from Sylvia Weinstock's book). I'd like to try brushing my cake with simple syrup (as there's a recipe for it in her book), but I've never used it before and had some questions...
Does it make the cake soggy? How much to you put on? Do you have to put it on over the 'skin' (where you haven't cut the cake) or can you just put in on where the cake is cut? Can you then go ahead and put filling on top of it?
I'd so appreciate it if someone who's done this could let me know the answers. Thanks so much!
If you put too much on, it CAN make the cake soggy. I usually put it on after I've leveled my cake, so it goes on "exposed" cake, not on the skin, as you so aptly call it. Another way to do it - the way they do tres leches cakes - is to poke holes in the cake with a skewer and then put the syrup on. I've put filling over syrup, but I usually fill my cakes with something that can't be absorbed, like buttercream or ganache. Otherwise, if the syrup didn't make the cake soggy in the first place, the combination syrup and a soft filling might.
The lady in this video puts a lot of syrup. I guess it depends on the density of the cake.