Hi I don't sugar syrup my cakes, but find that the vanilla needs more moisture. I use ganache and cover in fondant and bake from scratch. How long can the cake keep as I've read that sugar syruping cakes can promote bacterial growth so am worried about the food safety concern. thanking in advance.
I dont use sugar syrup on my cakes and i find a vanilla sponge with jam and buttercream covered in fondant stays moist for around 4 days depending on how it is stored after being cut. Are you baking your cake for to long and thats what is drying it out?