Simple Syrup Fix For Gluten Free Cake?

Decorating By Catrinas Cakes Updated 10 Jan 2015 , 4:48am by MBalaska

Catrinas Cakes Posted 24 Dec 2014 , 10:39pm
post #1 of 6

Will brushing simple syrup on a gluten free cake help retain moisture? I just took a chocolate cake out of the oven. It’s my first time baking gluten free, so this is a test run for me. I’m serving it as a dessert for Christmas, so I want it to come out good. After reading how to make simple syrup, I decided to try putting that idea to the test. I flavored the simple syrup (1/4 cup water and 1/4 cup sugar, boiled for one minute then left to cool) with 1/4 tsp each pure almond and pure vanilla extract. I’m planning to brush each layer with the syrup, then frost it with buttercream frosting. I’m hoping this works because I’m determined to please my daughter who is on a gluten free diet. I plan to share my results here after the holiday. If anyone has any advice or tips, I’d love to hear from you.

5 replies
-K8memphis Posted 24 Dec 2014 , 10:48pm
post #2 of 6

yes go for it --did the sugar dissolve in the one minute?  if it did then yes absolutely -- you can poke it and let the syrup soak in a bit -- how sweet of you to make this for your girl

 

merry merry christmas

MsGF Posted 26 Dec 2014 , 1:21pm
post #3 of 6

I do it all the time.  But I do not brush on the syrup, I put it in a little squeeze bottle and then put in on the cake layers top and bottom side.  I go around in a circle and let it soak in before flipping over and doing the other side.

 

Good luck.

leah_s Posted 26 Dec 2014 , 2:33pm
post #4 of 6

I also apply  a wash (apply simple syrup) to all cakes.  And I also use a squeeze bottle.  Don't be stingly with it.

Catrinas Cakes Posted 10 Jan 2015 , 4:25am
post #5 of 6

Thank you all for your input! :) The cake came out moist and delicious and my daughter was pleased! ;-D

I wish I had a squirt bottle when I was making that cake, it’s definitely a good trick to try. Brushing it on was a little messy. This was a small cake mix, it only filled an 8 inch round pan. In order to make it more impressive and interesting, I sliced it into 3 layers. I brushed syrup (generously!) on each layer and frosted with my buttercream icing- which I flavored with pure almond extract. I then cut the whole thing in half, stacked it, crumb-coated it, then iced the whole thing over. Needless to say, this was one deliciously sweet cake! Gluten free chocolate cake is no longer something to dread! LOL

MBalaska Posted 10 Jan 2015 , 4:48am
post #6 of 6

Quote:

Originally Posted by MsGF 
 

I do it all the time.  But I do not brush on the syrup, I put it in a little squeeze bottle and then put in on the cake layers top and bottom side.  I go around in a circle and let it soak in before flipping over and doing the other side.

 

Good luck.

 

 

Quote:

Originally Posted by leah_s 
 

I also apply  a wash (apply simple syrup) to all cakes.  And I also use a squeeze bottle.  Don't be stingly with it.

 

I'm glad to hear that the bottle works (no not the bourbon bottle)  I've been trying to brush the simple syrup on with a pastry brush, and what a PITA that is.  Thanks you guys!!

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