Good afternoon! I have been through various posts on this forum about simple syrup but still have some questions. I was curious how much people put on their cakes and how long it takes to soak in prior to filling with buttercream. Any help would be great. Thanks so much!
On genoise and biscuit I use 1/4 - 1/2 cup per layer. It soaks in pretty immediately, but if you need to move a layer after soaking, it is incredibly fragile and will need moving with a rimless cookie sheet or removable flan ring base.
Thank you. I am guess that cakes can hold a fair bit of simple syrup. I think I will test one out in the new year and see how it works. Thank you for the response.
Don't know what country you are in but for American cakes one just brushes mostly a light coat over the top of your cake. Certainly don't need even 1/4 c. but that depends on the size of the cake.
Not butter cake, but genoise or biscuit. Rose Levy Berenbaum uses 1/4 cup each side of a 9" layer. I make the Triple Chocolate cake all the time and that impossible quantity of syrup is absorbed and sweetens the cake perfectly. A butter cake would be soggy and unpleasant. Have never used a simple syrup on one, but you could, if it was dry.
i use simple syrup all the time on nicely baked creamed cakes, butter cakes, works great