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Moistening an already baked chocolate cake???????

post #1 of 11
Thread Starter 

What can I use to moisten a chocolate cake that is already baked.  My cake is moist already it's just that since I am beginning to work with it today and it's for Friday I want to play it safe.  I was thinking about a simple syrup with a little Kahlua added to it??? 

 

Cakeymom

 

 

post #2 of 11
Or just plain simple syrup is fine, too. The Kahlua would be mild, but worth a shot.
post #3 of 11

I warm Hershey's Chocolate Syrup (the kind you put in milk), over the cake and work it in with my offset spatula.  Adds moistness and even more chocolate flavor.

post #4 of 11

I'm hungry now, where's my chocolate box......................

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #5 of 11
Quote:
Originally Posted by MBalaska View Post
 

I'm hungry now, where's my chocolate box......................


You have a chocolate box... a full box? How big is this box? I hope it's bigger than a shoe box, otherwise my illusion of you as 'goddess of chocolate' will be shattered.

post #6 of 11

boxes,  plural,  boxes..... :P  all chocolate and all mine.  not real pretty but then this is Alaska  JK!!

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 100

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #7 of 11
Lol mbalaska you made my day!
post #8 of 11
Quote:
Originally Posted by MBalaska View Post
 

boxes,  plural,  boxes..... :P  all chocolate and all mine.  not real pretty but then this is Alaska  JK!!

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 100

 

I'm impressed, you color code your chocolates.

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VISIT US at BAKINGFIX

 

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post #9 of 11
Thread Starter 
I ended up using simple syrup with Kahlua, but next time I will use the Hershey syrup. So obvious I don't know why I did not think of that?????

Cakeymom8O
post #10 of 11
Quote:
Originally Posted by DeniseNH View Post
 

I warm Hershey's Chocolate Syrup (the kind you put in milk), over the cake and work it in with my offset spatula.  Adds moistness and even more chocolate flavor.

;-D

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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post #11 of 11
Quote:
Originally Posted by DeniseNH View Post
 

I warm Hershey's Chocolate Syrup (the kind you put in milk), over the cake and work it in with my offset spatula.  Adds moistness and even more chocolate flavor.

DeniseNH, I'm really looking forward to trying this Chocoholic tip. It sounds dreamy.:)

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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