Hi Folks,
I'm new here, so try not to giggle too loud when I ask some really stupid questions! I'm making my daughters wedding cake (more fool me). I am making a butter cake and it's quite dense, I've done one trial for the cake already and found that it was a tad dry. Should I brush some simple syrup on it before I freeze it? Am planning to do another trial in a few days. Any advice or recipes for simple syrup? Thanks everyone
Layne
Sounds to me like yer on the right track there. Simple syrup is quite easy it's two parts surgar to one part water. You can either boil the water and add it to the sugar stir til the sugar is dissolved or do it the aerobics way and add the sugar to tap water in a large lidded jar and shake yer booty... til it's dissolved.
I use a simple syrup with powder sugar and baileys irish cream, 2 cups sugar 3tbsp baileys add more if you want it thinner.
I use a simple syrup with powder sugar and baileys irish cream, 2 cups sugar 3tbsp baileys add more if you want it thinner.
right, like there'd be any Baileys left to make it into the syrup! tho' that sure does sound good!
You can use apricot preserves. Just bring to a boil remove from heat and strain. Use the juice same as simple syrup. Just thought you might like another alternative..................
You guys are too funny! Sooooooo, I just brush this all over the cake, and then wrap it up and freeze it?
thanks,
Carrie
that or loopy from the Baileys and sugar
yep, just brush it on and freeze
for even moister, pour on and let soak in (a few well placed pokes w/ a skewer will speed the soak-in time) (for alcoholic version, all depends upon how "drunk" you want the cake to be ::hic:: 
)
I only use the arpicot preserve glaze. It works really good.
1 cup preserves
1 cup water
Boil preserves and strain. Add water and bring back to a boil. Brush on your cake while it is still hot.
I also add a little sugar and a couple of teaspoons mexican vanilla. Adds a nice kick!
Good luck with the cake! 
I brush it on every layer before I fill. Usually I use equal parts sugar and water. Sometimes I'll add lemon in it, but most of the time I use it plain.
I've never done it before freezing. That sounds like it would alter the crumb some how or get goopy. Maybe not if you just did the outside but I wouldn't do the layers.
If the cake is dry I would also not bake as long or turn your oven down 25 degrees.
Thanks for all the help and advice about the simple syrup, I'm sure I will be fine.. I do have one more question (I can hear you all sighing!) I know that you can insert a flower nail into the cake batter to make it bake more evenly, I do have a flower nail, but it is a little rusty (a gazillion years ago I did cake decorating when my kids were little) is there something I could use instead? A small tin can perhaps? Waiting with baited breath for your answer.....I hope it includes bailey's!
Carrie
K now don't take this as gospel truth here but in a pinch i rolled up a piece of tin foil and inserted it into the middle of my cake (I was making the turkey cake and the first attempt failed miserably, no heating core) so on the second try I rolled up a piece of tinfoil inserted it in the center of the cake pan and batter (greased of course) and it seemed to work that time. I haven't used the tinfoil thingee since but hey "make due with whatcha got" I say.
Well, I made some trial cakes today. Used a butter cake recipe, that I got out of the Wilton book. I did the 6" and the 10". I wish I had tried the rolled up foil for a heating core, but I used a metal measuring spoon instead. The little one cooked in twice the time the books said, the pans are 3" high. The bigger one is 10" and thats the one I used the metal measuring spoon in. You can tell it will be quite dry on the sides and the middle a bit doughy! Guess I had better find a real heating core! I'm going to try the simple syrup on the little cake before I freeze it...see how that goes. Thanks for all your advice
Carrie Layne
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