I am making a cannoli cake for a customer for mothers day tomarrow and she just called to ask me not to add the tradditional orange. The cake is already baked and normaly after I tort it I brush the layers with 1/2 cup of fresh sqeezed OJ. What can I substitute to make the cake come out as moist as it should?? Any advice would be great!
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replies
koolaidstains
Posted 14 May 2006 , 12:55am
post #3 of 4
What about simple syrup or milk or another kind of juice?
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