Hello! I have been reading for the past hour on glazing, freezing & storing scratch cakes. All of the info has been very helpful, but I have a few questions.
I'm going to be making a 3-tier stacked wedding cake in a few weeks. I need to make my cakes ahead of time & freeze them. I would like to use the simple syrup method to add flavor & keep moisture.
3 questions:
1. Can simple syrup be applied before freezing cakes?
2. Do I need to brush the entire cake with the syrup? I've seen some folks say they just brush the top & not the edges or sides.
3. Does the simple syrup seal in cake crumbs (like a crumb coat)? It seems that if it does, you would need to brush the sides of the cake as well with the syrup.
Any info is appreciated!
1) yes
2) top is usually enough...sides/edges could make ti too moist and soggy and there fore icky...plus you want sides to be firm so they can support the icing and not break and crack. too wet and you've got a major mess.
3) doesn't seal, it's a liquid and can't accomplish that -- a crumb coat of buttercream icing or a glazing of apricot (or other complimentary fruit) does that.
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