Stacking Tres Leche Cake
Decorating By SugarBakers05 Updated 26 Aug 2008 , 9:35am by AKA_cupcakeshoppe
maimai16:
the milky recipe is just for the tres leches. For all other cakes, my simple syrup is just a 1:1 ratio by volume of sugar and water plus flavoring to taste.
hmmm... can a simple maple syrup or glucose can be used?maybe this is can be done to cupcakes also to avoid slipping icing... i did a trhead about this but was not able to get that much reply.
maimai, simple syrup is added to make the cake more moist and to infuse flavor. if your frosting is slipping maybe the cake is not cool enough before you frost it? or it could be your frosting recipe.
cupcakeshoppe, usually i cool my cake/cupcakes overnight before putting crumbcoat/icing... if making cuppies, i use RI (hard outside but marshmallowy inside). for cakes, i use choco ganache or butter cream then covered in fondant. my cuppies usually oily when cooled overnight... the recipe i use is oil based thin batter both for cakes and cuppies... myabe i need to set the RI first before keeping the cuppies on boxes.... though this only happens with cuppies even i use the same recipe for cakes and cuppies. sigh...
^^ that is weird. i suggest you start your own thread so many people could read it.
sorry for hijacking 
Quote by @%username% on %date%
%body%