I was told that syrup doesn't just add moisture, it helps the cake stay together when it is sliced, you don't get crumby bits falling off if the syrup was evenly distributed and nicely soaked through
hmmm... now you make me think to try it too... so if i'm going to spray a "syrup" on my choco cake, do i need to adjust the sugar that goes on my cake batter? it is stated here that "syrup" is boiled water & sugar, so it makes the cake a little more sweet?
It doesn't really make the cake sweeter. And don't mess with the sugar in the batter. That's carefully matched to the ratio of flour and fat to create the cake. A wash is just simple Syrup - equal parts sugar and water, boiled then cooled. And in a pinch diluted clear corn syrup-- About 60% corn syrup and 40% water, shaken. Just eyeball it.
I've recently started using frecnh bc for the fillings in my cake too. I love it. it is so rich and the color inside the cake doesn't really matter anyway.
also it's a great way to use up all those yolks from making IMBC.
I recently did a choc cake with choc french bc as the filling, it was awesome.
I do too!! It's also easy to pipe with. The first time I tried it was in a fraiser torte that I made in school. It was a pistachio spongecake with raspberry cream filling, strawberries, French buttercream, a very thin layer of marzipan and tart glaze. I swear it melted in my mouth soooo good!! .........and of course we sprayed the spongecake with simple syrup and it was heavenly. It was the only cake I loved in my European cakes and Tortes class.
From what I have always understood washes or syrups are more for scratch cakes, correct?
From what I have always understood washes or syrups are more for scratch cakes, correct?
Well in the sense than genoise is boring and potentially dry without it yes it definitely needs simple syrup.
But washes or splashes can be used on any cake.
You bake your bake and level the cake then apply it. It's not exactly a spray though. It can be brushed on. But I use a katsup type bottle with a pointy lid with a hole in the top. So I just squirt it out on the top of the cake layer once around. Then ice it & assemble the cakes.
I use a spray bottle once the syrup cools and spray it on. It can be used on box mixes as well. I know that whenever I did bake from box mixes I didn't really like some of the chocolate mixes so I would spray them with flavored simole syrup to give it a different taste and texture. It's a matter of preferance really. You don't need a lot and you can just refrigerate it for later use.
My default splash for white cake is Grand Marnier which is pricey. And I use rum a lot.
I generally just use plain syrup as well. If I am making a mocha or hazelnut filling for a cake, I will flavor the syrups to match. As far as the amount, I just brush the entire surface fairly generously. I make sure that I see no dry spots on the top of the layer.
I keep plain syrup in my fridge so that I don't have to make it each and every time I make a cake. I will add other flavorings to a portion of this if I need something special, such as the mocha or hazelnut.
Are you talking about a teaspoon, tablespoon?
Make the simple syrup and add the flavor to taste. So if I had a half cup of syrup, I'd use a 2-3 tablespoons or a quarter cup of liqeuer--give or take. You gotta do it to taste.
But using Lorann oils you'd use much less because that stuff is so concentrated.
Leah, do you use like a tablespoon-ish of vanilla to a half cup of syrup?
There's just so many variables just add it little by little and taste it.
I bake cakes using a mix (doctoring them up a bit). Do you think the syrup will go okay on that type of cake then? I am reading your posts and wanting to try it, but most of you are talking about homemade cakes, so I was wondering what it would be like on a box mix.
I bake cakes using a mix (doctoring them up a bit). Do you think the syrup will go okay on that type of cake then? I am reading your posts and wanting to try it, but most of you are talking about homemade cakes, so I was wondering what it would be like on a box mix.
Being box mix or mix of ingredients makes no difference in using the splash.
Ok, this might be the silliest question in the world, and I should add that I am in no way a "legalist" but out of curiosity and the need to prove that I am right and my DH is not right... (he thinks I would fall under the lisencing for selling alcohol)
Once you add alcohol to the cake, it will not be baked off, therefore will have some sort of alcohol content, are there any new rules/regulations you fall under?
would it be ok for a child to eat the cake?
I know it's such a small amount but do you tell your customers there is alcohol in the cake?
It's basically the same thing as vanilla--there's alcohol in there too.
I made a cake for my church (agh!!) and I boiled the alcohol out in the simple syrup.
Rate of alcohol burn off by preparation method:
http://tinyurl.com/2uteez
Alcohol substitutions in cooking:
http://tinyurl.com/5sdxwv
http://tinyurl.com/5vjbcv
HTH
k dumb question - do you spray/brush/coat the sides and bottom of the cake with the simple syrup as well, or only the top?
I'm really interested in trying this for petitfours, because they seem to dry out after a day or so - does anyone do this with petitfours?
and can you ice/decorate immediately after applying the simple syrup, or does it need time to marinate first?
Going back a few posts - the French buttercream that uses up all those egg yolks. Could you please, please forward that to me or tell me where it is. I've been searching and can't seem to find it.
Thanks - [email protected]
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