Hi everyone, i got asked to make 2 10 inch cakes covered in fondant for a retirement in work, one for each floor. i made a lemon madeira and a chocolate but the lemon one still seemed raw in the middle so I left it in an extra 10 minutes until the knife came out clean and now i think its a bit dry round the edges. it tastes lovely and will be coated and sandwiched with lemon bc and lemon curd but is there anything that would make this less dry? is it too late for sugar syrup or could i drizzle lemon juice onto the sponge? its in the freezer at the minute as that sometimes makes cakes have a more moist texture.
Any ideas?? thanks !
6
replies
SweetHeather
Posted 27 Jan 2009 , 12:54am
post #4 of 7
I agree, as I syrup all my cakes...dry or not!!
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