When is the best time to apply it? I don't know if I have to put it on a warm, at room temperature or a cold refridgerated cake? What's the best time to get a good absortion? And what amount?I want my cake to be moist but not soupy. TIA for your help
I apply it to the cake once it has cooled to room temperature, this has always worked so far. As for amount I just brush generously over each cake layer with a pastry brush. Hope that helps.
I make sugar syrup with 2 tablespoons sugar to 2 tablespoons of warm water. I torte the cake and brush the syrup on each layer before putting filling.
Well, I make it 3 cups of sugar and 3 cups of water, boiled briefly until clear and cooled. I use a lot of the stuff. In the fridge it keeps a loooong time. I use a small hole squirt bottle to put it on.
Thanks for the replies, so it's room temperature right before assembling the layers, got it!
thank you all for the recipe..