Petits Fours:the Point Of A Simple Syrup And Is It Necessary

Decorating By firstof9 Updated 22 Apr 2010 , 2:13am by prterrell

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firstof9 Posted 21 Apr 2010 , 9:55pm
post #1 of 3

Ok, so I am giving petits fours a try and as I have been researching it and looking at different techniques, I have noticed that several recipes have called for brushing the cake with a simple sugar syrup. So I was wondering specifically what they point of this is and if it is necessary? Also when I put it on do I only brush the cake where I will put my jam/filling or the entire cake?

Thanks much!

2 replies
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KHalstead Posted 21 Apr 2010 , 10:59pm
post #2 of 3

the point of a simple syrup is to moisten the cake......I think generally the cakes are baked in such thin layers that it can be very easy to overbake and dry them out, so this is a way to combat that drying effect.

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prterrell Posted 22 Apr 2010 , 2:13am
post #3 of 3

Many petit four recipes use sponge cakes, which are, as the name implies, sponges, meaning that they are designed to have a moistening syrup added after they are baked.

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