Good afternoon! I have been through various posts on this forum about simple syrup but still have some questions. I was curious how much people put on their cakes and how long it takes to soak in prior to filling with buttercream. Any help would be great. Thanks so much!
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replies
Not butter cake, but genoise or biscuit. Rose Levy Berenbaum uses 1/4 cup each side of a 9" layer. I make the Triple Chocolate cake all the time and that impossible quantity of syrup is absorbed and sweetens the cake perfectly. A butter cake would be soggy and unpleasant. Have never used a simple syrup on one, but you could, if it was dry.
-K8memphis
Posted 30 Dec 2015 , 11:46am
post #6 of 6
i use simple syrup all the time on nicely baked creamed cakes, butter cakes, works great
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