Am wondering if anyone has ever tried using those fine mist sprayers for applying simple syrup? I only recently started using simple syrup, but I find no matter what I do, it doesn't go on evenly. I bought the sprinkle top container, but it comes out too heavily, and when I brush it on it's too uneven. I don't like to apply it heavily, just a light covering. Also, do you need to let it dry before applying buttercream? I don't want it to get moldy or wet inside the cake, especially if the cake will sit out a few days (covered) Thanks!
Seldom used simple syrup. If you bake your cake right it shouldn't need extra moisture added. Only used it when I wanted extra flavor added. I would think using a fine mist sprayer would be good. It should dry within minutes so you can add your b'cream rather quickly.
also you can use a squirt bottle like they have for melted chocolate and squirt it on -- and it doesn't have to be super evenly applied -- it gets all absorbed -- no worries -- i never waited for it to dry -- i always held my cakes in the freezer & fridge though
Thanks, I only recently started using it, but just a very light amount, my scratch cakes are always moist. I get great feedback on them, but the last 3 I've made using just a touch of simple syrup, people went crazy over them, so I think it must have done something. Thanks for tips.
Just recently started using simple syrup as well, both to keep the outside edges from drying out and to add extra flavor. A mist is a good idea but I'm in the camp of the more flavor the better, so drips don't really trouble me ☺️
I have never used simple syrup either. I recently cooked and 11 x 15 cake and I took advice from Kakeladi and started cooking at 300 degrees for 30 minutes then I turned up oven to 325 and cooked for 20 more minutes. I ended up cooking it for about 5 minutes more. It was the moistest red velvet cake anyone had ever had and everyone at the baby shower was thrilled because it was so moist. It really worked wonders for my cake and I so appreciated Kakeladie's advice. You might want to try her advice too. I remember reading where she wrote that if you cook your cakes the right way it would be very moist and she is correct. It made all the difference in the world!!!
Ok great I will try that. Yes Kakeladi has helped me a lot already., and I do think she has actually told me that before. I have baked my layers at 300 and they would have a gummy streak, but I never heard of changing temp during bake time....makes sense though. Will try soon....I really don't want to use simple syrup if I don't have too, just another step that takes time
I never seen a need for simple syrup, so have never used it.
Kakeladi, You are so full of valuable information and we all appreciate your expertise. You saved me for sure because my cake would have probably been dry if not for your information!!! I thank you!!! I am going to copy the above for the 16" in case I ever have to make a bigger cake for anyone and put it in my word program to refer to. You are the best!!!
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