I've noticed that some people say that the y soak their cakes in sumple syrup-how much do you use? Is this to keep the cake moist, or add flavor? I'm new, please help!
thanks!!!
It can be used for both at the same time! I've always heard that cake mix cakes don't really need them but scratch cakes do, to retain moistness. However, I had a small incident of over baking a cake mix (dang ovens!) and I brushed the edges w/a simple syrup. Turned out great!
I think it's a way to remedy a dry cake, I"ve never tried it. But I guess it'll keep it moiser longer if you are baking way ahead of time.
It also will serve as a crumb coat when used sparingly. The risk is to over soak, you want to brush on lightly with a pastry brush, not really soak it if you don't want to worry about the edges becoming a mess when you go to ice a cake. It will seal in the moisture.
Hugs SQuirrelly Cakes
Just FYI....The simple syrup is done almost always on cakes in Greece. A "dry" cake is very rare. It's just what they do and I think it's soooooo delicious but not very practical for how we decorate our cakes. They really saturate them with sugar/honey and a bit of water mixture....they add lemon rind (sometimes orange rind) , cinnamon stick and cloves and boil the mixture. If you poke holes every few inches with a fork, the syrup really gets in there and all the essences of the ingredients just make it incredible!
thank you soooooooooooooooo much for all of your suggestions- I can always count on the nice people in cake land to help me out What would I do w/out this site? i'd freak out.
How do most of you apply your syrup? Do you brush it on, use a spoon and spoon it on? What's the best way? I used a syrup on a bundt cake. I really liked the flavor it gave the cake, but I spooned it on, and it only soaked down through about half the cake.
Miah
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