plain cake

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Permalink Reply by Katy Nott on October 14, 2012 at 2:11pm

Hi Shevaughn - not quite sure here...  Are you asking the question or is there supposed to be more telling us how?

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Permalink Reply by June Kowalczyk on October 14, 2012 at 3:52pm

Yes, Shevaughn

I am confused also. Is this a question or a answer??

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Permalink Reply by Shevaughn Cake house on October 14, 2012 at 7:06pm

how to keep plain cake moist. After icing a cake sometime customer says it a little dry

how to make a plain cake maintain its moisture

 

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Permalink Reply by Katy Nott on October 15, 2012 at 6:54am

OK, so it's a question lol.  Two things I think you can do.  While the cake is still warm, gently pour over some kind of sugar syrup, which will sink into the cake, making it lovely and moist.  You can vary the flavour of this depending on the sort of cake flavour.  Two of my personal favourites are - 

Approx 100g caster sugar mixed with the juice of a lemon.  If you do this cold, it will also give a crunchy lemony top to the cake.  Or you can warm the juice so the sugar dissolves and sinks in.  This amount will do cake about 7 - 8 " round.

Warm some honey or syrup (I use pouring honey) and pour that over the warm cake.  I like to mix a teaspoon of flavouring essence with this too - either almond or orange or vanilla.

In addition to these ideas, also try brushing the cake with warmed, sieved apricot jam before icing.  This will work as your sticky surface for your icing and also keep the moisture in.  Make sure you sieve it though or your icing will be bumpy.

Hope these ideas will help you Shevaughn.

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Permalink Reply by June Kowalczyk on October 15, 2012 at 7:40am

I also use a sugar syrup. In a pot put 1 cup of water, 3/4 cup of sugar. Heat on top of the stove  stiring until sugar is dissolved. You can place the syrup in a container and keep in your fridge. Keeps for a long time. You can use this also to sweeten drinks as well.  I actually slice my cakes in half, poke a few holes in my cooled cake. I warm the sugar syrup slightly and add my flavoring of choice to it. I use a pastry brush and brush gently over the top of both sides of the cake.  Now you DON"T have to split your cake in half to put on your sugar syrup. You can poke a few holes in the cake as a whole, and apply the syrup on top. It will go right through the cake. I split my cake because I want to ice/torte the middle of the cake.  I should mention that before I start, I have a piece of parchment paper ( or wax paper if that is easier for you to obtain ) cut to fit,  under the cake side that is going on the cake board. Then I just slide a thin spautula under the parchment paper & cake and place on my cake board.

:o)

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