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« Sourdough Starter | Main | Popovers Not Popping »
DAVID QUESTION
Does a soaking syrup to well on a devil's food cake?
ROSE REPLY
A small sprinkling of syrup will work, but I'm like a sponge cake, layer cakes become soggy/pasty with too much syrup.
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Comments
Kristina, sponge cakes (Genoise and Biscuit)need more syrup than butter cakes b/c they are dry and need the extra moisture. In fact syrup is mandatory for these types of sponge cakes. Butter cakes need very little or no syrup as they are more moist. If your butter cake was soggy after you brushed the syrup maybe it was moist enough by itself and didn't need any syrup or maybe you used too much of it. On pg 483 in the Cake Bible (US edition) Rose recommends "3 cups syrup for every 6 1/2 cups of sugar used to prepare the cake batter".
Reply to this Posted by: Rozanne | March 16, 2008 10:26 PM #
Hi,
I am learning more and more about using simple syrup to keep cakes moist i made your chocolate butter cake and brushed a simple syrup pretty generously and it came out soggy...what is the rule of thumb on how much to soak a cake and do butter cakes need less than sponge....thanks.
Reply to this Posted by: kristina | March 16, 2008 10:09 PM #
diane, i haven't written on cakes for many years so i think you need to check other books specializing in cake decorating.
kristine, i have the fruit soaking in cognac and it's in a ball canning jar. i can't vouch for sugar syrups plus alcohol but cognac is a high alcohol content and works.
Reply to this Posted by: Rose Levy Beranbaum | September 25, 2007 8:39 PM #
13 years soaking. WOW! Are you able to soak dried fruit with other ingredients this long? I am thinking of adding brown sugar & white sugar mixed with boiling water to make a syrup, then adding rum. Maybe even adding a conserve (marmalade or ginger marmalade). And did your alcohol eat into what you stored it in?
Reply to this Posted by: Kristine Purcell | September 25, 2007 8:31 PM #
Is piping gel transfer the best way to write on a cake? In the Cake Bible there are more formal fonts, but when I create a computer generated design, I want the letters to look flawless...What do you suggest?
Reply to this Posted by: Diane | September 25, 2007 7:17 PM #
i have some that's 13 years old!
Reply to this Posted by: Rose Levy Beranbaum | September 25, 2007 6:47 PM #
What is the longest amount of time you can soak dried fruit in alcohol before making a fruit cake or plum pudding?
Reply to this Posted by: Kristine Purcell | September 24, 2007 7:12 PM #
i think just the raspberry purée and sauce would be really good.
Reply to this Posted by: Rose Levy Beranbaum | May 14, 2007 8:13 PM #
Hi Rose,
Since the Winter Blueberry Topping will not work, do you think the Raspberry Puree and Sauce would be ok to brush on each cake layer before torting with the buttercream?
Would you suggest also using a simple syrup, or just the Raspberry Puree?
Thanks!
Reply to this Posted by: Liz | May 14, 2007 7:44 PM #
Thanks Rose... I'll try the syringe.
Reply to this Posted by: Liz | May 11, 2007 4:50 PM #
all the recipes in the book have storage recommendations, for ex. (unfortunately) the blueberry topping says "keeps at room temp. 6 hours." that means it does not refrigerate or freeze well.
also in the book is my preferred method for applying syrup using a syringe. try it and see if you prefer it to brushing.
Reply to this Posted by: Rose Levy Beranbaum | May 8, 2007 9:01 PM #
Hello Rose,
I recently made your swan cake for a birthday party (I think that's what it is called... the White Chocolate Whisper cake with lemon buttercream and the Winter Blueberry topping.) IT WAS DELICIOUS!!! What a great combination of flavors. A bride-to-be who was at the party wants me to make it for her wedding.
Based on my very busy schedule coming up, I would need to bake the cake, fill and frost each of the three tiers, then freeze them fully completed and decorated for three weeks. Is this okay to do?
Also, I really want to incorporate the Winter Blueberry topping... I was thinking about using it instead of a simple syrup... brushing both sides of each cake layer with the blueberry topping before filling each tier with the lemon buttercream. Have you ever done this, or do you think it will work? Should I add a little blue food coloring, or do you think the blueberry topping will keep it's color being frozen for 3 weeks? Should I also use a simple syrup, or just the blueberry topping?
Also, what is your best techinique for applying simple syrup... I have heard everything from brushing it on, using a syringe, or even a spray bottle...???
Thank you for your help!!! I am just not sure what to tell the Bride...
Reply to this Posted by: Liz | May 8, 2007 6:44 PM #
i assume you mean a fruit cake as other cakes don't last that long.
douse cheesecloth in rum and wrap it around the cake. then wrap it in plastic wrap and foil and store it in an airtight container. voila!
Reply to this Posted by: Rose Levy Beranbaum | August 8, 2006 9:15 AM #
I would like to know how to soak a wedding cake. I have had it for the past 3 months.
thnkx
Reply to this Posted by: Godfrey Gasefete | August 8, 2006 8:32 AM #
That makes since, as the level of moisture in layer cakes is already quite higher. As I mentioned, I'm looking for a good chocolate cake with great color that doesn't need soaking syrup....I wish I had time to make every recipe of chocolate cake that's out there. :) Zach
Reply to this Posted by: Zachary | February 7, 2006 4:30 PM #