Syrup Questions
Posted: 12 February 2009 01:59 PM   [ Ignore ]
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I usually only use simple syrup on my cupcakes since it is easier for the exposed cupcake to dry out.  But a co-worker brought some leftover birthday cake from a local bakery that was super moist.  Below is a description from their website.
Chocolate Liqueur Cake - A rich chocolate liqueur cake usually frosted with a creamy rich fudge frosting. The richest and most moist chocolate cake you’ll ever eat!

It was obviously syruped and with the perfect amount for a simple birthday cake.  It was super moist and just getting ready to jump over the cliff to wet.  Probably too moist for a tiered/stacked cake.  And it was only 2 layers - probably too moist for 3 layers due to the instability after it was cut.

Do you guys use syrup for your butter cakes?  This one was more of a fudge cake than the standard chocolate butter cake.

If so, how much?  I saw an earlier post that said 3 cups for every 6 1/2 cups of sugar used but I was unclear on whether that was for the sponge cakes only or either type.  And I can’t remember what TCB states.

For those that do syrup…do you syrup while the cake is hot?  Some of the other cakes on their website stated “A lemon and butter sauce is poured over the cake after it’s baked” and “A raspberry liqueur and butter sauce is poured over the cake when it is fresh from the oven”.  I always thought you syruped while at room temp.

Also, if you fridge/freeze them, do you syrup before chilling?  Or after you thaw and bring back to room temp?

Does anybody have a favorite chocolate liqueur?  I know Godiva makes one but I have never tried it.

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Posted: 12 February 2009 04:15 PM   [ Ignore ]   [ # 1 ]
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~FRESHKID

“Chocolate Liqueur Cake” is the bakery’s name for the cake flavor.  If I had to guess I would say they aren’t using a chocolate liqueur BATTER.  I would guess they baked a standard fudge cake and syruped with a chocolate liqueur infused simple syrup. 

I understand the frosting part.  I really wasn’t concerned with the frosting…it was a little too sweet for me…it was the standard cocoa powder/conf sugar frosting.  I would prefer more of a ganache than what they used.

I wasn’t necessarily looking for a recipe…but a specific brand of chocolate liqueur that other folks use/recommend.

But since you mentioned recipe…I think Rose posted a chocolate syrup recipe that she used for the fudge cake???

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Posted: 18 February 2009 11:02 AM   [ Ignore ]   [ # 2 ]
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Rozanne~

Do you do this for ALL your chocolate cakes?  It sounds perfect for the purpose of my original post - moist and fudgy.  However, I need to do a cookies-n-cream cake which I would usually pair with the All American Choc Butter Cake.  Would this syrup make it too fudgy that it would overwhelm the cookie-n-cream filling?

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Posted: 07 May 2009 02:52 PM   [ Ignore ]   [ # 3 ]
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I know I am jumping in on the conversation late in the game but I was wondering if you should treat the chocolate ganache glaze that rose suggests like you would a syrup and apply it only after the cake has been defrosted or if you can do it before it is frozen. I wish I could serve my cake the same day it is baked but it is a wedding cake and I am the Maid of Honor and its just not possible… The wedding is in about a week and a half so I would love an answer ASAP! Also do you just scale it (the glaze recipe) up depending on the number of eggs you are using?

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Posted: 08 May 2009 11:57 AM   [ Ignore ]   [ # 4 ]
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I’m not sure if we are talking about the same chocolate glaze. Its not an icing. I am asking about the one that you pour on the warm cake when it comes out of the oven after you’ve poked holes in it. The one referenced in the post by Rozanne above… (?the perfect solution to making my chocolate cake richer without being denser is to apply a ganache glaze to the interior of the cake.”). Is it not possible to use this if you are freezing the cake? Or can you put it on before and then freeze it? Or do you do it after defrosting? Thanks so much! Joella

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