If I brush the corners of a chocolate scratch cake with simple syrup before I ice it...Will the corners soften..or no.Against my better judgement I agreed to bake a scratch cake for a customer..but because I had to bake it nearly an hour and 15 minutes the corners are dry...


Will the syrup help or don't bother??



Thanks

Al my cakes are round. I have done sq and rectangular ones that do dry out at the corners. What I do is brush a little more syrup at the corners before I prick it with a fork. For me it does work and tastes great (I use an almond or rum simple syrup and make sure the cake is cooled completely amd the syrup is hot, or visa versa.