First, I want to apologize if they're are several posts on this subject from me. I tried several times to submit my question, but it just wouldn't take the darn thing. I'm still learning how to navigate around here. Anyway, quick question. Do I apply my simple syrup to my cake layers while they are still warm or wait until they have cooled. Thanks !

You can apply it at anytime. This link is a good read. hth


http://forums.egullet.org/index.php/topic/121648-simple-syrup-and-moist-cake/

Thanks Icer101 for the great info !

Just an idea with your simple syrup I like to flavor mine to match the cake to add just a little bit more. I also have found mine to work best when I add it after the cake is cool since i usually tort my cakes and place the syrup in the middle.

I add mine as I am assembling my cakes. They are totally cooled at this point (usually the day after baking) but the syrup is warm. I torte all of me cakes and so I couldn't add it while they were warm even if I wanted to.

Do you guys put a filling in between cake layers even if it has been brushed or soaked with a syrup? I have never used a syrup on my cake layers. Was concerned that it might be too sweet with the cake and a layer of BC filling. What do you think?

You will still need something to stick the layers together. At a minimum you can use a crumb coat amount of buttercream. I use mousse fillings (1/4-1/2" thick layers) in most of my cakes.

The simple syrup won't really add sweetness (even though it's half sugar), just moisture and any other flavorings you added.

ohhhh this is great news! I love the idea of a flavoured syrup in between cake layers plus a mousse flling.