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Sugar Syrup or Ice Frozen

post #1 of 3
Thread Starter 

I'm normally a thaw out my cake, then apply light sugar syrup baker but I have been thinking about trying the ice a cake frozen method but then I remembered I won't be able to sugar syrup my cake because it's frozen.  I'm wondering which is better or do the two essentially give and aim for the same result which is to moisten, leave water or moisture inside the cake. I'd love to hear everyone's opinion.  Thanks.

Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #2 of 3
Thread Starter 

anyone??

Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #3 of 3

Why not bake two layers and try both?  Or just syrup it before you freeze it?  As always, never try something like this on a paying customer unless you are ready for the results.

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