Soaking A Cake With Soaking Syrup
Decorating By MariaLovesCakes Updated 27 Jan 2013 , 9:20am by loveqm
I posted this method, just in case anyone wanted to try it. This method is mostly for scratch cakes to add moisteness and even to change the flavor of a simple butter cake recipe...
The basic recipe is:
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla
Amaretto and Brandy liquor to taste
Just a question. Does this make the cake soggy? I'm afraid to try it for that reason please let me know what the texture is like.
Thanks
Jackie
Just a question. Does this make the cake soggy? I'm afraid to try it for that reason please let me know what the texture is like.
Thanks
Jackie
No, it doesn't make the cake soggy, unless you over do it.
The basic recipe I posted is enough for a cake 8" x 4" or two 8" x 2" tiers.
You control how moist you want the cake. 
I can get you a chart that says how much quantity of syrup you need depending on the size of the cake. It was posted on the Spanish forum and I can get a copy for you.
The texture is still firm but softer and moist.
Maria, thanks for posting the info. Your cake looks delicious! I've used syrup to change butter cake into strawberry cake with good results. I'll have to try to be a little more daring.
Thanks! I would like a copy of the chart I tried looking for it but couldn't find it.
Jackie
Thanks! I would like a copy of the chart I tried looking for it but couldn't find it.
Jackie
Here you go, Jackie. This was posted by one of our members from the Spanish forum. Her name is Aitza. The measurements are a guide. With practice, if you find that the cakes are too wet for you, then add less. You can control how moist you want the cake to be... Give it a try.. 
Also, remember that this is for scratch cakes.
Round Cakes
6x3-1 1/2 t
8x3-2 1/2 t
10x3 3 1/2 t
12x3 5 t
Square
6x6- 3t
8x8- 4 t
10x10- 5t
12x12-6t
14x14-7 t
Rectangular
4x10x3-2 t
9x13x2- 3 1/2t
9x13x3- 4 1/2 t
11x15x3-5 1/2 t
12x18x3- 6 1/2 t
Heart
6 -1t
9- 3 1/2t
12- 5 t
15- 8 1/2t
Petal
6-1 1/2t
9- 3 t
12- 4 1/2t
15- 7 1/2 t
This is another recipe that I got from TC and Squirrelly Cakes. It is the watered down apricot glaze. You apply it the same way with a pastry brush. It works great on scratch cake as well as mixes. I like it a lot and it does not make the cake soggy.
1 cup apricot preserves
1 cup water
vanilla(optional)
Boil apricots and strain. Add water and bring back to a boil. I have added vanilla and a little sugar to mine and it gave it a nice flavor. It keeps the cake moist especially if you decide to freeze.
traci
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