Yes, it keeps a cake much moister, whether fresh or thawed.
Brush each layer of cake with the syrup (top and bottoms if you want!), ice it and then freeze it finished.
Depending on what type of cake you are making...you can also flavour the simple syrup with a vanilla bean, alcohol, fresh citrus zest, cinnamon sticks, dried lavender...etc etc etc for an extra yummy kick!
I have a question about simple sugar tooo...would you brush it on the cake right after it comes out of the oven or after it cools off??? I can't seem to get a day to bake and decorate in the same day so I thought I'd bake when I can, freeze them and then when I have time to practice, I'll already have cakes waiting in the freezer.
Simple sugar is also used as a crumb coat. I use it only when I'm not decorating the cake the same day I bake it. I brush it on right when I get the cake out of the oven. Let it cool then wrap it. Either freeze it or keep on the counter top till ready to decorate.
Is this used to help keep a cake moist?
If you were freezing a cake, do you do it before it goes in the freezer or after?
Thanks!
Yes..it makes a cake mosit but it is also a way to add more flavor or introduce a different flavor to the cake, if the simple syrup is made with a liquer!
I usually brush it on while the cake is warm but I guess it could be done at any time.
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