I'm not happy with the way my almond cake turned out. To make a long story short, I got interrupted while I was making the cake and I suspect I didn't put enough almond extract in.
I've never done a simply syrup, but I was thinking maybe I could try that to add a little flavor? Can I add almond extract to it before I put it on the cake?
Anyone know off the top of their head what the recipe is?
Simple syrup for a cake is usually boiled to 220 degrees. If you don't take it to a confection point, you are pouring water on your cake.
Take it to 220 degrees, let it cool, add your extract to taste. You can brush one to two times on each cut surface on the layers.
The simple syrup that just dissolves the sugar is usually used in cocktails where the liquid consistency is an asset.
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