Sponge and syrup

[Sturge]

I'm doing a couple of novelty cakes for friends' children at the moment and came across Peggy Porschen's book Pretty Party Cakes. In it she instructs using sugar syrup to 'soak' both parts of a layer cake before they're sandwiched together.

I tried this and liked the moist results it gave, but it's not something I've come across in my English books before. I'm guessing it's pretty standard practice among American bakers - would this be right?

And any hints on the degree of soaking would be gratefully received. I was quite cautious on the first attempt and just gave a light brushing. If you use this method, what would you say is the optimum wetness?

Thanks!

Emma

[Tweety69bird]

Basically, you want to use enough syrup so that your cake doesn't dry out, so concentrate more on the edges of the cake rather than the middle of it, as these are the parts that dry out first. You don't want to saturate the cake too much. What I do is use a simple syrup (equal parts water and sugar - bring to boil and then let cool) and brush it on with a small pastry brush, again - concentrating more on the edges. I dip my brush into some syrup (that usually has a bit of rum added ) and don't drain it before moving it to the cake and let the excess transfer to the cake. I don't smush the brush onto the cake, in order to minimize the crumb factor. I hope this makes sense.

[Sturge]

It does make sense, that's an excellent way of describing how much to use - and I will keep smushing to an absolute minimum! The whole flavoured syrup thing opens up lots of possibilities. Cointreau here I come, although perhaps one to keep away from the children...

Thanks very much!

[Tweety69bird]

I'm so glad that I could help!! Happy non-smushing!

[K8memphis]

I worked for a wild french baker* and he dribbled his "Grand Marnier stuff" (a l'orange extract ) simple syrup stuff, btw--Margaret Braun calls it a 'splash'. He just put his thumb over the opening and sprinkled, dribbled it out. So I adopted a squirt method where I just fill a squirt bottle that has a narrow opening and it's easier for me than brushing--I feel I have more accuracy & control.

*This comment is in reference to one exact person who I used to work for. I always told him that Polish people (like moi) were better bakers by far than the French. He said, "What are the Polish famous for baking???" Ugh, agh, umm, I said, "Danish!!!"

[SweetSide]

I like the dribble method too, but I have a new gadget for things other than simple syrup --- called a Squid by Orca. Little silicone brush jobby that the cap pops off and you can fill with liquid. Designed as a heatproof baster/basting brush but works well for liquids. Syrup can't be too thick though. Mostly good for just the straight liqueur.

[nightscotsman]

Our cake decorators soak all of their cakes with flavored syrup - usually Grand Marnier. They use squeeze bottles with lids that are perforated so they act like a spray nozzle. Sort of like giving your cake a shower . There's an overpriced one here: http://pastrychef.com/Catalog/punch_bottle_1597106.htm