Is it necessary to simple syrup a cake?
If you know your cake will be sweet enough and moist enough, skip it. Especially if you're layering it or if you're using a sweet buttercream. Simple syrups are usually used to sweeten, moisten, and infuse flavors into vanilla-ish cake bases. Plus, with the summer heat is it especially important to make sure the cake is not soggy if it is going to be layered.
How much simple syrup do i put on a cupcake?
Syrup of a cupcake, that's sounds sweet. Actually, you don't have to stress yourself about it. Just put a little for every cupcake, enough to taste the sweet a little.
I am using sugar syrup to make my cake moist. But still it is dry. What is going wrong with my cake?
Sugar syrup will not moisten the cake. Instead it will alter the taste making the cake too sweet. A dry cake could be a result of over baking or more baking powder. Once its dry there's little you can do. Best way is to brush some warm milk and let it absorb in before eating. You can also add some fresh cream frosting to get a softer bite. For a perfectly moist cake I always rely on two sure shot no fail ingredients: 1. Buttermilk and2. Vegetable Oil Buttermilk which forms a part of most of the cupcake recipes makes the cake soft and retains the moisture. Likewise, oil (not butter) retains its liquid state even after baking thereby making the cake super moist.Also note - Increasing the quantity of butter wont make the cake any more moist instead it will make it greasy.
Why isn't confectioner's sugar suitable for making simple syrup?
Confectioner's sugar might not be the best since it has cornstarch which after boiling will make the syrup cloudy and more viscous. Some people who have tried it depending on the ingredients mentioned that after leaving it sitting for a while, it does form an unpleasant sludge at the bottom.Just a tip for you, for a more flavorful syrup, consider using a raw, brown sugar such as turbinado, demerara, or muscovado. These sugars maintain more of a molasses character than white sugar and are thus richer in flavor.
OMG ... is my cake ruined?
Sunshine, darn it you forgot the vanilla. No biggie girl, your not the only one. what I have done is with a skewer is poked a few holes threw the top then drizzled some rum or grand mariner liqueur. Depending on the flavor of the cake, then you just ice it normally. Hows that, everlasting flavor, the taste of the gods lolol.
In a pinch, can you bake a cake in a saucepan?
yes you can, but you need to be sure that the handles are rated for oven temperatures. most new pots and pans can go in the oven up to 325 degreesF. do not put a pan in the oven if you are not sure, read the materials that have come with them!
What techniques can I use to freeze cupcakes with frosting?
Remove the icing prior to freezing, then wrap them well to avoid freezer burn.Using a freezer to set a cake faster is fine. Wedding cakes tops usually get wrapped at the reception, so the new couple can pop it in the freezer until their 1st anniversary.Cupcakes generally aren’t soaked with simple syrup or other liquid. Though sometimes they may have tasty fillings that will help keep them moist in the freezer, they won't have a long shelf life in the freezer. You could try carefully boxing them, then wrap multiple layers of plastic wrap around the box. However, that would still leave air between the cupcakes, that would diminish the flavor and texture of them.Wrapping individually would destroy any icing on the cupcakes. There'd be no point in leaving it on top. If you only need them frozen for a short time, then a box or some type of air tight container will work. For extended periods, not so much. Even with all the fat, the moisture will quickly get ‘frozen’ away, leaving a dry and somewhat tasteless cupcake behind. Best to freeze for short times, no longer than 2 weeks is ever good for an alread baked pastry.Just my opinion though, and you are welcome to disregard it.
I want to soak my sponge cake in a little coconut rum simple syrup and bring to school for a project. Will it contain alcohol?
Make your simple syrup using the regular sugar/water mix then add a few drops of coconut flavoring and a few drops of rum flavoring. That way you’ll get the right taste without any danger of feeding alcohol to the kids. Normally, I’d say just go ahead with putting the Malibu in the simple syrup and bring it to a boil, thus the alcohol will be all gone, but some people get too uptight to listen to reason or facts when they think you gave their kids booze.
Sponge cake dry chewy not light and moist any tips please?
As far as it being dry, the recipe may not have called for enough liquid. For the chewiness that you got, the batter may have been mixed too much. For sponge cakes, it's important to fold in the ingredients lightly. Too much mixing can cause the batter to be overworked, resulting in a tougher cake consistency.
How many cake mixes go into,12,9,6 & 3 inch pans?
For your 12" pan you will need approximately 10 1/2 cups of batter, 9" pan approximately 6 1/2 cups of batter, 6" pan approximately 3 cups of batter, 3" pan approximately 1 1/2 cups of batter. An average recipe will produce 2 8-9 inch round pans worth of batter so you will need approximately 4 recipes or boxes of cake mix. If you are using boxed cake mix I would caution you a little as they result in too soft of a cake, and once stacked you cake will be less sturdy and will likely topple. For better results you should use a firmer cake recipe and brush lightly with a simple syrup before frosting so that your cakes stay moist.