Moist White Cake Recipe

Moist White Cake Recipe

This is my favorite White Cake Recipe. This cake is moist and has a great crumb. It pairs great with anything but I love it mostly with fruit fillings. My favorite one would be Raspberry Jam which I do from scratch and I will share the recipe soon.

Here is the link to the recipe and the tutorial. Click here for, Moist White Cake Recipe.

Moist white cake recipeI made a step by step tutorial on this cake with very detailed information on how I make it. This cake will work great for stacking but I don’t suggest using it or sculpting cakes. Most white cakes tend to be delicate and crumb more than any other cakes and that is something you don’t want to deal with when you are sculpting a cake.

I will also add that this cake does shrink some and I don’t suggest to use it with cupcakes. If you live in high altitude, keep in mind that my recipes are not made in that condition so make sure to do the necessary adjustments so it works for your area.

I give a lot of extra tips in this tutorial that I use when I am baking cakes that you guys might find useful. So I do suggest to watch the video and follow the steps for making this cake. Click here to watch video and get recipe.

Remember, baking is a science and following instructions are important. I have made this cake many times and have tested different techniques and I posted the one I love the most. If you have your own way of baking and you get a successful cake, feel free to share with us in the comments! If it didn’t work, then make sure to try it my way.

Hope you enjoy the recipe! Until next time, ta ta!

Edna ūüėÄ

 

 

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Mason Jar Cake Tutorial

I love Mason Jars. They are reusable, great for canning, jams and storing food. I found this website that sells caps for mason jars that I totally fell in love wMason Jars Recapith. They are called Mason Jar ReCap.

My 2 favorite ones are the one with the flip top and the one to pour liquids from, but they have so many other ones to choose from.

I made a tutorial on how to use Mason Jars for cakes. It’s a fun way to make cakes to take along or share with friends and family. And I will say that there is not one person that doesn’t smile when you share ¬†a mason jar filled with delicious cake. Even if you have a cake shop, it’s a great way to sell cakes. They stay moist longer because they are sealed. Win win!

For this tutorial I used my Banana Cake Recipe. People are always trying to find ways to pair cakes with fillings and I am sharing one of my favorite ones.

I used sugar covered roasted pecans and caramel as part of the filling for this cake. I will be sharing the recipe for the roasted pecans soon. Basically I layered the banana cake, then added a layer of caramel then added the roasted pecans on top and finishing it with another layer of cake and buttercream.

You can use any buttercream you like for mason jars. Even soft icing will do great since the jar holds everything together. For banana cake you can use cream cheese frosting. I have a Crusting Cream Cheese Recipe but I have another recipe that is softer and has more cream cheese in it. I use it mostly as a filling but it’s great to use in jars as buttercream, (click here for the recipe) . I have made this cake using Suspiro recipe too and it’s delicious. You can also use Wilton whipped buttercream that is sold in a box if you want a fast fix on a lazy day. There are so many options, you can choose what you enjoy the most!

I have a great recipe for Salted Caramel. But if you feel lazy, you can use caramel from the store. Just keep in mind that the caramel that is sold in supermarkets tends to be too soft for cake fillings. It works great for jars because the jar holds the cake in place but in a regular cake, it might be too soft and make the layers slippery.

I sent an email to the company and got a 25% discount for you guys if you are interested on getting some of the Mason Jar Recap lids. The coupon is good until May 20, 2017. You can visit their website at: www.masonjars.com

 

Here is the tutorial posted below. It will be also posted in my website under this link: http://www.designmeacake.com/mason-jar-tutorial

 

Hope you enjoy this Blog and tutorial. Until next time..ta ta!

Edna ūüôā

Santa’s Hat Cupcake Tutorial!

santas-hat

Hope everyone is having a great Holiday Season. I just wanted to share this basic tutorial on Christmas Day with everyone. It’s a simple tutorial and they
are such cute cupcakes that I couldn’t resist. They remind me of a cake I made
years ago. Anyone can make this cupcake. It’s for beginners and even those who
want something pretty and fast.

Santa's Hat CupcakeI used cupcake wrappers I found in my craft store and they match perfectly to the theme of Christmas. You can also use your favorite buttercream. If you never done buttercream I have a few recipes posted in the website. Click here to go to the Buttercream Recipes.

For the topper I used Sugar Crystals. You can find those in the baking section of supermarkets or the baking aisle of your favorite craft store.

To make the red buttercream, I use chefmaster
Super Red liqui-gel color. It has great pigment!
I usually get that here…click here

For the snowflake you can use any small snowflake cutter but you can also use
a star or maybe some holly leaves. This is an idea that you can change and make
yours. Just have fun with it! I do love the plungers because I can move fast cutting with them, but some companies have copied the original plunger and they are not that good. So be careful when you buy the imitations. I might do another Blog about this so people are aware. I only trust the original company because I have tested the imitation plungers and they do not work the same.

Santa's Hat TopperHere is the tutorial. Just Click to watch!


Hope you guys enjoy this simple tutorial and had a wonderful Christmas Day.
Until next time, ta ta!!

Edna ūüėČ

Another Cake Class-SOFLO

Edna De la Cruz teaching at SOFLO

Hi everyone! On April 23 and 24, I will¬†be attending the “SOFLO Cake and
Candy Expo”,¬†being held at the Miami Airport Convention Center in Miami,
Florida. I will be judging the cake competition on Saturday, and will be
teaching a 3 hour class on Sunday starting at 11:00 am until 2 pm.

Here is the class I will be teaching:
I will cover in the class how to make these roses, lilacs and daisies.

Since this is a 3 hour class, we won’t have the time to finish the entire topper because¬†there is a lot of flowers in this arrangement to complete.

I will however make sure that all the flowers are taught. Depending on how fast the students are, I will teach them how to do the flower pot so that they can finish the arrangement at home. I will demo how to arrange the flowers in the topper as well.

Here are the beautiful lilacs in the picture below.

Jardin2

Below, you will see daisies, leaves and rosebuds.

Jardin4

The whole theme of the arrangement is a modern take of a garden pot full of
flowers. This flower arrangement and pot can be made as a topper so that it
can be saved as a memory of the wedding cake; just in case a bride wants to
keep it as a souvenir.

Below is a picture of the flower pot:

Gumpaste tappits medallion

When I teach a class I like to make sure to teach things that I know; especially those of which I use a lot in my cake decorating. I love to work fast and I like shortcuts so I can finish faster. Time is money when it comes to cake decorating and I love to pass these shortcuts to my students. Plus, I always try to fit as much as I can in a class.

So even though the students might not able to finish the whole arrangement, I will demo everything this cake has in the class. The most important concept of this class is making sure that my students learn how to create these beautiful and realistic edible flowers out of sugar.

Here is the link to the class. Click here for the Flower Pot Class in SOFLO.

If you are not able to go to this class, I do have a DVD on how to make the roses.
It’s a 4¬†hour DVD! Click here for DVD.

I do hope to see you in class. April 23 is my birthday so it will be a fun weekend for me, and I hope for my students as well.

Until next Blog…ta ta!
Edna

 

The Crumb Coat- Cake Basics 101

The Crumb Coat

We all want beautiful perfect cakes and even though icing a cake might appear
to¬†be a simple task, it isn’t. Achieving the perfect icing requires practice and once you learn¬†how to do it, it will become easy and fast.

There are many ways to ice a cake. I have tested many of them and most of them work but each person will find one to be their favorite. My favorite way to ice a
cake is by doing a crumb coat. I will eventually talk about other ways of icing a
cake so you guys can choose the one you like best, but I will start with the way
I do it.

DSC_0991

A crumb coat is a very thin coat of
icing that is used to seal the crumbs
on the¬†cake.¬†It’s called a crumb coat because you will see the crumbs in
this layer of icing. I use crusting buttercream with my cakes but this technique works with other icings too. One thing to keep in mind is the consistency of the buttercream.
It can’t be too thin¬†because it won’t make it easier for the second coat
to be¬†applied but it can’t be too stiff because it will break the cake. It
needs to be in a good medium consistency.

I do have a system I follow when I ice my cakes. I bake my cakes a few days earlier. I seal them well and place them in the fridge. This will not only help
the flavors to settle down, but you will have a nice cold cake to work with. Many people make the mistake of working on cakes that are too fresh and not
completely cooled down from the baking. Some people can manage working with
a cake in that condition and do an awesome job. But most people will have
a hard time working like that. A fresh baked cake is softer, there will be more
crumbs and the cake will break easily

Raspberry filling

Now that I have a cold cake, I can torte and fill the cake and get it ready for the
crumb coat. The video I am posting
shows how I do this step. Make sure
your cake is cold. Not only does it make
it easier but it will control the crumbs
and it will help you move faster. If you
are working with stacked cakes, it will be faster to do all the crumb coats and place the cakes in the refrigerator so they cool down and the buttercream hardens. This will make the second coat easier to apply without lifting a lot of the crumb coat.

If you plan to leave the cake with the crumb coat overnight in the fridge, make
sure to cover the cake with some plastic wrap to avoid condensation. if you
get too much condensation on your cake from leaving it overnight, you want to
pat the water away with paper so the second coat doesn’t slide over the first
coat. But keep in mind that it’s better to avoid the condensation than to deal with it. Make sure your¬†refrigerator is not too cold either as it can make condensation worst. There are other ways to avoid condensation but I will¬†do another blog about that.

 Bench scrapper

I talk in the video about the spatula I use when
I ice my cakes. I love my 7 inch angle spatula but keep in mind you might prefer a different one. The bigger the spatula, the more buttercream you can add but it will be heavier
to handle. My other favorite tool would be the scrapper. You want a Scraper that is food
safe and has a nice¬†L-shape that helps control how straight your cake will be. And finally it’s a good¬†idea to have a good turntable. All these things do help to move¬†faster and when you are earning money from making cakes, time is money.

I am posting below the link to the Crumb Coat Tutorial and below it I am adding
the link for How to Ice a Cake.

Even though the tutorial How to Ice a Cake is very old, I still use the same technique to ice my cakes.

 

I hope you enjoy, until next blog… ta ta!

Edna ūüôā

 

 

My Favorite Chocolate Buttercream

Chocolate Buttercream Recipe

Presione aqui para Espa√Īol

Chocolate is my addiction! I just love it! I have a great recipe in my website for a Crusting Chocolate buttercream. That recipe is great for cakes that are going to be stacked and for those who need a strong buttercream due to hot weather or humidity. The high ratio in this recipe helps stabilize the buttercream.

The recipe I am posting here (click here for recipe) is a recipe that I use all the time for my personal cakes. It’s made with butter and no high ratio. It’s delicious and very easy to make. Usually I like ¬†recipes that crust so I can smooth it almost to look like fondant. This recipe doesn‚Äôt crust the same as the recipe listed above, but it crusts enough to be lightly smooth out with Viva Paper.
If you haven’t used this technique you can click here to watchDark Chocolate Cake with Chocolate Buttercream
 tutorial about it.

I made a step by step Tutorial on this
recipe that is in a video on my website.
One benefit from this recipe is that you
can pipe beautiful borders with this recipe.
The cake itself can stay outside the
fridge for a few hours as long as you
leave it in a room with air conditioner.
If you live in a state that is colder than
Florida, you can probably use it on your stacked cakes. But make sure you do
a test before you use it on a cake for
a client. Just make sure to use
butter and not margarine when doing
the recipe.
chocolate

I love to use this buttercream with my dark chocolate cake recipe. If you love chocolate, this is death by chocolate. I will work on the tutorial for the cake and post it soon. In the meantime, I hope you enjoy the recipe just as much as I do. Look below for the link to the recipe and tutorial.

Click here or on the photo to go to the tutorial and the recipe.

Chocolate Buttercream Recipw

 

Until next blog, ta ta!

Edna ūüôā

 

 

Best Macadamia Nut and White Chocolate Cookies

Best Macadamia Nut & White Chocolate Cookie Recipe

Presione aqui para Espa√Īol

I love macadamia nuts. My father got me into eating them and one of my
favorite cookies are the macadamia nut and white chocolate. I had some
of the ingredients and decided to make some of these amazing cookies.

Not sure who is the original creator of this recipe since it was passed to
me by a friend.¬†But there was nothing to fix in this recipe. It’s perfect and
delicious. I am adding a few tips so you guys get a great cookie.
Click here for the recipe.

Baking Macadamia Nut & White Chocolate Cookie Recipe

There is a science to baking cookies. I read over the years people talking how
they want their cookies softer, while others like them crunchy. But the most
dreaded issue people face is, why did my cookie spread and now looks
like a flat blob?

There are so many reasons why cookies can go wrong. One of these reasons
will come from ingredients. Too much sugar can make a cookie spread.
But one factor that people don’t figure most of the time is the butter. Margarine,
for example, will spread more than butter since it is more oily and softer.

Another reason why cookies can spread is from putting the cookies in a hot
cookie sheet that just came out of the oven. The heat from the sheet will cause
the butter to melt before it has a chance to set. So avoid placing your cookies
in a hot cookie sheet or make sure to move fast if you decide to do this. Just
have the cookies pre-shaped so it’s a matter of placing them real fast and move
to the oven in a snap.

Sometimes people use too much butter or oil on the pan that can make a cookie spread too much while it’s cooking. I use the non-stick aluminum foil and it‚Äôs a fast clean up, plus I don‚Äôt have to add anything. The cookies don’t stick to it. You can also use a Silpat, (non slip baking mat), which is really good for this.

Make sure that you don’t over beat your mixture. This only creates air and that air can cause pockets that eventually just deflate. I usually tend to place my mixture in the fridge. Since the butter in the recipe is used at room temperature,
I want the butter to harden up so that my cookies stay fatter.

Best Macadamia Nut & White Chocolate Cookie Recipe

If you follow all these steps and you still get flat blobs for cookies, you can
either use half butter and half shortening. You can use all shortening too instead,
but if you are like me, you might not want to give up the buttery taste. If that is
the case, you have one more option. Lower the temperature of the oven. All
ovens are different. You would think that temperatures should be the same in
all ovens, but somehow things change between one oven to the next. So if
you have tried it all, and your cookies are just not cooperating with you, lower
the oven to 300 degrees. They will take a bit longer to bake, around 24 minutes
for chewy and 30 minutes if you like them crispier. And this time amounts are just approximations. Since each oven works different, just make sure to watch
your cookies.

There are many factors that can make a cookie recipe go wrong. This recipe
I am posting has been tested and it works great. So if you find yourself with
cookies you were not happy with, try the recipe again and follow the tips above.
I am sure you guys have your own tips so feel free to share them. In the
meantime, I hope you guys enjoy this recipe. (Click here for recipe)

Until next blog, ta ta!
Edna

Best Guava Pastries-Recipe

 

Guayaba Pastries recipe

Para Espa√Īol presione aqu√≠.

This blog is not about cake but I will talk about a delicious dessert that is loved by a lot of Latin cultures. Pastelillos de Guayaba is the Spanish for Guava Pastries. I grew up in Puerto Rico and my mother was the biggest fan of this dessert.

I was at the supermarket the other day and saw a box of these pastries.
I had not eaten one in years and I just decided to forget the diet and go for a
sugar high. lol When I got home and had some of the pastry, I was not very
satisfied with it. Seems they forgot to add the filling! I was totally disappointed.

I decided at that moment that if I wanted to eat a really good pastelillo, I would have to make it myself. I want it fast and making the dough is time-consuming. So I decided to go and buy some.
Puff Pastry from Pepperifdge farms.

I went to the supermarket and got some puff pastry. You can find it
in the freezer section.  When you
work with this product you have to make sure to keep it cold.
Once it¬†gets too warm, it tends to stick.¬†This happens because it’s
made of many layers of dough that has pieces of butter in between the many layers.

This dough has no yeast in it. All the leavening comes from the layers of butter.
Once you start baking it, the butter melts and the steam puffs the layers of
dough up. Making the pastries really airy, flaky and tasty.

As you can see above, it’s really easy to make these pastries. Basically,
you cut the dough in squares then add the guava paste on top. As an extra
flavor, I added some¬†cream cheese to this recipe, but if you don’t like it,
you can dismiss it.

Another thing you can keep in mind is that you can use many other fillings
for them. Some of them can be strawberry jam, raspberry jam, Bavarian cream,
chocolate, salted caramel (click here for tutorial) with pecans, Nutella, pineapple filling (click here for tutorial), cinnamon apples, and so many others, that it will
take forever¬†to mention them all. I grew up with the guava flavor and it’s
still my favorite.

Click on the photo below to watch the tutorial so you can learn the steps to
make these easy pastries. Below the video in the linked page you will find the recipe.

 

I hope you enjoy, until next time, ta ta!!!

Edna ūüėČ

 

Christmas Cake for 2015.

Christmas Cake Design 2014 by Edna De la Cruz from Design Me a Cake

Every year I do a Christmas cake. It’s a tradition I keep and enjoy.¬†I used to make decorated cookies. But for the past few years I decided to make a cake instead of the cookies. I miss doing the cookies but time will just not allow me to do both.

I decided to do a blog to answer the questions that people ask me when I post a
cake. All the green letters are links to the products.

Here is the naked cake. 

Christmas Cake work in progress

 

I wanted a Christmas style cake so I definitively wanted green in it.
The fondant I used for the green came from Renshaw. Most of you might
not have heard of them. They are a British company that over 100 years
experience in baking and cake decorating.

renshaw2

I was completely pleased with
this fondant. Often times dark
colors in other brands of fondant
tend to crack, but Renshaw did not crack, the flavor was good and
it was easy to work with.

 

Renshaw Green Fondant

For the bottom 2 tiers, I used my homemade white fondant. I will post that as soon as I can do a video tutorial on how to make it.

I used Luck’s Classic Gold Shimmer with my Airbru Classic Gold Shimmer airbrush color from Luckssh¬†to color the cake. I love to airbrush a cake but one thing you need to know is that airbrushing will make any small crack look more like a crater. Especially if you try to airbrushed too fast and make the fondant too wet.When it
is too wet it will begin to dissolve the fondant.

I suggest you give it a coat of color and let it dry in between coats to get a better finish. In between drying sessions I keep working with other details of the cake. This way I move faster.

Gumpaste Swag Mold with tassles

For the bottom tier, I did a band in green. and I cut the top part of the band in the same swag shape I was using on top of it.
Ruffle Swag MoldThis is the mold I used called,
“The Ruffle Swag”. It’s from the company Marvelous Molds. The mold has two layers of ruffles and is topped with a string of pearls.

I decided to paint those pearls with a
Gold Highlighter. (click here for gold). This gold is meant only for decorations that can be taken
down before cutting the cake.

There are lots of highlighter golds out there but none of them are edible. I have seen some companies say it’s approved, but the reality is that none of them are approved. There are other golden tones that are non-toxic but they don’t have the true gold color that the highlighter gives. If you need a true gold for a full cake,
then you can either use edible gold leaf or buy 24 carat luster gold.
This option is a bit more pricey, so I stick with airbrushing.

GrandTasselDrop

 

In between the ruffles I added this mold. This one is called, “Grand Tassel Drop Mold”. This one I finished with the highlighter Gold as well.

At the top of each tassel, I added a simple Blossom like the ones I made in my tutorial,¬†“How to make Simple Blossoms”.

 

Watch the video above to learn how to make Simple Blossoms.
Click here for the Plunger Cutters.
Click here for the Flower Former.

Ruffle Border with Bows.

On the tier above I used the “Ruffle Border”.¬†RuffleBorder

This mold has the same ruffle detail as the swag but it’s on a straight line. The molds connect easily so you can connect them and make them look
like a one big piece. I painted the ruffle part on both the swag and this
one with Super Pearl Luster Dust.

Bow MoldOnce again, on this ruffle border I painted the pearls
with the Gold Highlighter and then
I added Molded bows

Some people may wonder why I used a mold when I can do bows so easily without the mold. Well, the reason is simple. It’s just a different look and it can be a fast approach too. But basically for me it’s just part of the look I wanted
for the cake.

Christmas 2014 2

For the tier that I airbrushed, I added cutouts that look like ornaments.
I don’t have this¬†available at the web store at the moment but if you are
interested in them, feel free to leave me a comment below so I can order some.
They are really easy to work with and I hand painted them with Gold Highlighter. 

Perfect Pearl Mold

For this tier, I used the Perfect Pearl Mold
to finish the base. I wanted to bring some of
the white, green and gold to it. This way I
have a color flow between all the tiers.
In the first and last tier, I used an Extruder 
to finish the border. I kept those borders
green because I wanted them to blend
with the background.

Gumpaste Poinsettia

For the topper I used a Poinsettia. I teach how to make these flowers in my DVD, How to Make Gumpaste Poinsettia”. In the DVD I explain how to make fantasy Poinsettia like this one. I added some gumpaste snowflakes, finished with some disco dust and a cutout¬†Christmas tree dusted in Gold Highlighter.
The Christmas tree cutter is made by Ximena (click here for cutter).

On another note, I added a Newsletter button at the top of the blog for those
who want¬†to receive an e-mail newsletter. I don’t like my email to be filled with
daily newsletters and¬†I don’t plan to do that to you guys either. But I can send
news for a new tutorial posted, or a special sale at the store or even a contest.
Plus I plan to do more advanced tutorials too.

I would love for you to share any ideas you may have with me. Do you
guys like basic details on how a cake was done, or do you want
full step by step tutorials? I ask this because I can do basic tutorials
but the ones that are step by step are more time consuming and I
might have to charge a small fee for those. Do you prefer PDF
files or video tutorials?

Any ideas that you have will be great for you to share with me.I want
to do either A video or blog, where I answer questions you have.
So any ideas you have, comments and questions, feel free to
post here or go to my Page in Facebook and post them there.

You are my cake family and I have always tried to help in areas that you
need help. Hopefully with the new year I can finally finish the new website
and not have to stress about it anymore. I want to dedicate more time to
what I truly love, making cakes and teaching. Hope you guys help me with
all this work I have! lol

And don’t worry about misplacing recipes.¬†The new website will have all the
recipes I have and I will add more to the list. Maybe some of the links
will change but all will be there. Even cakes I never posted from my earlier
years.
I will leave my old cakes so you can see how much I have
grown through 
the years. I want people to know that to achieve better
cakes you need time 
and practice. Giving up is not an option.

Hope you had a wonderful New Year and wish you the best ahead.
Lots of hugs from my house to yours. Thanks for being my cake family!

Until next blog, ta ta!
Edna ūüôā

 

Simple Syrup

symple syrup

Where I come from we like our cakes extremely moist. I don‚Äôt know how many of you have traveled to the Caribbean and tried the well-known¬†‚ÄúRum Cake‚ÄĚ
from Tortuga.This cake is extremely moist, delicious and comes in many flavors
too. 

That is just an example of the kind of cakes we like in Puerto Rico; extremely
moist. Some people even use Brandy instead of rum. Personally, 
I prefer
rum better, but adding the alcohol is always an option. Cakes that 
are made
with just flavored Simple Syrup can be equally delicious.

Many of you have asked me: ‚ÄúWhat is simple syrup?‚ÄĚ Well, this blog is for you. It‚Äôs just as simple as the name implies. It‚Äôs basically sugar and water cooked¬†until the sugar is dissolved. You don’t¬†want to overcook it since making the sugar too thick would be harder to get into the cake.

There are many recipes for simple syrup and all of them work. The most common one is in the ratio of 1 cup of water to 1 cup of sugar (225 gr) to 1 cup of water (225 gr). Some people make a stronger version by using 2 cups of sugar to 1 cup of water instead. You can always choose what would work best for you. I will write the full recipe in the website.
The video tutorial is at the end of this blog. Press here for recipe.

Learn how to make simple syrup for your cakes.

My recipe for simple syrup consists of 1 cup (225 gr) of sugar to
2/3 (150 gr) cup of water. I do less water in my recipe because this way
I can add flavorings to it. You can always add more water if you are not
adding anything else to the syrup. 

The next question I usually get is: ‚ÄúHow much liquor do I add to the recipe?‚ÄĚ

I can say 1/4 cup to 1/2 cup, but the problem is this amount will vary depending on so many factors. For example, if you use Captain Morgan Rum you probably will need less rum than if you use Bacardi rum because of the extra spices it contains. I like to use Bacardi Rum because it has a very smooth flavor that doesn’t ‚Äėpack a punch‚Äô as you bite in the cake. Then again, some people might want the rum flavor stronger and that is where things are going to change. Each person has his own opinions when it comes to taste, so the best way is to test it and see what you prefer to use with your own cakes. If you decide to try the simple syrup with Rum, try adding first a few tablespoons of the rum and taste it. From there, you can add more rum if you want too. Another great flavor to add is Amaretto.

Amaretto is one of those liquors that I usually add by looking at the bottle. Basically, I add the liquor¬†until the syrup starts turning into a brown tint. Rum and Amaretto are the most loved flavors in my business. Even though it’s alcohol, by the time you cut a piece of the cake you will have the flavor but you won‚Äôt get drunk from it. It‚Äôs just a small amount of alcohol, unless your cake is soaked in it and you made the syrup too strong.

Simple syrup is mostly used in sponge cake since that particular cake tends to be on the dry side. The sponge soaks the liquor really nicely. But it can also be used with other types of cakes. Just make sure to test it. For some recipes a little goes a long way. Some people will use simple syrup when a cake didn’t turn out moist, maybe due to overcooking or a bad recipe. You can use it not only to ensure a cake is moist, but to help a cake stay moist for even longer!

If you don’t want to use alcohol in your cakes, you can always add other
flavorings. If you use extract, I usually just add another 1/4 cup of water to my
recipe or just make the basic recipe a 1:1 ratio. You can use juices too or even concentrated juice to give flavor. I have used strawberry syrup from my

‚ÄėStrawberries in syrup recipe‚Äô, and also concentrated orange juice with great success.

Coconut milk is still another option you can use. Lemon juice with simple syrup
makes a lemon cake sooo delicious. Again, there are so many options!

You can even add lavender, ginger honey and many other flavors to infuse the syrup.

Vanilla Simple Syrup

Vanilla Simple Syrup

 

Remember, you can keep your syrup simple with the addition of vanilla, but if you want to compliment the flavors of your cake just add extra flavors to the syrup. Simple syrup is not only used in cakes. Bartenders use it for drinks all the time. For those who will ask: ‚ÄúCan I save the leftovers?‚ÄĚ Yes, you can. Some people will save it for up to 2 months in the fridge, but make sure that where you store it is completely clean or crystals can build up in it. I usually make it as I need it. It‚Äôs so easy to make.

You can make flavored syrups for coffee with leftovers too. For example, with vanilla, you can add it to coffee or tea. You can make syrup for ice cream or pancakes by adding simple syrup to jam. You can make some caramel or melt it, and add the syrup to make a soft caramel that you can pour over desserts or even coffee. This syrup has many uses. I have even used it to fix a jam that I overcooked were it becomes a bit too hard.

Raspberry Cake filling

Tutorial Coming Soon.

 

Another question people tend to ask: ‚ÄúHow much syrup do I add?‚ÄĚ You can use a pastry brush to add the syrup to your cake. It will add smaller amounts of syrup and you don‚Äôt have to worry about adding too much. Another way to safely add smaller amounts would be to use a spray bottle. If you are trying to make a very moist cake like the Caribbean version, then I suggest a squirt bottle, like the ones Wilton sells for the candy melts. With it, you can add plenty of syrup fast.

Typically, I layer my cake and add the syrup to both sides of each layer. This way I ensure there is moisture on both sides. Once I do this, I like for the cake to rest at least overnight, so the flavors come together and the syrup spreads through the cake plus, a cold cake is stronger, so you can layer it and crumb coat easily. In simple steps:

  • Bake Cake
  • Seal and place in the fridge before it completely cools down
  • Let cake rest overnight (it can stay in the fridge safely for 4 nights, SEALED WELL)
  • Layer my cake
  • Add simple syrup on both sides of each layer
  • Add filling
  • Give the cake a crumb coat,
  • Seal the cake with Saran¬†Wrap so it doesn’t get all wet from condensation
  • Place the cake in the fridge either overnight or until it cools down enough
    to give a second coat.

Don’t leave the cake in a hot environment. A cool house will do ok if the fillings
in the cake are safe to be left out the fridge. Personally, I place my cake in
the fridge so it cools down. This way I can apply the second coat to my cake
very easily.

There is another way the simple syrup can be added to a cake. You can add the
syrup before the cake has cooled down completely and this helps the syrup
spread faster. Then you place the cake in the fridge sealed well. But you have
to keep in 
mind that It will be more difficult to layer a cake after the syrup
is in it,¬†and¬†layering¬†the cake while the cake it’s warm can be a problem
since the cake is too soft.

Most of the time that I have seen people adding the syrup to the cake this way,
don’t layer the cake. The¬†only have one layer of filling in a 4 inch tall cake.
Some people¬†don’t¬†like¬†doing it this way because they feel the cake will ferment.
I have seen it done successfully but you have to take precautions if you do it
this way, especially in the hot summer days. Always do a test cake for the
area you live in to see which option works best for you. I usually work in
an area that has AC.

Vanilla flavored cake

Vanilla cake soaked in vanilla, almond, amaretto simple syrup.

It’s important to keep in mind that a cake that has been soaked or lightly sprayed
with simple syrup, will taste better by the next day. The reason for this is
because the syrup needs time to spread around. In the cake above you
can see patches 
of dry¬†areas. That’s because the photo was taken as
soon as the simple syrup 
was added. After you let it rest, the syrup will
reach those areas.

 

Some options for chocolate cake can be dark rum, cherry syrup, Frangelico, Amaretto, Chambord,  chocolate liqueur or Kahlua.

For butter cakes you can use Amaretto, Grand Marnier, Chambord, Coconut Rum, white chocolate liqueur and so much more!

Once again, you can keep the syrup simple or you can add flavors to complement your cake.

For those who prefer a Latin style cake, I will do another blog dedicated just to that cake and I will go through how much syrup per cake you can add. In the meantime here is the tutorial.  Press here for the link to the recipe.

Hope you enjoy the tutorial.

Have fun with the recipe. Until next time, ta ta!

Edna ūüôā