To make sure a white cake isn't dry I use a simple syrup (lemon, water, sugar) and baste the cake after cooling. I understand any flavoring can be used such as vanilla or orange or even strawberry extract. Anyone out there with experience in using any of those flavors and any preferences????? To any and all responses my thanks.
Simple Syrup
Jul 13, 2003
2 Replies
A simple Syrup is basically 2 parts of sugar and one part of water, boiled with a little acid.
You want to convert some of the sugar into single sugar so it will not crystallize again.
I usually cut up some lemon and oranges (3 each for a 20 liter bucket) and add them when the syrup has cooled. That is fairly neutral.
But you can also flavor with rosewater, dandelion, woodruff, mint, etc.
This is not necessary if you make a high ratio cake, they are moist enough.
-- Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
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vanilla's good, but you could also try some booze. rum, frangelico, grand marnier, etc. whatever complements the flavor of your cake. also, espresso is quite good.
-dexygus
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