Simple Syrup & Cakes
Hi, everybody, I normally use simple syrup on all of my cakes, but I always wonder if I put too much – which hasn’t been the case yet, but I still worry!
I recently read in a post that the ratio should be 3-4 tbsp of simple syrup for every egg – in other words, if you use 3 eggs in your batter, you need b/w 9-12 tbsp of syrup.
Has anybody followed this formula? If not, how much syrup do you add to the cake – in my area, people seem to favor a wet-type cake, but I’m afraid to make it soggy.
Your comments are appreciated!
DJ - Fun Fiesta Cakes