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Old 07-20-2010, 03:14 PM   #1
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sugar water over cakes

I was watching one of the cake shows on tv and before they put the icing on they spread some sugar water over the top. They said it would keep the cake moist. I never heard of doing that. I was wondering about trying it with Splenda and water the next time I made a LC cake.
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Old 07-20-2010, 04:47 PM   #2
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sugar has totally different properties than Splenda, with the exception of tasting sweet. your idea will leave the cake more wet than moist, I'm afraid. have you tried powdered erythritol? It behaves much more like sugar in situations like this.
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Old 07-20-2010, 07:16 PM   #3
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Thanks for the info. No I haven't tried the erythritol yet but I plan to at some point.
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Old 07-21-2010, 08:06 AM   #4
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Quote:
Originally Posted by Oksue View Post
I was watching one of the cake shows on tv and before they put the icing on they spread some sugar water over the top. They said it would keep the cake moist. I never heard of doing that. I was wondering about trying it with Splenda and water the next time I made a LC cake.
My grandmother used to do that... but instead of sugar water she used the syrup of a can of whatever type of fruit she had on hand. Then used the rest of the fruit syrup and thickened it to make a fruit filling to go between the layers of the cake. Then she made a seven minute frosting and frosted the cake. Her cakes were always three layers and so moist she had to keep them in the frig.
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Old 07-21-2010, 10:12 AM   #5
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Hi there, Chicken Lady is right. It's a simple syrup that is used to imbibe the cakes. When I worked in a restaurant pastry kitchen that is what we would do. I would think looking at some of the great cooks on here and their recipes for sugar syrups would get you there.

Don't know what you would use right off hand but erythritol sounds plausible.
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Old 07-22-2010, 07:56 AM   #6
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davinnchi has a SF simple syrup that might work or some of the flavored ones would be so easy
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