Sometimes we overcook our cakes. It happens. But all is not lost. Trim off any burned edges. Brush the top of the cake with a layer simple syrup. This will add moisture back into the cake. Take it a step further and infuse your simple syrup with herbs or spices. Brush over cake, perfect or overcooked, to add an additional layer of flavor.
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![A doozy of a week slathered in chocolate. [Cake notes: I’m testing a yellow cake recipe with a tight crumb, a simple creaming method, and minimal ingredients. Will post the recipe once it’s perfected. This one is coated in the one-bowl chocolate frosting from #theminimalistkitchen. I sliced a piece to peek at the crumb (its tight 🥳) and iced it back in (🙊) before Hal’s end of school year party tonight, the one she planned because her mom is a poor planner. At least there’s cake.]](https://www.thefauxmartha.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Yep! We would do this all the time in cooking school!
It might even help to poke a toothpick in the cake and let the simple syrup sink down in the cake.
Oh, good call!
Oh man that’s genius. Why didn’t I ever this this before?! Great tip, and I agree, cake pops is also a great way to use em.
I wish I didn’t know to do this. That would mean all my cakes come out perfectly 🙂 Ha!
and if does hold together or something – make cake pops out of them 🙂
amen!