~My cake is dry, what can I do to fix it? 

There are many ways you can fix a dry cake, but the quickest and easiest way is using simple syrup.

~What is simple syrup?

 Simple syrup is every baker's secret weapon for ensuring moist, delicious, and flavorful cake! We use it on cakes, cupcakes etc... The recipe for simple syrup is very easy and can be modified in many ways!

~How to make Simple Syrup:

  It is a 1:1 ratio. 1 cup sugar and 1 cup water. 

The equation stays the same no matter how much you make. We have made a large batch and used 4 cups sugar and 4 cups water. 

We like to store our simple syrup in a plastic bottles that has easy pouring and can close. If you do not have a bottle you can spoon it over the cake or even brush it over the cake with a pastry brush.  

We use about 1-4 tablespoons per layer, depending on the size of the layer.

-Recipe:

Ingredients:

1 Cup Granulated Sugar.

1 Cup Water.

Directions:

1) Pour sugar into a medium saucepan and immediately pour water.

2) Bring to a boil and stir until all sugar has dissolved. (1-2 Minutes).

3) Allow to cool then place in an air tight container. 

4) Store in the refrigerator for up to 2 weeks.

~How to use Simple Syrup:

After pouring the simple syrup over the cake, wrap it in plastic wrap then store in the refrigerator for up to 2 weeks.

If we are freezing cakes we will soak a layer with simple syrup, wrap it in plastic wrap, then place the cake in a sealable plastic bag or an air-tight container. (We have heard that you can store it up to 3 months.)

~Why use Simple Syrup?

Simple syrup keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, it helps to add sweet flavor which is always good!

~What should I do to prevent the cake from drying out next time?

-There are a lot things that cause dry cakes. Here are a few tips to keep your cake from drying out:

Too much flour:

Measure the flour carefully and level off the top of the measuring cup with a knife so you don't accidentally add more than the recipe calls for.

Mixing and Pouring:

Once you have all the ingredients assembled, mix carefully. After you add the flour to the bowl, stir or beat the ingredients just until everything is combined. 

It's important to fill your cake pans properly as well; using too large of a pan means you'll have to bake the cake too long. Fill each cake pan between 1/2 and 3/4 of the way full; if you don't have enough batter, you'll need to use smaller pans.

Baking:

If your baked goods often turn out burnt or dry, buy an oven thermometer. Testing the heat of the oven with an independent thermometer may reveal that your oven is getting hotter than the temperature controls show, causing you to overbake your cakes. 

Once you've preheated the oven to the correct temperature, put the cake in and set the timer for 10 minutes less than the recipe states. When it goes off, slip a toothpick or the tip of a knife into the center. If it comes out clean, take the cake out; if there's batter on the knife, return the cake to the oven and retest it every two minutes.  

Storing:

Even a perfectly-baked cake will start to dry out within hours if it's not properly stored. Think of frosting as a sealant against dryness. It's important to let the cake layers cool completely, but frost them as quickly as possible once they're cool. 

Invest in a cake keeper with a cake plate and an airtight cover. As soon as you cut into the cake, the exposed cake will start drying out. Coat the cut edges with frosting or press plastic wrap against them. Keep the cake keeper sealed whenever you're not slicing up a piece of your moist and tasty treat.  

~Frequently Asked Questions:

-Will it make my cake too sweet?

No. It will enhance the sweetness in your cake but not alter the flavor.

-Can I use simple syrup with fillings and frostings?

Yes, definitely. You should use simple syrup on your cake layers and then fill/decorate as you normally would.

-Can I make it different flavors?

Absolutely! Simple syrups can be quite diverse. Mix in spices, extracts, fruit—and you have instant flavored sweetener!

-Chocolate Simple Syrup Recipe:

Ingredients:

2 Tablespoons Unsweetened Cocoa Powder.

1 1/2 Cups Granulated Sugar.

1 Cup Water.

1/2 Teaspoon Vanilla.

Directions:

1) Place a medium saucepan over medium heat.

2) Add all ingredients to the pan and stir continuously with a whisk allowing the syrup to come to a boil, about 3 -3 minutes.

3) Remove the heat ans let syrup cool to room temperature.

4) Pour over cakes as needed.

**We know this is probably information overload, but it is all helpful information for you guys. Let us know if you have any questions.**

~Hannah and Hailey :)