Puerto Rico Soaking Syrup Recipes

The secret to a super moist cake is soaking the cake in a syrup before decorating it- this is done while the cake is still in the pan after the cake has been out of the oven for at least 5 minutes.

Provided by That Napa Chicken R

Categories     Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 3

Nutrition Facts : Calories 418.9, Sodium 4.9, Carbohydrate 100, Sugar 99.9

• Ingredients

This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I'm listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter's birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I'm making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!

Provided by chefRD

Categories     Dessert

Time 1h10m

Yield 2 cake layers, 10-14 serving(s)

Number Of Ingredients 15

• Ingredients