What to soak sponge cakes with. The best impregnation for biscuit. Step-by-step cooking recipe

There are a lot of options for biscuit impregnations. And the choice is a matter of taste.

Many housewives wonder how to correctly calculate the required amount of impregnation for a cake. It turns out that there is a rule: for a cake weighing 800 grams you need to use 500-550 grams of impregnation.

The classic is, of course, chocolate soaking. There are many options for preparing it. Here is one of them: take 100 grams of butter, 1 tbsp. cocoa powder, 1/2 can of condensed milk. Use a mixer to prepare. First melt the butter. Then add condensed milk and cocoa to the container. Mix the mixture thoroughly with a mixer. Chocolate soak is ready!

Some biscuit impregnations are prepared with the addition of cognac or other alcoholic beverages. So, to prepare aromatic impregnation, take 5 tbsp. sugar, 7 tbsp. liqueur, 1 tbsp. cognac, 1 tbsp. water. Pour sugar into a container and fill with water. Stirring gently, bring the syrup to a boil. When it has cooled, pour in the cognac and liqueur.

To prepare jam impregnation, take the following ingredients: 2 tbsp. jam or marmalade, 50 grams of vodka, 250 ml of water. Mix jam and water. Place the container on the hot stove for 2-3 minutes. When the mixture has cooled, add vodka.

To prepare syrup with Cahors you will need the following ingredients: 250 grams of sugar, 250 grams of water, 2 tbsp. Cahors, 1 tsp. lemon juice, vanilla on the tip of a knife. Boil water in a saucepan and add sugar. Stir the mixture with a spoon until the sugar is completely dissolved. Bring the syrup to a boil, add Cahors, lemon juice, vanillin and immediately remove the pan from the heat. Allow the syrup to cool before using.

Coffee impregnation has a pronounced coffee taste. It will appeal to those who love this drink. So, for cooking you will need: 1 tbsp. water, 1 tbsp. cognac, 2 tbsp. ground coffee, 1 tbsp. Sahara. Mix half a glass of water and sugar. Heat the mixture until the granulated sugar is completely dissolved. It is advisable to bring the syrup to a boil. Brew coffee with the remaining water. After 20 minutes, the coffee should be strained. Now pour pure coffee and cognac into the sugar syrup. Stir the mixture thoroughly and cool.

Another incredibly tasty impregnation is cherry. To prepare it, take 1/3 tbsp. cherry juice, 2 tbsp. sugar, 4 tbsp. cognac, 1 tbsp. water. The peculiarity of this impregnation is that it does not need to be cooked on the stove. Mix cherry juice, cognac, sugar and water. Stir the mixture with a spoon until the sugar dissolves. Now the impregnation is ready for use.

Cool the biscuit completely before soaking. It should just sit for 6-7 hours. If you pour soaking into a hot biscuit, it will become soggy and fall apart. The syrup should not be hot either. The best option is syrup at room temperature. Do not cool the impregnation in the refrigerator, as it may harden and its properties will change.

Impregnation for a biscuit is one of the most important stages in preparing the corresponding dessert. With its help, ordinary cakes become softer and more flavorful. Together with a suitable filling, such a dessert will become the star of the sweet table and will be remembered for a long time by everyone present. Impregnation is simply necessary for rolls and sponge cakes, regardless of the chosen dough and cream recipe.

Preparing the impregnation for the biscuit begins with ordinary sugar syrup. To do this, mix plain water and granulated sugar in a saucepan, then bring the mixture to a boil. If you don’t have the time or desire to experiment with more interesting recipes, then this is quite enough to soak the cakes. However, you can use more original culinary ideas. To do this, just add a few aromatic ingredients to the classic syrup. Among them are all kinds of tinctures, liqueurs, fresh fruit juices, vanilla extract, cognac, etc.

Typically, such flavorings are added at the very end of preparing the syrup, when it has already cooled well. After this, you just need to stir the impregnation once and start forming the cake or pie.

Secrets of preparing the perfect impregnation for sponge cakes

Although the biscuit impregnation is not the main component of the cake, it is what gives it softness and juiciness. Various syrups will allow you to experiment with the taste and aroma of familiar dishes, making them more and more interesting. How to prepare impregnation for biscuit in one case or another, you can learn from useful culinary notes:

Secret No. 1.

The sugar syrup does not need to be boiled for a long time, just make sure that all the sugar has dissolved in the water.

Secret No. 3.

For 200 g of syrup you need to add about 1 tablespoon of alcohol (liqueur, cognac, tincture). This amount will be the most optimal, since it will give the impregnation a pleasant aroma, but will not cause an alcoholic aftertaste.

Secret No. 4.

To thoroughly soak the cakes with syrup, you need to let the sponge cake sit for at least 6-8 hours and only then cut it into pieces.

Secret No. 5.

The syrup is best absorbed into warm cakes, so if the sponge cake has cooled down, you can warm it up a little in the oven or microwave.

• Secret No. 6.
• When choosing additional ingredients for impregnation, make sure that they do not contain dyes, otherwise the appearance of the cake will suffer.

It's hard to imagine anything simpler than this recipe. With its help, in just two minutes you can make a classic syrup for a biscuit and significantly improve the taste of your dessert. For a more aromatic syrup, you can use any flavorings, be it vanilla, liqueur, cognac or fruit juice.

1. Ingredients:
2. 6 tbsp. l. water;
3. 4 tbsp. l. Sahara.

Cooking method:

Mix ingredients in a small saucepan and place over low heat.

The syrup is best absorbed into warm cakes, so if the sponge cake has cooled down, you can warm it up a little in the oven or microwave.

• Once the mixture boils and the sugar grains are completely dissolved, remove the container from the heat.
• Before soaking, cool the syrup to room temperature.
• Interesting from the network
• This recipe produces a very sweet and aromatic impregnation. What sets it apart from its closest competitors is the presence of fresh strawberry juice. However, this syrup is only suitable for those cakes whose filling harmonizes well with the berries. Before adding cognac and directly soaking the biscuit, the syrup must be cooled.

It's hard to imagine anything simpler than this recipe. With its help, in just two minutes you can make a classic syrup for a biscuit and significantly improve the taste of your dessert. For a more aromatic syrup, you can use any flavorings, be it vanilla, liqueur, cognac or fruit juice.

1. 300 ml water;
2. 50 g sugar;
3. 300 g strawberries;
4. 2 tbsp. l. cognac.
5. Wash the strawberries, peel and squeeze the juice out of them.

Place the remaining cake in a saucepan, add water and add sugar.

The syrup is best absorbed into warm cakes, so if the sponge cake has cooled down, you can warm it up a little in the oven or microwave.

• Boil the syrup for 5 minutes, then strain through a fine strainer.
• Add strawberry juice to the resulting impregnation, stir and boil again.
• Boil the syrup for 3 minutes, cool to room temperature and pour in the cognac, stir again.
• For chocolate sponge cake, it is better to use coffee flavored impregnation. It will fit most harmoniously into the dessert and give it an amazing smell. Coffee liqueur will further enhance the effect, although if desired, you can replace it with an alcoholic drink of any other flavor. Only ground, natural coffee should be used.

It's hard to imagine anything simpler than this recipe. With its help, in just two minutes you can make a classic syrup for a biscuit and significantly improve the taste of your dessert. For a more aromatic syrup, you can use any flavorings, be it vanilla, liqueur, cognac or fruit juice.

1. Pour the coffee into a saucepan and add hot water and boil.
2. Remove the coffee infusion from the heat and let it stand with the lid closed for 10 minutes.
3. Strain the contents of the saucepan, then add sugar to the remaining liquid.
4. Bring the syrup to a boil again and cook for 3 minutes over low heat.
5. Cool the contents of the pan, add liqueur and stir.

Now you know how to prepare sponge cake impregnation according to a recipe with a photo. Bon appetit!

Biscuit is the basis for many confectionery products. It turns out airy and tender, and the impregnation makes it juicy.

Syrup for soaking sponge cakes - basic principles of preparation

Biscuit cakes absorb moisture quite well. To prevent them from getting wet, it is necessary to strictly follow the technology for preparing the impregnation.

The sponge cake can be dry or wet. For dry baking, more impregnation is used.

The impregnation is applied to the cake using a silicone brush, a spray bottle, or simply poured from a spoon.

Sugar and liquid are the basis of any impregnation. For aroma, vanillin, citrus juice or zest, coffee, etc. are added to it.

In cakes consisting of three layers, the top cake is generously poured with impregnation; the middle and bottom layers are not so generously soaked.

It is advisable to withstand the impregnation for 24 hours.

Recipe 1. Classic syrup for soaking sponge cakes

Ingredients

125 g granulated sugar;

190 ml drinking water.

Cooking method

Pour the water into a saucepan and place it on the stove. Turn the heat on to medium and wait for the first bubbles to appear. Add sugar to boiling water.

Continuously stirring the contents, turn the heat to low. Cook until the sugar grains dissolve and turn off the heat.

Cool the impregnation to a barely warm state. You can add liqueur, liqueur or citrus juice as a flavoring.

Recipe 2. Syrup for soaking sponge cake with cognac and strawberries

Ingredients

filtered water – 300 ml;

cognac – 60 ml;

fine sugar – 50 g;

strawberries – 300 g.

Cooking method

Wash the strawberries, tear off the stems and squeeze the juice out of them.

Place the berry pulp in a saucepan, cover with water and add sugar.

Place on low heat and cook from the moment it boils for five minutes. Strain the syrup through a fine strainer.

Pour strawberry juice into the soak, stir and put back on the stove. Boil again.

Keep the syrup on the heat for three minutes, remove from the heat and cool until warm. Pour cognac into the soak and stir.

Recipe 3. Syrup for soaking cocoa-based sponge cakes

Ingredients

35 g cocoa powder;

90 g butter;

175 g condensed milk.

Cooking method

Take a medium-sized saucepan. Pour drinking water into it and place it on the stove. We place a saucepan of a smaller diameter on top, resting it on the handles. The bottom must be submerged in water.

Chop the butter into small pieces and grind with cocoa until smooth.

Place the butter mixture in a saucepan and wait for it to melt, stirring constantly. Add condensed milk into the liquid oil in a thin stream. Simmer until the first bubbles appear.

Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. Cool the impregnation and use it for its intended purpose.

Recipe 4. Coffee syrup for soaking the biscuit

Ingredients

coffee liqueur – 30 ml;

ground natural coffee – 10 g;

water – 100 ml;

fine sugar – 60 g.

Cooking method

Pour the coffee into a saucepan and add hot water. Place on the stove and bring to a boil.

Remove the coffee from the stove, cover with a lid and leave for ten minutes.

Strain the coffee infusion and add sugar to it.

We put it back on the fire and cook from the moment of boiling for three minutes over low heat.

Turn off the heat, cool the contents of the saucepan, pour in the liqueur and stir.

Recipe 5. Mint-orange syrup

Ingredients

125 ml drinking water;

200 g sugar;

orange;

100 ml vodka.

Cooking method

Combine water with vodka.

Wash the mint leaves well and chop them as finely as possible.

Pour mint with a mixture of water and vodka. Add sugar and stir until the grains dissolve.

Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.

After the allotted time, cut the orange in half and squeeze the juice into the soak. Mix and use as intended.

Recipe 6. Coffee syrup for soaking sponge cake with cognac

Ingredients

60 g granulated sugar;

25 ml cognac;

200 ml filtered water;

50 g ground coffee.

Cooking method

Pour the ground coffee into a saucepan and fry it over medium heat for a minute. Pour boiling water over the coffee and cook until the first signs of boiling. Remove from the stove and wait for the foam to settle. We repeat the process two more times.

Cover the saucepan with coffee with a lid and leave for a quarter of an hour. Strain the drink through cheesecloth. Throw away the grounds.

Pour sugar into the coffee and let it brew again. Wait until it boils, stirring constantly until the sugar crystals dissolve.

Remove the syrup from the stove and cool. Add cognac to the syrup and stir again. Soak the resulting cake mixture.

Recipe 7. Orange syrup for soaking sponge cake

Ingredients

120 ml freshly squeezed orange juice;

orange zest from one fruit;

60 g granulated sugar.

Cooking method

Wash the orange, wipe it with a napkin and remove the zest from it using the finest grater. Place the zest in a saucepan and squeeze the orange juice into it.

Place on low heat and cook for three minutes from the moment it boils. Add sugar, stir and simmer until all the grains have dissolved.

Cook the syrup for another eight minutes, strain and cool.

Recipe 8. Syrup for soaking sponge cake with wine

Ingredients

lemon juice – 5 ml;

fine sugar – 250 g;

drinking water - glass;

Cahors – 60 ml.

Cooking method

Pour water into a saucepan, add sugar and place on low heat. Cook, stirring constantly, until the crystals dissolve.

Add lemon juice and vanillin to the boiling syrup. Let sit for a couple of minutes, remove from heat and cool.

Recipe 9. Lemon syrup

Ingredients

55 g granulated sugar;

245 ml of drinking water;

half a lemon;

vanilla sugar.

Cooking method

Cut half a lemon, place it in a blender container and grind to a puree. Transfer the resulting lemon mass into a saucepan, pour in boiled water, cover with a lid and leave for a quarter of an hour.

Lightly crush the contents with a potato masher to squeeze out any remaining juice from the lemon pulp. Strain the infusion a couple of times through cheesecloth. Add sugar and vanillin to the lemon liquid.

Turn on the burner at low power. Place a saucepan with the lemon mixture on it and cook the syrup base for ten minutes.

Remove from the stove, cool and soak the cakes.

Recipe 10. Cherry syrup for soaking sponge cake with cognac

Ingredients

50 g granulated sugar;

40 ml cognac;

100 ml cherry syrup;

boiled water - stack.

Cooking method

Combine cherry juice with water and cognac. Stir.

Pour all the sugar into the liquid and place on medium heat. Cook, stirring continuously, until all grains of sugar are dissolved.

Turn the heat down to low and simmer the mixture for another three minutes. Remove from the stove and cool.

Recipe 11. Syrup for soaking sponge cake with black currants

Ingredients

60 ml cognac;

½ cup blackcurrant jam syrup;

250 ml boiled water;

60 g fine sugar.

Cooking method

Combine water with sugar and jam syrup. Stir and place the bowl with the mixture on low heat. Cook after the first signs of boiling appear, stirring continuously until the sugar crystals dissolve.

Remove from heat, cool and pour in cognac.

Recipe 12. Coffee syrup with milk

Ingredients

½ cup each of milk and boiled water;

stack Sahara;

60 g of natural ground coffee.

Cooking method

Pour half a glass of boiling water over the ground coffee and brew the coffee. Remove from heat, cover with a lid and cool. We filter.

Combine milk with sugar. Place on the stove, turn on low heat and bring to a boil, stirring continuously. Pour in the strained coffee and stir.

Keep for another three minutes, remove from heat and cool. Add alcohol and flavorings to the cooled impregnation.

Recipe 13. Caramel syrup for soaking sponge cake

Ingredients

100 ml milk;

100 g sour cream;

100 g boiled condensed milk.

Cooking method

Pour the milk into a saucepan. Place on the stove and bring to a boil. Add boiled condensed milk and sour cream. Stir well.

Place the biscuit in a mold with a diameter wider than the cake. Pierce it in several places with a wooden skewer or fork. Pour hot syrup over the crust.

Soak the cake for five hours.

Do not add flavorings to hot syrup, otherwise the flavors will simply evaporate.

The syrup must be cooled before use.

It is advisable to let the syrup stand for 24 hours before use.

For impregnation, you can use cognac, liqueur or any other alcoholic drink.

Biscuit impregnation is used to to make it delicious, a fluffy, but dry and not too sweet sponge cake is more refined. Cakes, pastries, and rolls are made from soaked biscuit.

Classic impregnation is made from water and sugar. Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavorings are added to the cooled syrup to add taste and aroma. To get a moderately soaked cake, you need to observe the proportions in preparing the syrup, the amount of impregnation, and know the secrets and subtleties. Too thin syrup will wet the biscuit and make it viscous; thick impregnation makes the finished dish cloying. The amount of impregnation depends on the thickness of the sponge cake, the number of cake layers, and the cream with which the cake is layered.

In this post we will tell you how to prepare impregnation for a biscuit according to all the rules. You will learn how to choose the right ingredients for syrup in order to highlight the advantages of the finished product, how to avoid mistakes or correct shortcomings if something goes wrong.

Photo of a simple impregnation for a sponge cake made from sugar and water

The simplest impregnation for sponge cakes is made from water and sugar. It makes the cakes juicy, sweeter, and more tender. Based on this impregnation, you can endlessly experiment with flavors. It should be borne in mind that aromatic substances are added to cooled syrup so that the aroma does not dissipate.

Recipe ingredients:

• water 6 tbsp. spoons
• sugar 4 tbsp. spoons
• vanilla sugar ½ teaspoon

Cooking method:

1. To cook the syrup, combine sugar and water in a ladle or small saucepan. Bring the liquid to a boil with continuous stirring.
2. As soon as the syrup boils, skim off the foam. Immediately remove from heat so that the liquid does not evaporate and the syrup does not turn into caramel.
3. Cool the syrup to 36 °C, add vanilla sugar, stir. This syrup for impregnating sponge cakes can be combined with any cake layers - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for sponge cake with cognac

The easiest way to make fruit cake at home is, where jam, marmalade, fresh berries and fruits are used as cream. What to soak sponge cake with? The product will be juicier if the cakes are pre-soaked in syrup. For such cases, use berry or fruit impregnation with the addition of alcoholic beverages, fruit juices, and syrups. To prepare syrup for impregnating biscuits at home, we will need

Recipe ingredients:

• blackcurrant jam syrup½ cup
• sugar 2 tbsp. spoons
• water 250 ml.
• cognac 2 tbsp. spoons

Method for preparing impregnation for sponge cake with cognac:

1. Combine jam syrup with water and sugar. Place the mixture on low heat. Bring to a boil, cook, stirring, until the sugar dissolves.
2. Remove from heat. Cool to body temperature (≈ 37 °C). Add cognac.
3. If you are preparing a cake for children, exclude alcohol. Instead of cognac, add fruit liqueur. For citrus cakes, use orange juice instead of jam.

Photo of coffee impregnation for sponge cake without alcohol

Coffee soaking is ideal for chocolate cake with buttercream. A milk base is more suitable for this syrup, although it can also be made with water. Coffee impregnation is prepared using milk without alcohol. Cognac, liqueur or vodka added at will, they give the product aroma and a spicy bitterness.

Recipe ingredients:

• milk ½ cup
• water ½ cup
• natural ground coffee 2 tbsp. spoons
• sugar 1 cup

Cooking method:

1. Ground coffee fill ½ a glass of boiling water or make coffee. Let the liquid sit and cool. Strain.
2. Mix milk with sugar. Stirring continuously, bring the mixture to a boil. Add strained coffee.
3. Mix thoroughly and cool. If you use alcohol or other flavorings, add them to the cooled soak.

Photo of caramel impregnation for condensed milk biscuit

The biscuit will acquire a delicate creamy taste if you prepare it with milk impregnation. To prepare it, you can use whole milk, condensed milk, including boiled milk, and melted ice cream. Boiled condensed milk gives the finished product a caramel taste. A sponge cake with this impregnation is good on its own or in combination with butter or sour cream.

Recipe ingredients:

• boiled condensed milk 3 tbsp.
• spoons
• sour cream 100 g.

Cooking method:

1. milk 100 ml.
2. Bring the milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
3. Place the biscuit in a mold slightly wider in diameter than the cake itself. Pierce the crust with a fork or knife in several places to allow the syrup to penetrate better. Pour hot syrup over it. Leave to infuse for 5 hours

, better at night.

Tips for preparing impregnation for sponge cakes

• Biscuit impregnation adds a noble taste to simple biscuit dough. Using various flavors, syrups, and alcoholic drinks, you can achieve the most original combinations that will become the highlight of home-baked goods. Use tips on how to prepare impregnation for a biscuit from experienced chefs. With their help, it is easy to calculate proportions, determine the amount of syrup, and correct shortcomings: Classic proportions
• For impregnation 1:2, for 1 part sugar you need to take 2 parts water. For those who love moist biscuits
• , but does not like sweets, we recommend preparing the impregnation in a ratio of 1:3. The syrup will be less sweet. To give it viscosity, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup. Instead of water or milk
• use melted ice cream, to which you can also add alcohol, ready-made fruit and berry syrups. (1:1) In summer, the impregnation is prepared with a lot of sugar.
• . Sugar acts as a preservative, keeping the dish fresh longer. Can be used as an impregnation canned fruit syrup
• . Especially tasty syrup of peaches, apricots, pineapples.
• To make a delicious fruit soak, use fruit juice instead of water - orange, cherry, multivitamin.
• To soak light biscuits, use white dessert wines and liqueurs. Red wine can give the biscuit a bluish color, and cognac can give it a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits. Distribute the impregnation over the cake
• A cake consisting of several sponge cakes must be soaked unevenly: the bottom - the least, the middle - a little more, the top - well.
• If you overdid it with impregnation and the cake was too wet, place it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

For a delicious, juicy homemade cake, it is not enough to coat the sponge cake with cream only. Impregnations will significantly improve its taste. How to cook them?

Impregnation recipes

Several impregnation options are known:

• To prepare a classic impregnation for cakes, stir sugar in water in a ratio of 1:2 and bring to a boil. Cognac or liqueur is added to the resulting syrup.
• When preparing impregnation for those who do not like too sweet, dilute sugar in water in a ratio of 1:3. The resulting syrup is brought to a boil and a bag of flavored tea is dipped into it. After a few seconds, the tea is pulled out, and citric acid is added to the syrup (on the tip of a knife). You can also add starch (for 1 liter of syrup you will need 10 grams of starch). When the syrup boils, remove it from the heat and add vanilla. Starch will add viscosity and remove excess sweetness.
• Syrup from any jam is diluted with water to the desired sweetness. Then add alcohol to taste.
• Any syrup is stirred with melted ice cream. An alcoholic drink is added to it.
• You can purchase ready-made syrup and dilute it with water and sugar in a 2:1:1 ratio. But it’s better to avoid Maple Syrup: it gives the cakes a dirty color.

In hot weather, you need to put more sugar in the syrup than in cold weather, so that the cake is better preserved. In summer, to prepare syrup, take water and sugar in equal quantities, and in winter in a ratio of 2:1.

If the cake is prepared only for adults, then the cake layers can be soaked in liqueur or cognac.

Excellent soaking comes from the juice of canned peaches.

You can soak a chocolate biscuit with any syrup, but it is better to take one that contains alcohol. Boiled orange juice, to which sugar and alcohol are added, is ideal for soaking orange sponge cake. You can also mix regular sugar syrup with orange liqueur.

How to improve the quality of impregnation?

Essences and alcoholic beverages are used to flavor impregnations. When impregnating light biscuits, light wines, liqueurs and cognacs are used, and coffee and chocolate biscuits are used with red wines and cognacs. Fruit biscuits are flavored with fruit compotes.

How to calculate the amount of impregnation?

It is desirable that the ratio of the weight of the cake, impregnation and cream is 1: 0.3: 1.2. For example, if a sponge cake weighs 400 grams (a classic sponge cake for 4 eggs), then you need to prepare 250-280 grams of impregnation.

Sometimes they use another scheme 1:0.3:1.2. But don’t get attached to these numbers, they are very arbitrary! The choice of ratio depends on what kind of cake you want: wet or not very wet. The amount of impregnation is also influenced by the type of sponge cake and cream, and the presence of fruit in the cake.

Classic sponge cake requires more syrup than vanilla cake. A cake coated with soufflé requires more soaking than a cake with curd cream.

In addition, the thickness of the biscuit is essential: the thicker it is, the more impregnation is needed.

If the biscuit consists of 3 layers, the bottom layer is soaked only a little, the middle one a little more, and the top one well. The impregnation between the cakes is distributed in the ratio 2:3:5.

It is better to turn the biscuit upside down, since the bottom surface is much smoother and does not need to be leveled.

Devices for impregnating cakes

To impregnate the cakes, it is better to use a spray bottle. It is more convenient to hold in your hands; the syrup can be sprayed both vertically and horizontally. In addition, the thickness of the jet is regulated and all the syrup disperses.

You can make holes of different sizes in the caps of plastic bottles and use them depending on how much you need to soak the cake.

Correcting errors

If you overdid it with the amount of impregnation and your cake “ran,” then it is recommended to place it on a clean sheet for a while: it will remove excess moisture.

• Covering the cake with fondant. Question answer. Comment. 430

If you decide to master covering a cake with fondant, you may have the following questions: Can any cake be covered with fondant? Which cakes are not suitable for covering.

To learn more