Sprinkling Sugar on Butter Cake?


I was wondering what is the purpose of sprinkling the sugar on the top of the regular butter cake? Is it necessary? Cause when I made the cake it just slid right off when I took the cake out.

Hi, There is no need to sprinkle sugar on top of your regular butter cakes.

Here is what I do when I want to add a crunch and a little extra flavor and texture to an other wise plain cake. I would normally do this with a tea cake for instance or on the lemon cakes that I use for my wedding cakes to give them some extra pizazz.

Here is the lemony syrup with a little bit of a crunch from the sugar.

1/4 cup of sugar mixed with the juice and rind of 1 lemon (you may have to double or triple this depending on what size cakes you are making.) After the cakes have cooled use a pastry brush to paint it on to the cakes. I use it inside the layers and around the entire cake, tops and sides.

I hope this helps you with your question. I would skip just sprinkling the sugar onto the surface of the cake and add the crunch at the end. You can also make a simple syrup to add flavor and moisture to your cakes.

Here is a recipe for that.
1 cup sugar
1 cup water
Bring the sugar and the water to a boil, then boil for 5 minutes. Remove from the heat and cool. Mix a favorite liqueur such as Grand Marnier, Framboise or Kirschwasser into the mixture before sprinkling it onto your layers. You can then add some sugar to the mix for some crunchy sweet texture.

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