For most novice cooks, making a cake is the pinnacle of the culinary arts. And they're right to some degree because it's one thing to eat a juicy chocolate cake and write its recipe down and another thing entirely to actually roll up your sleeves and make it.
One of the most important aspects of preparing a homemade cake is the syruping of the cake layer. Before you soak the cake layer - that you've worked so hard on, baked, and cut - with compote, sugar syrup or something else, you have to read up on how exactly to do this.
It is of utmost important for the layer to have fully cooled before you syrup it, while the syrup or compote need to be warm.
Be exceptionally frugal when syruping the cake layers (with milk, compote for example) because you can easily overdo it and turn your cake to mush. Usually, 2-3 tbsp of syrup are enough for 1 layer; sprinkle it on carefully with a spoon all over the entire layer. It's not advised to syrup the bottom-most layer, to prevent ruining the base of the cake.
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