I know the recipe for a basic fridge cake but I would like to make one that has a very gooey base. If I add an excessive amount of golden syrup I am worried I will compromise the flavour. Will I have to add more margerine and chocolate (I use dark) to balance the syrup? thank you
additionally, will adding more syrup actually make the base softer if I regrigerate the cake?
additionally, will adding more syrup actually make the base softer if I regrigerate the cake?
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